Want a quick, healthy, and high protein dish that’s delicious? Try this Easy Cottage Cheese Casserole recipe! The best part? You only need a few ingredients!
Start this one by taking out a bowl big enough to mix all of your ingredients in and something to mix them with. I used a fork.
Add into your bowl 2 large whole eggs (beat them after adding), 4 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of chili powder, 8 tablespoons of grated parmesan cheese, and 2 cups of cottage cheese.
Why cottage cheese? It’s cheap, packed with protein (casein which is slow digesting), bakes great, and the taste is easily masked by other flavors!
Give those ingredients a quick mix.
Continue by adding in 1 1/2 cups of chopped and washed spinach or kale. I went with kale today.
Mix everything together good.
Pour your easy cottage cheese casserole mix into a baking dish and evenly distribute it.
Put your dish into the oven on 350F/176C for around 20 minutes or until your edges are bubbling. Cooking time will depending on how big or small your dish is. The “thicker” your casserole is, the longer it’ll take to cook.
Remove it from the oven once it starts to bubble, let it cool a bit, and devour!
Some of my favorite ways to eat this easy cottage cheese casserole?
- By itself
- Topped with some hot sauce
- As a dip with calorie crackers
- On a flatbread or some rice cakes
- As a spread on other vegetables
Let me know your favorite ways to eat this in the comments below!
Did I mention this also tastes just as good cold so you can take it with you on the go!?
Ready for a cottage cheese dessert? Try our Easy Cottage Cheese Cheesecake!
Easy Cottage Cheese Casserole
What We Used
- Oven
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Ingredients
- 2 Large Whole Eggs
- 4 Cloves Minced Garlic - 2 Teaspoons
- 1 Teaspoon Onion Powder
- 1 Teaspoon Chili Powder
- 8 Tablespoons Parmesan Cheese
- 2 Cups Cottage Cheese - Fat Free
- 1 Cup Spinach - or Kale
Instructions
- Chop up your Spinach and mix everything together in a large bowl
- Add your mix into an oven safe dish
- Bake on 350F/176C for 15-20 minutes or until the sides start to bubble
Video
Notes
- Calories: 776
- Fat: 28g
- Saturated Fat: 15g
- Sodium: 935mg
- Carbs: 35g
- Fiber: 2g
- Sugar: 14g
- Protein: 96g
Nutrition
10 Comments
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I used fresh kale and topped with crushed Triscuits on top at the end then broiled for a minute. Chili paste to taste served with Granny Smith apple slices and air fried carrot chips. Yum!!!!!
I’ve been making this with frozen spinach (squeezing out as much water as possible) and it is perfect.
Love it!
Could you use broccoli?
Absolutely!
I added a couple mushrooms and a jalapeño, but I’ve already baked an extra 15 min and it’s still jiggly in the middle. Should I just bake longer or does it firm up when it’s cooled
I’d keep it in there another 5-10 minutes!
Can you use canned spinach, or frozen spinach?
You could but it may introduce too much water into the recipe. Would I try it? Yes!
Chef experience here. I believe frozen or canned would add too much water. Fresh spinach is best. You can even buy bags of fresh and throw into the freezer for recipes like this (frittatas, etc.) Much easier and faster. But if you do add canned or frozen squeeze out as much of the water as you can.