Creole Rabbit
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 slices bacon, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 can diced tomatoes, (16 oz / 454 g)
- 1 teaspoon salt
- dash black pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ⅔ cup milk
- ⅔ cup sharp Cheddar cheese, shredded
- 4-6 slices toast, for serving
Instructions
- Cook the bacon in a large non stick pan until crisp.
- Add the onion and bell pepper, cook until tender but not browned.
- Add the tomatoes, salt, pepper, and Worcestershire sauce. Simmer uncovered for 15 minutes.
- While that is simmering, melt the butter in medium saucepan, whisk in the flour. Slowly stir in the milk, stirring constantly until thickened.
- Add the cheese and stir until it is melted in. Remove from heat.
- Slow stir the hot tomato sauce into the cheese sauce.
- Serve over toast, enjoy.
Notes
Low cost per serving.
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