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Crab-Spinach Egg Casserole

Source: Taste of Home
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  12-16 servings
8 eggs
2 cups half and half cream
2 cans (6 ounces each) crabmeat, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 cup (4 ounces) shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
3 medium fresh mushrooms, chopped
2 tablespoons butter or margarine
Crab-Spinach Egg Casserole Recipe at
In a bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.

Transfer to a greased shallow 2 1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 30-35 minutes or until golden brown around the edges and center is set. Let stand for 10 minutes before serving.

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Recipe reprinted by permission of Reiman Publications, LLC - © 2002. All rights reserved.
Date Added: 01/01/2008
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