1 tbsp vegetable oil
1/4 c chopped celery
1/4 c chopped onions
1 can cream of mushroom soup
1/4 c milk
1-8oz can sliced water chestnuts
1 c cubed cheddar cheese
1-10 oz frozen chopped broccoli (1 c. fresh cooked, chopped)
2 c cooked rice
sprinkle paprika
Cook celery and onion in oil until tender. Stir in soup and milk. In 10x16" baking dish place cheese, broccoli, water
chestnuts & rice. Stir in soup mixture. Sprinkle top with paprika. Bake 30 minutes on 350 degrees or until hot and bubbly.
