Cheesy Crockpot Spinach

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Cheesy Crockpot Spinach

by Rachel Keller

 

2 packages (10 ounces each) frozen chopped spinach, thawed and well

drained

2 cups (16 ounces) small-curd cottage cheese

1 1/2 cups cheese (cheddar or processed American cheese)

3 eggs, lightly beaten

1/4 cup margarine, cubed

1/4 cup flour

1 tsp. salt

 

Directions:

 

Combine all the ingredients in a large bowl. Pour into a greased slow

cooker. Cover and cook on high for 1 hour. Reduce heat to low and cook

4-5 hours longer or until a knife inserted comes out clean. Serves 6-8.