Egg and Broccoli Casserole

I have found in the gluten-free world that eggs are my friend. They are an inexpensive source of protein, they are natural and they hold things together, something that gluten often gets the credit for.  This recipe calls for a small amount of flour, which I substitued with Amarinth flour, but other flours would work well, as the large quantity of eggs are the key to holding it together.

Egg and Broccoli Casserole

1 carton small curd cottage cheese

1 10 oz. package frozen broccoli, thawed and drained

2 cups shredded cheddar cheese

6 eggs, beaten

1/3 cup Amarinth

¼ cup butter, melted

3 Tbsp. finely chopped onion

½ tsp. salt

In a large bowl, combine the 1^st 8 ingredients. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low, cover and cook 2 ½ to 3 hours longer until eggs are set. Sprinkle with more cheese.