This easy Slow Cooker Velveeta Broccoli Rice Casserole Recipe is a holiday must-make side dish in my house! It’s a supremely cheesy broccoli casserole that, thanks to the Crockpot, frees up some oven space on busy days like Thanksgiving and Christmas.
What’s in Velveeta Broccoli Rice Casserole
On a crazy busy holiday, it pays to have an easy Crockpot recipe like this one that calls for such simple ingredients!
- Minute Rice: No need to cook it before it goes in the Crockpot.
- Velveeta Cheese: American cheese is the closest substitute, but Velveeta really is the best.
- Frozen Broccoli: No need to defrost!
- Onion Flakes: You can use minced onion instead if preferred.
- Water Chestnuts: They’ll need to be fully drained and diced into smaller pieces.
- Cream of Mushroom Soup: Make it from scratch or use a store-bought can. Both options are just fine!
- Chicken Broth: Beef broth also works well.
- Milk: Whole milk helps to create the best thick consistency.
- White Wine: Learn all about the best wines to cook with HERE!
- Black Pepper: Freshly cracked black pepper creates the best flavor.
Pro Tip: You can make a crushed cracker topping to add some extra texture into the mix too. All you need is melted butter and Ritz crackers.
Can I use fresh broccoli?
Absolutely! And you shouldn’t need to change the cook time, either. Just make sure the broccoli is tender and cooked before serving.
It depends if you are wanting your dish ready 2 hours (high) or 4 hours (low)!
You sure can! But if you do go that route, I recommend just making chicken broccoli cheese casserole.
Absolutely! Just do a quick taste test before serving to make sure it’s cooked all the way through.
How to Store and Reheat
In an airtight container in the fridge, Crockpot broccoli and rice casserole will stay fresh for about 3-4 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through.
How to Freeze
You can freeze this cheesy broccoli casserole for up to 3 months. Just make sure it’s fully cooled to room temperature prior to storing in a freezer-safe container. I recommend letting it slowly thaw in the fridge prior to reheating.
Serving Suggestions
Happy Thanksgiving! Celebrate the holiday with more of the very best side dish recipes like sweet potato mash, dinner rolls and homemade stuffing.
5-Star Review
“This recipe was so easy and delicious!” – Kath B.
Slow Cooker Velveeta Broccoli Rice Casserole
Ingredients
- 1½ cup Minute Rice
- ¾ lb. Velveeta Cheese, cut into ½ inch cubes
- 14.4 ounces frozen broccoli chopped
- 1 teaspoon onion flakes or ¼ cup onion minced
- 1 can water chestnuts drained and diced, 8 oz.
- 10.5 ounces Cream of Mushroom Soup use canned or click for homemade recipe
- 1 can unsalted chicken broth OR beef broth, 10½ oz.
- 1 cup milk
- ¼ cup white wine opt.
- ½ teaspoon black pepper ground
- Optional topping:
- 1 cup crushed Ritz crackers.
- ¼ cup butter melted
Instructions
- Turn slow cooker to desired temperature.
- Spray slow cooker with nonstick cooking spray.
- Combine all ingredients in slow cooker and stir thoroughly.
- Cover and cook on HIGH 2 hours or LOW 4 hours.
- If desired (and if your crock pot has removable crock), combine crushed crackers and melted butter. Sprinkle the cracker/butter mixture over cooked casserole and place under oven broiler to brown. It can burn quickly, so watch closely.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
would i be able to use regular cheese or processed cheese in place of the velveeta? i’m wanting to make this today and don’t have any
It should work!
This recipe was so easy and delicious!
Do I leave broccoli frozen?
Yes, no need to defrost!
Do you use the can of soup just like it is out of the can or do you mix water with it and then poured it?
Straight from the can!
Do you cook the rice first???
No!
I’m not a fan of Velveeta is there another cheese that would taste great as well?!
American cheese is the closest!
Canned cheddar cheese soup works great!
Is the rice cooked before putting it in the crock pot?
No, the rice is not cooked!
I made this again, this time in the slow cooker with the right kind of rice, and it turned out quite well. I did have to add more chicken broth towards the end as it was getting too dry and sticking to the insert (cooked it on high). Also used 1/2 cup white wine instead of 1/4 cup. We had leftovers, which my husband took to work for lunch the next day, and he said it was great.
Thanks for sharing, Helen!
What size crock pot?
Can you use regular long grain rice or does it work better with the minute rice?
Absolutely, as long as it is cooked fully!