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.