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Egg and Broccoli Casserole




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 carton (24 oz.) small-curd cottage cheese
  
• 1 package (10 oz.) frozen chopped broccoli, thawed and drained
  
• 2 c. (8 oz.) shredded cheddar cheese
  
• 6 eggs, beaten
  
• 1/3 c. all-purpose flour
  
• 1/4 c. butter, melted
  
• 3 T. finely chopped onion
  
• 1/2 t. salt
  
• Additional shredded cheddar cheese, optional
  






Instructions



1. In a large bowl, combine the first eight ingredients. Pour into a greased slow cooker.
   
2. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 2-1/2 to 3 hours longer or until a thermometer placed in the center reads 160 degrees and the eggs are set. Sprinkle with cheese if desired.
   






Final Comments


Yield: 6 servings.