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Creamy Egg & Vegetable Bake

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, H, C, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Cubed peeled potatoes

  2. 1 cup 110g / 3.9oz Frozen mixed vegetables

  3. 1 tablespoon 15ml Cornstarch

  4. 1/8 teaspoon 0.6ml Pepper

  5. 1 teaspoon 5ml Dijon-style mustard

  6. 1 teaspoon 5ml Tomato - halved & sliced (small)

  7. 1/2 cup 31g / 1.1oz Chopped onion

  8. 1 1/4 cups 296ml Skim milk

  9. 2 teaspoons 10ml Instant chicken bouillon

  10. 1/2 cup 73g / 2.6oz Shredded cheddar cheese - (2oz)

  11. Hard-cooked eggs - sliced

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

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

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