Broccoli Cheese Casserole



Prep Time: 3 minutes

Cook Time: 2 hours

Total Time: 2 hours 3 minutes

Servings: 6 -8

  1. Ingredients
  2. Instructions
  3. Notes


  • 6 oz box cornbread stuffing
  • 1.5 cup water (or chicken broth)
  • 12 oz bag broccoli cuts (we used florets) thawed
  • 10.5 oz can cream of mushroom soup or substitute
  • 8 oz to 16 oz Velveeta cheese cubed


Mix together stuffing with water or broth and microwave for 3 minutes.

Pour into slow cooker and add remaining ingredients and stir well.

Cover and cook on low for 2-3 hours until cheese melts and broccoli is tender.


  • I used a 5 quart round slow cooker for this recipe. Any 4-6 quart recipe should work fine.
  • We stayed true to Tammy’s recipe with one small change. My aunt taught me years ago to make my stuffing with chicken broth to add a bit of flavor and from that day forward I have always used broth in my stuffing.
  • If you are a fan of crock pot liners, this might be a good recipe to use one on. The cheese will stick a bit. If you don’t like liners, you might try spraying your crock with a little non-stick spray to help with clean up.
  • If you prefer to make your own Cream of Mushroom Soup, this is our substitute recipe.
  • Non-Velveeta fans always ask me about switching out cheddar for Velveeta. I have not tried it with this recipe but my guess is that it would work, the final dish will just have a different consistency.
  • As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
  • All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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