Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 pkg | Frozen Spinach, Broccoli, & Asparagus |
| 1 Cup | Sour Cream |
| 1 Cup | Cottage Cheese |
| Bisquick | |
| 1 | Tomato, sliced |
| 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. This will prevent the casserole from being watery.
- Combine ingredients: In a large bowl, mix together the thawed vegetables, sour cream, and cottage cheese.
- Add Bisquick: Gradually add Bisquick to the vegetable mixture, starting with 1/2 cup. Mix until just combined. You may need to add more Bisquick to reach a thicker consistency, but don’t add too much or the casserole will be dry. Aim for a consistency that holds its shape but is still moist.
- Assemble casserole: Pour the mixture into the prepared baking dish.
- Top with tomato and cheese: Arrange the sliced tomatoes over the top of the casserole. Sprinkle generously with grated Parmesan cheese.
- Bake: Bake for 25-30 minutes, or until the casserole is heated through, the cheese is melted and bubbly, and the top is lightly browned.
- Let cool: Let the casserole cool for 10-15 minutes before serving. This will allow it to set slightly.
