Crab-Spinach Egg Casserole

Name: Crab-Spinach Egg Casserole
Ingredients: 8 large 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 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

14 ingredients

2 steps

Ingredients

8 large 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 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

Directions

1

In a large 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.
2

Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.