Baked Creole Egg Casserole

Oxmoor House
8 servings


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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


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.

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.

Combine breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole. Bake at 350° for 20 minutes or until hot and bubbly. Serve immediately.

Created date

February 2010