Recipe: Easy Broccoli Custard Bake (using ranch dressing)

EASY BROCCOLI CUSTARD BAKE

1 package (10 oz.) frozen chopped broccoli, thawed and drained
1 can (4 oz.) sliced mushrooms, drained
1 cup (4 oz.) shredded reduced-fat Swiss cheese
6 eggs
1/2 cup skim milk
1/2 cup bottled reduced-fat ranch dressing
3 tablespoons flour

Preheat oven to 350 degrees F.

In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.

Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.

Bake in preheated 350 degree F oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.

Servings: 6
Source: American Egg Board