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- 2 cups broccoli florets, fresh or frozen - 1 cup uncooked brown rice - 3 cups vegetable broth - 1 cup cream of mushroom soup - 1 cup shredded cheddar cheese - 1/2 cup onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - Salt to taste - 1/4 cup breadcrumbs (for topping, optional) - 2 tablespoons olive oil Broccoli is the star of this dish. It adds color and nutrition. You can use fresh or frozen broccoli. Fresh gives a nice crunch, while frozen saves time. Brown rice brings fiber and a nutty flavor. It takes longer to cook, but it’s worth it for the texture. Cream of mushroom soup makes the dish creamy and rich. You can choose homemade or store-bought, depending on your time. Cheddar cheese adds a wonderful melty touch. I like to mix it in at the end for a gooey finish. The onion and garlic give a savory base. The thyme adds a hint of earthiness, while black pepper and salt enhance all the flavors. Breadcrumbs are optional but add a nice crunch on top. If you're vegan, use coconut cream instead of cream of mushroom soup. Replace cheese with a vegan cheese option. For gluten-free eaters, swap brown rice for quinoa. Use gluten-free breadcrumbs for the topping. If you have allergies, you can omit the onion and garlic. The dish will still taste great with just the broccoli and rice. Start by greasing your slow cooker with olive oil. This step helps keep the casserole from sticking. A light coat is all you need. This makes cleanup easier later. Now, it’s time to mix the main ingredients. In the slow cooker, add 1 cup of uncooked brown rice. Then, toss in the chopped onion and minced garlic. Next, add 2 cups of broccoli florets. You can use fresh or frozen broccoli. Pour in 3 cups of vegetable broth and 1 cup of cream of mushroom soup. Sprinkle in 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and some salt to taste. Stir everything well to combine all the flavors. Cover the slow cooker with its lid. Set it on low heat and let it cook for 4 to 5 hours. This time allows the rice to cook and absorb the broth. Check the rice for tenderness before moving on to the next step. Once the rice is tender, it’s cheese time! Stir in 3/4 cup of shredded cheddar cheese. Mix until the cheese melts and blends in. If you want a crispy topping, sprinkle the top with 1/4 cup of breadcrumbs and the rest of the cheese. Cover and cook on high for another 15 to 20 minutes. This makes the cheese bubbly and the breadcrumbs golden. When it’s done, turn off the slow cooker. Let the casserole sit for a few minutes. Fluff it with a fork to make it light and airy. Serve it in bowls or plates. For a nice touch, add a sprinkle of fresh parsley or a drizzle of olive oil. Enjoy your creamy broccoli rice casserole! To get the best texture, choose brown rice. It cooks slower and becomes tender. Start by greasing your slow cooker with olive oil. This keeps the casserole from sticking. Stir all the ingredients well before cooking. This helps rice cook evenly. After cooking, let it sit for a few minutes. This allows the flavors to blend and the texture to settle. One common mistake is not rinsing the rice. Rinsing removes extra starch, helping the rice stay fluffy. Another mistake is cooking on high heat for too long. Low heat is key for a creamy texture. Avoid overcooking the broccoli. It should stay bright green and tender, not mushy. Lastly, don't skip the cheese. It adds creaminess and flavor. Herbs and spices can elevate your dish. Dried thyme gives a wonderful earthy taste. You can also add garlic powder for a stronger flavor. If you like warmth, try a pinch of cayenne pepper. Fresh herbs like parsley or basil can brighten the dish. Add them right before serving for the best flavor. {{image_2}} You can easily make this casserole vegetarian or vegan. Replace the cream of mushroom soup with a plant-based version or a homemade blend of blended mushrooms and coconut milk. For the cheese, use a vegan cheese substitute that melts well. This way, you keep all the creamy goodness but cater to your diet. For a heartier meal, add chicken or tofu. If you choose chicken, use cooked, shredded chicken. Stir it in during the last hour of cooking. For tofu, press it to remove excess moisture, then cube it and add it with the other ingredients. Both options add protein and make the dish more filling. To make this dish gluten-free, use gluten-free cream of mushroom soup. You can also substitute brown rice with quinoa or a gluten-free rice blend. Be sure to check all labels for gluten-free status. These swaps will keep the dish safe and enjoyable for those with gluten allergies. To store the creamy broccoli rice casserole, let it cool first. Place leftovers in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to three days. Always check for signs of spoilage before eating. If it smells off or looks strange, toss it. You can freeze the casserole if you want to save some for later. First, let it cool completely. Then, divide it into portions. Use freezer-safe containers or bags to prevent freezer burn. It can last in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. When reheating, aim for even warmth. You can use the microwave or the oven. If using the microwave, heat in short bursts. Stir often to avoid hot spots. If using the oven, cover with foil to keep it moist. Heat at 350°F until hot throughout. Adding a splash of broth can help restore creaminess. It takes about 4 to 5 hours on low heat. You want the rice to be soft and the flavors to blend. No, I do not recommend instant rice. It cooks too quickly and may turn mushy. Brown rice absorbs the broth better and adds nice texture. Yes, you can prepare it a day before. Just store it in the fridge. When ready to cook, add a bit more broth if needed. To make it creamier, add more cream of mushroom soup or a splash of milk. You can also mix in extra cheese right before serving. This casserole pairs well with a fresh salad or grilled chicken. You can also enjoy it alone as a satisfying meal. This blog post covered ingredients, cooking steps, and important tips. You learned how to prepare a tasty slow cooker dish with key ingredients and variations. Remember to think about dietary needs when choosing ingredients. Use the cooking tips to achieve the best texture and flavor. Store leftovers properly to enjoy them later. Preparing meals ahead of time can save you effort during busy days. With these steps, you can create a flavorful meal everyone will love.

