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  Recipe Home » Diabetic » EGGS CREOLE
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  EGGS CREOLE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 188
Ingredients:
1 Tbls. 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 Tbls. soft breadcrumbs
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.
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