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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another quick, easy, tasty casserole I have had for years Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
1/4 cup mayonnaise |
1/4 cup flour |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon garlic granules |
1/4 teaspoon sweet paprika |
1/8 teaspoon dried rosemary, lightly crushed |
1/8 teaspoon dried thyme, lightly crushed |
1/4 cup grated onion |
1 cup sliced cleaned fresh mushrooms (sauteed in 1 tsp extra virgin olive oil) or 1 (4 ounce) can sliced mushrooms, drained |
2 cups milk |
2 hard-boiled eggs, chopped |
1 (6 ounce) package frozen crabmeat, thawed and drained |
1 cup shredded swiss cheese or 1 cup monterey jack cheese, more to taste |
Directions:
1. Spread spinach in bottom of a well buttered square 8 baking dish.
2. Combine mayonnaise, flour, salt, pepper, garlic, paprika, rosemary and thyme in a medium saucepan.
3. Add onion and mushrooms, and cook over medium heat until bubbly, stirring frequently.
4. Gradually add milk, and cook over medium heat until thickened, stirring constantly.
5. Stir in eggs.
6. Pour into baking dish.
7. Top with crab and cheese.
8. Bake at 350 degrees F for 30 minutes or until bubbly and cheese is melted.
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