Spinach Rice Casserole 2

2 cups cooked rice (not instant)

3 tbs butter

Two 10 oz boxes frozen chopped spinach

1 can cream of chicken soup

1 soup can milk

6 oz cheese (cubed or grated)

1 cup chopped onions

1 cup chopped celery

Salt and pepper

Thaw spinach in very hot water (2 cups plus or minus). While spinach is thawing, saute onions and celery in butter. Add soup and soup can of milk. Mix well then add cheese. Simmer until cheese melts. Add well drained spinach, rice and seasonings. Bake at 350F in a well greased two quart casserole 30 to 40 minutes. Enjoy.

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Cajun Country -- New Iberia, Louisiana