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2 cups peeled and peeled potatoes
1/2 cup chopped onion
1 cup frozen mixed vegetables
1 1/4 cups skim milk
1 tablespoon cornstarch
2 teaspoons instant chicken bouillon
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1 teaspoon dijon-style mustard
4 hard-cooked eggs
1 small tomato, sliced
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 until tender; drain well.
3. Meanwhile, in a medium saucepan, stir together milk, cornstarch, bouillon granules, and pepper. Cook and stir until thickened and bubbly.
4. Stir in cheese and mustard until cheese is melted.
5. Spread vegetables in the bottom of an 8- to 9-inch baking dish. Top with the egg slices.
6. Pour sauce over ingredients in dish.
7. Bake, uncovered, in 350 degree F oven for 20 minutes.
8. Arrange tomato slices atop. Bake, uncovered, 5 minutes more or until heated through.
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