Eggs Creole

Recipe Ingredients

		Ingredients
1 tablespoon	15ml	Margarine - reduced-calorie
2 teaspoons	10ml	A-p flour
1 cup	237ml	Skim milk
1 cup	146g / 5.1oz	Green pepper - chopped
1 cup	62g / 2.2oz	Onion - chopped
1 cup	62g / 2.2oz	Tomato soup - undiluted commercial
1 teaspoon	5ml	Worcestershire sauce
6		Hard-cooked eggs - coarsely chopped
		Vegetable cooking spray
2 tablespoons	30ml	Soft breadcrumbs

Recipe Instructions

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 350F for 20 mins or until breadcrumbs are browned and mixture is thoroughly heated

Source:
Reader's Digest-One Dish Meals, the Easy Way (adapted)

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