cup sliced fresh mushrooms
pkg (3 oz) cream cheese, softened
cup biscuit/baking mix
pkg (10 oz) frozen chopped broccoli
cups (8 oz) shredded monterey jack cheese
cup (8 oz) small curd cottage cheese
In a small skillet, sauté mushrooms in butter until tender, set aside. In large mixing bowl, beat cream cheese, eggs, milk and biscuit mix just until combined. Stir in broccoli, cheeses, salt and mushrooms. Pour into a greased round 2 1/2 quart baking dish. Bake, uncovered, at 350* for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.