Often, you are planning dinner, but can't make just what you want because your main dish needs the oven, so you have to choose a side that doesn't need to be made in the oven. Well, why not use your crock pot for that side dish? This week I am offering you Slow Cooker Cheesy Broccoli Casserole. It's a good way to get veggies into your meal without a lot of work. I have to warn you though, if you haven't cooked with broccoli too often, it does have a pretty strong smell that some don't enjoy. So, yeah, I warned you there. Ha ha!

And I would like to welcome Thompson's IGA in Cuba City as a sponsor of Julie's Crock of the Week! Welcome aboard!

Your Thompson's IGA ingredient list:

Slow Cooker Cheesy Broccoli Casserole

• 2 lbs fresh (not frozen) broccoli florets, washed and trimmed
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground dry mustard
• 1 cup low fat or fat free milk
• 1 cup chicken or veggie broth
• 1 cup shredded fancy white cheese (swiss, gouda, provolone, fontina, etc)
• 1/2 cup shredded parmesan cheese

Use a 4 quart crock pot. Cut up and wash the broccoli. In a separate mixing bowl, mix together flour, salt, pepper & mustard. Toss the broccoli florets in the flour mixture, coating all the florets.  Pour into slow cooker. Stir in the cup pf fancy white shredded cheese. Pour in the milk and broth. Top with the parmesan cheese and cook on low for 4-6 hours or high for 2-4, until the broccoli is at desired tenderness. Give it all a good stir before serving. Makes about 8 cups, each cup is about 130 calories.