broccoli soufflet vegetarian crockpot recipe EASY

[Guest guest]

BROCCOLI SOUFFLÉ

 

2 pkgs. frozen chopped broccoli (2 pounds)

1 can cream of celery soup (undiluted)

1 c. real mayonnaise

2 to 3 tbsp. grated onion

2 eggs, beaten

1 cup grated cheddar cheese

Ritz crackers

1 stick melted butter or margarine, 1/2 cup

 

Cook broccoli until tender; drain and let cool. Mix soup, mayonnaise, onion,

egg, and cheese; stir into the cooled broccoli. Spoon mixture into a lightly

greased 3 1/2- to 5-quart slow cooker. Mix 1 stack Ritz or buttery crackers

(crushed) with margarine or butter. Put on top. Cook on high for 2 to 3

hours.

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hugs,

Chanda