Veggie Cheese Casserole Recipe
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Veggie Cheese Casserole

By: Jacque Capurro  
"This vegetable combination makes a delightful side dish or weekend brunch specialty. 'It's long been a favorite with my children,' relates Jacque Capurro of Anchorage, Alaska. 'I like it because it's so easy to put together and can easily be lightened up by using reduced-fat ingredients."

Rating: This weblink has been rated 14 times with an average star rating of 4.1 Read Reviews (12)

Rate/Review | 462 people have saved this

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

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Original Recipe Yield 9 servings
 

Ingredients

  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 1/2 cup biscuit/baking mix
  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • 2 eggs
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt
  • 1 large tomato, thinly sliced and halved
  • 1/4 cup grated Parmesan cheese

Directions

  1. Arrange the broccoli in a greased 8-in. square baking dish. In a large mixing bowl, beat the biscuit mix, sour cream, cottage cheese, eggs, butter and salt; pour over broccoli. Arrange tomato slices over the top; sprinkle with Parmesan cheese.
  2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Footnotes

  • Nutritional Analysis: 1 serving (prepared with reduced-fat baking mix, reduced-fat sour cream and fat-free cottage cheese) equals 158 calories, 9 g fat (6 g saturated fat), 72 mg cholesterol, 354 mg sodium, 10 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2008 by Brenda 
I have never made something that tasted soo goooood. By far my favorite new recipe. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2006 by sandoienotsandy 
I made this last night! Very creamy and tasty! The tomatoes on the top were a nice touch. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2008 by HAPICON 
Used low fat cottage cheese and low fat yogurt to reduce the fat content. Loved this! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2007 by Molly 
Easy, quality brunch dish! Everyone I served it to enjoyed it quite a bit. Leftovers got... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2007 by Toni 
This dish turned out slendid! I made the recipe according to the lower fat version; however,... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2009 by kellyb 
I didn't really care for this, no offense. Too sour tasting, and too creamy/mushy. And I had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by thanksgivingsukkah 
I have made this twice now and my family really raves over it. It disappears quickly and we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2009 by openheaven 
Was really good. I used some cream cheese instead of butter. I also used cottage cheese and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2008 by Emily 
I didn't really like this. It didn't have the consistency that I was expecting. I expected it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2008 by belle 
This was pretty tasty, but was not very filling. Maybe this would be good with a big salad,... MORE

 
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