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Egg and Vegetable Macaroni Bake

Serves:
4 to 6
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Ingredients

Crust
1-1/2 cups (375 mL) cooked macaroni, drained
2 eggs, lightly beaten
1/4 cup (50 mL) grated Parmesan cheese
Filling
1 tbsp (15 mL) vegetable oil
1 EACH small onion and seeded tomato, chopped
4 cups (1 L) frozen mixed vegetables (or use your favourite coarsely chopped 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) shredded Cheddar and Mozzarella cheese blend

Directions

  1. For the Crust: Combine macaroni, eggs and cheese. Spread over bottom of greased 8-inch (20 cm) square baking dish. Set aside.
  2. For the 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.
  3. For the Topping: In medium bowl, beat together eggs, milk, salt, pepper, and dry mustard. Stir in cheese. Pour over vegetable mixture. Bake in 350°F (180°C) oven for 25 to 30 minutes.

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