Slow Cooker Velveeta Broccoli Rice Casserole is a classic dish I keep coming back to, especially when life gets nutty (and let’s face it, that’s most weeks). Maybe you’ve got hungry family stomping in from soccer, or maybe you need to nail a potluck dish without breaking a sweat. Either way, if you want cozy casserole magic with basically no fuss or fancy chef moves, you’re in the right place. Around here, “easy” is my love language.
Whats in Velveeta Broccoli Rice Casserole
So, let’s talk ingredients. You’re looking at a real “if you know, you know” situation with this one. Velveeta gets a lot of side-eye, but trust me, it melts like a dream and makes everything taste…well, like home. For the Slow Cooker Velveeta Broccoli Rice Casserole, you only need a handful of stuff. Grab some Velveeta cheese (duh), broccoli (fresh or frozen, up to you), cooked white rice, a can of cream of chicken soup, and a splash of milk. Some recipes add chopped onions, but honestly, if you’re feeling lazy—skip it. Now, don’t be shy—more cheese won’t hurt anyone (I might be biased).
Thing is, all of this gets tossed in the slow cooker. No need to stand around stirring. Just set it and forget it. My kitchen looked like a five-star restaurant for a hot second the first time I made this, no lie. Friends thought I’d gone to cooking school. If only.
“This casserole turned out so creamy and cheesy, my picky eaters cleaned their plates! Absolute win.” – Jenny, fellow casserole lover
Can I use fresh broccoli?
Whew, good question. This Slow Cooker Velveeta Broccoli Rice Casserole can definitely handle fresh broccoli. In fact, I sometimes use it just to feel semi-healthy—I mean, get those vitamins in, right? Here’s the deal: if you go fresh, chop those florets on the small side. They cook down better that way. If you’re using frozen, that works perfect too (hello, convenience). No need to thaw, just toss it in. Sometimes the casserole ends up a tad waterier with frozen, but not enough to make a fuss over. Oh, and pro-tip, stir halfway if you can swing it. Not mandatory, but it helps mix things up. Either way, you’ll come out with cheesy goodness.
How to Store and Reheat
Alright, leftover wrangling. If by some miracle you actually have leftovers of this Slow Cooker Velveeta Broccoli Rice Casserole (my crowd attacks this stuff), don’t sweat it. I scoop mine into an airtight container and pop it in the fridge. It stays good for about 3 to 4 days—if it even lasts that long. Reheating? Just microwave it in short spurts, giving it a stir between, until it’s hot and melty again. The rice gets a little firmer, but a splash of milk or water loosens it up. Freezer-wise, I say skip it, honestly. The cheese and rice go a bit weird after thawing, not exactly five-star anymore.
Some folks swear by the oven for reheating, covered in foil at a low temp. Go for it if you have the patience, but I’m usually way too hungry to bother.
Top Tips
Here’s where things get fun—my personal Slow Cooker Velveeta Broccoli Rice Casserole tips:
- Shred the Velveeta (don’t just toss it in as a block) for super-easy melting. Oddly satisfying to watch, too.
- Add a splash more milk if the mix looks thick before cooking.
- Sneak in a handful of shredded chicken for a heartier dish, if you’re into that.
- Serve it up with tortilla chips for a snacky vibe, or just eat straight from the crock—no judgment.
Variations
You want to riff on this? I love that spirit! Try swapping in brown rice instead of white for more chew (and less guilt, but who’s counting). Or add sliced mushrooms for fancy-pants umami. Crushed Ritz crackers on top when serving? Yes, please—brings that crunchy casserole magic. Sometimes I throw in diced ham if I have it lying around from breakfast. Oh, and a sprinkle of red pepper flakes totally jazzes up the mild cheese vibe.
Really, the best part about Slow Cooker Velveeta Broccoli Rice Casserole is you can do whatever fits your mood. There’s no law against dumping in extra cheese or switching up the soup for cream of mushroom. Get wild!
Common Questions
Q: Do I need to cook the rice first?
Yep, cook your rice before adding. Otherwise, you’ll end up soupy and sad.
Q: Can I make this vegetarian?
Totally! Just swap the cream of chicken soup for cream of mushroom or celery.
Q: How long does it cook in the slow cooker?
Usually 2-3 hours on high. Sometimes a bit longer if your slow cooker’s moody.
Q: Can I double the recipe?
Yes, but make sure your slow cooker can actually handle it! Stir halfway for even cooking.
Q: Is Velveeta the only cheese I can use?
Velveeta melts best, but you could try cheddar or Monterey Jack if you don’t mind a bit less creaminess.
Ready for the Cheesiest Comfort Food Ever?
So, whether you’re a casserole newbie or a slow cooker pro, this Slow Cooker Velveeta Broccoli Rice Casserole just hits the spot every time. It’s low-stress, fills up a crowd, and tastes like a big Midwestern hug after a long day. Seriously, why miss out? For more tips and ideas, check out the trusted Slow Cooker Velveeta Broccoli Rice Casserole Recipe or Crockpot Broccoli Rice Casserole – By Kelsey Smith. Fire up your slow cooker and let the cheesy, broccoli-packed happiness begin. And don’t forget: leftovers (if you have ‘em) make for the best midnight snacks.
Slow Cooker Velveeta Broccoli Rice Casserole
Ingredients
Main Ingredients
- 1 block Velveeta cheese, shredded Shred for easier melting.
- 4 cups broccoli florets, fresh or frozen If using fresh, chop into small pieces.
- 2 cups cooked white rice Rice must be cooked beforehand.
- 1 can cream of chicken soup Can be substituted with cream of mushroom for vegetarian option.
- 1/2 cup milk Add more if mixture looks thick.
Optional Add-Ins
- 1 cup shredded chicken For a heartier dish.
- 1 cup sliced mushrooms For added umami flavor.
- 1/2 cup diced ham Optional, if available.
- 1/2 cup crushed Ritz crackers For a crunchy topping.
- 1 teaspoon red pepper flakes To spice it up.
Instructions
Preparation
- Shred the Velveeta cheese.
- Chop the broccoli into small florets if fresh.
- In a slow cooker, combine the shredded Velveeta, broccoli, cooked rice, cream of chicken soup, and milk.
- If using optional ingredients, add them at this stage.
Cooking
- Cover and cook on high for 2-3 hours, stirring halfway through if possible.
- Check for creaminess; add more milk if needed.
Serving
- Once cooked, serve hot, either as is or with tortilla chips.
- Store leftovers in an airtight container in the fridge for 3-4 days.
