Ingredients

The following ingredients have 10 Servings
  • 8 cups fresh broccoli florets
  • 2 cans cream of mushroom soup
  • 8 oz shredded cheddar cheese
  • 1/2 cup mayonnaise (not salad dressing type)
  • 3/4 cup milk
  • 1 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika

Instruction

  • Rinse and trim the thick stalks from the fresh broccoli florets.
  • Place the broccoli, cream soup, mayonnaise, shredded cheese and milk in a 7 quart slow cooker.
  • Stir to combine well.
  • Add the pepper, salt and paprika to the slow cooker and mix again.
  • Slow cook on low, occasionally stirring to prevent sticking and cook for 4 hours or until the broccoli is tender.
  • Serve with a sprinkle of more shredded cheddar cheese if desired.