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Broccoli Soufflé


2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 cup real mayonnaise
3 tbsp. grated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers
1 stick melted margarine


Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg and cheese and add to cooled broccoli. Put in a lightly greased 3 ½ quart crockery cooker. Mix 1 stack Ritz or buttery cracker (crushed) with margarine or butter. Put on top. Cook on high for 2 to 3 hours.

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