Eggs Creole

Ingredients

 * 1 tbsp margarine, reduced-calorie
 * 2 tsp all-purpose 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

 * 1) Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth.
 * 2) Cook 1 minutes, stirring constantly.
 * 3) Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
 * 4) Remove from heat, and set aside.
 * 5) Combine pepper and onion in container of electric blender or food processor; process until smooth.
 * 6) Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender.
 * 7) Add soup and Worcestershire sauce to skillet; continue to cook, uncovered, over low heat until thickened.
 * 8) Layer white sauce, eggs, and soup mixture in a 3 qt casserole dish coated with cooking spray; top with breadcrumbs bake at 350°F for 20 minutes or until breadcrumbs are browned and mixture is thoroughly heated.