*  Exported from  MasterCook  *
 
                            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
 --------  ------------  --------------------------------
    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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