Creamy egg and vegetable bake
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Creamy egg and vegetable bake
  Eggs    Vegetables  
Last updated 6/12/2012 12:41:22 AM. Recipe ID 122. Report a problem with this recipe.
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      Title: Creamy egg and vegetable bake
 Categories: Low-cal, Vegetables
      Yield: 4 servings
 
      2 c  Cubed peeled potatoes
      1 c  Frozen mixed Vegetables
      1 tb Cornstarch
    1/8 ts Pepper
      1 ts Dijon-style Mustard
           Sm Tomato, halved & sliced
    1/2 c  Chopped Onion
  1 1/4 c  Skim Milk
      2 ts Instant Chicken Bouillon
    1/2 c  Shredded Cheddar cheese(2oz)
      4 x  Hard-cooked Eggs, 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
  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 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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Recipe ID 122 (Apr 03, 2005)

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