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Crock Pot Broccoli Casserole with real cheese
Arlene Mobley - Flour On My Face
This Crock Pot Broccoli Casserole recipe is made with real cheese. Broccoli casserole is a perfect vegetable side dish recipe any time of the year.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course
Side Dish
Cuisine
American
Servings
10
servings
Calories
241
kcal
Ingredients
1x
2x
3x
▢
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
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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
Serving:
0.75
cup
Calories:
241
kcal
Carbohydrates:
9
g
Protein:
11
g
Fat:
18
g
Saturated Fat:
7
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
33
mg
Sodium:
793
mg
Potassium:
359
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
743
IU
Vitamin C:
65
mg
Calcium:
223
mg
Iron:
1
mg
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