Cheesy Egg and Vegetable Casserole

I found this on in a Low Carb Life recipe book. Good substitute for a mac and cheese type casserole for those watching carbs.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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 fresh ground pepper
• 1⁄2 cup  shredded cheddar cheese
• 1  teaspoon dijon-style mustard
• 4  hard-boiled eggs, peeled and sliced
• 1  large tomatoes, cut lengthwise and thinly sliced

Directions

1. Preheat oven to 350. Grease 8" round baking dish with cooking spray.
2. Combine onion and 1 cup water in small saucepan and boil for 5 minutes. Add the mixed vegetables and cook 5 minutes more or until tender; drain well.
3. Meanwhile, in a medium saucepan mix the milk with the cornstarch, bouillon granules and pepper. Cook and stir over medium heat until thickened and bubbly.
4. Stir in the cheese and mustard and cook, stirring, until the cheese is melted.
5. Spread the vegetables in the bottom of the prepared dish. Top with the egg slices.
6. Pour and spread the sauce over the vegetable mixture.
7. Bake uncovered for 20 minutes. Arrange tomato slices on top and bake uncovered 5 minutes more or until heated through.