Swiss Crab Casserole

3 tbsp butter
1/2 c. chopped celery
1/2 c. chopped onion
3 tbsp flour
3 chicken bouillon cubes
2 1/2 c. boiling water
1 c. minute rice
2 (7-oz) cans crabmeat, drained
2 c. grated swiss cheese
1 (4-oz) can sliced mushrooms
1/4 c. pimiento olives
1 c. buttered bread crumbs
1/2 c. grated swiss cheese

In a skillet, melt butter and lightly sauté celery and onion. Remove from heat and blend in flour.

Dissolve bouillon in water. Add bouillon to skillet and bring to a boil, stirring constantly. Cook sauce over medium heat for about 2 mins or until slightly thickened.

Lightly toss remaining ingredients, except buttered bread crumbs and 1/2 c. grated Swiss in a crock-pot. Add sauce; stir lightly to blend.

Cover and cook on HIGH for 3-5 hrs.

Pour contents of crock pot into shallow heat proof serving dish. Cover with bread crumbs and sprinkle with remaining swiss. Set under broiler until cheese is melted and bread crumbs are crunchy and brown.

Serves 4-6