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Cottage Cheese and Veggie Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cottage Cheese and Veggie Bake is a delicious, nutrient-packed casserole featuring a savory blend of cottage cheese, fresh mixed vegetables, and melted cheddar cheese. Lightly sautéed veggies create a tender base beneath a creamy cheese mixture, all baked to golden perfection. Perfect for a wholesome breakfast or easy dinner, this bake combines protein and veggies in a comforting, cheesy casserole.

Ingredients

Dairy and Eggs

  • 16 ounces cottage cheese
  • 2 large eggs
  • 1 cup shredded cheddar cheese

Vegetables

  • 2 cups mixed vegetables (bell peppers, zucchini, and broccoli), chopped
  • 1/2 cup onion, finely chopped

Herbs and Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Other

  • 1/2 cup breadcrumbs or panko (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to get it ready for baking the casserole.
  2. Prepare Cheese Mixture: In a mixing bowl, whisk together the cottage cheese, eggs, dried basil, dried oregano, salt, and black pepper until fully combined to create the creamy base.
  3. Prepare Vegetables: In a separate bowl, combine the chopped bell peppers, zucchini, broccoli, and finely chopped onion.
  4. Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the mixed vegetables and onion, and sauté for 3 to 4 minutes until they are slightly tender but not fully cooked, enhancing their flavor and texture.
  5. Assemble Bake: Evenly distribute the sautéed vegetables in the base of a baking dish, creating a flavorful vegetable layer.
  6. Add Cheese Mixture: Pour the cottage cheese and egg mixture over the vegetables and spread it evenly to coat everything beneath.
  7. Top with Cheese and Breadcrumbs: Sprinkle the shredded cheddar cheese evenly over the top, then add breadcrumbs or panko, if using, for a crunchy crust.
  8. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the cheese is melted and the top is golden brown.
  9. Cool and Serve: Remove from the oven and let the bake cool for 5 minutes before serving warm, allowing it to set slightly for easier slicing.

Notes

  • You can substitute mixed vegetables with any seasonal favorites such as spinach, mushrooms, or carrots.
  • Breadcrumbs are optional but add a nice crispy topping. For gluten-free versions, use gluten-free breadcrumbs or omit.
  • For extra flavor, consider adding a pinch of smoked paprika or red pepper flakes to the cheese mixture.
  • This bake can be prepared ahead of time and refrigerated before baking if needed.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://slsrecipes.com/cottage-cheese-and-veggie-bake-recipe/