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.
“This recipe was so easy and delicious!” – Kath B.