I love pinterest. This recipe is from there and is so easy I am writing it from memory. So I don't even have a link.
4 cups cooked rice
1 cup chopped onion
1/2 cup chopped celery
1 lb fresh broccoli florets
2 cartons cream of mushroom soup
12 oz shredded Colby or cheddar cheese
Preheat the oven to 350.
In a nonstick skillet saute the onion, celery, and broccoli florets until soft.
Combine the cooked vegetables, both cartons of cream soup, rice, and 8 oz of the cheese. Spread in a 3 qt casserole dish, sprinkle with remaining cheese and cover. Bake for 45 minutes or until hot. If your dish is deeper, rather than wider, it might take a bit longer to bake.
Remove cover and bake a few more minutes to brown the cheese.
If you use the Pacific Natural Foods brand of cream of mushroom and shred the cheese by hand this dish will be gluten free.
Also the Pacific Natural Foods brand doesn't use MSG in their cream soup. Needless to say, I've kicked Campbell's soup to the curb - a long time ago.