Cheesy Egg And Vegetable Casserole

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup chopped onion
• 1 cup frozen mixed vegetables
• 1 1/4 cups skim milk
• 1 tablespoon cornstarch
• 2 teaspoons instant chicken bouillon
• 1/8 teaspoon fresh ground pepper
• 1/2 cup shredded cheddar cheese
• 1 teaspoon dijon-style mustard
• 4 hard-boiled eggs, peeled and sliced
• 1 large tomato, cut lengthwise and thinly sliced

Recipe

• 1 preheat oven to 350. grease 8" round baking dish with cooking spray.
• 2 combine onion and 1 cup water in small saucepan and boil for 5 minutes. add the mixed vegetables and cook 5 minutes more or until tender; drain well.
• 3 meanwhile, in a medium saucepan mix the milk with the cornstarch, bouillon granules and pepper. cook and stir over medium heat until thickened and bubbly.
• 4 stir in the cheese and mustard and cook, stirring, until the cheese is melted.
• 5 spread the vegetables in the bottom of the prepared dish. top with the egg slices.
• 6 pour and spread the sauce over the vegetable mixture.
• 7 bake uncovered for 20 minutes. arrange tomato slices on top and bake uncovered 5 minutes more or until heated through.