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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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Ingredients:
3 tablespoons butter |
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 white rice |
2 (7 ounce) cans crabmeat, drained and flaked |
2 cups shredded swiss cheese |
1 (4 ounce) can sliced mushrooms, drained |
1/4 cup sliced pimento stuffed olive |
1 cup buttered bread crumb |
1/2 cup shredded swiss cheese |
Directions:
1. In skillet, melt butter and lightly saute celery, onion, and green bell pepper.
2. Remove from heat and blend in flour.
3. Dissolve bouillon cubes in boiling water.
4. Add to skillet and bring to boil, stirring constantly.
5. Cook sauce over medium heat for about 2 minutes or until slightly thickened.
6. Lightly toss remaining ingredients except buttered crumbs and 1/2 c. shredded swiss cheese in crockpot.
7. Add sauce; stir lightly to blend.
8. Cover and cook on high for 3 to 5 hours.
9. Pour contents of crockpot into shallow heatproof serving dish.
10. Cover with buttered bread crumbs and sprinkle with 1/2 c.shredded cheese.
11. Set under broiler until cheese is melted and bread crumbs are crunchy brown.
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