By Erin Huffstetler | 11/16/2017 | No Comments
This post may contain affiliate links. View our disclosure.
Broccoli casserole makes its appearance on our table every Thanksgiving and Christmas. It’s been that way since I was a little kid. But it was only this year that I thought to make it in the crockpot. Can’t believe I didn’t think of it sooner.
Because while there’s nothing hard about making a broccoli casserole in the oven, it hogs one of your oven racks for a full hour. And when you’re cooking a big meal, and trying to time it so that everything is ready at the same time, you can’t always spare the space. This crockpot version solves that problem. Just throw the ingredients in a crockpot in the morning, and your broccoli casserole will be ready by dinnertime. I even have a trick to ensure the cracker topping turns out crispy.
If you’re not keen on using those store-bought cans of cream of mushroom condensed soup, be sure to check out my recipe for a homemade version.
Crockpot Broccoli Casserole
(2) 10-12 oz. packages of chopped frozen broccoli
1 can cream of mushroom condensed soup
3/4 cup mayonnaise
1 c shredded sharp cheddar
3 large eggs, beaten
1-1/4 cup crushed cheese crackers
What You Do:
Cook the broccoli according to the package instructions.
While you’re waiting for the broccoli to cook, crush the crackers. A food processor makes quick work of this, but you can also stick them in a freezer bag, and crush them with a rolling pin.
Combine all the ingredients, except for the crackers, in a large bowl.
Then, transfer the mixture to your crockpot.
Sprinkle the cracker crumbs on top. Then, cover, and cook on high for four hours, or low for eight hours. Remove the lid for the last 30 minutes, so the cracker crumbs have a chance to crisp up.
Prefer to Make Yours in the Oven?
Make your broccoli casserole in an 11″x7″ casserole dish, and bake it for one hour at 350 degrees.
If you don’t have an 11″x7″ pan, use this pan substitution chart to look up other sizes that’ll work.
- 2 10-12 oz. packages of chopped frozen broccoli
- 1 can cream of mushroom condensed soup
- 3/4 cup mayonnaise
- 1 c shredded sharp cheddar
- 3 large eggs, beaten
- 1–1/4 cup crushed cheese crackers
Cook the broccoli according to package instructions.
While the broccoli is cooking, crush the crackers. You can do this in a food processor, or place them in a freezer bag, and crush them with a rolling pin.
Combine all the ingredients, except the crackers, in a large mixing bowl.
Transfer the mixture to a crockpot, and sprinkle the cracker crumbs on top.
Cover, and cook on high for four hours or low for eight hours. Remove the lid for the last 30 minutes to crisp up the cracker crumb topping.
- Use my homemade cream of mushroom condensed soup recipe, in place of the store-bought version (recipe available on myfrugalhome.com)
- Can also be prepared in an 11″x7″ casserole dish, and baked for one hour at 350 degrees.