10 oz Chopped broccoli, frozen
1 c Sour cream
1 c Cottage cheese
1/2 c Bisquick? baking mix
1/4 c Margarine; melted
2 Eggs
1 Tomato
Peeled and thinly sliced
1/4 c Parmesan cheese; grated
Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.
Heat oven to 350 degrees. Grease pie plate, 9×1 1/4 inches. Spread
broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine
and eggs until smooth, 15 seconds in blender on high or 1 minute with hand
beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan
cheese. Bake until knife inserted between center and edge comes out clean,
about 30 minutes. Cool 5 minutes. 6-8 servings.
High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake
about 35 minutes.
Yields
6 Servings
