Instead of the original recipe that takes quite a bit of time to prepare and bake in the oven, I experimented with some of the main ingredients of the recipe, took a few out, added some of my own, and cooked it in a crock pot versus the oven. I have been making this recipe for quite sometime now. It’s always a hit during the holidays, at parties, potlucks, and family gatherings. It’s quick, easy, and yummy!
Crock-Pot Broccoli Rice & Cheese Casserole
What you need:
1/2 cup (1 stick) butter
1 package (16 ounces) frozen chopped broccoli
1/3 cup milk
1 can (10 3/4 ounces) Campbell’ s Condensed Cream of Chicken & Herb Soup
1 can (10 3/4 ounces) Campbell’ s Condensed Cream of Mushroom Soup
1 can (10 3/4 ounces) Campbell’ s Condensed Cream of Broccoli Soup
1 jar (8 ounces) pasteurized process cheese sauce (like Cheez Whiz)
2 cups minute white rice
1 cup of warm water
Large Crock-Pot
Stir the broccoli, milk, soups, and rice.
Bake at high heat for about 20-30 minutes, stirring every 5 or 10 minutes until the mixture is hot and bubbling.
After its ready, set your crock pot on low or warm. Then serve.
