Crab Spinach Egg Casserole
From Jeff Brunner, Music Teacher Pine Forge School
8 eggs
2 cups half-and-half cream
2 cans (6 oz. each) crabmeat, drained
1 pkg. (10 oz.) froz. chopped spinach, thawed & squeezed dry
1 c. dry bread crunbs (I used Italian)
1 cup (4 oz.) shredded swiss or cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
2 celery ribs, chopped
1/2 c. chopped onion
1/2 c. chopped sweet red, green, or yellow pepper
3 medium fresh mushrooms, chopped
2 T. butter or olive oil
In a large bowl, beat eggs & cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper; 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 minutes or until golden brown around the edges and center is set. Let stand for 10 minutes before serving.
