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Creamy Egg and Vegetable Bake

A baked casserole of potatoes, mixed vegetables, eggs, and cheese in a creamy mustard sauce.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Creamy Egg and Vegetable Bake

Oven350°F
Time20 minutes

Ingredients

Directions

Prepare the vegetables

  1. Cook potatoes and onion in boiling salted water for 5 minutes.

  2. Add mixed vegetables and cook 5 minutes more or until tender; drain well.

Make the cheese sauce

  1. Stir together milk, cornstarch, bouillon granules, and pepper in a medium saucepan.

  2. Cook and stir until thickened and bubbly.

  3. Stir in cheese and mustard until cheese is melted.

Assemble and bake

  1. Spray an 8x1 ½" round baking dish with Pam.

  2. Spread the vegetables in the bottom of the dish.

  3. Top with the egg slices.

  4. Pour sauce over all ingredients in dish.

  5. Bake, uncovered, in 350°F oven for 20 minutes.

  6. Arrange tomato slices atop.

  7. Bake, uncovered, 5 minutes more or until heated through.

Nutrition, whole recipe (rough)

1316Calories
72 gProtein
42 gFat
162 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Vegetable1 tbsp (14g)120
Cheddar Cheese1 oz (28g)113
Egg1 large egg (50g)78
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Hard-cooked slices add protein-rich body and a firm, sliceable layer in the casserole.
Cornstarch
Thickens the milk sauce as it heats, giving it a smooth, spoonable texture.
Cheddar cheese
Melts into the sauce, adding richness, savory flavor and a creamy texture.
Potatoes
Cooked cubes provide starchy bulk and a soft, tender texture in the baked dish.
Skim milk
Forms the base of the sauce, providing liquid that thickens with cornstarch.
Dijon-style mustard
Adds sharp, tangy flavor that balances the richness of the cheese and milk.

The step that matters

Thickening the sauce. Cornstarch must be cooked with the milk until it thickens and bubbles; otherwise the sauce stays thin and tastes starchy. Stirring keeps it smooth and prevents lumps from forming.

Swap the mustard

How well each one fits the dish's main ingredients (potato, pepper, tomato, onion, milk, chicken, cheddar cheese):

  1. Capsicumfits better
  2. Chivefits better
  3. Carrotfits about as well
  4. Mustardthe original

Fit is the average pairing score against potato, pepper, tomato, onion, milk, chicken, cheddar cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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