1.5 lb bag frozen Bird’s Eye broccolit florets
2 Cans Campbell’s cream of celery soup, approx. 10.5 oz can
2 Cups Kraft Shredded cheddar cheese
1 Cup milk
3/4 Cup butter, melted
1 Cup cooked rice
Boil broccoli until just slightly cooked. Drain between paper towels.
Mix in balance of ingredients and place in greased baking dish.
Bake at 300 degrees for 30 minutes or until bubbly.