Broccoli Cheese & Rice Casserole

2 cups minute rice
2 tablespoon butter
1/2 cup diced onion
1/2 cup chopped green peppers
1/2 cup chopped celery
2 cups shredded cheddar cheese, divided
2 pkgs frozen broccoli (10 oz. each)
1 can cream of mushroom soup
1 can cream of celery soup


Directions:
In a heavy skillet, saute onion, peppers, and celery in butter until tender. Combine rice, sauteed vegetables, 1 cup Cheddar cheese and soups. Transfer to a greased casserole dish.

Cover and bake at 350 degrees for 30 minutes, or until hot and bubbly. Take off cover, top with remaining cup of cheddar cheese, and bake about 5 mintues longer, until top is lightly browned and cheese is melted. Serves 6 to 8.