Broccoli Rice Casserole

This is a family favorite, and my recipe card is getting tattered and torn from frequent use. We usually substitute cream of celery soup for the mushroom soup and omit the chopped celery. It's good leftover, so we always double the recipe. From the kitchen of Shug Cupp Cleeton, Moberly MO.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 2 (10 ounce) packages  chopped broccoli
• 3⁄4 cup  chopped celery
•  garlic salt
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (8 ounce) jar Cheese Whiz
• 1⁄2 cup Minute Rice (uncooked)
• 6  ounces milk

Directions

1. Cook broccoli and celery together as directed on the frozen broccoli package, using garlic salt in place of regular salt. Drain well.
2. Mix together: mushroom soup, Cheese Whiz, milk, and uncooked Minute Rice. Set aside while broccoli and celery cook. Then add to cooked vegetables. Add more garlic salt if desired.
3. Put in a greased or Pam'ed casserole and bake uncovered at 350 degrees about 1 hour or until bubbly around the edges.
4. Can be divided and frozen before or after baking.
5. NOTE: It can be prepared a day ahead and refrigerated until baking time.