Recipe: Swiss-Crab Casserole (crock pot)

Swiss-Crab Casserole

3 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper, optional
3 tablespoons flour
3 chicken bouillon cubes
2 1/2 cups boiling water
2 1/2 cups grated Swiss Cheese, divided use
1 cup quick-cooking rice
2 cans (7 ounces each) crabmeat, drained, flaked and cartilage removed
1 (4 ounce) can sliced mushrooms, drained
1/4 cup sliced pimiento-stuffed olives
1/4 cup sliced almonds (optional)
1 cup buttered bread crumbs (for topping)

In skillet, melt butter and lightly saute celery, onion and green pepper. Remove from heat and blend in flour.

Dissolve bouillon cubes in boiling water. Add to skillet and bring to a boil, stirring constantly. Cook sauce over medium heat for about 2 minutes or until slightly thickened.

Lightly toss 2 cups of the Swiss cheese and remaining ingredients except buttered crumbs and remaining 1/2 cup Swiss cheese in Crock-Pot. Add sauce; stir lightly to blend.

Cover and cook on HIGH for 3-5 hours.

Pour contents of crock pot into shallow heatproof serving dish. Cover with buttered bread crumbs and sprinkle with the remaining 1/2 cup grated Swiss cheese. Set under broiler until cheese is melted and bread crumbs are crunchy brown.

Servings: 4-6
Source: Rival