Name: Egg and Broccoli Casserole
Ingredients: 6 Eggs; 1 ct (24 oz.) small-curd cottage cheese; 1 pk (10 oz.) frozen chopped broccoli; thawed and drained; 2 c Shredded cheddar cheese; 1/3 c All-purpose flour; 1/4 c Butter or margarine; melted; 1/2 c Chopped onion; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

6		Eggs
1	ct	(24 oz.) small-curd cottage cheese
1	pk	(10 oz.) frozen chopped broccoli; thawed and drained
2	c	Shredded cheddar cheese
1/3	c	All-purpose flour
1/4	c	Butter or margarine; melted
1/2	c	Chopped onion
		Salt and pepper to taste

INSTRUCTIONS

http://www.geocities.com/NapaValley/4908/eggcaserole.htm
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 2 1/2 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@erols.com> on Mar 24, 1998

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