Total TimePrep: 10 min. Cook: 2-3/4 hours
- 6 cups frozen chopped broccoli, partially thawed
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1-1/2 cups shredded sharp cheddar cheese, divided
- 1/4 cup chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 cup crushed butter-flavored crackers (about 25)
- 2 tablespoons butter
- In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
- Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Nutrition Facts1/2 cup: 159 calories, 11g fat (6g saturated fat), 25mg cholesterol, 431mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 6g protein.
Aug 22, 2017
Tried. More later.
Mar 30, 2015
I use"Hint of Salt" Ritz Crackers (usually 1 sleeve)Cream of Mushroom soup (2 Large cans)1 extra large bag of frozen broccoli florets (I thaw them before using)A handful of chucked cheddar (I push it deep into the casserole so the cheese is everywhere)1 little bag of velvet a shredded cheeseI mix everything up and put it in a pan then add the chunked cheddar randomly and bake it. The crock pot made it too mushy for me. I also started adding crushed ritz crackers to the top for some crunch :) I have made this for years and everyone I know loves it! My husband doesn't eat broccoli, but he loves this!
Jan 24, 2015
I made this back in 99' when it came out. It is delicious but was way way over cooked. I am making it tomorrw but baking it in the oven till I get the desired doneness I want.
Jan 5, 2015
This is an awesome side dish and great for holiday get togeathers!
Jan 4, 2015
It has a good taste, but for me, 2 hours cooking time would have been better. It got a little too soft. And next time I'll omit the crackers. But I will be making it again.
Nov 29, 2013
Very, very good. I used fresh broccoli and have a couple of comments in that regard. I was intending to use some stems when I cut the broccoli but ended up using only the flowerets. Six cups of fresh broccoli flowerets (about 1-1/2 pounds) fed 5 adults and 2 kids with maybe a tablespoon left over. The next time I prepare this dish, and I will prepare it again, I will use slightly more broccoli, 2 pounds for sure, and I will use more cream of celery soup. I think adding more soup will make it creamier. Mine was a bit on the dry side. I used Keebler Club Crackers (Original) and they were perfect. I was concerned about cooking time thinking that fresh broccoli would take longer - I decided to give it 4 hours on high. This was way too long. Easily 2-1/2 to 3 hours on high would have been fine. This dish is delicious, easy, and full of flavor and I prepared it for our Thanksgiving dinner. Being able to use the crock pot was a huge plus. This recipe is a keeper for our Thanksgiving menu next year.
Dec 17, 2011
I think I've been using this recipe since it was published in the 1999 TOH cookbook. It's a great no-fuss side dish.
Dec 8, 2011
Made this at Thanksgiving. Nice to have something to put in the crock pot and not worry about it, another thing to watch over and make sure was done at the proper time. Of course i did have to put it on at the right time, but once i did that was it. Tasted delish too.
Nov 24, 2011
My family loves this recipe and I love how easy and convenient it is. It's a standby for holidays.
Mar 7, 2011
This was very easy to make and even tastier! I did change the recipe slightly by using 3 cups of diced potatoes and 3 cups broccoli and added a pinch of seasoning salt. I cooked it for an extra 20 minutes so that the potatoes were tender. It was a hit!
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