Broccoli Rice Casserole

1 onion, chopped

1/2 cup chopped celery

1 pkg frozen broccoli, thawed

1 Tbsp butter

1 jar (8 oz) process cheese spread

1 can cream of mushroom soup

1 can (5 oz) evaporated milk

3 cups cooked rice

In a skillet, sauté onion, celery, and broccoli in butter for 3-5 minutes.  Stir in cheese, soup, and milk until smooth.  Place rice in a greased 8 inch square dish.  Pour cheese mix over.  Do not stir!  Bake at 325 for 25-30 minutes or until hot and bubbly.