Crock Pot Broccoli Casserole Recipe Recipes Recipe For Stuffed

CROCK POT BROCCOLI CHEESE CASSEROLE

Steps:

• Mix together stuffing with water or broth and microwave for 3 minutes.
• Pour into slow cooker and add remaining ingredients and stir well.
• Cover and cook on low for 2-3 hours until cheese melts and broccoli is tender.

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.

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-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

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.

BROCCOLI AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
• In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
• Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

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.