Crockpot Broccoli Casserole
This classic 1970's broccoli casserole can be made in the crockpot or the oven. Chopped Broccoli, Stove Top Stuffing, Campbell's Cream of Mushroom Soup, and Cheddar Cheese bring it all together for some serious comfort food.
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Servings: 8
Ingredients
- 1 12 oz. package Chopped Frozen Broccoli thawed completely, set aside.
- ¼ cup chopped onion
- ¾ cup mayonnaise
- 1 10.5 oz. can Campbell's Cream of Mushroom Soup Healthy Request may substitute with Cream of Potato
- 2 eggs beaten
- 4 tablespoon butter melted, may use salted or unsalted
- 1 6 oz. box Stove Top Stuffing Mix Savory Herbs Flavor
- 1 ¼ cup cheddar cheese, DIVIDED (reserve ¼ cup for topping) shredded
- salt or pepper to taste
Instructions
- Thaw broccoli in the microwave completely, about 4 to 5 minutes. Set aside.
- In a large bowl, combine the chopped onion, mayo, cream of mushroom, beaten eggs, and melted butter. Whisk until smooth.
- Add the stuffing mix, only 1 Cup of cheddar cheese, and broccoli. Stir with a spoon until mixed.
- Scoop mixture into the slow cooker crockpot bowl.
- Cook on High Heat with lid on for 1 ½ hour.
- Sprinkle the remaining cheese (¼ cup) on the top and reduce heat to Low. Cover and cook 30 more minutes.
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Notes
The recipe can be doubled but I recommend that the crockpot not be filled beyond ¾ full so that the entire casserole cooks through. If you are cooking for a crowd, be sure to use the largest slow cooker.
You may need to adjust the cooking time depending on your specific appliance. The smallest size crockpot can be 2.5 quart and the largest can be 7 quart. Recipe can be doubled in the 7 quart. Increase initial cooking time by 30 minutes on high if recipe is doubled.
This recipe can also be baked in the oven in a casserole dish. (@350 degrees for 35 minutes)