1 tsp. butter
1 (10 oz.) frozen mixed vegetables
1/4 c. chopped sweet red pepper or pimento
1 clove garlic, minced
1/2 tsp. dried basil
1 (10 3/4 oz.) can condensed cream of mushroom soup
3 eggs, beaten
1 1/2 c. shredded Monterey Jack cheese
1 tbsp. all-purpose flour

Place butter in 9-inch microwave safe pie plate. Microwave on high 20 seconds or until butter melts. Brush butter over bottom and side of pie plate. Set aside.

In 2-quart microwave safe casserole, combine mixed vegetables, red pepper, garlic and basil. Cover. Microwave on high 4 minutes, stirring once during heating. Stir in remaining ingredients until well blended. Pour into prepared pie plate. Microwave, uncovered, on high 13 minutes or until center is nearly set, rotating dish 3 times during cooking. Let stand for 10 minutes.