Crock-Pot Spinach Casserole

Crock-Pot Spinach Casserole

I am a big fan of spinach.  This casserole brings together the butter, Velveeta cheese and the spinach nicely.   Great reheated for leftovers.

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Crock-Pot Spinach Casserole

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Ingredients

• 26 ounces frozen spinach thawed and squeezed dry
• 16 ounces cottage cheese
• 3 whole eggs
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups American processed cheese such as Velveeta, cubed

Servings:

Ingredients 26 ounces frozen spinach thawed and squeezed dry 16 ounces cottage cheese 3 whole eggs 1/4 cup butter 1/4 cup all-purpose flour 1/2 teaspoon salt 1 1/2 cups American processed cheese such as Velveeta, cubed Servings:

Rating Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Add ingredients to the crock-pot.
2. Mix well inside the crock-pot.
3. Cook on low for 1 hour then stir well again to help spread the melting cheese.
4. Cook on low for an additional 4 hours until the sides are starting to get brown and the casserole has formed.
5. Serve.

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