Crab,Corn & Egg Casserole Recipe

INGREDIENTS:

• 1 tablespoon olive oil
• 1⅓ cups fresh corn, cut from cob (about 2 ears), or canned corn (drained)
• 1½ cups herb seasoned bread crumbs (or stuffing)
• ⅔ cup sliced scallions (green onions, about 3)
• 2 teaspoons fresh or dried dill
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• (1) 8 ounce package cream cheese, cubed
• 2½ cups shredded sharp cheddar cheese
• 8 ounces crab meat (I used back fin crab meat)
• 8 large eggs
• 2½ cups milk

INSTRUCTIONS:

1. Preheat oven to 375 degrees F.
2. Heat olive oil in a saute pan over moderately high heat. Add corn, scallions, dill, salt & pepper. Saute until tender, about 5 minutes.
3. In a large bowl, whisk eggs, milk & garlic powder.
4. In a 2 quart casserole dish that has been sprayed with cooking spray, layer the ingredients: bread crumbs, cream cheese cubes, sauteed vegetable mixture, crab meat & cheddar cheese. Pour egg mixture evenly over layered ingredients.
5. Bake for 40-45 minutes (uncovered), or until a knife inserted in the center is removed clean.

Source: The Blond Cook

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