Slow Cooker Creamy Broccoli Rice Casserole

Discover the ultimate comfort food with this Slow Cooker Creamy Broccoli Rice Casserole recipe! Perfect for busy days, this dish combines broccoli, brown rice, and creamy mushroom soup to create a hearty meal that's both delicious and easy. Just toss the ingredients in your slow cooker and let it do the work! Click through to explore detailed instructions and tips for serving this cozy casserole that everyone will love.
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Ingredients
  

2 cups broccoli florets, fresh or frozen

1 cup uncooked brown rice

3 cups vegetable broth

1 cup cream of mushroom soup (can be homemade or store-bought)

1 cup shredded cheddar cheese

1/2 cup onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon black pepper

Salt to taste

1/4 cup breadcrumbs (for topping, optional)

2 tablespoons olive oil

Instructions
 

Prepare the Slow Cooker: Begin by lightly greasing the inside of your slow cooker with olive oil to prevent sticking.

    Combine Ingredients: In the slow cooker, combine the uncooked brown rice, chopped onion, minced garlic, broccoli florets, vegetable broth, cream of mushroom soup, dried thyme, black pepper, and salt. Stir well to mix all the ingredients evenly.

      Cook: Cover the slow cooker with its lid, set it to low heat, and cook for 4-5 hours or until the rice is tender and has absorbed most of the liquid.

        Cheese It Up: Once the cooking time is complete, stir in 3/4 cup of shredded cheddar cheese until melted. Adjust seasoning if necessary.

          Optional Topping: If desired, sprinkle the top with breadcrumbs and the remaining 1/4 cup of cheddar cheese, then cover and cook on high for an additional 15-20 minutes until the cheese is bubbly and the breadcrumbs are golden.

            Serve: Turn off the slow cooker and let it sit for a few minutes before serving. Fluff the casserole with a fork for a better texture.

              Prep Time, Total Time, Servings: 15 minutes | 4-5 hours | Serves 6

                - Presentation Tips: Serve in individual bowls or plates, garnished with a sprinkle of fresh parsley or an additional drizzle of olive oil for a touch of color.