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Creamy Egg And Vegetable Bake

Diet.Chef's picture
  Peeled potatoes 2 Cup (32 tbs), cubed
  Chopped onion 1⁄2 Cup (8 tbs)
  Frozen mixed vegetables 1 Cup (16 tbs)
  Skim milk 1 1⁄4 Cup (20 tbs)
  Cornstarch 1 Tablespoon
  Instant chicken bouillon granules 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded low fat cheddar cheese 1⁄2 Cup (8 tbs)
  Dijon style mustard 1 Teaspoon
  Nonstick spray coating 2 Tablespoon
  Hard-cooked eggs 4 , sliced
  Tomato 1 Small, halved and sliced thin

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 medium 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 inch 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° oven for 20 minutes.
Arrange tomato slices atop.
Bake, uncovered, 5 minutes more or till heated through.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1412 Calories from Fat 493

% Daily Value*

Total Fat 55 g85.2%

Saturated Fat 14.7 g73.7%

Trans Fat 0 g

Cholesterol 987.8 mg329.3%

Sodium 3435.2 mg143.1%

Total Carbohydrates 161 g53.6%

Dietary Fiber 19.2 g76.7%

Sugars 27.2 g

Protein 73 g145.5%

Vitamin A 197.9% Vitamin C 217.6%

Calcium 89.4% Iron 48.8%

*Based on a 2000 Calorie diet

Creamy Egg And Vegetable Bake Recipe