Oven Baked Vegetable Chowder - cooking recipe

Ingredients

5 large eggs (1 c.)
2 Tbsp. flour
2 1/2 c. reconstituted nonfat dry milk, scalded
3 1/2 c. mashed cooked carrots (about 12)
2 c. diced cooked potatoes (about 2)
1 1/2 c. shredded Cheddar cheese
1/2 c. chopped parsley
1/4 c. minced onion
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg

Preparation

Coat a 2-quart round casserole with vegetable cooking spray according to directions. Beat eggs and flours together in a large mixing bowl until well blended.
Add remaining ingredients, stirring to blend. Pour into casserole.
Set in pan of hot water. Bake in a 375\u00b0 oven for 1 hour. Spoon into soup bowls.
Serves 8.