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Creamy Egg and Vegetable Bake

Ingredients:
2 c Cubed peeled potatoes
1/2 c Chopped Onion
1 c Frozen mixed Vegetables
1 1/4 c Skim Milk
1 tb Cornstarch
2 ts Instant Chicken Bouillon
1/8 ts Pepper
1/2 c Shredded Cheddar cheese(2oz)
1 ts Dijon-style Mustard
4 x Hard-cooked Eggs, sliced
Sm Tomato, halved & sliced

Preparation:
In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes. Add mixed vegetables and ook 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.

Serves: 4

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This recipe was added on 15-Aug-2001 and has been viewed 1693 times.




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