3 med. potatoes
1/4 c. butter
2 c. loose pack frozen vegetables
1/2 c. (20 oz.) shredded Cheddar cheese
2 beaten eggs
1 (5 1/3 oz.) can evaporated milk
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. fine dry bread crumbs or toasted wheat germ (optional)
Carrots curls
Parsley sprigs

Cook potatoes, covered, in boiling salted water until tender. Drain; peel. Mash with a potato masher; measure 1 1/3 cups. Stir in butter. Spoon into a greased 9 inch pie plate. Spread over bottom and up sides of plate; build up sides with a spoon to form a crust. Arrange vegetables on bottom of potato crust. Sprinkle with cheese. In small bowl, combine eggs, milk, salt and pepper; pour over cheese. Sprinkle with bread crumbs or wheat germ. Bake in a 375 degree oven for 40-50 minutes. Garnish with carrot curls and parsley. Makes 8 servings.