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Submitted by: Jo Ann from Gooseberry Patch
Originally shared on the web 08/03/2016

10-oz. pkg. frozen chopped spinach, thawed and drained
6 green onions, sliced
1 red pepper, chopped
5-1/2 oz. pkg. cornbread mix
4 eggs, beaten
1/2 c. butter, melted
1 c. cottage cheese
1-1/4 t. seasoned salt

Combine all ingredients in a large bowl; mix well. Spoon into a lightly greased slow cooker. Cover, with lid slightly ajar to allow moisture to escape. Cook on low setting for 3 to 4 hours, or on high setting for 1-3/4 to 2 hours, until edges are golden and a knife tip inserted in center tests clean. Makes 8 servings.