Stuffed Egg Casserole Recipe
Ingredients
| Butter | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Tomatoes | 2 1/2 Can (10oz) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Sugar | 2 Teaspoon | |
| Salt | 1 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 6 hard-cooked eggs, deviled | ||
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Butter | 2 Teaspoon, melted | |
Directions
Melt butter; blend in flour.
Add tomatoes, onion, sugar, salt, and pepper; cook till mixture thickens, stirring constantly.
Pour into 10x6x1 1/2-inch baking dish.
Arrange deviled eggs in the sauce.
Combine crumbs and butter; sprinkle over eggs.
Bake in a hot oven (425°) for 10 minutes or till hot.
Serve over hot toast.
Add tomatoes, onion, sugar, salt, and pepper; cook till mixture thickens, stirring constantly.
Pour into 10x6x1 1/2-inch baking dish.
Arrange deviled eggs in the sauce.
Combine crumbs and butter; sprinkle over eggs.
Bake in a hot oven (425°) for 10 minutes or till hot.
Serve over hot toast.
Chef
