Egg and Vegetable Macaroni Bake

  • Serves: 6
  • Cooking Time: 30 MINS
  • Total Calories: 484 CALS

Nutrients per serving:

  • 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.

Preparation: 5 minutes

Cooking: 30 minutes

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