Slow Cooker Mushroom and Brown Rice Casserole – Healthy Crockpot Casserole

Slow Cooker Mushroom and Brown Rice Casserole is a hearty vegetarian dish that pairs earthy mushrooms with nutty brown rice. This healthy crockpot casserole delivers plenty of fiber and umami flavor with minimal effort.

Summary

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

Equipment

• Slow cooker
• Cutting board & knife
• Measuring cups and spoons
• Wooden spoon

Ingredients for Slow Cooker Mushroom and Brown Rice Casserole

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

Directions for Slow Cooker Mushroom and Brown Rice Casserole

1. Sauté onions and mushrooms: Heat olive oil in a skillet and sauté onions and mushrooms until softened (optional step for extra flavor).
2. Combine ingredients: Add rice, broth, mushrooms, onions, peas, thyme, and garlic powder to the slow cooker. Stir.
3. Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until rice is tender and liquid absorbed.
4. Serve: Fluff rice and season to taste. Garnish with fresh herbs if desired.

Tips & Variations

• Add chopped celery or carrots for more vegetables.
• Mix in shredded cheese for creaminess.
• Substitute wild rice blend for variety.

Nutrition Facts (Per Serving)

Highlights

• Whole grain brown rice provides complex carbs.
• Mushrooms offer B vitamins and umami.
• Low fat and vegan if cooked without cheese.

Dietitian Tips

• Use low‑sodium broth.
• Add protein by stirring in cooked chickpeas or tofu.
• Pair with a side salad for a complete meal.

Conclusion

This Slow Cooker Mushroom and Brown Rice Casserole is a nourishing, hands‑off dinner perfect for busy days. It’s vegetarian, fiber‑rich, and easy to customize with your favorite vegetables.

Slow Cooker Mushroom and Brown Rice Casserole – Healthy Crockpot Casserole

Brown rice and mushrooms slow‑cooked with herbs and broth — a healthy, vegetarian crockpot casserole rich in flavor and fiber.

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Ingredients Equipment Method Notes

Ingrédients

  

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

Equipment

• Slow cooker
• Cutting board & knife
• Measuring cups and spoons
• Wooden spoon

Method

 

1. Sauté onions and mushrooms: Heat olive oil in a skillet and sauté onions and mushrooms until softened (optional step for extra flavor).
2. Combine ingredients: Add rice, broth, mushrooms, onions, peas, thyme, and garlic powder to the slow cooker. Stir.
3. Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until rice is tender and liquid absorbed.
4. Serve: Fluff rice and season to taste. Garnish with fresh herbs if desired.

Notes

Add chopped celery or carrots for more vegetables.
Mix in shredded cheese for creaminess.
Substitute wild rice blend for variety.

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