Swiss Crab Casserole
3 Tbs butter
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 Tbs flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 7 oz. cans crabmeat -- drained and flaked
2 cups shredded Swiss cheese
1 4 oz. can sliced mushrooms -- drained
1/4 cup sliced pimento-stuffed green olives
1 cup buttered bread crumbs
1/2 cup shredded Swiss cheese
In skillet, melt butter and lightly saute celery, onion,
and green bell pepper. Remove from heat and blend in
flour. Dissolve bouillon cubes in boiling water. Add to
skillet and bring to boil, stirring constantly. Cook
sauce over medium heat for about 2 minutes or until
slightly thickened. Lightly toss remaining ingredients
except buttered crumbs and 1/2 cup shredded Swiss cheese
in crockpot. Add sauce; stir lightly to blend. Cover and
cook on High for 3 to 5 hours.
Pour contents of crockpot into shallow heatproof serving
dish. Cover with buttered bread crumbs and sprinkle with
1/2 cup shredded cheese. Set under broiler until cheese
is melted and bread crumbs are crunchy brown.
