Creole Crab and Rice Casserole

Ingredients:

• 4 tablespoons butter
• 1 pound sharp cheddar cheese, grated
• 1 cup milk
• 1/2 cup finely diced onions
• 1/2 cup finely diced celery
• 1/2 cup finely diced green bell pepper
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced garlic
• 1/2 cup sliced green onions
• 1/4 cup chopped parsley
• Salt and pepper
• Hot pepper sauce
• 1 cup jumbo lump crabmeat, shells picked out
• 2 cups cooked white rice
• 2 eggs, well beaten

Instructions:

Preheat over to 350°. In a small dutch oven, melt butter over medium-high heat. Add cheese and milk, stirring constantly until cheese has melted. Remove from heat and add onions, celery, bell peppers, garlic, green onions and parsley, blending well. Season to taste with salt, pepper and pepper sauce. You may want to overseason since the rice will absorb the extra flavor. Fold in the crabmeat and rice and gently stir until well mixed. Stir in eggs, cover and bake until the casserole is firmly set - about 45 minutes.