Brunch Casserole
Brunch Casserole recipe 55
55
Ingredients
| 1 ½ | pounds |
ground beef
|
|
| 1 | large |
onions
finely chopped |
|
| 2 | tablespoons |
olive oil
or butter |
|
| 2 | each |
garlic cloves
minced |
|
| 4 | ounces |
mushrooms, canned
sliced,drained |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
oregano
dried |
* |
| ½ | package |
spinach
chopped, frozen, thawed, drained |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 6 | large |
eggs
beaten |
|
| ¼ | cup |
milk
scalded |
|
| ½ | cup |
cheddar cheese
sharp, grated |
Directions
In skillet, lightly brown ground beef and onion in olive oil; drain well.
Place in well-greased crock-pot.
Stir in remaining ingredients except eggs, milk and cheese until well blended.
Beat eggs and milk together.
Pour over other ingredients; stir well.
Dust with additional nutmeg.
Cover and cook on LOW setting for 7 to 10 hours or until firm.
Just before serving, sprinkle with grated cheese.
6 to 8 servings (About 2½ quarts)
