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Slow cooker mushroom and brown rice casserole served in a bowl.

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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Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Sauté onions and mushrooms: Heat olive oil in a skillet and sauté onions and mushrooms until softened (optional step for extra flavor).
  • Combine ingredients: Add rice, broth, mushrooms, onions, peas, thyme, and garlic powder to the slow cooker. Stir.
  • Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until rice is tender and liquid absorbed.
  • 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.