Best Vegetable Casserole

1 cup water [250 ml]
½ teaspoon salt
1 cup instant rice [185 g]
¼ cup butter [57 g]
¼ cup chopped onion [40 g]
¼ cup chopped celery [28 g]
1 can condensed cream of mushroom --(10 ¾ oz) soup --undiluted [300 ml]
1 can condensed cream of celery soup ----(10 ¾ oz) undiluted [300 ml]
1 package frozen chopped broccoli --(10 oz) thawed [280 ml]
½ cup diced process American cheese [56 g]
Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 ½-qt casserole. Bake at 350°F for 1 hour.