Why You’ll Love This Recipe
I appreciate this recipe for its balance of convenience and nutrition. It’s protein-packed, vegetarian, and gluten-free, making it a great fit for many diets. I like how it reheats well, making it perfect for meal prep. The mix of creamy cottage cheese and sharp cheddar brings so much flavor without needing any complicated steps.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups cottage cheese
- 3 large eggs
- 2 cups frozen mixed vegetables (peas, carrots, corn) – thawed and drained
- 1 cup shredded cheddar cheese (divided)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing)
directions
I begin by preheating the oven to 375 °F (190 °C) and lightly greasing a 9×9‑inch baking dish with olive oil.
In a mixing bowl, I whisk together the cottage cheese, eggs, garlic powder, onion powder, salt, and pepper until the mixture is smooth.
Next, I gently fold in the thawed mixed vegetables and half of the shredded cheddar cheese. I pour the mixture evenly into the prepared baking dish and sprinkle the remaining cheddar cheese on top.
Then, I bake it for 25 to 30 minutes, or until the casserole is set and the top is golden. A toothpick inserted in the center should come out clean.
After baking, I let it cool for a few minutes before slicing. Sometimes, I garnish it with fresh herbs like parsley or chives for a fresh finish.
Servings and timing
This recipe makes 6 servings.
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: approximately 220 kcal per serving
Variations
I switch things up by adding chopped spinach, diced bell peppers, or mushrooms for extra veggies. For a spicier version, I mix in red pepper flakes or a dash of hot sauce. To boost the protein, I sometimes add cooked quinoa or swap in egg whites for a lighter version.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I use the microwave or warm it in the oven at 350 °F until heated through. It also freezes well—I wrap individual portions for quick, grab-and-go meals.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, I often use fresh vegetables. I just make sure to lightly steam or sauté them first to ensure they cook properly in the bake.
Can I make this recipe dairy-free?
I swap out the cottage cheese and cheddar with dairy-free alternatives. The texture changes slightly, but it still turns out delicious.
What can I serve with this bake?
I like pairing it with a fresh green salad, some crusty bread, or a light soup for a complete meal.
How do I know when the casserole is done?
I check that the top is golden and a toothpick inserted in the center comes out clean. It should be set and no longer jiggly in the middle.
Can I prepare it ahead of time?
Absolutely. I mix everything the night before, cover it, and refrigerate. Then, I bake it fresh the next day when I need it.
Conclusion
This High-Protein Cottage Cheese Veggie Bake is a flavorful, healthy dish I turn to again and again. Whether it’s for a quick weeknight dinner or part of my weekly meal prep, it always hits the spot with its comforting texture and customizable ingredients.
Print
High-Protein Cottage Cheese Veggie Bake
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This protein-packed bake combines cottage cheese, eggs, and mixed vegetables for a healthy, gluten-free meal perfect for any time of day.
Ingredients
2 cups cottage cheese
3 large eggs
2 cups frozen mixed vegetables (peas, carrots, corn), thawed and drained
1 cup shredded cheddar cheese (divided)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 tbsp olive oil (for greasing)
Instructions
Preheat oven to 375 °F (190 °C) and grease a 9×9-inch baking dish.
In a bowl, whisk cottage cheese, eggs, garlic powder, onion powder, salt, and pepper until smooth.
Fold in vegetables and half the cheddar. Pour into the dish and top with remaining cheese.
Bake for 25–30 minutes until golden and set.
Cool slightly, slice, and serve. Garnish with herbs if desired.
Notes
Add fresh herbs for garnish.
Use sautéed fresh vegetables instead of frozen if preferred.
Swap in egg whites or quinoa for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
