Broccoli Casserole

O'Charley's Copycat Recipe

2 packages frozen chopped broccoli
3 cups instant rice
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 1/4 cups water
1 (16 oz.) package processed American cheese, cubed (i.e., velveeta)
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste

Preheat oven to 350 degrees. Cook broccoli and rice according to package directions.  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. (this requires constant stirring.)

While adding in the butter, try not to eat all the pieces of cubed cheese. Melt butter in a large skillet over medium-high heat. saute celery and onion until soft. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, and celery and onion. season with salt and pepper. once combined, pour mixture into a 9x13 baking dish. Bake in the oven for 45 minutes, until bubbly and lightly brown.