Prysnac Serbia (Broccoli Casserole)

Prysnac is a Serbian baked-cheese casserole that traditionally goes into the oven, but this version takes the slow-cooker route for set-it-and-forget-it ease. The custard sets gently around chopped broccoli and pockets of melted American cheese, with cottage cheese providing tang and a soft, almost ricotta-like texture throughout. Six eggs hold the whole thing together.

The slow cooker change matters here. The gentle, indirect heat lets the eggs set without ever boiling or curdling, giving you a tender custard instead of a rubbery one. Starting on high for the first hour speeds up the warming, then dropping to low for the long finish coddles everything into a sliceable bake.

Serve in big squares as a vegetarian main, or in smaller portions as a brunch side. Tastes good warm, room temp, or cold from the fridge the next day.

Pro Tips

• Drain broccoli very well after thawing or excess water makes the custard weepy.
• Grease the crockpot generously, especially the bottom edges, so the casserole releases cleanly.
• Don’t lift the lid during cooking. The temperature drop adds significant time to the cook.
• Let stand 10 minutes after cooking. The center firms up as it rests.

Variations

• Swap American cheese for sharp cheddar, Monterey Jack, or feta for different flavor profiles.
• Add a pinch of nutmeg or paprika for warm, savory depth.
• Use chopped fresh spinach in place of broccoli for a more spanakopita-leaning casserole.