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TEST KITCHEN APPROVED

Crab-Spinach Egg Casserole

Name: Crab-Spinach Egg Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 servings
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 10 min. Bake: 30 min. + standing

By Taste Of Home Editorial Team

Recipe by Steve Heaton

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

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

TEST KITCHEN APPROVED

Crab-Spinach Egg Casserole

3 Reviews Add your review

Yield:16 servings

Prep:10 min

Cook:30 min

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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

Text Ingredients

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Directions

1
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
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.