Broccoli and Rice Casserole

 

1 stick of margarine

2 (10 oz.) packages frozen broccoli

1 cup diced onion

1 cup diced celery

1 can cream of chicken soup

1 can cream of mushroom soup

8 ounce jar of cheese spread

1 small can sliced mushrooms (drained)

1 c. uncooked instant rice

 

Cook broccoli spears and set aside. Saute onion and celery in margarine. Mix together the cream of mushroom soup, cream of chicken soup, cheese spread, mushrooms and rice. Add sautéed onion and celery. Arrange broccoli in greased 13x9-inch baking dish. Pour cheese mixture over broccoli, covering completely. Sprinkle with bread crumbs. Bake at 350° for about 35 minutes or until bubbly.