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