Creamy Egg and Vegetable Bake
Recipe from
Better Homes and Gardens
Top vegetables with hard-boiled egg slices and creamy cheese sauce for a satisfying meatless main dish.
Servings:
Makes 4 servings.
Prep Time:
25 mins
Total Time:
50 mins
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Ingredients
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2 cupscubed peeled potatoessee savings
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1/2 cupchopped onionsee savings
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1 cupfrozen mixed vegetablessee savings
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1-1/4 cupsskim milksee savings
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1 tablespooncornstarchsee savings
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2 teaspoonsinstant chicken bouillon granulessee savings
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1/8 teaspoonpeppersee savings
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1/2 cupshredded low-fat cheddar cheese (2 ounces)see savings
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1 teaspoonDijon-style mustardsee savings
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Nonstick spray coatingsee savings
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4hard-cooked eggs, slicedsee savings
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1small tomato, halved and slicedsee savings
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Directions
1.
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.
2.
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.
3.
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.
4.
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 information
Per serving: 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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