In hot weather many do not want to use their ovens, In winter, many turn to crockpots. If you are doing a big holiday meal this is one you can do in the crockpot leaving more room in your oven. I have had this recipe for many years.
2 pkgs (10-oz each) frozen chopped broccoli, mostly thawed
1 can condensed cream of celery soup, undiluted
1 1/2 cups shredded cheddar cheese, divided
1/4 cup chopped yellow onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 cup crushed butter-flavor (Ritz) crackers
2 tbsp butter
In a large bowl combine the broccoli, soup, 1 cup of the cheese, onion, Worcestershire sauce, and pepper. Spray slow-cooker with nonstick cooking spray. Pour broccoli mixture into the slow cooker. Sprinkle the cracker crumbs evenly over the top. Cut butter into small portions and dot over the crackers.
Cover slow cooker and cook on high for 2 1/2 to 3 hours. Sprinkle the remaining 1/2 cup of cheese over the top of the casserole and cook another 10 minutes or until the added cheese melts.
Yield: 8 to 10 servings.
1 can condensed cream of celery soup, undiluted
1 1/2 cups shredded cheddar cheese, divided
1/4 cup chopped yellow onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 cup crushed butter-flavor (Ritz) crackers
2 tbsp butter
In a large bowl combine the broccoli, soup, 1 cup of the cheese, onion, Worcestershire sauce, and pepper. Spray slow-cooker with nonstick cooking spray. Pour broccoli mixture into the slow cooker. Sprinkle the cracker crumbs evenly over the top. Cut butter into small portions and dot over the crackers.
Cover slow cooker and cook on high for 2 1/2 to 3 hours. Sprinkle the remaining 1/2 cup of cheese over the top of the casserole and cook another 10 minutes or until the added cheese melts.
Yield: 8 to 10 servings.
file photo for reference only
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