Creamy Egg Vegetable Bake

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2 cup Potatoes, Peeled & Finely Diced
1 cup Vegetables, Frozen
1 tablespoon Cornstarch
1 dash Pepper
1 teaspoon Dijon Mustard
1 small Tomato, Sliced
½ cup Onion, Chopped
1¼ cup Milk, Skimmed
2 teaspoon Chicken Bouillon
½ cup Cheddar Cheese, Shredded
4 Eggs, Hard Cooked & Sliced

In a saucepan cook potatoes and onion, covered, in boiling salted water 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. Spread the vegetables in the bottom of the dish. Top with the egg slices. Pour sauce over all ingredients in dish. Bake, uncovered, in 350f oven 20 minutes. Arrange tomato slices atop. Bake, uncovered, 5 minutes more or till heated through.
 
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