*  Exported from  MasterCook  *
 
                       CREAMY EGG AND VEGETABLE BAKE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Low-cal                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Cubed peeled potatoes
    1       c            Frozen mixed Vegetables
    1       tb           Cornstarch
      1/8   ts           Pepper
    1       t            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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