Crock Pot Broccoli Casserole Recipe
Broccoli Casserole is not just for the holidays. You can enjoy this Crock Pot Broccoli Casserole recipe any time of the year.
Why don't you let your crock pot do all the work with this easy Crock Pot Broccoli Casserole recipe made with fresh broccoli and real cheddar cheese?
I love using fresh broccoli to make a big cheesy serving bowl full of broccoli casserole to serve with my Thanksgiving dinner. You can use frozen broccoli florets to make this Crock Pot Broccoli Casserole.
If you decide to use frozen broccoli keep in mind that the cooking time will be about half the time that you would need to cook the fresh broccoli florets.
I would also decrease the amount of milk by half to allow for the extra moisture the frozen broccoli will add. If it seems to be too thick even with the extra moisture you can add ¼ cup of milk at a time to thin it out.
I know there are plenty of crock pot broccoli casserole recipes out there using Velveeta. This is not one of them.
I used a block of real medium cheddar cheese and grated it. I have nothing against Velveeta and have used it many times in broccoli casserole recipes.
Or in my Crock Pot Macaroni and Cheese recipe which I will be serving to my family and friends on Thanksgiving day.
The kids and adults love it and it has become one of my newest favorite Thanksgiving side dish recipes.
Disclosure: Some links in the post are affiliate links. If you make a purchase I will earn a small commission.
How To Make Crock Pot Broccoli Casserole with real cheese
Ingredients
- 8 cups fresh broccoli florets
- 2 cans cream of mushroom soup
- 8 oz shredded cheddar cheese
- ½ cup mayonnaise (not salad dressing type)
- ¾ cup milk
- 1 teaspoon ground pepper
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- Rinse and trim the thick stalks from the fresh broccoli florets.
- Place the broccoli, cream soup, mayonnaise, shredded cheese and milk in a 6 quart or 7 quart crock pot 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.
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Print the Cheesy Crock Pot Broccoli Casserole recipe below
Crock Pot Broccoli Casserole with real cheese
Ingredients
- 8 cups fresh broccoli florets
- 2 cans cream of mushroom soup
- 8 oz shredded cheddar cheese
- ½ cup mayonnaise not salad dressing type
- ¾ cup milk
- 1 teaspoon ground pepper
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
Instructions
- 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.
Nutrition
Don't forget to check out my Crock Pot recipe page where you will find many more crock pot recipes that are perfect for the holidays.
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