Crab-Spinach Egg Casserole

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

from Taste of Home Celebrations
Crab-Spinach Egg Casserole

Quick look

  • prep 10 min    cook 30 min

Ingredients

  • 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

    How to make it  40 minutes


  • 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.

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