Preheat oven to 350 degrees. Boil broccoli and rice. In a medium pan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Stir in cheese until melted. Melt butter in skillet and stir in celery and onion until soft. In a baking pan, combine broccoli, rice, soup and cheese mixture, celery and onion. Add a pinch of salt and pepper. Bake in the preheated oven for 45 minutes until light brown.

Serves 8.

I introduced this recipe to my family when I was in college because I didn't like my mom's stuffing and wanted an extra side option. It's over 5 years later and my family asks me to make it again every year. It is now my way of contributing to the celebration, since my mom always handles the turkey.