Saturday, December 18, 2010

Crockpot Broccoli Casserole

2 pounds of fresh broccoli, washed and trimmed (I only really like the florets) 
1/3 cup flour 
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground mustard
1 cup low fat or fat free milk
1 cup chicken broth
1 cup shredded yummy white cheese (I used Montery Jack)
1/2 cup Parmesan cheese

Wash and trim the broccoliIn a large mixing bowl, combine the flour, salt, pepper, and dried mustard. Toss the broccoli in the mixture. Dump the broccoli into the crockpot.

Cover with 1 cup of whatever shredded cheese you are going to use. Add the milk and the chicken broth.  Top with Parmesan cheese.

Cook on low for about 6 hours, or on high for about 3-4. This is done when the broccoli reaches desired tenderness and begins to brown a bit around the edges.

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