Recipe - Creamy Egg And Vegetable Bake

2 cup Cubed peeled potatoes
1 cup Frozen mixed Vegetables
1 tablespoon Cornstarch
1/8 teaspoon Pepper
1 teaspoon Dijonstyle Mustard
Sm Tomato, halved & cut or sliced up
One half cup Chopped Onion
1 One fourth cup Skim Milk
2 teaspoon Instant Chicken Bouillon
One half cup Shredded Cheddar cheese(2oz)
4 x Hardcooked Eggs, cut or sliced up

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.
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Per serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284
mg cholesterol, 591 mg sodium, 618 mg potassium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

Culled from the Better Homes & Gardens "Diet Recipe Card Library".