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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I serve this dish as an appetizer and often add whatever ingredients I have handy, such as mushrooms or sun-dried tomatoes. Whether I serve it âas isâ or jazz it up, itâs always delicious. âTodd Noon, Galloway, New Jersey Ingredients:
5 to 6 medium sweet onions, sliced and separated into rings |
1/2 cup butter, softened, divided |
2 cans (6 ounces each) lump crabmeat, drained, divided |
3 cups (12 ounces) shredded swiss cheese |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup evaporated milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
12 to 16 slices french bread (1/4 inch thick) |
Directions:
1. In a large skillet, saute onions in 1/4 cup butter until tender. Remove from the heat; gently stir in half of the crab. Spread into a greased 13-in. x 9-in. baking dish. Top with remaining crab. Combine the cheese, soup, milk, salt and pepper; spoon over crab.
2. Spread remaining butter over one side of each slice of bread; place buttered side up over casserole. Bake, uncovered, at 350° for 35-45 minutes or until golden brown. Yield: 12 servings.
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