1 (10 oz.) pkg. frozen chopped broccoli or chopped spinach or 1 (8 oz.) pkg. frozen asparagus spears, cooked and drained
1 c. dairy sour cream
1/2 c. Bisquick
2 eggs
1/4 c. grated Parmesan cheese
1 c. creamed cottage cheese
1/4 c. butter, melted
1 tomato, peeled and thinly sliced

Heat oven to 350°F. Grease a 9-inch pie plate. Spread vegetable in plate. Beat sour cream, cottage cheese, Bisquick, butter and eggs until smooth. Pour over vegetable. Top with tomatoes. Sprinkle with cheese.

Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes.

Makes 6 to 8 servings.