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Egg and Broccoli Casserole


  • 6 eggs
  • 1 (24 ounce) container small-curd cottage cheese
  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 2 cups shredded Cheddar cheese
  • 1/3 cup all-purpose flour
  • 1/4 cup butter or margarine, melted
  • 1/2 cup chopped onion
  • Salt and pepper to taste


  1. Coat crockpot with nonstick cooking spray.
  2. In large bowl, beat eggs. Add remaining ingredients and stir until combined. Pour into crockpot. Cover and cook on HIGH for 1 hour.
  3. Stir. Reduce heat to LOW, cover and cook 2 1/2 to 3 hours longer, until eggs are set.
  4. Sprinkle with additional cheese if desired just before serving.

Yield: about 6 servings

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