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Swiss-Crab Casserole
Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Fish & Seafood
Amount Measure Ingredient -- Preparation Method
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3 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper -- optional
3 tablespoons flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 7 oz cans crabmeat, cartilage removed -- drained and flaked
2 cups grated Swiss cheese
1 4 oz can sliced mushrooms -- drained
1/4 cup sliced pimiento-stuffed olives
1/4 cup sliced almonds -- optional
1 cu buttered bread crumbs
1/2 cup grated Swiss cheese
serves 4 to 6
In skillet, melt butter and lightly saute celery, onion and green pepper. Remo
ve from heat and blend in flour. Dissolve bouillon cubes in boiling water. Ad
d to skillet and bring to a 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 grated ch
eese in Crock-Pot. Add sauce; stir lightly to blend. Cover and cook on High f
or 3 to 5 hours.
Pour contents of Crock-Pot into shallow heatproof serving dish. Cover with but
tered bread crumbs and sprinkle with 1/2 cup grated cheese. Set under broiler
until cheese is melted and bread crumbs are crunchy brown.
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