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CREAMY EGG AND VEGETABLE BAKE

Category:    Low-cal, Vegetables
Yield:4 servings
 
      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     
 
   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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