Creole Eggs

2 Tbl. bacon grease
4 large white onions, chopped
2 large ribs celery, chopped
1/2 c. chopped bell pepper
2 tsp. garlic powder
2 (8 oz.) cans Hunt's tomato sauce
1 (20 oz.) can tomatoes
1 can cream of mushroom soup, undiluted
4 c. water
1 c. sliced, canned mushrooms with liquid
Seasonings to taste
1 dozen eggs, hard-boiled
1 c. fine bread crumbs

The day before serving, saute onions, celery, bell pepper and garlic powder in 2 Tbl. bacon grease until brown. Add tomato sauce, tomatoes, cream of mushroom soup, water, mushrooms with liquid and seasonings to taste. Cook slowly for 4 hours. Stir often to prevent sticking. The next day, cut eggs in half, lengthwise. Make a layer of eggs, breadcrumbs and sauce in a casserole. Bake in a 325 degree F oven for 50 to 60 minutes. Let stand a few minutes. Cut into squares and serve. Serves 8.