As much as some people knock cream soups, they are great for recipes like this because they will make a good, thick sauce without you having to worry about thickening agents and how much and everything. So, combine cream of broccoli soup, cream of celery soup, shredded cheese (cheddar, romano, and fontina are a good combo, but whatever cheese you like) with rice, chicken stock or water or water and milk combined, and broccoli florets. Season with a bit of onion salt, celery salt and pepper. Mix it all together and put it in the oven or make it on the stovetop. Either way, you'll cook it until the rice is tender, the cheese is melted and the sauce is mostly absorbed.
at 9:25 PM on Oct. 21, 2008