Colorful Corn & Veggie Casserole

This is an easy side or vegetarian main. Lots of vegetables and gooey cheese baked into a yummy casserole. I use a frozen mixed vegetable with corn, diced carrots, peas, & green beans. This is good served with roasted chicken or baked fish. Add a green salad & dinner is ready!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1⁄4 cup margarine
• 8  ounces  frozen mixed vegetables
• 1 (19 ounce) can  cream-style corn
• 1 1⁄2 teaspoons baking powder
• 1⁄2 cup flour
• 3  eggs, beaten
• 1⁄2 cup milk
• 1  teaspoon salt
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon black pepper (or to taste)
• 2  jalapenos, seeded & diced small
• 2  ounces  of drained pimientos (optional)
• 8  ounces muenster cheese, grated (reserve 2 oz)
• 1  tomatoes, very thinly sliced
•  cooking spray

Directions

1. Heat oven to 350. Spray rectangular glass casserole pan with cooking spray.
2. Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted.
3. Add everything except the cheese & tomatoes. Stir until blended.
4. Stir in 6 oz of the cheese. Pour mixture into prepared pan.
5. Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese.
6. Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
7. Let set 5 minutes before cutting.