Egg and Broccoli Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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For years, I've prepared this filling egg casserole - which is delicious for brunch - in my slow cooker. It's an unusual recipe for this appliance but is welcomed wherever I serve it. Folks always go back for seconds. -Janet Sliter, Kennewick, Washington 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 king arthur unbleached all-purpose flour |
1/4 cup butter, melted |
3 tablespoons finely chopped onion |
1/2 teaspoon salt |
additional shredded cheddar cheese, optional |
Directions:
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.
2. 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.
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