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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.
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    9 servings


  • 3 cups frozen chopped broccoli, thawed and drained
  • 1/2 cup biscuit/baking mix
  • 1 cup sour cream
  • 1 cup 4% cottage cheese
  • 2 large 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.
Nutrition Facts
1 piece: 158 calories, 9g fat (6g saturated fat), 72mg cholesterol, 354mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.

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  • hopiesauntie
    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!

  • katlaydee3
    Nov 14, 2009

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

  • newgardenersc
    Oct 15, 2006

    No comment left