Search
by Ingredient

Creamy Egg & Vegetable Bake

StarStarHalf starEmpty starEmpty star

Submitted by jimnkeri

YIELD

4 servings

PREP

20 min

COOK

35 min

READY

55 min

Ingredients

2 473
CUPS ML POTATOES
peeled, cubed
1 237
CUP ML MIXED VEGETABLES
frozen
1 15
TABLESPOON ML CORNSTARCH
0.6
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML DIJON MUSTARD
1 1
SM SM TOMATOES
halved and sliced *
½ 118
CUP ML ONIONS
chopped
1 ¼ 296
CUPS ML MILK, SKIM
2 1E+1
TEASPOONS ML CHICKEN BROTH
½ 118
CUP ML CHEDDAR CHEESE
shredded
4 4
LARGE LARGE EGGS
hard-cooked, sliced

Directions

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 med 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 an 8×1½ inch 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℉ oven for 20 minutes.

Arrange tomato slices atop.

Bake, uncovered, 5 minutes more or until heated through.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 219 41% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 239mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 28g
Vitamin A 27% Vitamin C 10%
Calcium 24% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe