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Slow Cooker Broccoli, Brown Rice, and Cheddar Casserole

This unique casserole contains healthy ingredients and is slow-cooked to perfection.
Course: Dinner
Cuisine: Universal
Keyword: Kid-Friendly, Slow Cooker, Vegetarian
Servings: 6 people
Calories: 293kcal
Author: SkinnyMs.


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


  • 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.


Serving: 0.5cup | Calories: 293kcal | Carbohydrates: 39g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 232mg | Fiber: 4g | Sugar: 7g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9