Cheesy Rice & Veggie Crockpot Casserole

Two things you need to know about this recipe: it is probably the easiest Crockpot recipe I've ever made, and it makes a TON. My entire Crockpot was filled with this casserole. We don't usually have leftovers in the Band Life house, but this one gave us leftovers for days. It's super delicious, so eating it isn't a problem, there's just so much of it! If you do not have a large family {or a husband who eats an exorbitant amount at one time}, I would recommend halving this recipe.

• 1 bag frozen broccoli
• 1 bag frozen carrots + peas
• 1 bag frozen diced onions
• 2 cups instant rice (uncooked)
• 2 cups Velveeta cheese (cubed)
• 1 cup water
• 2 cans Cream of Mushroom soup
• 11 tablespoons butter

Thaw vegetables and remaining ingredients in Crockpot. Cook on high for one hour, then turn to low and cook until ready to serve.

I made this the night before and after that one hour on high, the cheese wasn't very melted and most of the peas still had frost on them. I turned it on low for two hours and that helped, but I was glad I had the rest of the night for it to warm!

There's no photo of this one because I fail and forgot to take one. But this is what it looked like!