Golden Garden Vegetable Casserole

Serves 6-8 (3/4 cup servings)

5 cups fresh or frozen mixed vegetables (corn, broccoli, carrots, etc.)
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
4 large fresh eggs
1 cup whole, low-fat or skim milk
2 tbs. butter, melted
1 tsp. basil
1 tsp. parsley
1/2 tsp. salt
1/4 tbs. ground pepper
1/4 tsp. paprika

Preheat oven to 350° F. Butter a 2-quart baking dish. In a large bowl, place vegetables (if frozen, thaw) and shredded cheeses. In a separate bowl, beat together eggs, milk, melted butter, herbs, salt, pepper, and paprika. Pour ingredients into vegetable cheese mixture and stir until well blended; pour into baking dish. Bake 45 minutes until knife inserted into the center comes out clean.

From Colorado Country Life Magazine Aug. 1996