Broccoli Rice Casserole

2 (10 ounce) packages frozen chopped broccoli

3 cups instant rice

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1 ¼ cups water

1 (16 ounce) package processed American cheese, cubed

1 tablespoon butter

1 bunch celery, chopped

1 large onion, chopped

salt and pepper to taste

Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn t burn.

Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.

Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.