Categories: Casserole, Eggs, Main Dish
Ingredients
- 2 tablespoons butter
- 1 1/2 cups sliced celery
- 1 cup chopped green bell pepper
- 1 medium onion, thinly sliced
- 1 1/2 tablespoons flour
- 1 teaspoon salt
- 1 (14 1/2 ounce) can diced tomatoes in tomato puree
- 1/4 teaspoon Tabasco sauce
- 2 large eggs (uncooked)
- 2 cups cooked rice
- 6 hard-cooked eggs, peeled and chopped
- 1/2 cup shredded cheddar cheese
Directions
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Preheat oven to 350°; coat a 2-quart casserole with cooking spray.
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In a large nonstick skillet, melt butter over medium heat; add in celery, bell pepper, and onion.
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Saute for about 5 minutes, until the vegetables are tender.
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Add in the flour and salt; stir until blended.
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Stir in the tomatoes with their juices and Tabasco sauce; heat to boiling.
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Decrease heat and simmer for 10 minutes, or until thickened.
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Remove from heat and stir in uncooked eggs.
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Spread the cooked rice over the bottom of the casserole and top with chopped eggs.
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Spread the vegetable mixture over the top.
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Bake, uncovered, for 25-30 minutes, until thoroughly heated.
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Top with cheese during the last 5 minutes of baking.