Creamy Egg And Vegetable Bake Recipe

Step 1

In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender; drain well.

Step 2

Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch, bouillon granules, and pepper. Cook and stir till thickened and bubbly. Stir in cheese and mustard till cheese is melted.

Step 3

Spray an 8x1 1/2" round baking dish with Pam. Spread the vegetables in the bottom of the dish. Top with the egg slices. Pour sauce over all ingredients in dish.

Step 4

Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato slices atop. Bake, uncovered, 5 minutes more or till heated through.

Per serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg cholesterol, 591 mg sodium, 618 mg potassium.

Things You'll Need

  • 2c Cubed peeled potatoes
  • 1c Frozen mixed Vegetables
  • 1tb Cornstarch
  • 1/8ts Pepper
  • 1ts Dijon-style Mustard
  • Sm Tomato, halved & sliced
  • 1/2c Chopped Onion
  • 1 1/4c Skim Milk
  • 2ts Instant Chicken Bouillon
  • 1/2c Shredded Cheddar cheese (2oz)
  • 4 Hard-cooked Eggs, sliced

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