Click to see another recipe from Anna Grisham

Grillades and Grits
For more recipes and stories from our Gulf Coast Cooks, click below.
David Jacobs
Lou Osburn
Annette Landry
Liz Langlois
Joanna Gardner


Slow Cooker Spinach Casserole

This warm, rich delicious recipe from Anna Grisham’s friend Margaret Gordon is wonderful for any party. It doesn’t take much time to prepare and it will feed a crowd.

  • 3 eggs
  • 1/4 Cup all-purpose flour
  • 1 tsp. SHALLOT SALT
  • 1/2 tsp. GROUND BLACK PEPPER
  • 1/4 tsp. GROUND NUTMEG
  • 2 10 oz. pkg. frozen chopped spinach, thawed and thoroughly drained
  • 2 Cups cream-style small curd cottage cheese or regular small curd cottage cheese
  • 11/2 Cups American cheese, cubed
  • 1/4 Cup (1/2 stick) butter or margarine, cut into pieces

Grease a slow cooker. In a bowl, beat the eggs. Stir in the flour, SHALLOT SALT, PEPPER and NUTMEG. Stir in the spinach, cottage cheese, cubed cheese and butter until thoroughly combined. Pour into the slow cooker and cover. Cook on low for 11/2 hours or until the cheese melts. Serve warm as a side dish or as a hot hors d’oeuvre with French bread rounds.

Prep. time: 15 minutes
Cooking time: 90 minutes
Yield: about 7 Cups

Nutritional Information: Servings 14;
Serving Size 1/2 cup (389g); Calories 430; Calories from fat 200; Total fat 23g; Cholesterol 115mg; Sodium 1530mg; Carbohydrate 14g; Dietary Fiber <1g.

Order the Spices for this Recipe:

Description Price Quantity
Shallot Salt 1.4 oz. 1/4 cup jar $5.65
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar $5.69
Nutmeg Ground Grenada 1.0 oz. 1/4 cup jar $4.89