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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas 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:
1. Preheat oven to 350°; coat a 2-quart casserole with cooking spray.
2. In a large nonstick skillet, melt butter over medium heat; add in celery, bell pepper, and onion.
3. Saute for about 5 minutes, until the vegetables are tender.
4. Add in the flour and salt; stir until blended.
5. Stir in the tomatoes with their juices and Tabasco sauce; heat to boiling.
6. Decrease heat and simmer for 10 minutes, or until thickened.
7. Remove from heat and stir in uncooked eggs.
8. Spread the cooked rice over the bottom of the casserole and top with chopped eggs.
9. Spread the vegetable mixture over the top.
10. Bake, uncovered, for 25-30 minutes, until thoroughly heated.
11. Top with cheese during the last 5 minutes of baking.
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