Introduction
Remember those comforting, no-fuss meals that just made you feel… good? Like a warm hug from the inside out? This Crockpot Broccoli and Rice Casserole is exactly that kind of dish. It’s the kind of recipe you can throw together on a busy afternoon and have ready when you walk in the door, smelling absolutely divine. It’s so simple, so delicious, and honestly, it’s become one of my go-to recipes for those days when cooking feels more like a chore than a joy. Get ready to discover your new favorite weeknight warrior!
Why You’ll Love This Recipe
- Fast: Minimal prep means you’re not spending hours in the kitchen.
- Easy: Seriously, if you can stir, you can make this!
- Giftable: Imagine bringing this warm, cheesy goodness to a potluck or a friend in need. It’s a winner!
- Crowd-pleasing: Kids and adults alike gobbles this up. It’s pure comfort food!
Ingredients
Gathering your ingredients for this casserole is super simple. You probably have most of them in your pantry right now!
- 2 cups broccoli florets, chopped: Fresh or frozen work like a charm here. If using frozen, no need to thaw!
- 1 cup uncooked rice: Any medium or long-grain white rice will do.
- 1 (10.5 oz) can cream of mushroom soup: This is our magical binder and flavor enhancer.
- 1 cup shredded cheddar cheese: Because cheese makes everything better, right?
- 2 cups chicken broth: This helps cook the rice and adds a lovely savory depth.
How to Make It
Alright, let’s get this cozy casserole party started! It’s so straightforward, you’ll wonder why you haven’t made it sooner.
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Combine the Goodness: Grab your slow cooker. Toss in the chopped broccoli florets, the uncooked rice, the can of cream of mushroom soup, and pour in the chicken broth.
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Give it a Stir: Gently stir everything together until it’s all nicely combined. Make sure that soup gets spread around!
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Cook Low and Slow: Pop the lid on your slow cooker, set it to LOW, and let it work its magic for about 2 to 2.5 hours. You’re looking for that moment when the rice is perfectly tender and the broccoli is cooked through but still has a little bit of life to it. I usually check it around the 2-hour mark.
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Cheese Please!: Once everything is cooked, stir in the shredded cheddar cheese. Let it sit for a few minutes with the lid on, or just stir until it’s beautifully melted and gooey. Oh, the aroma!
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Serve and Enjoy: Ladle this warm, comforting casserole into bowls and dig in! It’s fantastic on its own or served with a side salad.
Substitutions & Additions
This recipe is wonderfully adaptable! Feel free to play around and make it your own.
- Broccoli: Don’t have broccoli? Frozen peas, corn, or even chopped cauliflower would be delicious swaps.
- Soup: If mushroom isn’t your favorite, cream of chicken or cream of celery soup will also work wonderfully.
- Cheese: Monterey Jack, Colby Jack, or a mix of your favorite cheeses are fantastic alternatives to cheddar.
- Add-ins: For a heartier meal, consider stirring in some cooked shredded chicken or diced ham during the last 30 minutes of cooking. A pinch of garlic powder or onion powder can also add an extra flavor boost.
Tips for Success
A few little tricks to make your casserole absolutely perfect every time!
- Don’t Overcook: Keep an eye on your casserole, especially if your slow cooker runs hot. Overcooked rice can get mushy.
- Rice Type: While most white rice works, instant rice might cook too quickly and turn mushy. Stick to standard long or medium-grain.
- Prep Ahead: You can chop your broccoli and measure out your rice the night before to make assembly even faster in the morning.
- Thickening: If your casserole seems a little thinner than you like after the cheese is melted, you can stir in a tablespoon of cornstarch mixed with a little water (a slurry) and let it cook on high for 15-20 minutes, stirring occasionally, until thickened.
How to Store It
Leftovers are the best! This casserole keeps beautifully.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in the microwave or in a covered oven-safe dish at 350°F (175°C) until heated through.
FAQs
Got questions? I’ve got answers!
Q: Can I use fresh broccoli instead of frozen?
A: Absolutely! Fresh broccoli works perfectly. Just make sure it’s chopped into bite-sized florets.
Q: Can I make this ahead of time and reheat it later?
A: You can assemble it and refrigerate it for up to 24 hours before cooking. You might need to add an extra 30-60 minutes to the cooking time if cooking from cold.
Q: Is this recipe gluten-free?
A: This recipe as written is not gluten-free due to the cream of mushroom soup. However, you can easily make it gluten-free by using a gluten-free cream of mushroom soup substitute.
Q: Can I freeze this casserole?
A: While it’s best fresh, you can freeze the cooked and cooled casserole. Thaw it in the refrigerator overnight before reheating.
Crockpot Broccoli and Rice Casserole
Equipment
- Slow Cooker
Ingredients
Main ingredients
- 2 cups broccoli florets, chopped Fresh or frozen
- 1 cup uncooked rice Medium or long-grain white rice
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 2 cups chicken broth
Instructions
- Grab your slow cooker. Toss in the chopped broccoli florets, the uncooked rice, the can of cream of mushroom soup, and pour in the chicken broth.
- Gently stir everything together until it’s all nicely combined. Make sure that soup gets spread around!
- Pop the lid on your slow cooker, set it to LOW, and let it work its magic for about 2 to 2.5 hours. You're looking for that moment when the rice is perfectly tender and the broccoli is cooked through but still has a little bit of life to it. I usually check it around the 2-hour mark.
- Once everything is cooked, stir in the shredded cheddar cheese. Let it sit for a few minutes with the lid on, or just stir until it’s beautifully melted and gooey. Oh, the aroma!
- Ladle this warm, comforting casserole into bowls and dig in! It’s fantastic on its own or served with a side salad.