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- 4 cups fresh broccoli florets - 1 cup cooked quinoa - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup vegetable broth - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - Chopped parsley for garnish Fresh broccoli is the star here. It adds crunch and color. The quinoa gives a nice base and adds protein. Garlic adds flavor, while heavy cream makes it rich and creamy. - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper to taste - 1/2 cup breadcrumbs - 2 tablespoons olive oil Pantry staples keep this dish simple. Onion and garlic powders boost the flavor. Salt and pepper are a must to season. Breadcrumbs add crunch on top, making every bite delightful. Olive oil helps the casserole not stick to the slow cooker. - Chopped parsley Garnish with chopped parsley. It adds a bright touch and fresh flavor. You can also try a sprinkle of extra cheese for a cheesy finish. Using these simple ingredients, you create a tasty dish that keeps you coming back for more. Start with fresh broccoli florets. Wash them well under cool water. If the florets are large, cut them into smaller pieces. This helps them cook evenly. You want bite-sized pieces for easy eating. Once you chop the broccoli, set it aside. Grab a large mixing bowl. Add the cooked quinoa first; it gives a nice base. Next, add minced garlic and grated Parmesan cheese. Pour in heavy cream and vegetable broth. Sprinkle in onion powder and garlic powder for extra flavor. Don’t forget to add salt and pepper to taste. Mix everything well until smooth and creamy. Now, fold in the broccoli florets gently. Make sure they are well coated in the mixture. Take your slow cooker and lightly grease it with olive oil. This step keeps the casserole from sticking. Pour the broccoli and quinoa mixture into the slow cooker. Cover it and set it to cook on low for 3 to 4 hours. You want the broccoli to be tender and the mixture bubbly. About 30 minutes before serving, add shredded mozzarella cheese on top. Cover it again to let the cheese melt. For a crunchy finish, toast breadcrumbs in a pan with olive oil until golden, then sprinkle on top. Finally, garnish with chopped parsley for a nice touch before serving. To cook broccoli just right, start with fresh florets. Look for bright green color and firm stems. Cut large florets into smaller pieces. This helps them cook evenly. When adding them to the slow cooker, make sure they are coated well in the creamy mixture. This will help them soak up all the flavors. Cook them until they are tender but still bright green. Overcooking can make them mushy and dull. If you want a creamier casserole, add more heavy cream. You can also mix in extra cheese, like more Parmesan or mozzarella. Just remember, too much can make it greasy. If you prefer a lighter dish, reduce the cream and cheese. Use low-fat options for a healthier take. This way, you can still enjoy the rich flavors without the guilt. Using the right slow cooker makes a big difference. Choose one with a good seal to keep moisture in. A 4-quart slow cooker works well for this recipe. I like to use a non-stick slow cooker to make cleanup easier. A spatula is helpful for mixing and serving. Make sure to have measuring cups on hand for accuracy. This will help you get every ingredient just right. {{image_2}} You can add proteins to the casserole to make it more filling. Chicken, turkey, or shrimp work well. Simply cook the meat first and mix it with the other ingredients. If you use chicken, I suggest shredded rotisserie chicken for ease. For shrimp, cook them until just pink, then fold them in gently. This will add flavor and a nice texture to your dish. If you want a vegetarian twist, replace the quinoa with chickpeas or lentils. Both options are rich in protein and add heartiness. You can also toss in some diced bell peppers or mushrooms for extra flavor. These veggies pair well with garlic and cheese. They add a nice crunch and color to the casserole. To make this casserole gluten-free, skip the breadcrumbs or use gluten-free ones. You can also add crushed gluten-free crackers for a similar crunch. Be sure to check that your cheese and broth are gluten-free as well. This way, you keep the flavors while making it safe for everyone to enjoy. After enjoying your Slow Cooker Garlic Parmesan Broccoli Casserole, you may have some leftovers. To store them, let the casserole cool to room temperature. Then, transfer it to an airtight container. Make sure to cover it tightly to keep it fresh. You can store leftovers in the fridge for up to 3 days. When you are ready to enjoy your leftovers, reheating is easy. You can use the microwave or oven. If using the microwave, place a portion in a microwave-safe dish. Heat in 30-second intervals until warm. If you prefer the oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for about 15 minutes or until hot throughout. If you want to save some for later, freezing is a great option. First, let the casserole cool completely. Then, portion it into freezer-safe containers or bags. Remove as much air as possible before sealing. Label with the date and type. You can freeze it for up to 3 months. To reheat, thaw it overnight in the fridge and then follow the reheating instructions above. Yes, you can use frozen broccoli. Just remember to thaw and drain it first. Frozen broccoli cooks faster than fresh. So, check your casserole sooner. This helps keep the broccoli from getting mushy. You can replace heavy cream with milk mixed with a bit of butter. Use ¾ cup of milk and ¼ cup of melted butter to mimic the thickness of cream. Another option is to use coconut cream for a dairy-free twist. Both will keep your casserole creamy. Check the broccoli for tenderness. It should be bright green and soft when you poke it with a fork. The mixture should also be bubbly around the edges. If you see this, your casserole is ready to enjoy! This blog covers everything needed for a delicious slow cooker broccoli dish. We explored fresh ingredients, pantry staples, and optional garnishes. I shared step-by-step instructions, helpful tips, and variations to suit your taste. You learned about storage and reheating options, along with answers to common questions. Enjoy cooking with fresh, healthy ingredients and make it your own. With these steps, you'll create a tasty and fun dish every time.

Slow Cooker Garlic Parmesan Broccoli Casserole

Discover the deliciousness of Slow Cooker Garlic Parmesan Broccoli Casserole! This creamy, cheesy dish is easy to make and packed with flavor, combining fresh broccoli, quinoa, and a delightful Parmesan sauce. Perfect for weeknight dinners or meal prep, it's a crowd-pleaser for everyone. Ready in just a few hours, your taste buds will thank you. Click through for the full recipe and get cooking today!
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Ingredients
  

4 cups fresh broccoli florets

1 cup cooked quinoa

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded mozzarella cheese

1/2 cup breadcrumbs

2 tablespoons olive oil

Chopped parsley for garnish

Instructions
 

Begin by prepping the broccoli florets. If large, cut them into smaller bite-sized pieces.

    In a large mixing bowl, combine the cooked quinoa, minced garlic, Parmesan cheese, heavy cream, vegetable broth, onion powder, garlic powder, salt, and pepper. Mix well until everything is incorporated.

      Add the broccoli florets to the mixture, stirring gently to coat them evenly.

        Lightly grease the slow cooker with olive oil to prevent sticking. Pour the broccoli and quinoa mixture into the slow cooker.

          Cover and cook on low for 3 to 4 hours, or until the broccoli is tender and the mixture is bubbly.

            About 30 minutes before serving, sprinkle the shredded mozzarella cheese on top of the casserole, and cover again.

              In a small pan over medium heat, combine the breadcrumbs with 2 tablespoons of olive oil and toast until golden brown (about 5 minutes).

                Once the casserole is done cooking, top it with the toasted breadcrumbs for a crunchy texture.

                  Garnish with chopped parsley before serving for a fresh look.

                    Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 6