Eggs Creole
Ingredients
1 Tbsp. margarine, reduced calorie
2 tsp. all purpose flour
1 C. skim milk
1 C. green pepper, chopped
1 C. onion, chopped
1 C. tomato soup, undiluted commercial
1 tsp. Worcestershire sauce
6 hard cooked eggs, coarsely chopped
vegetable cooking spray
2 Tbsp. soft breadcrumbs
Cooking Instructions
Melt margarine in a small heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, 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-sized, nonstick skillet. 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-quart casserole dish coated with cooking spray. Top with breadcrumbs. Bake at 350 degrees F. for 20 minutes, or until breadcrumbs are browned and mixture is thoroughly heated.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)