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