1. 1. Preheat the oven to 375°F (190°C).

2. 2. In a large bowl, mix together tomato soup, chicken broth, tomato paste, and tomato juice.

3. 3. Add cottage cheese and 2% low-fat milk to the mixture and stir well.

4. 4. Pour the mixture into a baking dish.

5. 5. In a separate bowl, whisk together eggs and instant rice.

6. 6. Pour the egg and rice mixture over the tomato mixture in the baking dish.

7. 7. Prepare the pancake mix according to package instructions and pour it over the casserole.

8. 8. Bake in the preheated oven for 30-35 minutes, or until the pancake topping is golden brown and cooked through.

9. 9. Let it cool slightly before serving.