1 cup half-and-half cream
1 pkg (10-oz) frozen chopped spinach, thawed
6 tbsp butter, melted
2 tsp seasoned salt
1 1/2 cup shredded Cheddar-Monterey Jack cheese blend
Cook noodles according to package directions; drain well.
Lightly spray the inside of a 5 to 6-quart size slow cooker.
Combine the noodles, cream, spinach, butter and salt in the cooker.
Cover and cook on low 2 to 3 hours.
Fold in the cheese and it is ready to serve.
Yield: 4 servings
(Ooops. Sorry, didn't take a picture.)