Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole

Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole

Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole
Instead of canned soups, this slow cooker recipe for brown rice and broccoli casserole uses a quick, homemade creamy mushroom sauce and low fat cheddar cheese. In a unique twist for a casserole recipe, crunchy walnuts are used instead of breadcrumbs for a healthy, flavorful topping. If you want to make this a meal, you can easily add chopped or shredded chicken.  This version of Broccoli and Cheese Casserole is made in the slow cooker; you’re guaranteed to love it!

Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole

Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole

Yields: 6 servings | Serving Size: 1/2 cup | Calories: 293 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 16 mg | Sodium: 232 mg | Carbohydrates: 39 g | Dietary Fiber: 4 g | Sugars: 7 g | Protein: 14 g | SmartPoints: 10 |

Ingredients

  • 2 tablespoons butter
  • 1/4 cup finely chopped fresh mushrooms
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup shredded low-fat cheddar cheese, divided
  • 1 1/2 cups uncooked brown rice
  • 1 pound broccoli florets, finely chopped
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup walnut pieces, optional garnish

Directions

Heat a large saucepan over medium heat. Add the butter. When melted, add the mushrooms, onion and garlic, and cook until soft. Season with salt and pepper. Stir in the flour and cook until browned and bubbly. Slowly whisk in the milk. Bring to a boil, stirring constantly. Stir for one minute and turn off heat. Add half cup of cheese, and stir until melted.

Add the uncooked rice to the slow cooker, followed by the broccoli and cheese sauce. Add 2 cups water and stir. Cover and cook over low heat for 6 hours until liquid is absorbed and rice is tender. Remove lid and sprinkle remaining cheddar on top, followed by the Parmesan. Cover and cook for 1 more hour before serving. Sprinkle with walnuts pieces, if desired.

http://skinnyms.com/slow-cooker-broccoli-brown-rice-and-cheddar-casserole/

7 Comments on "Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole"

  1. Elizabeth Clevenger Baxter  April 2, 2014

    Has anyone added chicken to this?

    Reply
  2. This looks like a really good recipe. Good, wholesome food. But, I'm sorry, this isn't something I would consider "skinny". The nutrition info is based on a 1/2 cup serving. Who eats a 1/2 cup serving of a casserole??

    Reply
    • Kathy Constantine  September 29, 2014

      LOL! Part of being "skinny" is also about portion control. Add a side salad and you have a well balanced meal. When you look at a real serving size of food, versus what people actually eat, it makes sense as to why we are such an overweight society.

      Reply
  3. Robin  September 20, 2014

    Can you substitute mushrooms for something else? I am allergic to them. Thanks.

    Reply
    • SkinnyMs  September 22, 2014

      Robin, You can omit the mushrooms entirely. They're not necessary for the recipe, however if you want you can add in other vegetables of your choice at the beginning of cook time.

      Reply
  4. Belle  September 29, 2014

    was bummed. This ended up bland and the broccoli was super mushy.

    Reply
  5. Joanne  July 2, 2015

    Wonderful! Great to have real food. No cans, no frozen, real cheese, brown rice! Thanks!

    Reply

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