Crockpot Broccoli Cheese Casserole
An unbelievably easy and ridiculously delicious Crockpot Broccoli Cheese Casserole, perfect for weeknights and comfort food cravings. This recipe is fast, easy, and a guaranteed crowd-pleaser.
Equipment
- Slow Cooker
Ingredients
Main ingredients
- 4 cups broccoli florets Fresh is best, but thawed and drained frozen is acceptable.
- 1 cup shredded cheddar cheese Sharp cheddar recommended. Shredding from a block is preferred.
- 0.5 cup grated Parmesan cheese
- 0.5 cup heavy cream
- 4 oz cream cheese Cubed and softened.
- 2 cloves garlic Minced.
- salt To taste.
- pepper To taste.
Instructions
- Grab your slow cooker. Add your beautiful broccoli florets, that yummy shredded cheddar cheese, the grated Parmesan, the rich heavy cream, those delightful cubes of cream cheese, and your minced garlic.
- Sprinkle in your salt and pepper. Start with a little, you can always add more later if needed!
- Give everything a good stir to make sure all those delicious ingredients are nicely combined.
- Pop the lid on your slow cooker, set it to LOW, and let it cook for 2 to 3 hours. You're looking for the broccoli to be perfectly tender and the cheese to be all melted and wonderfully bubbly.
- Before you serve, give it one last good stir. This helps ensure everything is perfectly combined and extra creamy.
Notes
To store, cool completely and store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. Add a splash of milk or cream if needed after refrigeration. Can be made ahead and assembled in the slow cooker the night before. Freezing is possible, but texture may change slightly. Best enjoyed fresh.