1 pkg. frozen chopped broccoli or spinach or asparagus or any combination of partially cooked fresh vegetables
1 c. dairy sour cream (light)
1 c. low fat (1%) cottage cheese
1/2 c. Bisquick baking mix
1/4 c. butter (melted)
2 eggs
1/4 c. grated Parmesan cheese (freshly grated preferred)

Heat oven to 350 degrees. Grease pie plate 9 or 10 x 1 1/4 inch.

Spread vegetables in plate. Beat sour cream, cottage cheese, baking mix, butter and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.

Sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. Serves 6 to 8.