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

 * 1) In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes.
 * 2) Add mixed vegetables and cook 5 minutes more or till tender; drain well.
 * 3) Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch, bouillon granules, and pepper.
 * 4) Cook and stir till thickened and bubbly.
 * 5) Stir in cheese and mustard till cheese is melted.
 * 6) Spray an 8 x 1½" round baking dish with PAM.
 * 7) Spread the vegetables in the bottom of the dish.
 * 8) Top with the egg slices.
 * 9) Pour sauce over all ingredients in dish.
 * 10) Bake, uncovered, in 350°F oven for 20 minutes.
 * 11) Arrange tomato slices atop.
 * 12) 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