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.