Egg and Vegetable Macaroni Bake recipe

Base:
1-1/2 c. cooked macaroni, drained 2 eggs, lightly beaten
1/4 c. parmesan cheese, grated
Filling:
1 Tb. vegetable oil
1 each small onion and seeded tomato, chopped
4 c. frozen mixed vegetables 1 ts. each garlic powder, dried basil and dried oregano
Topping
4 eggs
3/4 c. milk
1/4 ts. each salt, pepper and dry mustard 1 c. cheddar and mozzarella cheese blend, shredded

Crust: Combine macaroni, eggs and cheese.
Spread over bottom of greased 8-inch square baking dish. Set aside.

Filling: In large skillet, heat oil on medium-high heat.
Stir-fry onion, seeded tomato and mixed vegetables until tender-crisp.
Season with garlic powder, basil and oregano.
Pour over macaroni crust.
Topping: In medium bowl, beat together eggs, milk, salt, pepper and dry mustard.
Stir in cheese.
Pour over vegetable mixture.
Bake in 350* oven for 25 to 30 minutes.
Makes 4-6 servings.