Post by barb43 on Feb 7, 2020 4:34:51 GMT
Slow Cooker Cheesy Cauliflower-Broccoli Casserole
Very Versatile - add or delete veggies you love and/or have on-hand.
Ingredients:
3 or 4 slices bacon
nonstick cooking spray
1 medium head cauliflower, cut into florets
1 medium head of broccoli, cut into florets
1-2 stalks of celery, chopped
1/2 small white or yellow onion, chopped
matchstick carrots, enough to suit you (see directions below)
1/4 to 1/2 cup chicken broth
Italian seasoning blend (like Mrs. Dash Italian), to suit your tastes
1 (10.75 ounce) can cream of chicken soup (such as Campbell's®)
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1-2 green onions, thinly sliced
Directions:
1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and set aside.
2. Spray the inside of a slow cooker with cooking spray.
3. Place cauliflower, broccoli, celery, and onion into the slow cooker. Add an amount of matchstick carrots that suit your preference, considering the amount of the other vegetables. Pour 1/4 cup chicken broth on top of the vegetables in the crockpot. Season with Italian seasoning, such as Mrs. Dash Italian blend. Stir the vegetables to mix in the broth & seasoning.
4. Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over the cauliflower-broccoli mixture in the crockpot. Do not stir in the soup-cheese mixture at this point.
5. Cook on High until you begin to smell the veggies cooking. Stir in the soup-cheese mix with the vegetables at this point. Continue cooking, stirring occasionally.
6. When the cauliflower is cooked to your liking, at about 2 hours, stir in 2-1/2 of the crumbled bacon just before serving.
7. Transfer to a serving dish and top with green onion and remaining bacon. Serve steaming hot to warm.
Leftovers will keep well up to 3 days in a covered dish & stored in the refrigerator.
Very Versatile - add or delete veggies you love and/or have on-hand.
Ingredients:
3 or 4 slices bacon
nonstick cooking spray
1 medium head cauliflower, cut into florets
1 medium head of broccoli, cut into florets
1-2 stalks of celery, chopped
1/2 small white or yellow onion, chopped
matchstick carrots, enough to suit you (see directions below)
1/4 to 1/2 cup chicken broth
Italian seasoning blend (like Mrs. Dash Italian), to suit your tastes
1 (10.75 ounce) can cream of chicken soup (such as Campbell's®)
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1-2 green onions, thinly sliced
Directions:
1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and set aside.
2. Spray the inside of a slow cooker with cooking spray.
3. Place cauliflower, broccoli, celery, and onion into the slow cooker. Add an amount of matchstick carrots that suit your preference, considering the amount of the other vegetables. Pour 1/4 cup chicken broth on top of the vegetables in the crockpot. Season with Italian seasoning, such as Mrs. Dash Italian blend. Stir the vegetables to mix in the broth & seasoning.
4. Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over the cauliflower-broccoli mixture in the crockpot. Do not stir in the soup-cheese mixture at this point.
5. Cook on High until you begin to smell the veggies cooking. Stir in the soup-cheese mix with the vegetables at this point. Continue cooking, stirring occasionally.
6. When the cauliflower is cooked to your liking, at about 2 hours, stir in 2-1/2 of the crumbled bacon just before serving.
7. Transfer to a serving dish and top with green onion and remaining bacon. Serve steaming hot to warm.
Leftovers will keep well up to 3 days in a covered dish & stored in the refrigerator.