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Home Learning Kitchen Breakfastandbrunches - Casserole - Eggs Creole

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Post by :Cheese Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1998

Click below to download : Breakfastandbrunches - Casserole - Eggs Creole (Format : PDF)

Breakfastandbrunches - Casserole - Eggs Creole

Copyright 1984 The Junior League of Owensboro, Kentucky, Inc. All rights reserved.

2 onions, thinly sliced
2 green peppers, finely chopped
2 cups celery, finely chopped
2 tablespoons butter
1 can (4 ounces) mushrooms, drained
1 can (28 ounces) tomatoes, drained
2 tablespoons flour
8 eggs, hard-boiled and sliced

White Sauce:
4 tablespoons flour
2 cups milk, divided
4 tablespoons butter
1 cup grated sharp Cheddar cheese

Sauté onions, green peppers, and celery in butter. Add mushrooms and tomatoes. Add flour, and stir until thickened. Arrange mixture alternately with sliced hard-boiled eggs in a baking dish. Set aside.

White Sauce: In a jar, mix flour and 1/2 cup milk. In a saucepan, heat butter and remaining milk until butter is melted. Stir in flour mixture, and cook over medium heat until thickened. Pour white sauce over top of eggs and sprinkle with Cheddar cheese. Bake as directed.

Temperature: 350 degrees
Time: 30 minutes
YIELD: 8 servings

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Breakfastandbrunches - Casserole - Eggs Creole

Breakfastandbrunches - Casserole - Eggs Portugal

Breakfastandbrunches - Casserole - Egg And Sausage Casserole