Crab-Spinach Egg Casserole

This creamy casserole is packed with crab, cheese, and veggies.

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Crab-Spinach Egg Casserole
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I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit.
"I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit."
-- Steve Heaton, Deltona, Florida

Preparation time: 10 minutes
Cooking time: 30 minutes

You Will Need
8 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 (4 ounces) 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 or margarine


What to Do
1. In a bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, sauté 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°F for 30-35 minutes or until golden brown around the edges and center is set. Let stand for 10 minutes before serving.

Serves 12-16


From Taste of Home Celebrations
 
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