Title: Brunch Casserole+++fggt98b
Categories: Crockpot Beef
Yield: 7 Servings
| 1 1/2 | lb | Ground beef |
| 1 | | Onion;large;finely chopped |
| 2 | tb | Olive oil or butter |
| 2 | | Garlic;cloves;minced |
| 1 | cn | Mushrooms;sliced;drained;4oz |
| 2 | ts | Salt |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Oregano;leaf |
| 1/2 | pk | Spinach;chopped;frozen* |
| 3 | tb | Flour |
| 6 | | Eggs;beaten |
| 1/4 | c | Milk;scalded |
| 1/2 | c | Cheddar cheese;sharp;grated |
*thawed;drained
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
2-1/2 quarts) Dee Penrod, FGGT98B