Slow Cooker Broccoli, Brown Rice and Cheddar Casserole

By hmorris31

Serving Size: 1/2 cup | Calories: 293 | Previous Points: 6 | Points Plus: 8 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 16 mg | Sodium: 232 mg | Carbohydrates: 39 g | Dietary Fiber: 4 g | Sugars: 7 g | Protein: 14 g

Ingredients

• 2 Tbsp butter
• 1/4 Cup finely chopped fresh mushrooms
• 1/2 Small onion, finely chopped
• 1 Clove garlic, minced
• 2 Tbsp flour
• 2 Cups milk
• 1 Cup shredded low-fat cheddar cheese, divided
• 1 1/2 Cups uncooked brown rice
• 1 Pound broccoli florets, finely chopped
• 1/4 Cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1/2 Cup walnut pieces, optional garnish

Preparation

Step 1

Heat a large saucepan over medium heat
Add the butter
When melted, add the mushrooms, onion and garlic, and cook until soft
Season with salt and pepper
Stir in the flour and cook until browned and bubbly
Slowly whisk in the milk, bring to a boil, stirring constantly
Stir for one minute and turn off heat
Add half cup of cheese, and stir until melted
Add the uncooked rice to the slow cooker, followed by the broccoli and cheese sauce
Add 3 cups water and stir
Cover and cook over low heat for 6 hours until liquid is absorbed and rice is tender
Remove lid and sprinkle remaining cheddar on top, followed by the Parmesan Cover and cook for 1 more hour before serving
Sprinkle with walnuts pieces, if desired