Crockpot recipes |
Swiss Crab Casserole |
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| 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 1 cup quick-cooking rice 2 cans crabmeat - (7 oz ea) -- drained, flaked, and cartilage removed 2 cups grated Swiss cheese 1 can sliced mushrooms - (4 oz) -- drained 1/4 cup sliced pimiento-stuffed olives 1/4 cup sliced almonds -- (optional) 1 cup buttered bread crumbs 1/2 cup grated Swiss Cheese |
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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 remaining ingredieents except buttered crumbs and 1/2 cup grated 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 grated cheese. Set under broiler until cheese is melted and bread crumbs are crunchy brown. |
