Creamy Egg And Vegetable Bake Recipe
Ingredients
2 cups cubed peeled potatoes
1/2 cup chopped onion
1 cup frozen mixed vegetables
1 1/4 cups skim milk
1 tablespoon cornstarch
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
1/2 cup shredded low fat cheddar cheese
1 teaspoon Dijon style mustard
Nonstick spray coating
4 hard cooked eggs, sliced
1 small tomato, halved and sliced
Directions
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.
Meanwhile, for sauce, in a medium 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.
Spray an 8x1 1/2 inch round baking dish with nonstick spray coating.
Spread the vegetables in the bottom of the dish.
Top with the egg slices.
Pour sauce over all ingredients in dish.
Bake, uncovered, in a 350° oven for 20 minutes.
Arrange tomato slices atop.
Bake, uncovered, 5 minutes more or till heated through.
Add mixed vegetables and cook 5 minutes more or till tender; drain well.
Meanwhile, for sauce, in a medium 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.
Spray an 8x1 1/2 inch round baking dish with nonstick spray coating.
Spread the vegetables in the bottom of the dish.
Top with the egg slices.
Pour sauce over all ingredients in dish.
Bake, uncovered, in a 350° oven for 20 minutes.
Arrange tomato slices atop.
Bake, uncovered, 5 minutes more or till heated through.
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