1/4 c. butter
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
4 oz. drained mushrooms
1/4 c. flour
2 c. cooked rice, cooled
1 lb. crabmeat sticks
2 c. Swiss cheese, shredded (8 oz.)
1/3 c. pitted black olives
1/4 c. sliced almonds, toasted
2 c. milk

Melt butter and saute vegetables until tender. Add mushrooms. Blend in flour and remove from heat. Add the milk, return to heat and stir well until thick.

In a 2 quart buttered casserole dish combine the rice, crabmeat, cheese, olives and almonds; mix well. Add the sauce and toss lightly. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes.