Creamy Egg and Vegetable Bake
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4 servings
2 c Cubed peeled potatoes
1/2 c Chopped Onion
1 c Frozen mixed Vegetables
1 1/4 c Skim Milk
1 T Cornstarch
2 t Instant Chicken Bouillon
1/8 t Pepper
1/2 c Shredded Cheddar cheese(2oz)
1 t Dijon-style Mustard
4 x Hard-cooked Eggs, sliced
1 x Sm Tomato, halved & sliced
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 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.
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.
Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato
slices atop. Bake, uncovered, 5 minutes more or till heated through.
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Per serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat,
284 mg cholesterol, 591 mg sodium, 618 mg potassium.
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