Easter Egg Hot Dish

Directions

1. 1
   Preheat oven to 350; coat a 2-quart casserole with cooking spray.
2. 2
   In a large nonstick skillet, melt butter over medium heat; add in celery, bell pepper, and onion.
3. 3
   Saute for about 5 minutes, until the vegetables are tender.
4. 4
   Add in the flour and salt; stir until blended.
5. 5
   Stir in the tomatoes with their juices and Tabasco sauce; heat to boiling.
6. 6
   Decrease heat and simmer for 10 minutes, or until thickened.
7. 7
   Remove from heat and stir in uncooked eggs.
8. 8
   Spread the cooked rice over the bottom of the casserole and top with chopped eggs.
9. 9
   Spread the vegetable mixture over the top.
10. 10
    Bake, uncovered, for 25-30 minutes, until thoroughly heated.
11. 11
    Top with cheese during the last 5 minutes of baking.