Crock Pot Broccoli Casserole

*I halved this recipe, but this is the whole one**

Ingredients:
1/3 cup flour (or use gluten free baking mix)
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp dry mustard
2 pounds fresh broccoli florets ( I used what we had in our co-op bags last week)
1 cup shredded "fancy" white cheese (fontina, provolone, Swiss, or Gouda) I used Swiss
1 cup low fat or fat free milk
1 cup chicken or vegetable broth
1/2 cup shredded Parmesan cheese

Directions:
Use a 4 quart slow cooker. In a large mixing bowl, combined the flour, salt, pepper, and dry mustard. Toss the broccoli in the mixture. Dump everything into your slow cooker. Cover with 1 cup shredded cheese. Add milk and broth. Top with Parmesan cheese. Cover and cook on low for about 4 to 6 hours, or on high for 2 to 4 hours. The casserole is done when the broccoli reaches the desired tenderness and begins to brown a bit around the edges.

I got this from "Make it fast, Cook it slow" page 81

**Absolutely Delicious!!**