A Hug in a Casserole Dish

Oh, memories! Does anything bring you back to cozy weeknight dinners quite like a warm, comforting casserole? This Cottage Cheese Broccoli Casserole is one of those recipes that just feels like coming home. It’s simple, incredibly satisfying, and comes together so quickly, you’ll wonder why you haven’t made it a staple sooner. Forget complicated steps and fancy ingredients; this is pure, unadulterated comfort food that’s perfect for busy evenings or a relaxed weekend meal.

Why You’ll Love This Recipe

Speedy & Simple: Seriously, you can have this in the oven in under 20 minutes!
Effortlessly Easy: No fancy techniques, just mix and bake.
Perfect for Gifting: Bake it for a new parent, a sick friend, or someone who just needs a little love.
Always a Crowd-Pleaser: Kids and adults alike adore this creamy, cheesy goodness.

Gather Your Cozy Crew: The Ingredients

Here’s what you’ll need to whip up this delightful casserole. Don’t worry, it’s all stuff you can probably find right in your pantry or fridge!

4 cups broccoli florets: Fresh is best for that lovely crunch, but frozen works too!
2 cups cottage cheese: The secret to its creamy texture! I like to use the full-fat kind for the creamiest results.
1 cup shredded cheddar cheese: Because what’s a casserole without cheese? Sharp or mild, your choice!
1 cup cooked rice: Leftover rice is your best friend here. It adds a lovely heartiness.
1/2 cup sour cream: For that extra tang and silky smooth finish.
1/2 cup milk: Just a touch to help everything meld together beautifully.
2 large eggs: These bind everything together like magic.
1 medium onion, chopped: Adds a little savory depth. I usually dice mine pretty small.
2 cloves garlic, minced: Garlic makes everything better, right?
Salt and freshly ground black pepper: To your taste! This is where you make it truly yours.

Let’s Get Cooking: Your Step-by-Step Guide

Alright, apron on? Let’s dive into making this scrumptious casserole. You’ve got this!

Preheat the Oven: First things first, get your oven warming up to 350°F (175°C). And while it’s heating, grab your favorite 9×13 inch baking dish and give it a quick grease.
Prep the Broccoli: You want your broccoli to be tender-crisp, not mushy! You can steam it for about 3-4 minutes or give it a quick blanch in boiling water for 2-3 minutes. Once it’s done, drain it really well and set it aside.
Mix the Creamy Goodness: In a big ol’ mixing bowl, plop in your cottage cheese, shredded cheddar, that lovely cooked rice, sour cream, milk, and those two eggs. Give it a good stir until everything is well combined and looks wonderfully creamy.
Flavor Boost! Now, stir in your chopped onion and minced garlic. I like to stir them in now so they get a chance to mingle with the creamy base.
Bring on the Green: Gently fold in those tender broccoli florets. Be careful not to break them up too much; we want those lovely little trees!
Season with Love: This is your moment! Sprinkle in salt and pepper until it tastes just right to you. Don’t be shy with the pepper – it adds a nice little zing!
Into the Dish It Goes: Pour your glorious mixture into that prepared baking dish. Spread it out evenly.
Bake to Perfection: Pop that dish into your preheated oven. Let it bake for about 30-35 minutes. You’ll know it’s ready when it’s heated all the way through and has a lovely, lightly golden-brown top.

Mix It Up: Substitutions & Additions

This recipe is already fantastic, but here are some ideas to make it even more you!

Broccoli Swap: If broccoli isn’t your favorite, try cauliflower florets or even a mix of both! Frozen peas also work wonderfully.
Cheese Please: Feel free to mix up the cheeses! Monterey Jack, Gruyere, or a Colby Jack blend would be delicious.
Add Some Protein: Cooked shredded chicken, ham, or even crumbled cooked bacon would make this a heartier meal.
Spice It Up: A pinch of red pepper flakes or a dash of your favorite hot sauce can add a nice kick.
Make it Crispy: For a crunchy topping, mix some breadcrumbs with melted butter and sprinkle over the top during the last 10 minutes of baking.

Tips for a Perfect Casserole

A few little tricks can make all the difference:

Don’t Overcook the Broccoli: Remember, it will cook more in the oven. Tender-crisp is key!
Drain Well: Make sure your broccoli is well-drained after steaming or blanching to avoid a watery casserole.
Prep Ahead: You can chop your onion and garlic and even mix the creamy base (steps 3 & 4) a day in advance. Just add the broccoli and bake when you’re ready.
Room Temperature Eggs: If you have time, let your eggs come to room temperature. They’ll incorporate more smoothly.

Storing Your Delicious Creation

Leftovers are the best, aren’t they? Store any remaining casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.

Frequently Asked Questions

Can I use fresh broccoli instead of frozen?

Absolutely! Fresh broccoli is wonderful. Just make sure to cut it into bite-sized florets and steam or blanch it until tender-crisp before adding it to the casserole.

My cottage cheese is chunky, is that okay?

Yes, it’s perfectly fine! The cottage cheese will soften and blend into the creamy mixture as it bakes. If you prefer an even smoother texture, you can give the cottage cheese a quick blitz in a food processor before mixing.

Can I freeze this casserole?

This casserole freezes best before baking. Assemble the casserole in a freezer-safe dish, cover it tightly with plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and then bake as directed, you might need to add a few extra minutes to the baking time.

Cottage Cheese Broccoli Casserole

A simple, creamy, and comforting broccoli and cottage cheese casserole that's perfect for weeknight dinners or a relaxed weekend meal. This hug in a casserole dish comes together quickly and is a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings 6 servings

Equipment

9x13 inch baking dish Greased
Mixing bowl Large

Ingredients

Main ingredients

4 cups broccoli florets Fresh or frozen, steamed or blanched until tender-crisp and well-drained
2 cups cottage cheese Full-fat recommended for creaminess
1 cup shredded cheddar cheese Sharp or mild
1 cup cooked rice Leftover rice works well
0.5 cup sour cream
0.5 cup milk
2 large eggs Room temperature if possible
1 medium onion Chopped
2 cloves garlic Minced
to taste salt
to taste freshly ground black pepper

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Steam or blanch broccoli florets for about 3-4 minutes until tender-crisp. Drain well and set aside.
4 cups broccoli florets
In a large mixing bowl, combine cottage cheese, shredded cheddar cheese, cooked rice, sour cream, milk, and eggs. Stir until well combined and creamy.
4 cups broccoli florets
Stir in the chopped onion and minced garlic.
4 cups broccoli florets
Gently fold in the prepared broccoli florets.
4 cups broccoli florets
Season with salt and pepper to your taste.
4 cups broccoli florets
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 30-35 minutes, or until heated through and lightly golden brown on top.

Notes

This casserole can be assembled ahead of time and baked later. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated. The casserole can also be frozen before baking for up to 2-3 months.