Creole Peas

• 5 strips bacon
• 1 green pepper, chopped
• 1 onion, chopped
• 3/4 c. chopped celery (optional)
• 1 c. tomato sauce
• 1 tsp. Worcestershire
• 1 tsp. mustard
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 (16 oz.) can green peas
• 4 eggs (hard-boiled)
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 c. bread crumbs

1. Heat oven to 350u0b0.
2. Butter 2-quart casserole.
3. Fry bacon crisp; drain and crumble.
4. Saute green pepper, onion and celery in drippings.
5. Add next 6 ingredients and mix.
6. Place in prepared dish in layers using 1/2 of hot mixture, 1/2 bacon crumbs, 1/2 sliced eggs and 1/2 of soup.
7. Repeat.
8. Sprinkle with bread crumbs.
9. Bake for 30 minutes.
10. Serves 6 to 8.

bacon, green pepper, onion, celery, tomato sauce, worcestershire, mustard, salt, black pepper, green peas, eggs, cream of mushroom soup, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666054 (may not work)