Crockpot Broccoli and Rice Casserole
A comforting and easy weeknight casserole made in the slow cooker, featuring broccoli, rice, and creamy mushroom soup, topped with melted cheddar cheese.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a covered oven-safe dish at 350°F (175°C) until heated through. Can be assembled ahead of time and refrigerated for up to 24 hours before cooking, but may require an additional 30-60 minutes of cooking time. Can be made gluten-free by using gluten-free cream of mushroom soup. Cooked and cooled casserole can be frozen, thaw overnight in the refrigerator before reheating.