Louise's Broccoli Casserole

A church-potluck broccoli casserole that’s been making the rounds since crockpots first hit the counter. Louise’s version swaps the usual cream of mushroom for cream of celery soup, which gives the dish a lighter, more vegetable-forward flavor than its cousins.

The real move is using very old sharp cheddar, not a mild block. Six hours of low slow cooking mellows any cheese, so starting with a bold one means the final dish still tastes cheesy instead of washed out.

Cubed potatoes stirred in with the other ingredients (not as a topping, despite what most recipes do) turn into tender, soup-soaked pillows that carry the cheesy broccoli flavor through the whole pot. Green onions add a fresh allium bite that stays bright through the long cook.

Five ingredients, ten minutes of prep, six hours untouched. It feeds six for a side dish or makes a serviceable meatless main over rice.

Kitchen Tips

• Thaw frozen broccoli completely and squeeze it dry in a towel before adding. Wet broccoli waters down the whole casserole into a thin soup.
• Dice the potatoes small and uniform, about ½ inch. Larger chunks stay firm while smaller ones turn to mush.
• Grate the cheese fresh off the block. Pre-shredded cheese has anti-caking powder that keeps it from melting into the sauce cleanly.
• If using crushed crackers on top (the alternative in the directions), add them in the last 30 minutes so they don’t turn soggy.

Variations

• Swap cream of celery for cream of mushroom or cream of chicken for a different flavor backbone.
• Add a cup of cooked, diced ham or leftover chicken to turn it into a full meal.
• Top with french-fried onions in the last 20 minutes of cooking for a green-bean-casserole vibe.