Pop Pops Spinach and Cheese

Sue Moore: Cornelius, NC

My father made this recipe since the 1980s on Christmas and Thanksgiving. As my four sons and two stepsons grew up, he would continue to make this casserole, and it became part of the traditional holiday meals. After our family moved away from Buffalo, New York, (Go Bills!) to Charlotte, I wanted to honor his love of cooking by adopting this into my family holiday meals. My dad and I were especially close, and we both loved to cook. My entire holiday meal is passed down from my father's recipes, but this "Spinach and Cheese" crockpot casserole is hands down the favorite food on the table. If I asked my kids (which I did) what one food should be served on Thanksgiving if I ONLY made one thing, what would it be? The answer was not the turkey or the mashed potatoes; it was the spinach. It is comfort food at its finest, and now that my father is no longer here to call on the holidays or be with him, eating his "Spinach and Cheese" is comfort from Heaven and brings me joy.

Ingredients:

2 10-oz packages frozen chopped spinach, thawed and drained. (squeeze as much excess water as you can out of the thawed spinach)
2 cups cream style cottage cheese
1/4 cup butter, cut into pieces
1 1/2 cups American cheese, cubed
3 eggs, beaten
1/4 cup flour
1 tsp salt

Instructions:

Thoroughly combine all ingredients in a mixing bowl.
Pour into greased crockpot.
Cover and cook on low for 4 to 5 hours. Recipe can be doubled if desired. Or, in the Moore family it can be tripled!