Baked Creole Egg Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 large onion, chopped |
1 large green pepper, chopped |
3 stalks celery, chopped |
1/4 cup plus 1 tablespoon butter or margarine, divided |
1 (14 1/2-ounce) can whole tomatoes, undrained |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper |
red pepper to taste |
1/4 cup all-purpose flour |
1 cup milk |
1 tablespoon worcestershire sauce |
10 hard-cooked eggs, thinly sliced |
1 cup soft breadcrumbs |
2 tablespoons butter or margarine, melted |
Directions:
1. Sauté onion, green pepper, and celery in 2 tablespoons butter in a large skillet until tender. Stir in tomatoes, 1/2 teaspoon salt, and pepper. Bring to a boil; reduce heat. Cover and simmer 20 minutes or until mixture is thickened, stirring occasionally. Remove from heat, and set aside.
2. Melt 3 tablespoons butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add Worcestershire sauce and remaining salt; stir well. Stir in vegetables and eggs. Spoon into a lightly greased 2- quart casserole.
3. Combine breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole. Bake at 350° for 20 minutes or until hot and bubbly. Serve immediately.
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