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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."

Rate/Review | Read Reviews (25)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

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

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.
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.