Spinach and Crabmeat Casserole

Ingredients (12-16 servings)

• 12 oz crabmeat, drained
• 10 oz frozen spinach, thawed and squeezed dry
• 8 oz (1 C) Swiss cheese, shredded
• 8 eggs
• 2 C Half-and-half
• 1 C bread crumbs
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground nutmeg
• 2 ribs celery
• ½ C onion, chopped
• ¼ C red pepper, chopped
• 3 medium mushrooms, chopped
• 2 tbs butter

Ingredients (6-8 servings)

• 6 oz crabmeat, drained
• 10 oz frozen spinach, thawed and squeezed dry
• 4 eggs
• 1 C Half-and-half
• ½ C bread crumbs
• 4 oz (½ C) Swiss cheese, shredded
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground nutmeg
• 1 ribs celery
• ½ C onion, chopped
• ¼ C red pepper, chopped
• 3 medium mushrooms, chopped
• 2 tbs butter

Directions

1. Mix Base: In a large bowl, beat eggs and cream until smooth.
2. Add Fillings: Stir in crab, spinach, bread crumbs, cheese, salt, pepper, and nutmeg; set aside.
3. Sauté Vegetables: In a skillet, sauté celery, onion, red pepper, and mushrooms in butter until tender.
4. Combine: Add the sautéed vegetables to the crab-spinach mixture and stir gently to combine.
5. Assemble: Transfer to a buttered 2½-qt shallow baking dish.
6. Bake: Bake uncovered @375°F for 30-35 minutes, until a thermometer inserted in the center reads 160°F.
7. Rest & Serve: Let stand 10 minutes before serving.

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