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Crab-Spinach Egg Casserole Recipe

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This recipe for Crab-Spinach Egg Casserole is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 eggs
2 c. half-and-half cream
2 cans (6 ozs. each) crabmeat, drained
1 pkg. (10 ozs.) frozen chopped spinach, thawed & squeezed dry
1 c. dry bread crumbs
1 c. (4 ozs.) shredded Swiss cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
3 medium fresh mushrooms, chopped
2 tbsps. butter or margarine
Directions:
Directions:
In a bowl, beat eggs & cream. Stir in the crab, spinach, bread crumbs, cheese,salt, pepper and nutmeg: set aside. In a skillet, saute the celery, onion, red pepper & mushrooms in butter until tender. Add to the spinach mixture.
Transfer to a greased shallow 2-1/2 qt. baking dish. Bake, uncovered, at 375º for 30-35 mins. or until golden brown around the edges and center is set. Let stand for 10 mins. before serving.
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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