This is a great recipe for sneaking some spinach into your picky eaters. The other flavors and ingredients will disguise the spinach for you and it will be a favorite with even the pickiest eater.

Using your crockpot can save valuable time in the kitchen. All you need to do is add the ingredients, turn it on and let it cook. And another added benefit of using a crockpot is that it does not heat up your kitchen in the summer like your stove or oven would.

Always choose fresh spinach that has crisp, bright color leaves and a light, fresh aroma. Wash the spinach well and then trim the stems before using fresh spinach in recipes or salads.

As a time-saving alternative to fresh spinach in this recipe, substitute 3 packages of frozen chopped spinach, thawed and squeezed dry.

This crockpot spinach casserole is a wonderful companion to any grilled meat. Use it as an alternative to potatoes.

So get out the crockpot and serve this easy spinach casserole for dinner tonight.

Crockpot Spinach Casserole Recipe:

Ingredients:

2 pounds fresh spinach
1 cup light or regular cottage cheese
¼ cup light sour cream
3 eggs, lightly beaten
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
½ teaspoon salt
1 10-ounce can water chestnuts, drained and finely chopped

Place the spinach in a large pot of boiling, salted water. Cook over high heat, stirring, just until the spinach is wilted. Completely drain the spinach. Squeeze out the moisture by hand and wrap in a clean dry towel. Once cooled, coarsely chop the spinach.

In a bowl, combine the cottage cheese, the sour cream the eggs, the flour, the nutmeg and the salt and mix well. Stir in the chopped spinach and the water chestnuts. Transfer the mixture to a lightly greased crockpot.

Cover and cook on low until the casserole is set. This should take about 4 to 5 hours.

If you are a spinach lover, check out How To Love Eating Spinach.