Try this Creamy Egg and Vegetable Bake recipe, or contribute your own.
Suggest a better descriptionIn 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. *************************************************************** 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".
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Serving Size: 1 Serving (573g) | ||
Recipe Makes: 4 | ||
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Calories: 580 | ||
Calories from Fat: 274 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 1075.6mg | 331 % | |
Sodium 577.8mg | 20 % | |
Potassium 1075mg | 28 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 29.7g | ||
Protein 44.1g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 580
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