Ingredients
4 strips bacon
10-ounce cauliflower
10-ounce broccoli
10.75-ounce can condensed cheddar cheese soup
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup shredded cheddar cheese, optional
Preparation
Cook or bake bacon until crisp; drain well on paper towels then crumble.
Place broccoli and cauliflower in the slow cooker. Spoon the soup over the vegetables and sprinkle with the crumbled bacon. Season with salt and pepper.
Cover and cook on low for about 3 to 4 hours.
About 20 minutes before the dish is done, top with cheddar cheese.
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How to store?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual servings or reheat the entire dish in a microwave-safe dish until warmed through.
PRODUCT IN THIS RECIPE:
Olivivero Broccoli