Eggs Creole

Ingredients

 * 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

Directions
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 °F for 20 mins or until breadcrumbs are browned and mixture is throughly heated