Creamy Egg & Vegetable Bake

Recipe Ingredients

2 cups	474ml	Cubed peeled potatoes
1 cup	110g / 3.9oz	Frozen mixed vegetables
1 tablespoon	15ml	Cornstarch
1/8 teaspoon	0.6ml	Pepper
1 teaspoon	5ml	Dijon-style mustard
1 teaspoon	5ml	Tomato - halved & sliced (small)
1/2 cup	31g / 1.1oz	Chopped onion
1 1/4 cups	296ml	Skim milk
2 teaspoons	10ml	Instant chicken bouillon
1/2 cup	73g / 2.6oz	Shredded cheddar cheese - (2oz)
		Hard-cooked eggs - sliced

Recipe Instructions

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

Source:
Cooking Light, Jan/Feb 1993, page 108

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