Creamy Egg and Vegetable Bake
Top vegetables with hard-boiled egg slices and creamy cheese sauce for a satisfying meatless main dish.
Prep Time:
25 mins
Total Time:
50 mins
Servings:
Makes 4 servings.
Ingredients
-
2 cups cubed peeled potatoes
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1/2 cup chopped onion
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1 cup frozen mixed vegetables
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1-1/4 cups skim milk
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1 tablespoon cornstarch
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2 teaspoons instant chicken bouillon granules
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1/8 teaspoon pepper
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1/2 cup shredded low-fat cheddar cheese (2 ounces)
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1 teaspoon Dijon-style mustard
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Nonstick spray coating
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4 hard-cooked eggs, sliced
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1 small tomato, halved and sliced
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
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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