Broccoli Cauliflower Crock Pot Casserole Recipes

BROCCOLI CAULIFLOWER CROCK POT CASSEROLE

Steps:

• In a medium sized bowl add soups and cheese.
• Heat in microwave for 1 minute, then stir
• Continue heating for 30 seconds until cheese has melted, stirring each time.
• Pour both bags of frozen veggies in crock pot.
• Pour cheesy soup mix over veggies and stir.
• Place lid on and set crock pot on high for 2-3 hours or until it is bubbling
• Crush your sleeve of crackers and place in plastic bag
• Pour melted butter into bag of crushed crackers and mix well
• Pour crackers evenly on baking sheet
• Place cookie sheet under broiler for 90 seconds
• Stir crackers up with spatula
• Place under broiler for 30 more seconds
• After veggies are cooked, pour crackers over casserole
• Serve and enjoy!

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

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!

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.

SLOW COOKER CHEESY CAULIFLOWER CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and divide into thirds.
• Spray the inside of a slow cooker with cooking spray.
• Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric.
• Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over cauliflower mixture.
• Cook on High until cauliflower is cooked to your liking, about 2 hours. Stir in 2/3 of the crumbled bacon just before serving.
• Transfer to serving platter and top with green onion and remaining bacon.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

Steps:

• In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

CROCK POT LOADED CAULIFLOWER CASSEROLE

Steps:

• Use a slow cooker liner or grease crock.
• Pour half of cauliflower in an even layer in the crock. Cut cream cheese into strips or cubes and layer half on cauliflower. Sprinkle half of shredded cheese and bacon bits over frozen cauliflower.
• Repeat by layering cauliflower, cream cheese and then sprinkling shredded cheese and bacon on top.
• Cook on low for 3 to 4 hours. Stir once or twice while cooking.
• Sprinkle green onions on top and serve.

BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Cook broccoli and cauliflower in sauce pan with water until crisp but tender and set them aside till later.
• Make the cheesy sauce by melting butter in a pan over low heat. Blend in flour and salt then add milk all at once and cook quickly.
• Stir constantly until mixture thickens and bubbles.
• Add the cheese and stir it until it's smooth.
• Combine veggies and sauce in slow cooker making sure they are mixed together well.
• Cover and cook for 1hour and a half on low.

CHICKEN BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 400°F.
• Bring a large pot of water to a boil & add cauliflower. Cook 3 minutes. Add broccoli to the pot and cook 2 minutes more. Drain well and set aside.
• Chop bacon and cook in a pan until crisp. Remove bacon reserving 1 tablespoon of bacon fat.
• Add garlic to the bacon fat and cook until fragrant, about 30 seconds. Add cream cheese and dill. Cook until melted and creamy.
• Stir in cream and broth and simmer for 3 minutes. Remove from heat and stir in ½ cup cheese.
• Toss sauce with vegetables and chicken. Place in a baking dish, top with remaining cheese, and bake 20 minutes or until bubbly.