Creamy Egg and Vegetable Bake

Top vegetables with hard-boiled egg slices and creamy cheese sauce for a satisfying meatless main dish.

1 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
25 mins
Bake:
25 mins 350°F
Rate me!


Creamy Egg and Vegetable Bake

Ingredients
2
cups cubed peeled potatoes
1/2
1
cup frozen mixed vegetables
1 1/4
cups skim milk
1
tablespoon cornstarch
2
teaspoons instant chicken bouillon granules
1/8
teaspoon pepper
1/2
cup shredded low-fat cheddar cheese (2 ounces)
1
teaspoon Dijon-style mustard
 
Nonstick spray coating
4
hard-cooked eggs, sliced
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 Facts

(Creamy Egg and Vegetable Bake)
    Per serving:
  • 270 kcal cal.,
  • 9 g fat
  • 284 mg chol.,
  • 591 mg sodium,
  • 32 g carb.,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...