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Broccoli Rice Cheese Casserole Crock Pot Recipe

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Cheesy Broccoli Rice Casserole The BakerMama
Cheesy Broccoli Rice Casserole The BakerMama from thebakermama.com

Description

This broccoli rice cheese casserole crock pot recipe is the perfect dish for a cold winter day, or any day when you want a comforting and hearty meal. It's a classic, home-style casserole that's easy to make and always a crowd-pleaser. The recipe is packed with healthy vegetables and creamy cheese, making it a great way to get your daily dose of vitamins and minerals.

Prep Time

Preparation time for this broccoli rice cheese casserole crock pot recipe is about 20 minutes. The majority of the prep time is spent cutting the broccoli and shredding the cheese.

Cook Time

Cooking time for this broccoli rice cheese casserole crock pot recipe is about 3-4 hours on high heat or 6-8 hours on low heat.

Ingredients

  • 2 cups of uncooked white rice
  • 4 cups of vegetable broth
  • 1 medium onion, diced
  • 3-4 cloves of garlic, minced
  • 1 head of broccoli, cut into small florets
  • 2 cups of shredded cheddar cheese
  • 1 cup of heavy cream
  • 2 tablespoons of butter
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of red pepper flakes (optional)

Equipment

  • A crock pot
  • A cutting board
  • A sharp knife
  • A measuring cup
  • A wooden spoon

Method

  1. Start by rinsing the uncooked white rice in cold water until the water runs clear. Drain the rice and set it aside.
  2. In a crock pot, add the vegetable broth, diced onion, minced garlic, and rinsed white rice. Stir to combine well.
  3. Add the small broccoli florets on top of the rice mixture, but do not stir them in. Just let them sit on top.
  4. Cover the crock pot and cook on high heat for 3-4 hours or low heat for 6-8 hours, or until the rice is cooked through and the broccoli is tender.
  5. Once the rice and broccoli are cooked, turn off the crock pot and add the shredded cheddar cheese, heavy cream, butter, salt, black pepper, and red pepper flakes (if using). Stir everything together until the cheese is melted and the sauce is creamy.
  6. Serve the broccoli rice cheese casserole hot, garnished with extra shredded cheese or fresh parsley, if desired.

Notes

This broccoli rice cheese casserole crock pot recipe can be easily customized with your favorite vegetables or protein. You can add some cooked chicken or ham for a meatier version, or swap the broccoli for cauliflower, asparagus, or green beans. You can also use different types of cheese, such as mozzarella, pepper jack, or gouda, to change up the flavor.

Nutrition Info

This broccoli rice cheese casserole crock pot recipe serves 6-8 people and each serving contains approximately 390-520 calories, 22-32 grams of fat, 31-42 grams of carbohydrates, and 15-25 grams of protein, depending on the serving size and ingredients used.

Recipe Tips

  • If you're short on time, you can use pre-cooked rice and steamed broccoli instead of uncooked rice and raw broccoli.
  • You can also use chicken broth or beef broth instead of vegetable broth for a richer flavor.
  • If you want a more golden and crispy top, you can transfer the cooked casserole to a baking dish and broil it in the oven for a few minutes until the cheese is bubbly and browned.
  • Leftovers of this broccoli rice cheese casserole crock pot recipe can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

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