• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 16

Crab-Spinach Egg Casserole

  • Recipe Submitted by on

 Ingredients List

  • 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

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.
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.

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