This Crockpot Broccoli Casserole is an easy, cheesy slow cooker side dish made with fresh broccoli, sharp cheddar, cream of celery soup, and buttery Ritz crackers. It’s a family favorite that saves you oven space and delivers all the creamy comfort of a classic broccoli casserole, right from your slow cooker.
Nothing beats a hearty casserole on a Sunday night! This cheesy Crockpot Broccoli Casserole is the perfect way to get your kids to eat their greens.
And with a delicious Ritz cracker topping, who can resist?
If you enjoy this casserole, you’ll love my jalapeno popper dip with ritz crackers.
This casserole is perfect for when you have chores around the house. Simply throw all the ingredients into your slow cooker, and in about three hours, with the house clean and pillows fluffed, dinner is ready.
Ingredient Highlight: Fresh Broccoli
Fresh broccoli yields not only better flavor but also a better texture that frozen broccoli just can’t replicate.
You can buy fresh bagged broccoli florets or broccoli crowns. Use the produce scale. You will need roughly 2 large broccoli crowns. Don’t worry about big florets. The broccoli gets so tender in the slow cooker that it cuts like butter when done.
Bought too much broccoli and looking for another great broccoli recipe? For a classic, here is my reader’s favorite instant pot broccoli or my cheddar broccoli potato soup. And if you want pasta? Try my chicken bacon Alfredo with broccoli.
Storage and Reheating Cheesy Broccoli Casserole Recipe
Store leftover Crockpot Broccoli Casserole in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave in 30-second intervals until hot, or warm the entire casserole in a 350°F oven for 10–15 minutes. Avoid overcooking, which can cause the cheese sauce to separate.
Make-Ahead and Freezer Tips
You can make this casserole ahead by assembling all ingredients in the slow cooker insert, covering, and refrigerating for up to 24 hours before cooking.
To freeze, prepare the casserole mixture without the cracker topping, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the cracker topping and cook as directed.
More Questions Before Making your Broccoli Casserole?
No, fresh broccoli florets cook perfectly in the slow cooker without pre-cooking. Simply chop into bite-sized pieces — they will become tender without turning mushy.
Yes, but frozen broccoli releases more water, which can make the casserole slightly runny (see the next faq). For best results, thaw and drain it first or toss the florets with a tablespoon of cornstarch before adding them to the slow cooker.
Avoid using frozen broccoli straight from the freezer and don’t add extra liquid. Cook uncovered for the last 15 minutes if needed. The cracker topping also absorbs excess moisture.
Velveeta will make the casserole extra creamy but slightly less sharp in flavor. You can also mix cheddar with Monterey Jack or Colby. Always shred or cube cheese fresh for the best melt.
You can substitute cream of chicken or mushroom soup, or make your own with a roux (butter, flour, milk, and vegetable broth). For a vegetarian version, cream of mushroom or homemade cream sauce works well.
Recipe Tips for Broccoli Casserole
- On the sides, there might be some burnt-looking edges. If so that is ok! Those burnt edges taste good.
- Skip the bags of shredded cheese and get a block of Sharp Cheddar. Shred 6 oz. yourself. Not only does it make the cheesy casserole taste so much better but it looks better too! Just look at those images! Once you stop buying shredded cheese and start buying blocks and shredding it yourself you will find it has a better fresher flavor. I know the bags of shredded cheese are convenient but pale in comparison in flavor.
- If you are using a Slow Cooker 7 quarts or larger you may want to consider doubling the recipe or adding an extra broccoli crown of florets and 1 extra can of cream of celery soup. The 7-quart and larger will be too big.
- Not all slow cookers are the same! Check on your casserole around the 2:30 mark. It could take up to 3 hours.
Recipe for our Slow Cooker Broccoli Cheese Casserole
You'll love my Crockpot Broccoli Casserole with way too much cheese and a delicious Ritz cracker topping. Throw it in your crockpot and it will do the rest.
Ingredients
- 12 oz. broccoli florets.
- 1 can, 10 ¾ oz. condensed cream of celery soup. (do not add water)
- 6 oz. sharp cheddar cheese, shredded. divided
- ¼ cup diced onion
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon pepper
- 1 cup crushed Ritz crackers
- 1 tablespoon salted butter, diced
Instructions
- In a large mixing bowl combine broccoli, cream of celery, half of the cheddar cheese, onion, Worcestershire, and pepper.
- Spray your slow cooker with nonstick cooking spray.
- Pour mixture into the slow cooker.
- Top with crushed crackers.
- Sprinkled diced butter pieces over the top of the crackers.
- Cover and cook on high for 2 -½ to 3 hours.
- Sprinkle remaining cheese over the top and cover for another 7-10 minutes until the cheese has melted.
- Serve your broccoli casserole and enjoy!
Notes
Read the article above for all Recipe Tips and Tricks.
If you are using a Slow Cooker 7 quarts or larger you may want to consider either doubling the recipe or adding an extra broccoli crown of florets and 1 extra can of cream of celery soup. The 7-quart and larger slow cookers will be too big.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 238Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 580mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 9g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.
Melissa says
Good afternoon! Just wondering, if I double the recipe should I add more time?
Stephanie Jackson says
No it should be fine. I would add an additional cream of soup so it doesn’t run dry.