Creamy Egg and Vegetable Bake

== Ingredients ==
* 2 cups cubed peeled potatoes
* 1 cup frozen mixed vegetables
* 1 tbsp cornstarch
* ⅛ tsp pepper
* 1 tsp Dijon-style mustard
* small tomato, halved and sliced
* ½ cup chopped onion
* 1¼ cup skim milk
* 2 tsp instant chicken bouillon
* ½ cup shredded cheddar cheese (2oz)
* 4 hard-cooked eggs, sliced
== Directions ==
# 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 8 x 1½" 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°F oven for 20 minutes.
# Arrange tomato slices atop.
# Bake, uncovered, 5 minutes more or till heated through. 
== Nutritional information ==
Per serving: 
* 270 calories | 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg cholesterol, 591 mg sodium, 618 mg potassium
Category:Casserole Recipes
Category:Cheddar Recipes
Category:Chicken stock and broth Recipes
Category:Dijon mustard Recipes
Category:Hard-boiled egg Recipes
Category:Low-calorie Recipes
Category:Non-fat milk Recipes
Category:Potato Recipes
Category:Tomato Recipes