Egg and Broccoli Casserole

Name: Egg and Broccoli Casserole
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 6 servings
Ingredients: 3 cups 4% cottage cheese; 3 cups frozen chopped broccoli, thawed and drained; 2 cups shredded cheddar cheese; 6 large 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

Total Time Prep: 10 min. Cook: 3-1/2 hours

Yield 6 servings

Contest Winner

Test Kitchen Approved

For years, I've prepared this filling egg casserole—which is delicious for brunch—in my slow cooker. It's an unusual recipe for a slow cooker, but folks always welcome it and go back for seconds wherever I serve it. —Janet Sliter, Kennewick, Washington

Ingredients

3 cups 4% cottage cheese
3 cups frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
6 large 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

Directions

In a large bowl, combine the first 8 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.

Nutrition Facts

1 each: 428 calories, 28g fat (17g saturated fat), 297mg cholesterol, 953mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 29g protein.

Recipe Creator