Here's the Dish: Velveeta Egg and Veggie Bake

Let me preface this introduction with one disclaimer: I normally do not eat something that is called “processed cheese product” (aka Velveeta), however this recipe hails from Kraft, which is the manufacturer of the cheesy loaf. I tried this with some hesitation, but decided not to stray from the original list of ingredients on the first attempt. This dish is simple to make, and is perfect for any meal of the day, really. I like the fact that it is meatless, too. The Velveeta added lots of melty, oozy, cheesy goodness. However, if you’re a purist then you can always substitute any kind of cheese you prefer. The mushroom/broccoli combination was excellent, but I wouldn’t mind trying this with roasted peppers or sundried tomatoes instead. Yum.

Velveeta Egg and Veggie Bake

Ingredients:

1 cup each sliced fresh mushrooms and chopped broccoli

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

5 eggs

1/3 cup Salad dressing or mayo

1/3 cup milk

6 oz. Velveeta, cut into 1/4-inch cubes

4 green onions, sliced

Directions:

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.