Slow-Cooked Broccoli

I am busy working on my bella swaps and a few other things that I can't show you just yet (oh the suspense!), so instead of posting a card today I thought I'd share another recipe that I tried recently and fell in love with.

My grandmother has held a subscription to Taste of Home magazine for over ten years now. She goes through the magazine each month and cuts out the recipes that interest her and then passes it on to me and I cut from those that are left. I have a small recipe box that I keep all of these "potential" recipes in until I try them. If I like the dish, I make a handwritten recipe card for my book. If not, I pitch it.

This recipe was cut from the Feb/Mar issue of 1999 (!!) and it is one that will definitely be going into my recipe book now that I've (finally) tried it! It is so flavorful and tasty, and is even yummy warmed up for seconds and thirds. I made this for the birthday dinner we hosted for my grandma, and everyone loved it. Well, everyone except hubby, whose only vegetable intake consists of celery, carrots, and pizza sauce. ;) Even Henry ate some! I had quite a bit leftover, and ate on it here and there for a week. Just typing this has me wanting more already so I think I'll be making it again soon!

2 - 10oz pkgs Frozen Chopped Broccoli, partially thawed

1 can Cream of Celery Soup (I used Campbell's)

1 1/2 c. (6 oz.) Shredded Sharp Cheddar Cheese, divided

1/4 c. Chopped Onion

1/2 t. Worcestershire Sauce

1/4 t. Pepper (I used a little more)

1 c. Crushed Butter-Flavored Crackers (about 25)

2 T. butter or margarine (I used butter)

In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce, and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

Yield: 8-10 servings.

Enjoy!