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1 Tablespoon vegetable oil
1 cup shredded old cheddar cheese
1 (9-ounce) package frozen spinach
2 slices cubed crustless white bread.
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
1 ounce sliced pimiento (or red pepper)
1 cup half and half
1/2 cup water
salt and pepper to taste
1/2 teaspoon paprika
Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 cup cheese, spinach, bread, mushrooms, onions and pimiento. Mix eggs, half & half, water, and salt and pepper in a separate bowl and then pour evenly over layered mixture. Sprinkle with the remaining 1/2 cup cheese and paprika. Cook for 1-1/2 hours on medium heat in the slow cooker [approx. 1 1/2 to 2 hours on HIGH in slow cooker].
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