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1 (7 oz.) pkg. Minute rice
(2 1/2 c. uncooked)
1 (10 oz.) frozen cut broccoli
1/2 c. chopped celery
1/4 c. chopped onion
2 Tbsp. oleo
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) jar American cheese

Cook rice and broccoli according to directions. Drain
broccoli well. Cook celery and onions in oleo until tender but
not brown. Combine soup, milk and cheese. Stir in rice,
broccoli and celery mixture. Turn into 2 quart casserole.
Bake at 350 degrees for 40 to 45 minutes or until heated through. Can
be made ahead and refrigerated.

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