• 10 3/4 oz. Condensed Cream of Mushroom Soup
  • 1 c. Mayonnaise
  • 1 Egg, beaten
  • 1/2 Yellow Onion, finely chopped
  • 30 oz. Frozen Chopped Broccoli
  • 8 oz. + 2 oz. Sharp Cheddar Cheese, shredded (divided)
  • 1 tsp. Garlic Powder
  • salt & pepper, to taste
  • 2 pinches paprika

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One of my favorite veggies is Broccoli so this recipe for Slow Cooker Broccoli Cheese Casserole is one on my menu often! YUM!

  1. Lightly grease the insert of a 4-Quart slow cooker.
  2. Mix together condensed cream of mushroom soup, mayonnaise, egg, garlic powder, salt, pepper and onion in a medium size bowl.
  3. Break up the frozen broccoli in a separate bowl.
  4. Spoon the soup and mayonnaise mixture over the broccoli, and MIX WELL.
  5. Add in 8 oz. of the shredded cheese and again MIX WELL.
  6. Transfer mixture to the prepared slow cooker and spread evenly.
  7. Cover. Cook on Low for 5 hours or on High for 4 hours.
  8. Sprinkle with remaining 2 oz. of cheese and paprika. Cover and cook 15 more minutes, or until cheese has melted.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

**Slow Cooker Broccoli Cheese Casserole Nutrition

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