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Crab-Spinach Egg Casserole

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Yield: 12-16 servings

RECIPE INGREDIENTS

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

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DIRECTIONS

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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Crab-Spinach Egg Casserole

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