20 ounces frozen chopped broccoli, partially thawed
1 10 3/4 ounce can condensed cream of celery soup, undiluted
2 cups shredded Cheddar cheese, divided
1/2 cup chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup crushed buttery crackers or saltines
2 tablespoons butter or margarine, cut into small pieces
In a large bowl, combine broccoli, soup, 1 1/4 cups of the shredded cheese, onion, Worcestershire sauce and pepper. Pour into a greased or sprayed slow cooker. Sprinkle crackers over top; dot with butter. Cover and cook on high setting for 2 1/2 to 3 hours. Sprinkle with remaining cheese then cook 10 minutes longer or until the cheese is melted. Serves 8 to 10.
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