Name: Crab-Spinach Egg Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Crab-Spinach Egg Casserole

1. 8 large eggs -

2. 2 cups half-and-half cream -

3. 2 cans (6 ounces each) crabmeat, drained -

4. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

5. 1 cup dry bread crumbs -

6. 1 cup shredded Swiss cheese -

7. 1/2 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 1/4 teaspoon ground nutmeg -

10. 2 celery ribs, chopped -

11. 1/2 cup chopped onion -

12. 1/2 cup chopped sweet red pepper -

13. 3 medium fresh mushrooms, chopped -

14. 2 tablespoons butter -

How to cook deliciously - Crab-Spinach Egg Casserole

1. Stage

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. Stage

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.