3 - stalks celery, thinly sliced

1 - onion, chopped

1 - can (4 ounces) sliced mushrooms, drained

3 - Tablespoons flour

1 - can (10-3/4) cream of celery soup

1 - cup shredded cheddar cheese

1 - package (10 ounces) broccoli, chopped

• In a small skillet, melt the butter and sauté the celery, onion and mushrooms. Stir in the flour.
• Place into a lightly greased 3 to 4-1/2 quart slow cooker and stir soup, cheese and broccoli.
• Cover cook on HIGH, stirring about every 15 minutes or until the cheese is melted. 
• Turn to LOW for 2 to 4 hours or until ready to serve.