1 cup sliced fresh mushrooms
1 tbsp. butter
1 package (3 ounces) cream cheese, softened
1 cup milk
3/4 cup biscuit/baking mix
1 package (10 ounces) frozen broccoli, thawed (I used fresh and just steamed it first)
2 cups shredded Monterey Jack cheese
1 cup small curd cottage cheese
1/4 tsp. salt
In a small skillet, saute the mushrooms in butter until tender; set aside. In large mixing bowl, beat the cream cheese, eggs, milk and baking mix just until combined. Stir in the broccoli, cheese, 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 in the center of the dish comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings.