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Cheesy Spinach

My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There are never any leftovers. —Frances Moore, Decatur, Illinois
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • Makes
    8 servings


  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups 4% cottage cheese
  • 1-1/2 cups cubed Velveeta
  • 3 large eggs, lightly beaten
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt


  • In a large bowl, combine all ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a knife inserted in the center comes out clean.
Nutrition Facts
3/4 cup: 230 calories, 15g fat (9g saturated fat), 121mg cholesterol, 855mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 14g protein.

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Average Rating:
  • gremaux
    Jul 23, 2020


  • Foodie
    Dec 25, 2019

    Eh; I used real Cheddar instead of Velveeta but just wasn't crazy for the texture or taste of this spinach side dish.

  • tamusaf
    Dec 27, 2018

    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.

  • justkathere
    Oct 8, 2018

    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.

  • ivnick
    Jul 29, 2013

    No comment left

  • kdawn88
    Dec 29, 2011

    No comment left

  • ctower50
    Aug 6, 2009

    I used Ricotta too and I think it turned out better!

  • ctower50
    Aug 5, 2009

    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

  • lucillej
    Mar 30, 2009

    Even in a slow cooker, this istoo long of time.

  • lucillej
    Mar 30, 2009

    If you bake it a total of six (6) hours, it will be like a brick. Please correct the time required. Jeanne Szymanski