Description
A creamy and comforting Slow Cooker Broccoli Casserole featuring tender broccoli in a rich, cheesy sauce topped with crispy fried onions. This easy, hands-off recipe is perfect for busy days and makes a delicious side dish or light main course.
Ingredients
Scale
Sauce Ingredients
- 3 Tablespoons salted butter
- 3 Tablespoons all purpose flour
- 2 cups milk (2% recommended)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Vegetables & Cheese
- 24 ounces fresh broccoli pieces (about 8 cups)
- 1.5 cups shredded cheddar cheese
Topping
- 1 cup fried onions
Instructions
- Make the roux: Over medium heat in a small saucepan, melt 3 tablespoons salted butter and whisk in 3 tablespoons all purpose flour. Let it cook for 2-3 minutes to eliminate the raw flour taste while stirring constantly.
- Add milk and seasoning: Slowly whisk in 2 cups of 2% milk until smooth. Season the sauce with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Stir frequently and continue cooking until the sauce thickens, about 3-5 minutes.
- Prepare slow cooker: Spray the basin of a 6-quart slow cooker with non-stick spray. Add the 24 ounces of fresh broccoli pieces to the slow cooker basin, then pour the thickened sauce over the broccoli. Stir gently to combine and coat the broccoli evenly with the sauce.
- Cook broccoli: Cover the slow cooker and cook on HIGH for 1 hour or on LOW for 2 hours. After the initial cooking time, stir the broccoli, replace the lid, and continue cooking for an additional 30 minutes or until the broccoli is tender. Note that cooking time may vary depending on your slow cooker model.
- Add cheese and topping: Once the broccoli is tender, sprinkle 1.5 cups of shredded cheddar cheese over the casserole. Stir to distribute the cheese evenly, then top with 1 cup of fried onions.
- Melt cheese and finish: Cook uncovered for an additional 10 minutes on LOW or until the cheese has melted and the topping is warmed through.
Notes
- Try mixing Parmesan with shredded mild cheddar for extra flavor complexity.
- Use sharp, white, or aged cheddar to balance the creaminess according to your taste preference.
- Fried onions add crunch, but crushed Ritz crackers or breadcrumbs make great alternative toppings.
- Frozen broccoli can be substituted—make sure to thaw and drain well before using.
- Swap half the broccoli with cauliflower for a delicious veggie mix.
- Canned cream soups like cream of chicken, celery, mushroom, or broccoli can be used as a shortcut substitute for the sauce.
- For a fresher option, prepare a homemade cream of chicken soup substitute.
- Slow cooker models vary; monitor the dish to prevent burning and adjust cook times as necessary for your appliance.
- Store leftovers covered in the refrigerator for up to 4 days.
- Cooking times are guidelines—test your slow cooker and adjust times as needed for best results.
Nutrition
- Serving Size: 1/8 of casserole (about 1 cup)
- Calories: 250
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
