Creamy Spinach PastaJuly 27, 2008 | Email This Post Print This Post Post a Comment
1 (12 ounce) package medium noodles
1 cup half and half cream
1 (10 ounce) package frozen chopped spinach, thawed
6 tablespoons seasoned salt
2 teaspoons seasoned salt
1 1/2 cups shredded cheddar-Monterey Jack Cheese
In saucepan, cook noodles according to package directions and drain. Place in slow cooker. Add half and half cream, spinach, butter and seasoned salt and stir until they blend well.
Cover and cook on LOW for 2 to 3 hours.
When ready to serve, fold in cheese.