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A wooden spoon scoops creamy broccoli casserole topped with a golden, crumbly crust inside a black dish.
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Crock Pot Broccoli Casserole

This Slow Cooker Broccoli Casserole is rich, cheesy, and topped with buttery Ritz crackers for the perfect crunchy topping. A comforting, crowd-pleasing side that’s simple to make in your slow cooker.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 442kcal
Author: Wendy

Equipment

  • Large Mixing Bowl
  • Slow Cooker
  • towel or foil

Ingredients

  • 24 ounces frozen broccoli florets thawed and drained
  • 10.5 ounces cream of mushroom or cream of chicken soup
  • 1 cup sour cream
  • 1 ½ cups shredded cheddar cheese
  • ½ cup chopped green onion
  • 2 eggs beaten
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3.8 ounces Ritz crackers crushed
  • ¼ cup melted butter

Instructions

  • Spray a 4- to 6-quart slow cooker with nonstick spray.
  • In a large bowl, stir together the soup, sour cream, cheddar cheese, onion (if using), eggs, garlic powder, and black pepper.
    A metal bowl containing eggs, sour cream, chopped green onions, seasonings, and soup mixture, with bowls of broccoli, cheese, and fried onions nearby.
  • Fold in the thawed broccoli gently so it stays in pieces. Pour mixture into the slow cooker.
    A mixing bowl filled with broccoli florets and shredded cheddar cheese, with a white spatula inside and two small bowls nearby.
  • Cook on low for 1 ½ to 2 hours, just until hot and set. Avoid overcooking.
    A slow cooker filled with a creamy mixture, topped with shredded cheese; bowls with crushed crackers and melted butter are nearby.
  • About 15 minutes before serving, mix the crushed crackers with melted butter and sprinkle over the top.
    A glass bowl with a crumbly mixture and a spoon sits next to a slow cooker containing a cheese-topped dish. A smaller bowl with liquid is also visible.
  • Cover loosely with foil or a towel until the topping is warm.
    A slow cooker filled with a casserole topped with crushed crackers or bread crumbs, next to an empty glass bowl with a spoon.

Notes

Additional tips:

  • Using large broccoli florets helps prevent the casserole from getting mushy.
  • Broccoli should be completely thawed and drained well.
  • Lightly squeezed the broccoli florets in a paper towel to remove as much water as possible.
  • Fresh broccoli can also be used to reduce the water content.
  • Watch the broccoli for texture beginning at 1 hour to avoid overcooking.
  • Check it every 30 minutes and serve when your desired consistency is reached.

Variations & Substitutions

  • Use fresh broccoli instead of frozen, just steam or blanch it lightly first to reduce water.
  • Swap cheddar for sharp cheddar, or mix in a bit of Monterey Jack or Mozzarella for a milder melt.
  • Use cream of celery or a lighter “cream soup” version if you want to reduce heaviness.
  • Add cooked chicken (cubed) to make it more of a full meal (turns it toward “broccoli chicken casserole”).
  • Sprinkle crumbled bacon or fried onions instead of/besides the cracker topping for more texture.

Storage, Serving & Tips

  • Storing: Leftovers go in an airtight container in the fridge for up to 3–4 days.
  • Reheating: Reheat in the microwave (medium power) in 30‑ to 60‑second bursts until heated through, or in a 350°F oven until warmed.
  • Make‑ahead tip: You could assemble everything (except the cracker topping) the night before, refrigerate, and then cook in the morning. Add the cracker topping just before serving.

Nutrition

Serving: 1Serving | Calories: 442kcal | Carbohydrates: 25g | Protein: 16g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 827mg | Potassium: 566mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1628IU | Vitamin C: 103mg | Calcium: 339mg | Iron: 2mg