Spinach, Broccoli, and Asparagus Casserole
📜 Collection: Patsy’s Collection | ✍️ Attribution: Unknown | 📂 Category: Sides A simple and savory vegetable casserole combining spinach, broccoli, and asparagus in a creamy cheese base topped with fresh tomatoes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | 15 mins | 8 servings |
🔪 Key Equipment
- 9x13 inch baking dish
- Large mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg | Spinach, Broccoli, & Asparagus | frozen, approx. 12-16 oz, thawed and drained |
| 1 Cup | Sour Cream | none |
| 1 Cup | Cottage Cheese | none |
| 1/2 Cup | Bisquick | or as needed |
| 1 | Tomato | sliced |
| As needed | Parmesan Cheese | grated |
Instructions
Step 1: Prep and Mix
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Thaw the frozen Spinach, Broccoli, & Asparagus and drain them thoroughly, squeezing out as much excess moisture as possible.
- In a large bowl, mix together the thawed vegetables, 1 cup sour cream, and 1 cup cottage cheese.
- Gradually add about 1/2 cup Bisquick to the vegetable mixture, mixing until just combined to a thick, moist consistency.
Step 2: Assemble and Bake
- Pour the mixture into the prepared baking dish.
- Arrange the sliced 1 tomato over the top and sprinkle generously with grated Parmesan cheese.
- Bake for 25-30 minutes until heated through, the cheese is melted, and the top is lightly browned and bubbly.
- Let the casserole cool for 10-15 minutes before serving to allow it to set.
💡 Make-Ahead & Storage: Store leftover casserole sealed in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warm.
Original Recipe Scan
