Crock Pot CHEESY SPINACH BAKE
2 10 oz package frozen chopped spinach
2 cups cream style cottage cheese
1/4 cup butter
1-1/2 cups American or cheddar cheese, shredded
3 eggs, slightly beaten
1/4 cup flour
1 teaspoon salt
Thaw and drain spinach. Squeeze out as much water as possible. Combine cottage cheese, butter, and shredded cheese. Add to drained spinach. Combine eggs with flour and salt, and add to spinach/cheese mixture. Place in greased crockpot and cook on high for 1 hour, or on low for 3-4 hours.
Crock Pot Cooking Tip
When using frozen foods in a crock pot recipe, thawing prior to adding them to the crock pot is a must because you risk damage to your ceramic crock pot liner. If you must cook a frozen product, be sure to add one cup of warm liquid to prevent sudden changes in temperature. If you have a metal slow cooker you may add frozen items but increase cooking time by several hours.
