Slow Cooker Broccoli Cheese Casserole with Real Cheddar
A creamy, comforting broccoli casserole made effortlessly in the slow cooker with real cheddar cheese, cream of mushroom soup, and a hint of smoked paprika. Perfect for busy weeknight dinners or potluck gatherings, this dish transforms simple broccoli into a rich, satisfying side that pairs beautifully with roasted meats or can stand alone as a light meal. The long, gentle cooking ensures tender broccoli while allowing the flavors to meld into a cohesive, cheese-forward dish.
Ingredients
Instructions
- 1
Rinse and trim the thick stalks from the fresh broccoli florets
- 2
Place the broccoli, cream soup, mayonnaise, shredded cheese and milk in slow cooker
- 3
Stir to combine well
- 4
Add the pepper, salt and paprika to the slow cooker and mix again
- 5
Slow cook on low, occasionally stirring to prevent sticking and cook for 4 hours or until the broccoli is tender
- 6
Serve with a sprinkle of more shredded cheddar cheese if desired
Tips
Cut broccoli into uniform pieces to ensure even cooking throughout the casserole
Stir occasionally during cooking to prevent cheese from sticking to the bottom of the slow cooker
Use real mayonnaise rather than salad dressing for better texture and flavor
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can be assembled up to 1 day ahead and refrigerated before cooking
Best served hot directly from slow cooker as a side dish
Common Mistakes
Use real mayonnaise to avoid curdling that occurs with salad dressing
Stir occasionally to prevent cheese from burning on bottom of pot
Substitutions
thaw and drain first
FAQ
Can I use frozen broccoli instead of fresh?
Yes, thaw and drain frozen broccoli completely before adding to prevent excess water from making the casserole watery.
What if my casserole seems too thick?
Add a splash more milk during cooking to reach your desired consistency and stir well.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days and reheat gently in microwave or oven.