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

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Spread broccoli 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. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. 6 to 8 servings.