Slow Cooker Broccoli And Rice With Cheese

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#60818

An easy crockpot side dish made with instant rice, cheese, broccoli, onion, and cream of mushroom soup.

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

1 small onion, diced
1/4 cup butter
2 cups instant rice, uncooked
2 cups water
1 can (10.75 ounce size) cream of mushroom soup
1/2 teaspoon salt
1 jar (15 ounce size) Cheez Whiz (or use cubed Velveeta)
2 packages (10 ounce size) frozen chopped broccoli

directions

Combine all the ingredients in the crock pot and stir to combine so the rice and broccoli are coated in the cheese and soup.

Cover the crock pot and cook on low heat for 5 hours or on high for 2-3 hours or until the rice is cooked.

Stir well before serving.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

353 calories, 19 grams fat, 35 grams carbohydrates, 12 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
November 13, 2013

I agree, on high for 2 hours and it turns out best. I used cut up American cheese intead of the cheesewhiz. Makes a lot but it's good.
KRP REVIEW:
July 14, 2013

I cooked this on high because I was afraid the rice would get mushy cooking it so long. Turned out good and was done in 2 hours - wouldn't recommend going the full three hours. I sauteed the onion in the butter first and added it all to the crock.

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