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Crockpot Broccoli Casserole Recipe

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This recipe for Crockpot Broccoli Casserole is from AT INSPIRE WE FEAST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 oz frozen broccoli (partially thawed, broken up)
1 (10 3/4 oz.) can cream of broccoli (or cream of celery soup)
1 1/2 cup cheddar cheese (shredded)
1/4 cup onion (finely chopped)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup cracker crumbs (such as Townhouse or saltines)
2 tablespoons butter (melted)
Directions:
Directions:
Gather the ingredients.


Partially thaw the frozen broccoli under cold running water or steam for a minute or two in the microwave or on the stovetop in a few tablespoons of water.


Spray the inside of the slow cooker with nonstick cooking spray or grease it with butter or margarine.


In a large bowl, combine the chopped broccoli, condensed soup, 1 cup of the shredded cheese, chopped onion, Worcestershire sauce, and freshly ground black pepper. Mix well and pour the mixture into the greased slow cooker.

In a small bowl, toss the cracker crumbs with the melted butter and sprinkle over the broccoli mixture.

Cover the pot and cook on HIGH for 2 to 3 hours, or until the broccoli is tender. Check 1 hour in the cooking process – if the sides are burning too fast, lower the temperature.

Around 10 minutes before the cooking time is over, sprinkle with the remaining shredded cheese and cover to let the cheese melt. If needed, give it 5 to 7 more minutes.

 

 

 

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