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Full Online Book HomeLearning KitchenCrock_pot - Broccoli Souffle
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Crock_pot - Broccoli Souffle Post by :Numan Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2705

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Crock_pot - Broccoli Souffle

2 pkgs frozen chopped broccoli (2 lbs)
1 (10 3/4 os) can cream of celery soup (undiluted)
1 cup real mayonnaise
3 tbsp gated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers
1 stick melted margarine


Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli. Put in a lightly greased 3-1/2 quart crockery cooker.

Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top. Cook on high for about 2-3 hours.
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3 pounds Vidalia onions 1 stick butter Cut tops and bottoms off of onions and peel. Place in crockpot with butter and cook on low for 24 to 36 hours. These will be a beautiful brown color when done. Freeze and use on pizza, French onion soup and appetizers or whatever! You can also fill crockpot if you wish and do not need to use any more butter. Mine held 6 pounds. I cooked mine 36 hours on the # 1 setting!
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Crock_pot - Slow-cooked Broccoli Crock_pot - Slow-cooked Broccoli

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2 (10 oz.) pkg. frozen, chopped broccoli, partially thawed 1 (10 3/4 oz) can cream of celery soup 1-1/2 cups shredded sharp cheddar (6oz.), divided 1/4 cup chopped onion 1/2 tsp. Worcestershire sauce 1/4 tsp. pepper 1 cup crushed butter-flavored crackers (about 25) 2 Tbls. butter or margarine In a large bowl, combine broccoli, soup,1 cup cheese, onion, Worcestershire and pepper. Pour into a greased slow-cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 min. longer or until cheese is melted. Yield:8-10 servings
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