Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric blender or food processor; process until smooth. Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender.

Add soup and Worchestshire sauce to skillet; continue to cook, uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish coated with cooking spray; top with breadcrumbs Bake at 350 degrees for 20 mins or until breadcrumbs are browned and mixture is throughly heated

amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat

Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm; Fiber: Tr.;

Reformated for you and yours via Nancy O'Brion and her Meal-Master (From Jungle.Boy via GEnie).