Creamy Egg and Vegetable Bake

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.

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.

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.

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.