This easy broccoli, Swiss cheese and mushroom custard bake is perfect for brunch get-togethers or as a meatless main dish for supper.

Easy Broccoli Custard Bake

1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
1 (4-ounce) cup shredded Swiss cheese
6 large eggs
1/2 cup milk
1/2 cup bottled ranch dressing
3 tablespoons all-purpose flour

1. In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.
2. Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.
3. Bake in preheated 350ºF (175ºC) oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.

Makes 6 servings.

Adapted Recipe and photograph provided courtesy of the American Egg Board.