Crab-Spinach Egg Casserole

• 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

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 375u0b0 for 30-35 minutes or until a thermometer reads 160u0b0. Let stand for 10 minutes before serving.

eggs, cream, crabmeat, spinach, bread crumbs, swiss cheese, salt, pepper, ground nutmeg, celery, onion, sweet red pepper, fresh mushrooms, butter

Taken from www.tasteofhome.com/recipes/crab-spinach-egg-casserole/ (may not work)