My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There are never any leftovers. —Frances Moore, Decatur, Illinois
Ingredients
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 cups 4% cottage cheese
- 1-1/2 cups cubed Velveeta
- 3 large eggs, lightly beaten
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
Directions
- In a large bowl, combine all ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a knife inserted in the center comes out clean.
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