Eggs Florentine Casserole

A modern spin on an old Betty Crocker favorite.

Eggs Florentine Casserole

3 cups fresh spinach
Olive oil

3 tsp white wine vinegar
3 mushrooms, sliced
¼ cup red pepper, chopped
¼ cup sweet yellow onion, chopped
½ cup imitation crabmeat, chopped (optional)
4 hard boiled eggs, sliced
3 Tbsp butter
3 Tbsp flour
½ tsp salt
1 tsp Dijon mustard
1 cup whole milk
Black pepper
1 Tbsp butter
¼ cup breadcrumbs
¼ cup Romano cheese, shredded

1. Preheat oven to 375 degrees. Grease a casserole dish with olive oil. Distribute spinach in dish.
2. Heat 1 Tbsp olive oil, vinegar in a stove top skillet. Saute’ mushrooms, red pepper, sweet yellow onion and crabfor 5 minutes. Drain.
3. Melt 3 Tbsp butter in a skillet. Whisk in flour, salt and mustard. Slowly add milk, stirring continuously. Bring to boil for 1 minute. Remove from heat.
4. Heat 1 Tbsp butter in a nonstick skillet, sauté breadcrumbs until golden (1-2 minutes).
5. Layer spinach in casserole dish. Spoon crab mixture evenly over top. Distribute sliced eggs on crab and then cover with milk gravy. Sprinkle with black pepper and Romano cheese. Top with breadcrumbs.
6. Bake casserole in oven for 20 minutes, until hot and bubbly.

Popular Posts