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 ea Eggs
1 ea 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