Easy Broccoli Custard Bake
This simple broccoli, Swiss cheese and mushroom custard casserole is perfect for brunch buffets or as a meatless entrée for supper.
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
- 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 350ºF (175ºC) oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.
Makes 6 servings.
Recipe and photograph provided courtesy of the American Egg Board.