I am a big fan of Spinach. This casserole brings together the butter, velveeta cheese and the spinach nicely. Great reheated for leftovers.
Crock-Pot Spinach Casserole
1 26 oz Package Frozen Spinach
1 16oz Container Cottage Cheese
1/4 Cup Stick Butter
1/4 Cup Flour
1/2 Teaspoon Salt
1 1/2 Cups Velveeta Processed Cheese, cubed
- Add ingredients to the crock-pot.
- Mix well inside the crock-pot.
- Cook on low for 1 hour then stir well again to help spread the melting cheese.
- Cook on low for an additional 4 hours until the sides are starting to get brown and the casserole has formed.