Creamy egg and vegetable bake

4 servings

Ingredients

Quantity Ingredient
2 cups Cubed peeled potatoes
½ cup Chopped Onion
1 cup Frozen mixed Vegetables
1¼ cup Skim Milk
1 tablespoon Cornstarch
2 teaspoons Instant Chicken Bouillon
⅛ teaspoon Pepper
½ cup Shredded Cheddar cheese(2oz)
1 teaspoon Dijon-style Mustard
4 xes Hard-cooked Eggs, sliced
Sm Tomato, halved & 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 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 8x1½" 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.

*************************************************************** 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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