Creole Eggs

• 1 onion, chopped
• 3 green peppers, chopped
• 2 garlic cloves, pressed
• 8 tablespoons butter
• 1 (15 ounce) can Italian-style diced tomatoes (or garlic seasoned)
• 1/2 cup flour
• 2 cups milk
• 10 hard-boiled eggs, sliced
• 1 1/2 cups cracker crumbs
• salt and pepper

1. In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
2. In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
3. Blend white sauce with tomato mixture.
4. In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
5. Bake at 350 degrees for 30 minutes.

onion, green peppers, garlic, butter, italianstyle diced, flour, milk, eggs, cracker crumbs, salt

Taken from www.food.com/recipe/creole-eggs-266119 (may not work)