Egg and Vegetable Macaroni Bake
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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
Nutritional Facts
Amount Per Serving
484 Calories
Protein
28g
Fat
22.6g
Carbohydrate
44.3g
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.