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Print this Recipe    Crab Casserole

Swiss Crab Casserole

3 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 tablespoons 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 Crock-Pot.
Add sauce; stir lightly to blend. Cover and cook on High for 3 to
5 hours.

Pour contents of Crock-Pot 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.

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