Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 4 tablespoons | Flour |
| 2 cups | Milk |
| 4 tablespoons | Butter |
| 4 tablespoons | Chopped onion |
| 4 tablespoons | Chopped green pepper |
| 8 eaches | Hardboiled eggs |
| 1 cup | Grated American cheese |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 each | Garlic clove, mashed |
| 2½ cup | Canned tomatoes |
| 1 tablespoon | Chili powder (or more) |
| 1 cup | Cracker crumbs (9 crackers) |
WHITE SAUCE
TOMATO SAUCE
NOTE: Drizzle melted butter over crumbs. Cook white sauce until smooth--set aside. Prepare Tomato Sauce by melting 4 tablespoons butter and cook onion, pepper until soft; add tomatoes, garlic and chili powder. Cook until thick, add a pinch of soda. Add white sauce to this sauce. Place alternate layers of sauce and sliced cooked eggs in a greased casserole. Top with cheese and crumbs. Bake at 350F 15-20 minutes. Serve over rice or Chinese noodles. Serves 6.
From le Livre de la Cuisine de Lafayette - Submitted by Mrs. F. D.
Rippy