Veggie Cheese Casserole Recipe
Veggie Cheese Casserole Recipe photo by Taste of Home

Veggie Cheese Casserole Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 9 servings

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

Nutritional Facts

1 serving (prepared with reduced-fat baking mix, reduced-fat sour cream and fat-free cottage cheese) equals 158 calories, 9 g fat (6 g saturated fat), 72 mg cholesterol, 354 mg sodium, 10 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.

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.
Originally published as Veggie Cheese Casserole in Quick Cooking July/August 2005, p65

Nutritional Facts

1 serving (prepared with reduced-fat baking mix, reduced-fat sour cream and fat-free cottage cheese) equals 158 calories, 9 g fat (6 g saturated fat), 72 mg cholesterol, 354 mg sodium, 10 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.

Reviews for Veggie Cheese Casserole

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Aug. 30, 2012

"This tastes great and is easy to make! I also found the cooking time is closer to about 50 minutes and I cut my sliced tomatoes in 4 pieces because I like a bite of tomato in every bite, they make the dish for me, so I probably use at least double the tomatoes called for in the recipe, you can also use fresh, steamed broccoli instead of frozen if you wish. Defintely a keeper!"

MY REVIEW
Reviewed Nov. 14, 2009

"Very good, I found that the cooking time was much closer to 50 minutes."

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