Crock Pot Spinach Casserole Recipe

We have made this recipe regularly now for about a year. It's one of our favorites. My husband is vegetarian, so I cook a box of extra firm tofu (cubed) with the dish, and I serve it over brown rice. We eat it as a main dish. I typically use fresh spinach, and I melt the butter/margarine before I add it. For fun this last time, I added crushed red pepper and some garlic powder. It made it even better. I also just throw some salt and pepper in--I don't measure it. You need to cook it for the full 6-7 hours on low. It looks like it could be done at 3 hours, but it looks and tastes differently at 6-7 hours. The only time I've had problems with burning was when I tried to cook it on high to speed up the process. To prevent burning, I usually either coat the pot with butter, or spray it with cooking spray. I stir it every couple of hours. I seldom leave reviews, but we really love this dish! I'd love for others to try it! It's great!

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