Casserole in the Cooker Recipe

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Casserole in the Cooker Recipe

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3 2 1
Publisher Photo
For a complete meal-in-one, you'll savor this slow-cooked ham, broccoli and rice dish that has all the goodness of an oven-baked casserole. "It's perfect for a Sunday afternoon dinner," informs Krista Harrison of Brazil, Indiana.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours

Ingredients

  • 1 package (16 ounces) frozen broccoli cuts, thawed and drained
  • 3 cups cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (8 ounces) process cheese sauce
  • 1 cup milk
  • 1 cup uncooked instant rice
  • 1 celery rib, chopped
  • 1 small onion, chopped

Directions

In a 3-qt. slow cooker, combine the broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low for 4-5 hours or until rice is tender. Yield: 4 servings.
Originally published as Casserole in the Cooker in Quick Cooking January/February 2001, p43

Nutritional Facts

1 cup: 555 calories, 27g fat (14g saturated fat), 101mg cholesterol, 2871mg sodium, 44g carbohydrate (8g sugars, 4g fiber), 34g protein.

  • 1 package (16 ounces) frozen broccoli cuts, thawed and drained
  • 3 cups cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (8 ounces) process cheese sauce
  • 1 cup milk
  • 1 cup uncooked instant rice
  • 1 celery rib, chopped
  • 1 small onion, chopped
  1. In a 3-qt. slow cooker, combine the broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low for 4-5 hours or until rice is tender. Yield: 4 servings.
Originally published as Casserole in the Cooker in Quick Cooking January/February 2001, p43

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Reviews forCasserole in the Cooker

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MY REVIEW
sstetzel User ID: 158954 256655
Reviewed Nov. 11, 2016

"Tjbrooks79 you can use cheddar instead, you'll need to compensate for the liquid in the cheese sauce though. Add a bit more milk, 1/4-1/2 cup to keep it from drying out."

MY REVIEW
tjbrooks79 User ID: 4663153 256611
Reviewed Nov. 10, 2016

"I have IBS and can't use the cheese sauce. Would finely shredded cheddar cheese work instead?"

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