I'll stick with the Good Housekeeping 1958 Casseroles for a couple more days. I found this gem of a recipe, but am a bit confused about how it is New Orleans Eggs:
1 no. 2 can tomatoes (What does No. 2 mean?)
1 small onion, minced
3 tblsp. minced green peppers
1/2 cup diced celery
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup fresh bread crumbs
1/2 cup cooked or drained canned peas
1 cup grated process Cheddar cheese (again with the processed?)
Start heating oven to 350 F. Combine tomatoes, onion, green peppers, celery, bay leaf, salt and pepper. Cook slowly until celery is tender; remove bay leaf. Taste mixture; add more seasonings if needed (like what? chili powder?) ; add bread and peas. Divide half of mixture among 4 individual casseroles (Who has these?) ; sprinkle with half of cheese; repeat. Make depression in center of each; break egg into it; sprinkle eggs lightly with salt (Too weird - and a bit gross...). Bake 20 min., or until eggs are set.
There are about 8 pages devoted to frankfurter casseroles in here, but I don't have the stomach to go through those. The frankfurter seems to have been haute cuisine in the 1950's households, along with prunes of course.