Crock Pot Broccoli Rice Cheese Casserole

October 17, 2013
Broccoli and Rice Casserole Crockpot

Instead of the original recipe that takes quite a bit of time to prepare and bake in the oven, I experimented with some of the main ingredients of the recipe, took a few out, added some of my own, and cooked it in a crock pot versus the oven. I have been making this recipe for quite sometime now. It’s always a hit during the holidays, at parties, potlucks, and family gatherings. It’s quick, easy, and yummy!

Crock-Pot Broccoli Rice & Cheese Casserole

What you need:

1/2 cup (1 stick) butter
1 package (16 ounces) frozen chopped broccoli
1/3 cup milk
1 can (10 3/4 ounces) Campbell’ s Condensed Cream of Chicken & Herb Soup
1 can (10 3/4 ounces) Campbell’ s Condensed Cream of Mushroom Soup
1 can (10 3/4 ounces) Campbell’ s Condensed Cream of Broccoli Soup
1 jar (8 ounces) pasteurized process cheese sauce (like Cheez Whiz)
2 cups minute white rice
1 cup of warm water
Large Crock-Pot

Heat the butter in your crock-pot high on heat.
Stir the broccoli, milk, soups, and rice.
Bake at high heat  for about 20-30 minutes, stirring every 5 or 10 minutes until the mixture is hot and bubbling.
Then add cheese.
After its ready, set your crock pot on low or warm. Then serve. 
Crock Pot Broccoli Rice and Cheese Casserole