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Since that initial time making this, I have prepared it a few more times when we have early morning or over night guests. Once in a while we will have a brunch at our church on Sundays after the service is over. I like to take this, except I do it in the crock pot so that it stays nice and warm. You ca mix out the veggies and try different cheeses to suit your personal tastes. I always try and make it a little different, using some of the tips and advice that I have gotten from the MIL over the years. I could cook with her just about every day and learn something new each and every time I think.
Check out what they are saying about this recipe over at Just A Pinch:
“OMG–I have made this TONS of TIMES.”
Get ready for plenty of requests for a repeat on this yummy pie.
1 pkg (10 oz) frozen chopped broccoli or chopped spinach
1 c sour cream
1 c creamed cottage cheese
1/2 c Bisquick baking mix
1/4 c Land O’ Lakes butter, melted
2 Eggland’s Best eggs
1 tomato, peeled and thinly sliced
1/2 c Kraft grated parmesan cheese
Heat oven to 350.
Grease pie plate.
Spread broccoli or spinach in plate.
Beat sour cream, cottage cheese, Bisquick mix, butter and eggs until smooth approximately 15 seconds in blender on high or 1 minute with a beater.
Pour into pie plate.
Top with tomatoes; sprinkle with parmesan cheese.
Bake until knife inserted between center and edge comes out clean.
Cool 5 minutes before serving.
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Quick Tip: Replace spinach and broccoli with asparagus spears.
Thanks again to Just A Pinch for this most delicious recipe.