Ingredients
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1/4 cup margarine
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8 ounces frozen mixed vegetables
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1 (19 ounce) can cream-style corn
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1 1/2 teaspoons baking powder
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1/2 cup flour
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3 eggs, beaten
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1/2 cup milk
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1 teaspoon salt
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1 teaspoon garlic, minced
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1/2 teaspoon black pepper (or to taste)
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2 ounces of drained pimientos
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8 ounces muenster cheese, grated (reserve 2 oz)
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1 tomatoes, very thinly sliced
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cooking spray
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2 jalapenos, seeded & diced small
Instructions
- Heat oven to 350. Spray rectangular glass casserole pan with cooking spray.
- Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted.
- Add everything except the cheese & tomatoes. Stir until blended.
- Stir in 6 oz of the cheese. Pour mixture into prepared pan.
- Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese.
- Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
- Let set 5 minutes before cutting.