Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, November 12, 2013


3/4 cup butter
3 celery stalks, sliced thin
1 medium onion, chopped
1 can (4-oz) sliced mushrooms, drained
3 tbsp flour
1 can (10.5-oz) condensed cream of celery soup
1 pkg (10-oz) frozen chopped broccoli, thawed
1 (5 to 6-oz) garlic cheese roll, cut up

In a small skillet, melt the butter and saute celery, onion, and mushrooms; stir in the flour.  Pour the mixture into a lightly greased crock pot or slow cooker.  Stir the soup, broccoli, and cheese roll into the cooker. Add lid and cook on high, stirring every 15 minutes until the cheese is melted. Turn heat setting to low and cook for 2 to 4 hours.

Serve dip hot with chips, fresh vegetables, etc.

Yield: 1 quart

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