So, I decided to try my hand at a crockpot broccoli cheese and rice casserole today. Been meaning to make one for ages, and honestly, anything I can make in the crockpot is a win in my book. Less fuss, you know?
Getting My Stuff Together
First thing I did was pull out all the ingredients. I always like to have everything ready before I start, makes things go smoother. Here’s what I grabbed:
- A bag of frozen broccoli florets. I didn’t even bother thawing them. Straight from the freezer works just fine.
- Some uncooked long-grain white rice. About a cup and a half, I reckon.
- A couple of cans of cream of chicken soup. Could use cream of mushroom, I suppose, but chicken felt right.
- A can of evaporated milk. Makes it creamier than regular milk, I think.
- A good ol’ block of sharp cheddar cheese. I shredded it myself. Pre-shredded has that powdery stuff on it, and I’m not a fan. Probably used about two cups in total, maybe a bit more for the topping.
- Some chicken broth. About a cup.
- Salt and pepper, of course. Didn’t go too crazy with the salt because of the soup and cheese.
- A little bit of onion powder and garlic powder. Just for a bit more flavor.
Putting It All in the Pot
Alright, this is the easy part, why I love the crockpot. I grabbed my big oval slow cooker. First, I dumped in the uncooked rice. Spread it out a bit on the bottom.
Then, I opened up that bag of frozen broccoli and just scattered it right on top of the rice. No need to be too neat about it.
In a separate bowl, I mixed the cream of chicken soup, the evaporated milk, and the chicken broth. Whisked it up until it was mostly smooth. Then I stirred in about half of my shredded cheddar cheese, the onion powder, garlic powder, and a bit of black pepper. Gave that a good mix.
Then, I just poured that whole soupy, cheesy mixture all over the broccoli and rice in the crockpot. I used a spatula to kinda gently nudge things around, making sure all the rice was covered by liquid. Didn’t stir it hard, just wanted to make sure it wasn’t all sitting on top.
Letting the Crockpot Do Its Thing
Popped the lid on, and set that bad boy to LOW. I figured it would take a few hours. Some recipes say 2-3 on high, but I prefer low and slow for stuff like this. Less chance of the bottom scorching, you know?
I let it go for about 3 and a half hours on low. The whole kitchen started smelling pretty amazing after a while. That cheesy, brothy smell is just classic comfort food right there.
After about 3 and a half hours, I lifted the lid to check. The rice was tender, and the broccoli was soft. It was looking pretty bubbly and good. If your rice isn’t done, just give it a bit more time. All crockpots are a little different, I’ve found.
The Finishing Touch
Okay, so once everything was cooked through, I took the rest of that shredded cheddar cheese – a good hefty handful, maybe a full cup – and sprinkled it all over the top. Didn’t stir it in this time. Just let it sit on top.
Put the lid back on for another 15 to 20 minutes. Still on low. Just long enough for that top layer of cheese to get all melty and gooey. That’s the best part, isn’t it?
How It Turned Out
And that was it! When I lifted the lid again, it was perfect. The cheese was beautifully melted, the casserole was creamy, and everything was cooked just right. I scooped some onto a plate, and it was just pure comfort. The rice was cheesy, the broccoli was tender, and it had a really nice flavor. Not too fancy, just good, honest food.
Definitely a success, and super easy. This one’s a keeper for those days when I don’t want to spend a lot of time in the kitchen but still want something hearty and delicious. Clean-up wasn’t too bad either, which is always a bonus.
