Eggs Creole

Course : Eggs
Serves: 6
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1 tablespoons margarine -- reduced-calorie
2 teaspoons all prupose flour
1 cup skim milk
1 cup green pepper -- chopped
1 cup onion -- chopped
1 cup tomato soup -- undiluted commercial
1 teaspoon Worcestershire sauce
6 large hard-cooked eggs -- coarsely chopped
1 spray vegetable cooking spray
2 tablespoons soft breadcrumbs

Preparation / Directions:

Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside. Combine pepper and onion in container of electric blender or food processor; process until smooth. Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender. Add soup and Worcestershire sauce to skillet; continue to cook, uncovered, over low heat until thickened. Layer white sauce, eggs, and soup mixture in a 3 qt casserole dish coated with cooking spray; top with breadcrumbs Bake at 350 degrees for 20 mins or until breadcrumbs are browned and mixture is thoroughly heated

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