Creamy Egg and Vegetable Bake Recipe

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Creamy Egg and Vegetable Bake

Top vegetables with hard-boiled egg slices and creamy cheese sauce for a satisfying meatless main dish.

  • 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 (2 ounces)
  • 1 teaspoon Dijon-style mustard
  • Nonstick spray coating
  • 4 hard-cooked eggs, sliced
  • 1 small tomato, halved and 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 until tender; drain well.
  • Meanwhile, for sauce, in a medium saucepan stir together milk, cornstarch, bouillon granules, and pepper. Cook and stir until thickened and bubbly. Stir in cheese and mustard until cheese is melted.
  • Spray a 1-1/2-quart 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 degree F oven for 20 minutes. Arrange tomato slices atop. Bake, uncovered, 5 minutes more or until heated through. Makes 4 servings.
Nutrition Facts
  • Calories 270, Total Fat 9 g, Cholesterol 284 mg, Sodium 591 mg, Carbohydrate 32 g, Protein 16 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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