- 10 oz. pkg. frozen mixed vegetables
- 1 cup milk
- 1 egg, slightly beaten
- 1 cup cornflake crumbs, divided
- 3/4 tsp. salt, optional
- 1/4 tsp. pepper
- 2 Tbsp. margarine, softened
In saucepan, bring vegetables and milk to a boil. Remove from heat. Stir in a small amount of the hot milk into the beaten egg. Stir this into the hot vegetable and milk mixture. Add 1/2 cup cornflake crumbs, salt and pepper; mix well.
Pour into 1 qt. oven-proof casserole. In a small bowl, mix margarine and remaining cornflake crumbs until well blended. Sprinkle over vegetables in casserole. Bake at 350 degrees F for 20 minutes or until firm. Serves 4.
By Robin from Washington, IA
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