From Sandi's Recipe File - Egg and Vegetable Macaroni Bake

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"Egg and Vegetable Macaroni Bake"

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Serving Size: Makes 4 to 6 servings

Amount Ingredient

Crust:

1 1/2 cups cooked macaroni, drained

2 eggs, lightly beaten

1/4 cup Parmesan cheese

Filling:

1 tablespoon vegetable oil

1 small onion, chopped

1 small seeded tomato, chopped

4 cups frozen mixed vegetables (or coarsely chopped fresh vegetables)

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

Topping:

4 eggs

3/4 cup milk

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dry mustard

1 cup shredded Cheddar and Mozzarella cheese blend

Preparation Instructions:

Crust: Combine macaroni, eggs and cheese. Spread over bottom of greased 8 inch square baking dish. Set aside.
Filling: In large skillet, heat oil on medium-high heat. Stir fry onion, seeded tomato and mixed vegetables until tender-crisp. Season with garlic powder, basil and oregano. Pour over macaroni crust.
Topping: In medium bowl, beat together eggs, milk, salt, pepper and dry mustard. Stir in cheese. Pour over vegetable mixture. Bake in 350 degree oven for 25 to 30 minutes. Makes 4 to 6 servings.
Suggestion for Complete Meal: Serve with a slice of whole grain bread, fruit and a glass of milk.
Per serving: 484 calories; 28.0 g protein; 22.6 g fat; 44.3 g carbohydrates.

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