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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CROCK-POT SPINACH CASSEROLE

From: Alyson Sprague, Sewickley
Primary category: Casseroles

Ingredients

2 (10-ounce) packages frozen spinach, thawed and drained
2 cups cottage cheese
4 tablespoons (1/2 stick) butter, cut into pieces
1 1/2 cups cubed American cheese
3 eggs, beaten
1/4 cup flour
1 teaspoon salt

Procedure

Grease a Crock-Pot. Combine all ingredients and pour into the Crock-Pot. Cover, and cook on low for 4 to 5 hours or on high for 1 hour.

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Crock-Pot Spinach Casserole - NOTES

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Crock-Pot Spinach Casserole - REVIEWS

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