Egg and broccoli casserole

1 Servings

Ingredients

Quantity Ingredient
6 Eggs
1 carton (24 oz.) small-curd cottage cheese
1 pack (10 oz.) frozen chopped broccoli; thawed and drained
2 cups Shredded cheddar cheese
⅓ cup All-purpose flour
¼ cup Butter or margarine; melted
½ cup Chopped onion
Salt and pepper to taste

Directions



Coat slow cooker with non-stick cooking spray.

In large bowl, beat eggs. Add remaining ingredients and stir until combined.

Pour into slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low, cover and cook 2½ to 3 hours longer, until eggs are set.

Sprinkle with additional cheese if desired just before serving.

Makes appx. 6 servings.

Posted to recipelu-digest by LSHW <shusky@...> on Mar 24, 1998

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