Vegetable & Cheese CasseroleFrom THE INN & SPA AT INTERCOURSE VILLAGE
- 1 1/2 cups Potaotoes O'Brien (may subsitute frozen shredded hashbrowns & 1/4 cup green peppers)
- 1 cup Frozen chopped broccoli
- 1/2 cup Fresh or Canned mushrooms
- 1 tsp Garlic powder
- 1 tsp Dried basil
- 24 Eggs, beaten
- 1 cup Milk
- 2 cups cheddar cheese
- 2-3 Tomatoes, thinly sliced
Grease 5 quart baking dish. Place potatoes on bottom of pan and top with a layer of broccoli and mushrooms. Mix together next 4 ingredients and season with salt and pepper. Pour over vegetables. Bake at 350 for one hour. Pull out of oven and place tomato slices over top and sprinkle with cheese. Return to over for 8-10 minutes. Allow to sit for 5 minutes before serving.
Makes 12 servings.