Total TimePrep: 10 min. Cook: 5 hours
Eh; I used real Cheddar instead of Velveeta but just wasn't crazy for the texture or taste of this spinach side dish.
We have made a very similar recipe for 40 years. The only difference is the cheese. We use 14 oz. grated extra sharp cheddar cheese instead of Velveeta. Gives it a special taste that only real cheddar can. Also, make sure to not only drain the spinach, but squeeze out any residual water with a towel. That makes the casserole a little more dense and not as runny. Then "fluff" the spinach with a fork first to make mixing all the ingredients easier. Haven't made this particular version, but I'm sure it's worth at least 4 stars based on how much we like our version.
I made the changes suggested by using Ricotta cheese in place of the cottage cheese and I used Mexican Blend Shredded cheese since that is what I had on hand. I also added 1/2 finely diced red onion and 1 Tablespoon minced garlic - for a bit more flavor. I took ctower50's recommendation and followed her cooking temps and time. This dish came out great with my few tweaks and the other reviews suggestions. Will definitely make it again.
No comment left
No comment left
I used Ricotta too and I think it turned out better!
I made this and did 30 min. on high and 3 hours on low and it turned out great! You don't need the salt either:) I also used a cooking liner.Christy Henry
Even in a slow cooker, this istoo long of time.
If you bake it a total of six (6) hours, it will be like a brick. Please correct the time required. Jeanne Szymanski