Verenike Casserole for the Slow Cooker

1 (24 ounce) carton cottage cheese

3 eggs, beaten

1 cup sour cream

2 cups evaporated milk

2 cups cubed cooked ham

1 teaspoon salt

½ teaspoon ground black pepper

7 uncooked lasagna noodles, or as needed

Mix together the cottage cheese, eggs, sour cream, evaporated milk, ham, salt, and pepper in a bowl until thoroughly combined. Pour about half of the mixture into the bottom of a slow cooker. Layer the noodles over the cottage cheese mixture, breaking as needed to fit; top with the remaining cottage cheese mixture.

Cook on Low until the noodles are cooked through, 5 to 6 hours.