Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, August 18, 2015


1 pkg (12-oz) medium-size noodles
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.)

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