Slow Cooker Mushroom and Brown Rice Casserole – Cozy Casserole

Slow Cooker Mushroom and Brown Rice Casserole is the answer to a hearty meatless meal. Earthy mushrooms and nutty brown rice slow cook to create a cozy casserole the entire family will enjoy.

Summary

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Difficulty: Easy

Equipment

·       Slow cooker

·       Skillet

·       Cutting board & knife

·       Measuring cups and spoons

Ingredients for Mushroom and Brown Rice Casserole

·       1 cup brown rice

·       2 cups vegetable broth

·       2 cups sliced mushrooms

·       1 onion, chopped

·       1 cup frozen peas

·       1 tsp dried thyme

·       1 tsp garlic powder

·       1 tbsp olive oil

·       Salt & black pepper to taste

Directions for Mushroom and Brown Rice Casserole

1.      Sauté mushrooms: Heat olive oil in a skillet. Sauté mushrooms and onions until softened (optional but adds flavor).

2.      Load the crockpot: Add rice, broth, mushrooms, onions, peas, thyme, garlic, and seasoning to the slow cooker.

3.      Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until rice is tender.

4.      Serve: Fluff rice and adjust seasoning. Garnish with fresh herbs.

Tips & Variations

·       Stir in shredded cheese for richness.

·       Add chopped spinach in the last 30 minutes.

·       Replace peas with chopped broccoli for variation.

Nutrition Facts (Per Serving)

Highlights

·       A cozy meatless casserole.

·       Brown rice and mushrooms give a nutty, earthy flavor.

·       Easy prep and hands‑off cooking.

Dietitian Tips

·       Use low‑sodium broth.

·       Add cooked lentils for extra protein.

·       Pair with a side salad for a balanced meal.

Conclusion

Warm up with this Slow Cooker Mushroom and Brown Rice Casserole. It’s a hearty and simple dish that’s perfect for family dinners.

Slow Cooker Mushroom and Brown Rice Casserole – Cozy Casserole

A wholesome mushroom and brown rice casserole made in the crockpot. Warm, filling, and perfect for family meals.

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Ingredients Equipment Method Notes

Ingredients

  

• · 1 cup brown rice
• · 2 cups vegetable broth
• · 2 cups sliced mushrooms
• · 1 onion chopped
• · 1 cup frozen peas
• · 1 tsp dried thyme
• · 1 tsp garlic powder
• · 1 tbsp olive oil
• · Salt & black pepper to taste

Equipment

• ·       Slow cooker
• · Skillet
• · Cutting board & knife
• · Measuring cups and spoons

Method

 

1. Sauté mushrooms: Heat olive oil in a skillet. Sauté mushrooms and onions until softened (optional but adds flavor).
2. Load the crockpot: Add rice, broth, mushrooms, onions, peas, thyme, garlic, and seasoning to the slow cooker.
3. Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until rice is tender.
4. Serve: Fluff rice and adjust seasoning. Garnish with fresh herbs.

Notes

· Stir in shredded cheese for richness.
· Add chopped spinach in the last 30 minutes.
· Replace peas with chopped broccoli for variation.

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