Cottage Cheese and Broccoli Casserole
A light yet satisfying casserole featuring tender broccoli and a custard-like cottage cheese base, topped with cheddar and Parmesan for added flavor.
Ingredients
Main ingredients
- 2 cups broccoli florets Fresh or frozen, well-drained.
- 2 cups cottage cheese Small-curd for a smoother texture.
- 1 cup shredded cheddar cheese Medium-sharp for a balance of melt and tang.
- 1/2 cup grated Parmesan cheese Enhances the umami flavor.
- 2 pieces eggs Use whole for richness.
- 1/4 cup milk Can be substituted with heavy cream for a richer dessert.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
- 1 cup breadcrumbs Optional for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Steam the broccoli florets for about 5 minutes until tender and bright green.
- In a large bowl, mix together the cottage cheese, shredded cheddar, grated Parmesan, eggs, milk, garlic powder, onion powder, salt, and pepper until the mixture is homogenous.
- Gently fold in the steamed broccoli, adjusting seasoning as needed.
- Pour the mixture into the greased baking dish and smooth the surface with a spatula. If using, sprinkle breadcrumbs evenly on top.
- Bake for 30–35 minutes, until the casserole is set and golden on top.
- Let it cool for about 5–10 minutes before serving.
Notes
This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. It’s also versatile; you can add other vegetables or proteins throughout.