Baked Creole Egg Casserole Recipe

Name: Baked Creole Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 large green pepper, chopped; 3 stalks celery, chopped; 1/4 cup plus 1 tablespoon butter or margarine, divided; 1 (14 1/2-ounce) can whole tomatoes, undrained; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper; Red pepper to taste; 1/4 cup all-purpose flour; 1 cup milk; 1 tablespoon Worcestershire sauce; 10 hard-cooked eggs, thinly sliced; 1 cup soft breadcrumbs; 2 tablespoons butter or margarine, melted

Servings: persons

1 large onion, chopped
1 large green pepper, chopped
3 stalks celery, chopped
1/4 cup plus 1 tablespoon butter or margarine, divided
1 (14 1/2-ounce) can whole tomatoes, undrained
3/4 teaspoon salt, divided
1/2 teaspoon pepper
Red pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 tablespoon Worcestershire sauce
10 hard-cooked eggs, thinly sliced
1 cup soft breadcrumbs
2 tablespoons butter or margarine, melted

1
Saute onion, green pepper, and celery in 2 tablespoons butter in a large skillet until tender. Stir in tomatoes, 1/2 teaspoon salt, and pepper. Bring to a boil; reduce heat. Cover and simmer 20 minutes or until mixture is thickened, stirring occasionally. Remove from heat, and set aside.
2
Melt 3 tablespoons butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add Worcestershire sauce and remaining salt; stir well. Stir in vegetables and eggs. Spoon into a lightly greased 2- quart casserole.
3
Combine breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole. Bake at 350u00b0 for 20 minutes or until hot and bubbly. Serve immediately.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large onion, chopped, 1 large green pepper, chopped, 3 stalks celery, chopped, 1/4 cup plus 1 tablespoon butter or margarine, divided, and more.

Yes, Baked Creole Egg Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Creole Egg Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions