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October 2018

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Creamy Egg and Vegetable Bake Recipe

Creamy Egg and Vegetable Bake recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Creamy Egg and Vegetable Bake recipe  PDF


2 c Cubed peeled potatoes
1 c Frozen mi ed Vegetables
1 tb Cornstarch
1/8 ts Pepper
1 ts Dijon style Mustard
Sm Tomato, halved and amp sliced 1/2 c Chopped Onion
1 1/4 c Skim Milk
2 ts Instant Chicken Bouillon
1/2 c Shredded Cheddar cheese(2oz)
4 Hard cooked Eggs, sliced
In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes. Add mi ed 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 8 1 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.

Creamy Egg and Vegetable Bake recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
414 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Creamy Egg and Vegetable Bake recipe  PDF   Potato recipes RSS   Thumsb up

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