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- 2 cups broccoli florets (fresh or frozen) - 1 cup long-grain white rice - 3 cups vegetable broth The main stars of this dish are the broccoli, rice, and vegetable broth. Broccoli adds a nice crunch and color. You can use fresh or frozen, so it's easy to find. Long-grain white rice cooks well in the slow cooker and absorbs all the flavors. The vegetable broth gives a rich taste to the rice and broccoli. - 1 cup shredded cheddar cheese - 1/2 cup cream cheese, softened - 1/2 cup grated Parmesan cheese Cheese is key for this casserole. Cheddar cheese gives it a sharp flavor and melts nicely. Cream cheese makes the dish creamy and rich. Parmesan cheese adds a salty kick. Together, they create a cheesy goodness that makes this casserole irresistible. - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon black pepper - Salt to taste Flavor is all about the details. Onions and garlic bring depth to every bite. Fresh garlic and garlic powder work together to boost that garlic flavor. Black pepper and salt enhance the taste and balance the dish. These little ingredients make a big difference in flavor. 1. Start by mixing the rice and broth. In a medium bowl, combine 1 cup of long-grain white rice with 3 cups of vegetable broth. Stir until well mixed. This step adds flavor to the rice as it cooks. 2. Next, layer the broccoli in the slow cooker. Place 2 cups of broccoli florets evenly at the bottom of the slow cooker. This creates a nice base for your casserole. 1. Now, prepare the cream cheese mix. In a separate bowl, mix 1/2 cup of softened cream cheese, 2 cloves of minced garlic, 1 small finely chopped onion, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and salt to taste. Blend until smooth. This creamy mix is key for flavor. 2. Spoon this mixture over the rice and broccoli layer in the slow cooker. Spread it out gently to cover everything. This helps create an even taste throughout the dish. 1. Cover the slow cooker and set it to low heat. Cook for 3 to 4 hours. Check the rice to ensure it is fully cooked and the liquid is absorbed. 2. Once cooked, add in 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese. Stir well to combine. This step makes the casserole cheesy and delicious. 3. Cover the slow cooker again for 10 to 15 minutes. This allows the cheese to melt and become ooey-gooey. 4. Finally, stir gently and taste for seasoning. Adjust with more salt or pepper if needed. Enjoy your warm, cheesy casserole! To ensure your rice is fully cooked, check it after 3 hours. The rice should be soft and fluffy. If you use brown rice, add an extra cup of broth and cook for 4 to 5 hours. This helps the rice absorb enough liquid. If you choose a different rice type, adjust the liquid. For basmati rice, use 2.5 cups of broth. For jasmine rice, stick with the original 3 cups. Each rice type has a unique water need, so this step is key! To boost flavor, add fresh herbs. Chopped parsley or thyme can brighten the dish. You can also sprinkle in some paprika for a warm taste. For a twist, try using smoked cheese instead of cheddar. This adds a rich depth. If you want a creamy alternative, swap out regular cheese for goat cheese. It adds a tangy note that pairs well with broccoli. Each option can change the casserole’s flavor and feel. Garnish your casserole with chopped fresh parsley. This adds color and freshness. You can also sprinkle some extra cheese on top right before serving for a gooey finish. Serve in large bowls for a cozy feel. For a fun twist, layer the casserole in small jars. This makes for a cute presentation at parties. You can even add a sprig of parsley on top for a pop of color! {{image_2}} You can make this dish even better by swapping some ingredients. Try using different cheeses. Gouda or mozzarella can add a nice twist. You can mix things up with vegetables too. Add bell peppers, carrots, or peas for extra color and taste. If you want a vegan version, use dairy-free cream cheese and cheese substitutes. There are many great vegan cheese options available now. Also, for gluten-free needs, make sure your broth is gluten-free. Use gluten-free rice if that’s your choice. Want to add a protein? Chicken, sausage, or even tofu works well. Just cook it first before adding it to the slow cooker. For a spicy kick, drizzle some hot sauce or add jalapeños. These changes can make your casserole exciting and new! To keep your Slow Cooker Cheesy Broccoli Rice Casserole fresh, follow these steps: - Refrigeration tips: Place leftovers in an airtight container. Store in the fridge for up to four days. - Freezing options for long-term storage: For longer storage, freeze in a freezer-safe container. It can last for up to three months. Make sure to label the container with the date. Reheating your casserole is simple. Here are the best methods: - Best methods for reheating: Microwave individual portions on medium heat. Stir every minute until hot. Alternatively, reheat in the oven at 350°F (175°C) for 20-30 minutes. - Maintaining texture and flavor after storage: To keep the creamy texture, add a splash of broth or milk when reheating. This helps restore moisture. Knowing how long your casserole lasts is key. Here’s what to expect: - Expected duration in the refrigerator: In the fridge, expect your casserole to last about four days. - Signs of spoilage to watch for: Look for off smells, mold, or changes in texture. If any signs appear, throw it away to stay safe. Yes, you can use brown rice. Brown rice takes longer to cook. You should increase the cooking time to about 5-6 hours on low heat. Also, add an extra cup of vegetable broth to help it cook through. You have many options here. You can use homemade broth made from veggies. You can also use water with a bit of added salt. Store-bought options include chicken broth or mushroom broth. Each will give a different flavor, so choose what you like best. You can tell it's done when the rice is tender and the liquid is absorbed. The casserole should look creamy and not soupy. To test the rice, take a spoonful and taste it. If it’s soft and cooked, you’re good to go! We covered a simple and tasty slow cooker broccoli cheese casserole. You learned about the main and dairy ingredients, plus all the flavorings. I shared easy cooking steps and key tips to boost taste and avoid mishaps. With fun variations, you can tailor the recipe to suit your needs. Lastly, I included storage tips to keep your leftovers fresh. Remember, this dish is all about creativity and comfort. Enjoy making your casserole, and let it bring smiles to your table!

Slow Cooker Cheesy Broccoli Rice Casserole

Discover the ultimate comfort food with this Slow Cooker Cheesy Broccoli Rice Casserole! Packed with creamy cheese and nutritious broccoli, this dish is easy to make and perfect for weeknight dinners or gatherings. With simple ingredients and step-by-step instructions, you'll have a delicious meal ready with minimal effort. Click through to explore the full recipe and bring this cheesy delight to your table tonight!
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Ingredients
  

2 cups broccoli florets (fresh or frozen)

1 cup long-grain white rice

3 cups vegetable broth

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium bowl, combine the long-grain rice and vegetable broth. Stir until well mixed.

    In the slow cooker, layer the broccoli florets evenly at the bottom.

      Pour the rice and broth mixture over the broccoli, spreading it evenly.

        In a separate bowl, mix the softened cream cheese, minced garlic, chopped onion, garlic powder, onion powder, pepper, and salt until smooth.

          Spoon this mixture over the rice and broccoli layer in the slow cooker, gently spreading it out.

            Cover the slow cooker and set it to low heat. Cook for 3-4 hours or until the rice is fully cooked and the liquid is absorbed.

              Once cooked, add in the shredded cheddar cheese and grated Parmesan cheese. Stir well to combine.

                Cover again for an additional 10-15 minutes until the cheese has melted and become ooey-gooey.

                  Once ready, stir gently and taste for seasoning adjustments, adding more salt or pepper if needed.

                    Prep Time: 15 min | Total Time: 4 hrs 15 min | Servings: 6

                      - Presentation Tips: Serve in bowls, garnished with chopped fresh parsley for a touch of color and freshness. Optionally, sprinkle a bit more cheese on top before serving.