A simple and savory vegetable casserole, this dish gets a light, fluffy texture from the Bisquick and a creamy base from the cottage cheese and sour cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pkg | Frozen Spinach, Broccoli, & Asparagus |
| 1 Cup | Sour Cream |
| 1 Cup | Cottage Cheese |
| 1/2 Cup | Bisquick (or as needed) |
| 1 | Tomato, sliced |
| As needed | Parmesan Cheese, grated |
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Thaw and drain the frozen vegetables. Squeeze out as much excess moisture as possible.
- Combine ingredients: In a large bowl, mix together the thawed vegetables, sour cream, and cottage cheese.
- Add Bisquick: Gradually add about 1/2 cup Bisquick to the vegetable mixture. Mix until just combined. The consistency should be thick but still moist.
- Assemble casserole: Pour the mixture into the prepared baking dish.
- Top with tomato and cheese: Arrange the sliced tomatoes over the top. Sprinkle generously with grated Parmesan cheese.
- Bake: Bake for 25-30 minutes, or until the casserole is heated through and lightly browned.
- Let cool: Let the casserole cool for 10-15 minutes before serving.
