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Crab-Spinach Egg Casserole Recipe

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This recipe for Crab-Spinach Egg Casserole, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shari Petryszak
Added: Saturday, May 30, 2009


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

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 375 for 30-35 mins. or until golden brown around the edges and center is set. Let stand for 10 mins. before serving.

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