Five Ingredients or Less Slow Cooker Cookbook by O'Dea Stephanie

Author:O'Dea, Stephanie [O'Dea, Stephanie]
Language: eng
Format: azw3, epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2015-11-02T16:00:00+00:00

Spinach Bake

Serves 6

3 (10-ounce) packages frozen whole-leaf spinach, thawed and drained

2 cups cottage cheese

2 cups shredded Italian blend cheese

3 large eggs

¼ cup baking mix (I use gluten-free)

1 teaspoon kosher salt

½ teaspoon ground black pepper

Use a 4-quart slow cooker sprayed with cooking spray. Squeeze any residual liquid out of the spinach leaves, and pat dry. Add the spinach to a large mixing bowl along with the cheeses, eggs, baking mix, salt, and pepper. Stir well to combine. Add this mixture directly to the prepared insert. Cover and cook on Low for 4 to 5 hours or on High for about 2½ hours.

Once the top has begun to brown and the spinach pulls away from the sides, take the lid off and continue to cook on High for an additional 20 to 30 minutes to release condensation.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.