This Easy Broccoli Custard Bake takes a little longer than 30 minutes to prepare but we’re sure it will be worth the wait.

Easy Broccoli Custard Bake

1  10-ounce package frozen chopped broccoli, thawed and drained (Fresh broccoli works even better and color comes through great)
1 cup turkey ham (diced)
1  4-ounce can sliced mushrooms, drained
1 cup (4 ounces) shredded reduced-fat Swiss cheese
6 eggs
1⁄2 cup skim milk
1⁄2 cup bottled reduced-fat ranch dressing
3 tablespoons flour

Preheat oven to 350 degrees F.

In a lightly greased 11⁄2 quart casserole, gently toss together broccoli, turkey ham, mushrooms and cheese. Beat together eggs, milk, dressing and flour until thoroughly blended. Pour over vegetables and cheese. Bake until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.

Makes 6 servings.

Recipe from: American Egg Board