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Slow Cooker Velveeta Broccoli Rice Casserole

This easy to make slow cooker recipe combines a vegetable and rice together. Frozen chopped broccoli is mixed with onion flakes, cream of mushroom soup, chicken broth, milk, minute rice, Velveeta cheese and spices. Everything is poured into a slow cooker and cooks for several hours. After cooking the rice is fluffy, the broccoli is tender and everything is in a cheesy sauce.

Course Side Dish
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 people

Ingredients

  • 1 ½ cups minute rice
  • ¾ lb Velveeta cheese cut into ½ inch cubes
  • 1 package (14.4 oz) chopped frozen broccoli
  • 1 tsp onion flakes or ¼ cup fresh onion minced
  • 1 can (8 oz) water chestnuts, drained and sliced
  • 10.5 oz can cream of mushroom soup
  • 10.5 oz can chicken or beef broth
  • 1 cup milk
  • ¼ cup white wine
  • ½ tsp black pepper
  • Optional topping
  • 1 cup crushed Ritz crackers
  • ¼ cup melted butter

Instructions

  1. Spray slow cooker with non-stick spray.
  2. Combine ingredients in slow cooker and stir thoroughly.
  3. Cover and cook on HIGH 2 hours or LOW 4 hours.
  4. Sprinkle cracker and butter mixture over casserole and place under broiler to brown.

Recipe Notes

I omit the water chestnuts. Mix the ingredients in a bowl first; it will be less messy than mixing inside the slow cooker.
An alternative topping: sprinkle 1 cup French’s Crispy Fried Onions on top and cook with the lid off for 10 minutes.