Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole

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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 (Freestyle): 10 |


  • 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


  1. 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.
  2. 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.

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

  1. Elizabeth Clevenger Baxter  April 2, 2014

    Has anyone added chicken to this?

  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??

    • 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.

  3. Robin  September 20, 2014

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

    • 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.

  4. Belle  September 29, 2014

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

  5. Joanne  July 2, 2015

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

  6. Jennifer  July 10, 2016

    Can you make this in a casserole dish and bake instead of slow cooker? Thinking would be best to cook the rice first, use thawed and drained frozen broccoli (or spinach?), mix all together and bake?

    • Gale Compton  July 10, 2016

      Jennifer, Definitely! Here’s what I recommend: use Uncle Ben’s 10 minute brown rice, and fresh broccoli florets. Once you mix everything together, add milk a little at a time until you determine the right amount. Remember the rice will absorb a lot of the milk. Read the box label to determine how much liquid to use for the specific amount of rice, then add an additional 1/2 cup milk. I think adding whole grain panko or bread crumbs, mixed with a little melted butter and spices, sprinkled on top would be even yummier!

      Keep us posted. 🙂

  7. Sarah  October 15, 2016

    I agree with the comment above. Very bland recipe. Waste of money and effort honestly. Very dissapointed

    • Nichole  October 15, 2016

      Sorry you were disappointed, Sarah! If you choose to make this casserole again and change ingredients or add spices, let us know how it turns out!

  8. Eileen  November 1, 2016

    Bought ingredients for making Broccoli, Brown Rice and Cheddar Cassrtole & ready to make, but alas! the recipe cannot be found! I found only an introductory statement about recipe. The ingredient list & directions are missing! even when I use search engine the recipe is missing!!!
    Not Good!!

    • Kym Votruba  November 1, 2016

      We apologize for the missing recipe. It was accidentally removed from the site. We will have it back up shortly.

  9. Leslie  November 1, 2016

    Where is the recipe

    • Kym Votruba  November 1, 2016

      Thanks for calling our attention to the missing recipe. We will have it back up shortly.

  10. Janis  November 23, 2017

    This recipe is similar to a recipe I currently have using chicken. To zip it up a bit I always add some curry powder. This is much lower in calories as mines uses sour cream and mayo as well as the white sauce.

    I will try the low cal version for a change.

  11. Annabelle  January 28, 2018

    Delicious! Made it all in the skillet! Season it up peeps if too bland. I added small amount of ground beef. Hubby loved it too! Broccoli was just right as well as onions and lots of mushrooms. Used the cheese sparingly. Thank you!

  12. Charlie  March 15, 2018

    Can I use white rice? It’s all I have and I don’t want to go to the store!


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