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Veggie Cheese Casserole

 Veggie Cheese Casserole
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.
9 ServingsPrep: 10 min. Bake: 35 min.


  • 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


  • Arrange the broccoli in a greased 8-in. square baking dish:set aside.
  • 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.
  • Bake, uncovered, at 350° for 35-40 minutes or until a thermometer
  • reads 160°. Let stand for 5 minutes before cutting. Yield: 9
  • servings.
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,

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Veggie Cheese Casserole (continued)

Nutritional Facts: 1/2 starch.