Broccoli Casserole Crock Pot Recipes

CROCK POT BROCCOLI CASSEROLE WITH REAL CHEESE

Steps:

• Rinse and trim the thick stalks from the fresh broccoli florets.
• Place the broccoli, cream soup, mayonnaise, shredded cheese and milk in a 7 quart slow cooker.
• Stir to combine well.
• Add the pepper, salt and paprika to the slow cooker and mix again.
• Slow cook on low, occasionally stirring to prevent sticking and cook for 4 hours or until the broccoli is tender.
• Serve with a sprinkle of more shredded cheddar cheese if desired.

BROCCOLI CASSEROLE (CROCK POT)

Steps:

• Thaw broccoli and add remaining ingredients in crock pot.
• Cook on high for 1 hour then turn to low and cook until ready to serve. Stir occasionally.

CROCKPOT BROCCOLI CASSEROLE

Steps:

• Make foil collar for crockpot by folding 2 pieces of foil to make 2 strips measuring approximately 18x14-inches each. Line inside of crockpot insert with foil strips and spray with nonstick cooking spray.
• In a large bowl add celery soup, 2 cups of cheese, and green onions and stir until combined.
• Add broccoli and stir until the broccoli is evenly coated.
• Pour mixture into the prepared slow cooker.
• Sprinkle top with crushed crackers and remaining 1/2 cup of cheese.
• Cover with lid and slip a wooden toothpick between lid and pot to vent while cooking. Cook on LOW for 5 hours or HIGH for 2 1/2 hours.

CROCKPOT BROCCOLI CASSEROLE

Steps:

• 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.
• Enjoy!

SLOW-COOKED BROCCOLI

Steps:

• In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter. , Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook until the cheese is melted, 10 minutes longer.

CROCK POT CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Combine all three cans of soup in crock pot.
• Place chicken breasts in crock and cover well with soup mixture.
• Allow to cook for 6-8 hours.
• Stir in sour cream to chicken/soup mixture.
• Cook pasta according to package direction.
• Add your frozen broccoli in with the pasta while it cooks.
• Spread the pasta, veggie mixture into a 11x13 dish.
• Shred chicken in crock.
• Pour chicken/soup mixture over pasta.
• Sprinkle cheddar cheese over casserole.
• Crush ritz crackers and sprinkle over casserole.
• Bake at 350 until good and bubbly, about 30 minutes.

CHEDDAR BROCCOLI AND CHICKEN CASSEROLE FROM COUNTRY CROCK®

Steps:

• Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
• Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.