Easter Egg Hot Dish
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
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
- 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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