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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
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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. Ingredients:
3 cups frozen chopped broccoli, thawed and drained |
1/2 cup biscuit/baking mix |
1 cup (8 ounces) sour cream |
1 cup (8 ounces) 4% 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:set aside.
2. In a large 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.
3. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Yield: 9 servings.
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