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Baked Creole Egg Casserole

Yield 8 servings


  • 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

How to Make It

  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.

Oxmoor House Homestyle Recipes