This easy Crockpot broccoli rice casserole combines frozen chopped broccoli, instant rice, sweet onion, Velveeta and sharp cheddar for a creamy, comforting side dish.
This slow cooker broccoli and rice casserole is essentially a dump-and-go recipe with minimal prep. Dice a sweet onion, cube the Velveeta so it melts evenly, add the rest of the ingredients to the Crockpot, stir, and let it cook. Finish by sprinkling shredded cheddar on top and letting it melt for a rich, cheesy finish.
The key is frozen chopped broccoli. Unlike large florets, chopped broccoli is cut into very small pieces so it cooks evenly and blends into the casserole—great for kids and picky eaters who don’t like big broccoli chunks.
Beyond everyday dinners, this casserole is also a holiday favorite and pairs well with Thanksgiving or Christmas mains.
Recipe Highlights
- Easy recipe: A true dump-and-go Crockpot dish with minimal prep and straightforward steps.
- Feeds a crowd: Makes about 10 servings, ideal for potlucks, family dinners, or holiday tables.
- Family favorite: Creamy, cheesy comfort food that’s popular with both kids and adults.
Ingredients
- Frozen chopped broccoli – Look for broccoli labeled “chopped” in the frozen aisle; it’s cut into small pieces for even cooking.
- Instant rice – Instant rice cooks quickly in the slow cooker. Do not pre-cook it; add it dry and it will cook while the casserole simmers.
- Sweet onion – Diced for mild sweetness and texture.
- Velveeta – Cube for even melting; creates a smooth, cheesy base.
- Cream of mushroom soup – Condensed, for a creamy sauce.
- Cream of celery soup – Condensed, adds depth to the sauce.
- Low-sodium chicken broth – Adds flavor and the liquid to cook the rice. Water can be used if you prefer.
- Whole milk – Adds creaminess and helps the rice cook properly.
- Unsalted butter – Adds richness to the finished casserole.
- Sharp cheddar cheese – Shredded and sprinkled on top for a melty, flavorful finish.
See the recipe card for exact quantities.
Instructions
Add all ingredients except the shredded cheddar to the Crockpot and stir to combine.
Cook on HIGH for 2 hours or LOW for 4 hours, stirring occasionally to prevent rice from sticking.
Give the casserole a final stir, then spread the shredded cheddar evenly over the top.
Cover and set the slow cooker to WARM for about 10 minutes, or until the cheddar is melted. Serve warm.
Top Tips
- Easy cleanup: Use a disposable Crockpot liner if you want to simplify cleanup.
- Stir occasionally: Stir now and then during cooking to keep the rice from sticking to the sides and ensure even cooking.
Substitutions
- Broccoli: Use frozen florets or fresh broccoli chopped into small pieces if you prefer; adjust cooking time if pieces are larger so they become fork-tender.
- Rice: Instant rice is required for this timing. Regular long-grain or brown rice will not cook in the same time and require changes to the method.
- Onion: Omit or swap for a different onion variety or shallots for a milder flavor.
- Velveeta: Any melting processed cheese or a mix of cream cheese and cheddar can be used, though flavor and texture will vary.
- Condensed soups: Swap in cream of chicken, cream of onion, or another condensed soup depending on your pantry and flavor preference.
- Liquid: Use water, regular chicken broth, or a mix of broth and milk; whole milk creates a creamier result.
- Cheese: Sharp or extra-sharp cheddar adds punch; other melty cheeses like Colby-Jack or Monterey Jack also work.
Variations
Rotisserie chicken: Stir in shredded rotisserie chicken after the main cooking time and before topping with cheddar to turn this side into a hearty main dish.
Raw chicken option: If adding raw chicken, follow a recipe specifically designed for raw poultry and longer-cooking rice to ensure it cooks through safely.
No-rice version: You can make a broccoli and cheese casserole without rice—use a recipe built around that method for the best results.
Equipment
- Slow cooker (Crockpot) – for hands-off cooking.
- Chef’s knife – for dicing the onion and any chopping.
- Cutting board – for prep work.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze for 2–3 months. Thaw overnight in the fridge and reheat in the microwave or oven.
FAQ
Reheat in the microwave, in a 350°F oven until warmed through, or in the slow cooker on LOW until heated. Add a splash of milk if it seems dry.
This casserole pairs well with roasted or baked chicken, turkey, ham, roasted vegetables, or other holiday sides like green bean casserole and corn casserole.
Related
If you enjoy this Crockpot Velveeta broccoli rice casserole, try other easy side dishes and casseroles for busy weeknights or holiday meals.
-
Dill Pickle Egg Salad
-
Cheesy Potatoes with Corn Flakes (Funeral Potatoes)
-
Crockpot Velveeta Mac and Cheese
-
Brown Sugar Glazed Canned Carrots
📖 Recipe
Crockpot Broccoli Rice Casserole
Ingredients
- 24 ounces frozen chopped broccoli (about 6 cups)
- 2 cups instant rice
- 1 medium sweet onion, diced
- 16 ounces Velveeta, cubed
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 1 can condensed cream of celery soup (10.5 ounces)
- 1 can low-sodium chicken broth or water (14 ounces)
- 1 cup whole milk
- 3 tablespoons unsalted butter, sliced
- 2 cups shredded sharp cheddar
Instructions
- Add all ingredients except the cheddar cheese to the Crockpot and stir to combine.
- Cook on HIGH for 2 hours or LOW for 4 hours, stirring occasionally.
- Stir, top with shredded cheddar, cover, and set the slow cooker to WARM for about 10 minutes or until the cheese is melted. Serve immediately.
Notes
Nutrition
Carbohydrates: 32 g
Protein: 21 g
Fat: 19 g