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.
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
Why would you have to bake this 1 hour on high--400 degrees--- and then on low for 4 - 5 hours???
Is this like spinach marie--Country Buffet has it and it isdelicous