Method

Preheat oven to 350°F.

Melt butter in a small heavy saucepan over low heat.  Using a whisk, stir in flour.  Whisk until smooth.  Cook 1 minute, whisking away.  Gradually whisk in milk, and cook over medium heat, stirring constantly, until mixture  is thickened and bubbly. Remove from heat, and set aside.

Put green pepper and onion chunks in a food  processor and pulse until almost smooth, but still with some texture. Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender.  

Heat tomato sauce, enlivened by Worcestshire in a skillet.  Cook just to heat or to thicken if the sauce is too light.  

Layer white sauce,chopped eggs, and sauce mixture in a 3 qt casserole dish coated with cooking spray (or lightly buttered).  Top with breadcrumbs. Bake in preheated 350°F oven for 20 minutes or until breadcrumbs are browned and mixture is thoroughly heated.  

Serves: 6

Contributor: Fiona Baker

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