Creamy Egg And Vegetable Bake
|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)|
|Instant chicken bouillon granules||2 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.