2 (10 ounce) packages frozen chopped broccoli 3 cups instant rice (for Keto, substitute cauliflower rice) 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 1/4 cups water 1 (16 ounce) package processed American cheese, cubed 1 tablespoon butter 1 bunch celery, chopped 1 cup mushrooms, chopped 1 large onion, chopped salt and pepper to taste

Cook broccoli and rice according to package directions. Preheat oven to 350 degrees. 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. A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat! Prep: 30 mins Cook: 45 mins Total: 1 hr 15 mins Servings: 10 Yield: 10 servings