Ingredients 1 tbsp Margarine reduced-calorie 2 tsp A-p flour 1 cup Skim milk 1 cup Green pepper, chopped 1 cup Onion, chopped 1 cup Tomato soup undiluted commercial 1 tsp Worcestershire sauce 6 Hard-cooked eggs coarsely chopped Vegetable cooking spray 2 tbsp Soft breadcrumbs
Eggs Creole 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 Worchestshire sauce to skillet; continue to cook, uncovered, over low heat until thickened.
Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish coated with cooking spray; top with breadcrumbs Bake at 350 degrees for 20 mins or until breadcrumbs are browned and mixture is throughly heated
From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat