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Egg and Broccoli Casserole
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
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.
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