2 pkgs (10-oz each) frozen chopped spinach, thawed, drained
2 cups cream-style cottage cheese
1/2 cup butter, cut-up
1 1/2 American cheese, cubed
3 eggs, beaten
1/4 cup flour
1 tsp salt
In a large mixing bowl, thoroughly combine all the ingredients.
Spray the interior of the crockpot or slow cooker with nonstick cooking spray; pour the spinach mixture into the cooker. Cover and cook on high for approximately 1 hour. Reduce heat setting to low and cook for an additional 4 to 5 hours.
Note: This recipe is from the Rival Crock-pot Cookbook I got with my first crockpot. My dad bought my mom, sister, and myself all the orange colored crockpot shown in the picture back in the 1970s. I have been a crock-pot, slow cooker fan ever since!