Cheesy Broccoli Slow Cooker Casserole

What better way to have a “set it and forget it” meal for the week than a mixture of broccoli and cheese.  This very simple, tasty recipe is found in  Rival Crock Pot’s “Best Loved Slow Cooker Recipes”.

Being a somewhat spur of the moment decision to make this dish I went without the celery seed and substituted onion powder for minced onion (because I didn’t have any).  I also used red pepper flakes in place of the hot pepper sauce.


  • 2 packages (10 ounces each) chopped broccoli, thawed
  • 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
  • 1 1/4 cups shredded sharp Cheddar cheese, divided
  • 1/4 cup minced onions
  • 1/2 teaspoon celery seed
  • 1 teaspoon paprika
  • 1 teaspoon hot pepper sauce
  • 1 cup crushed potato chips or saltine crackers


1. Coat slow cooker with nonstick cooking spray.

2. Combine broccoli, soup, 1 cup cheese, onions, celery seed, paprika and hot sauce in slow cooker.

3. Cover & cook on LOW 5-6 hours or on HIGH 2 1/2 – 3 hours, or until done.

4. Uncover; sprinkle top with potato chips and remaining 1/4 cup cheese.

5. Cook, uncovered, on LOW 30 to 60 minutes or on HIGH 15-30 minutes, or until cheese melts.

    Pizza Cobbler

    This recipe was mentioned in a recent email for 7 Days Dinners from I’m always looking for new ways to use buttermilk biscuits so I tried this for lunch today. The recipe is simple to prepare & you can easily add whatever pizza ingredients you like. I would definitely recommend this to moms looking for a quick meal to make for lunch or dinner.

    Here are the ingredients I used:

    • 1 tsp minced garlic
    • 2 cans sliced mushrooms
    • 2 cans (8 oz each) tomato sauce
    • 1 cup shredded mozzarella cheese
    • 1 can refrigerated biscuits, separated & cut into quarters


    Preheat the oven to 400.

    In a skillet, combine oil,garlic & mushrooms. Cook on medium until desired tenderness. (about 5 minutes)

    Add sauce to skillet and heat just til starting to bubble.

    Spread sauce mixture in a greased 2 quart baking dish.

    Sprinkle with cheese.

    Top with biscuit pieces.

    Bake until cheese is bubbly and biscuits are browned, about 15 minutes.

    Let stand about 5 minutes before serving. Enjoy!

    Layering Lasagna

    In a recent post I discussed a new layering technique when making lasagna. I tried this new way of placing the noodles in the dish, as well as adding cream cheese to the list of ingredients. I was very please with the results and would like to share the recipe with you now. I love cheese so the different types and textures in this recipe are enjoyable.

    Lazy Lasagna


    • 1 lb ground beef, browned
    • 32 oz spaghetti sauce
    • 8 oz cottage cheese
    • 4 oz cream cheese
    • lasagna noodles (at least half a box)
    • 12 oz grated cheese (i use a mix of cheddar and mozzarella)
    • Parmesan cheese
    • parsley flakes

    Now, for your step by step directions:

    1. Pre-heat oven.

    2. Brown beef.

    3. Mix in spaghetti sauce; stir & place on low. Stir occasionally.

    4. Mix Cottage Cheese & milk together.

    5. With a spatula place cream cheese on lasagna noodles.

    6. In a 9×13 pan spread 1/3 of the sauce & meat mixture. Next place weaved lasagna noodles.

    Add 1/2 of the cottage cheese/milk mixture and 1/2 of the shredded cheese.

    Sprinkle Parmesan cheese and a few parsley flakes on top.

    7. Repeat steps (meat, milk/cheese mixture, noodles)

    8. Bake 1 hr covered, 20 minutes uncovered.