Recipe: Broccoli Cheese Casserole
Broccoli cheese casserole – and it’s a freezer meal. Abut 10 minutes of prep, then from freezer to slow cooker in 2 minutes – 8 hours later, you’ve got dinner. This meal packs some protein and is hearty on those cold winter days. Let’s get cooking.
Ingredients
- 16 oz of broccoli
- white onion
- red pepper
- 3 stalks of celery
- can of corn and chickpeas
- 1 cup os milk and cheddar cheese
- can of gluten free cream soup
First, wash and chop your vegetables. Then, drain and rinse the corn and chickpeas. Lastly, shred the cheddar cheese.
Pack all of the ingredients (it might be tight) into an extra large freezer bag.
Once you’re ready to cook, dump the bag into a slow cooker and cook on low for 8 hours.
Be sure to stir around the 4 hour mark – if not, the cheese might clump and harden to the side of the slow cooker.
Done!
Eat up with rice and enjoy the goodness.
Thanks so much for stopping by! I’ve got one more freezer meal to share this season – that’ll be 8 in total. Stay tuned!
Recipe
Broccoli Cheese Casserole
Ingredients
- 16 oz of broccoli
- white onion
- red pepper
- 3 stalks of celery
- can of corn and chickpeas
- 1 cup os milk and cheddar cheese
- can of gluten free cream soup
Instructions
- First, wash and chop your vegetables.
- Then, drain and rinse the corn and chickpeas.
- Lastly, shred the cheddar cheese.
- Pack all of the ingredients (it might be tight) into an extra large freezer bag.
- Once you're ready to cook, dump the bag into a slow cooker and cook on low for 8 hours. Be sure to stir around the 4 hour mark - if not, the cheese might clump and harden to the side of the slow cooker.
- Done - eat up with rice and enjoy the goodness.
