Baked Creole Egg Casserole

Ingredients

  • ¾ teaspoon salt, divided
  • ¼ cup plus 1 tablespoon butter or margarine, divided
  • Red pepper to taste
  • 10 hard-cooked eggs, thinly sliced
  • 1 cup milk
  • ¼ cup all-purpose flour
  • 3 stalks celery, chopped
  • + 14 more ingredients
    • ¾ teaspoon salt, divided
    • ½ teaspoon pepper
    • ½ teaspoon pepper
    • 1 tablespoon Worcestershire sauce
    • 1 cup soft breadcrumbs
    • 1 (14 1/2-ounce) can whole tomatoes, undrained
    • 10 hard-cooked eggs, thinly sliced
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons butter or margarine, melted
    • 1 (14 1/2-ounce) can whole tomatoes, undrained
    • 1 large green pepper, chopped
    • 1 large onion, chopped
    • 2 tablespoons butter or margarine, melted
    • Red pepper to taste

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 t...

View full recipe at My Recipes

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