Egg and Vegetable Macaroni Bake

Ingredients

Crust

1 1/2 cups (375 mL) cooked macaroni, drained
2 eggs, lightly beaten
1/4 cup (50 mL) parmesan cheese, grated

Filling

1 tbsp (15 mL) vegetable oil
1 each small onion and seeded tomato, chopped
4 cups (1 L) frozen mixed vegetables
1 tsp (5 mL) each garlic powder, dried basil and dried oregano

Topping

4 eggs
3/4 cup (175 mL) milk
1/4 tsp (1 mL) each salt, pepper and dry mustard
1 cup (250 mL) cheddar and mozzarella cheese blend, shredded

 

Directions

Crust

Combine macaroni, eggs and cheese. Spread over bottom of greased 20 cm (8 inch) square baking dish. Set aside.

Filling: In large skillet, heat oil on medium high heat. Stirfry 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 180°C (350°F) oven for 25 to 30 minutes.

Makes 4-6 servings

Preparation: 5 minutes

Cooking: 30 minutes

Nutrients per serving:

Calories: 484
Protein: 28.0 g
Carbohydrate: 44.3 g
Fat: 22.6 g