Broccoli Souffle
2 pkgs. frozen chopped broccoli (2 pounds)
1 can cream of celery soup (undiluted)
1 c. real mayonnaise
2 to 3 tbsp. grated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers
1 stick melted butter or margarine, 1/2 cup
Cook broccoli until tender; drain and let cool.
Mix soup, mayonnaise, onion, egg, and cheese; stir into the cooled broccoli.
Spoon mixture into a lightly greased 3 1/2- to 5-quart slow cooker.
Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top.
Cook on high for 2 to 3 hours.
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