This crock pot broccoli casserole is by far my husbands favorite crock pot dish. He has actually come in form work and smelled it with his great sniffer, bypassed me and our dollbaby, dropped everything he had in his hands and muttered “B R O C C O L I C A S S E R O L E, mmmmm”. What is that all about? Every time I make it he acts like a kid in a candy store. I suppose it’s good that after this many years he still gets excited ’bout my cookin’ (at least that’s what I’m gonna keep telling myself). For a while I only made it on special occasions and holidays (which it’s perfect for). He likes it so much, it was almost like punishment only doing it a handful of times a year. Now I make it about once a month and surprise him.
Here is how I do it:
-2 -10 ounce packages of frozen chopped broccoli, thawed
-1 -10.75 ounce can of cream of celery soup, condensed and undiluted
-1½ cups sharp cheddar cheese, shredded
-¼ cup onion that has been grated
-1 teaspoon of Worcestershire sauce
-¼ teaspoon of ground black pepper
-1 sleeve Ritz™ crackers, crushed
-2 Tablespoons of butter
In a large mixing bowl, combine the soup, worcestershire sauce, pepper and onion. Once thoroughly combined, add 1 cup of the shredded cheese and the broccoli. Pour the mixture into a well greased 3 quart slow cooker. Top the mixture with the crushed crackers and dot with butter. Cover and cook on low for 2½ – 3 hours. Ten – 20 minutes before serving, sprinkle the remaining ½ cup of shredded cheese evenly on top and place lid on top to melt the cheese.
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