Colorful Corn & Veggie Casserole - cooking recipe

Ingredients

1/4 cup margarine
8 ounces frozen mixed vegetables
1 (19 ounce) can cream-style corn
1 1/2 teaspoons baking powder
1/2 cup flour
3 eggs, beaten
1/2 cup milk
1 teaspoon salt
1 teaspoon garlic, minced
1/2 teaspoon black pepper (or to taste)
2 jalapenos, seeded & diced small
2 ounces of drained pimientos (optional)
8 ounces muenster cheese, grated (reserve 2 oz)
1 tomatoes, very thinly sliced
cooking spray

Preparation

Heat oven to 350. Spray rectangular glass casserole pan with cooking spray.
Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted.
Add everything except the cheese & tomatoes. Stir until blended.
Stir in 6 oz of the cheese. Pour mixture into prepared pan.
Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese.
Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
Let set 5 minutes before cutting.