Creole Peas
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A home-kitchen version of creole peas, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 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
Method
Heat oven to 350°.
Butter 2-quart casserole.
Fry bacon crisp; drain and crumble.
Saute green pepper, onion and celery in drippings.
Add next 6 ingredients and mix.
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.
Repeat.
Sprinkle with bread crumbs.
Bake for 30 minutes.
Serves 6 to 8.
Rate:
