Creole Sauce
Adapted from a recipe in the Casserole Cook Book, page 99.
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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
- 3 tablespoons onion, finely diced
- 3 tablespoons green bell pepper, finely diced
- 2 tablespoons butter
- 1 cup seasoned tomato sauce
- ⅔ cup mushrooms, sliced, drained, (canned or fresh sautéed)
- ¼ teaspoon salt
- dash black pepper
Melt the butter in a saucepan, add the onion and bell pepper, cook until tender but not browned.
Add remaining ingredients and stir together. Simmer 10 minutes.
Pour into a serving bowl or gravy boat, makes about 1⅓ cups sauce.
Serve with Macaroni Omelet or any egg dish. Enjoy.
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