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Swiss-Crab Casserole

Ingredients
  Butter 3 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Chicken bouillon cubes 3
  Boiling water 2 1⁄2 Cup (40 tbs)
  Quick cooking rice 1 Cup (16 tbs)
  Canned crabmeat 14 Ounce, drained, flaked and cartilage removed (2 Cans, 7 Ounce Each)
  Grated swiss cheese 2 Cup (32 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Sliced pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs)
  Buttered bread crumbs 1 Cup (16 tbs)
  Grated swiss cheese 1⁄2 Cup (8 tbs)
Directions

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 ingredients except buttered crumbs and 1/2 cup grated cheese in crock pot.
Add sauce; stir lightly to blend.
Cover and cook on high setting 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 grated cheese.
Set under broiler until cheese is melted and bread crumbs are crunchy brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Ingredient: 
Seafood

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