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Crockpot Broccoli Rice Casserole

Crockpot Broccoli Rice Casserole

Easy Crockpot broccoli rice casserole with frozen chopped broccoli, instant rice, Velveeta, and cheddar, a dump-and-go side dish for a crowd.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 15 minutes

Servings: 10 serving

Calories: 439 kcal per serving

Ingredients

  • 24 ounce - frozen chopped broccoli
  • 2 cup - instant rice
  • 1 - sweet onion
  • 16 ounce - Velveeta
  • 1 can - cream of mushroom soup
  • 1 can - cream of celery soup
  • 1 can - low-sodium chicken broth
  • 1 cup - whole milk
  • 3 tablespoon - unsalted butter
  • 2 cup - sharp cheddar

Instructions

  1. Add all of the ingredients except the cheddar cheese to the Crockpot and stir to combine.
  2. Cook on HIGH for 2 hours or LOW for 4 hours, stirring occasionally.
  3. Stir then top with cheddar cheese and cover with the lid and set the slow cooker to WARM for about 10 minutes or until the cheese is melted.

Nutrition

Energy: 439 kcal | Total Fat: 24 g | Saturated: 12 g | Trans: 0 g | Cholesterol: 74 mg | Total Carbs: 44 g | Fiber: 3 g | Sugars: 7 g | Proteins: 19 g | Sodium: 1,058 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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