Easter Egg Hot Dish

"In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas"
 
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Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°; coat a 2-quart casserole with cooking spray.
  • In a large nonstick skillet, melt butter over medium heat; add in celery, bell pepper, and onion.
  • Saute for about 5 minutes, until the vegetables are tender.
  • Add in the flour and salt; stir until blended.
  • Stir in the tomatoes with their juices and Tabasco sauce; heat to boiling.
  • Decrease heat and simmer for 10 minutes, or until thickened.
  • Remove from heat and stir in uncooked eggs.
  • Spread the cooked rice over the bottom of the casserole and top with chopped eggs.
  • Spread the vegetable mixture over the top.
  • Bake, uncovered, for 25-30 minutes, until thoroughly heated.
  • Top with cheese during the last 5 minutes of baking.

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