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Broccoli Rice Casserole for Crockpot Recipe

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This recipe for Broccoli Rice Casserole for Crockpot is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 12 oz. bags of frozen broccoli florets
5 cups instant rice (uncooked) (I use the soup can to measure with)
1 -2 lb box of Velveeta cheese (cubed)
6 cups or cans of water
1 cup or 1 can of milk
2 (10 1/2 ounce) cans cream of mushroom soup (you can also use cream of celery)
1/2 to 1 cup onion (finely chopped)
1/2 to 1 cup celery (finely chopped)
1 stick of butter
Directions:
Directions:
Microwave the broccoli florets for 5 minutes and cool, if there are large pieces of broccoli cut them to bite size pieces.

Put the chopped onion, celery and butter in a microwave safe dish and microwave for 5 minutes (stir a couple of times).

Add soup, rice, water and milk to crockpot, stir well. Stir in onion and celery mixture. Cut up half the block of cheese into small cubes and add to crockpot (the rest of the block of cheese will be added to the top). Add broccoli to the crockpot and stir well.

Cook on high for 2 hours stirring occasionally. If mixture gets thick add more water or milk to your liking. Turn to low and cook until ready to serve stirring occasionally. Slice the remaining cheese and lay on top of the mixture, cover and cook an additional hour.
Number Of Servings:
Number Of Servings:
Depends on size of serving
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Will keep in refrigerator for 3 days. This recipe can be cut in half, if you are not feeding an army!

This is a family favorite for sure!

 

 

 

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