Broccoli and Cheese - Slow Cooker (Crock Pot)
Calories 197 (19% from fat)
Fat 4 gram
Saturated Fat 1.2 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 901 mg.
Carb. 15 gram
Fiber 3.5 gram
Sugar 3.5 gram
Sugar Alcohol 0 gram
Protein 20 gram
Ingredients
2 bags (14 oz. each) frozen chopped broccoli florets, partially thawed
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
2 cups (8 oz.) fat free cheddar cheese, shredded and divided
3/4 cup onion, chopped
1/2 tsp. Worcestershire sauce
1/4 tsp black pepper, ground
1 cup crushed butter-style crackers
(We used 18 Town House Reduced Fat Light Buttery Crackers.)
1 Tbsp. Unsalted butter or margarine, cut into small pieces
1. Lightly coat a 4-5 quart slow cooker with butter spray.
2. In a large mixing bowl, stir together the broccoli, soup, 1 1/4 cups of the shredded cheese, onion, Worcestershire sauce and pepper. Once the broccoli is thoroughly coated, pour the mixture into the slow cooker.
3. Sprinkle the crackers over the top, scatter the butter pieces over that, cover and cook on high for 2.5 to 3 hours. Then sprinkle the remaining cheese over the top, cover and cook an additional 10 or 15 minutes, until the cheese on top is melted.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 1.5 - 2 minutes. Keep the container open a little to allow steam to escape.
