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.

Ingredients:

• 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

Directions:

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.