Colorful Corn & Veggie Casserole

• 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

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.

margarine, mixed vegetables, creamstyle, baking powder, flour, eggs, milk, salt, garlic, black pepper, jalapenos, pimientos, muenster cheese, tomatoes, cooking spray

Taken from www.food.com/recipe/colorful-corn-veggie-casserole-153512 (may not work)