Egg and Broccoli Casserole Recipe

By Judycakes

Ingredients

• 3 cups (24 ounces) 4% cottage cheese
• 3 cups frozen chopped broccoli, thawed and drained
• 2 cups (8 ounces) shredded cheddar cheese
• 6 eggs, lightly beaten
• 1/3 cup all-purpose flour
• 1/4 cup butter, melted
• 3 tablespoons finely chopped onion
• 1/2 teaspoon salt
• Additional shredded cheddar cheese, optional

Preparation

Step 1

In a large bowl, combine the first eight ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Stir.
Reduce heat to low; cover and cook 2-1/2 to 3 hours longer or until a thermometer reads 160°. Sprinkle with cheese if desired. Yield: 6 servings.