Velveeta Egg and Veggie Bake
1 cup each sliced fresh mushrooms and chopped broccoli
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1/3 cup Salad dressing or mayo
1/3 cup milk
6 oz. Velveeta, cut into 1/4-inch cubes
4 green onions, sliced
Heat oven to 375°F.
Cook mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until crisp-tender, stirring occasionally. Remove from heat; set aside.
Line 2-qt. casserole or 9-inch pie plate with crust; fold over and crimp edge. Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, Velveeta and onions; pour into crust.
Bake 40 min. or until center is set and top is golden brown. Let stand 10 min. before serving.