Introduction
Oh, how I love those dishes that just wrap you up in a warm hug! You know, the kind that feel like they came straight from Grandma’s kitchen, but are surprisingly simple to whip up on a busy weeknight? This Broccoli & Cottage Cheese Casserole is exactly that. It’s a dish that brings back memories of cozy dinners and has become a staple in my own home. It’s incredibly easy, satisfying, and always a hit with everyone around the table. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this mixed and in the oven in under 15 minutes!
- Easy: No fancy techniques here, just simple mixing and baking.
- Giftable: Perfect for potlucks, holidays, or when a friend needs a comforting meal.
- Crowd-pleasing: Even picky eaters tend to adore this cheesy, broccoli-packed goodness.
Ingredients
Gathering your ingredients is the first step to cheesy casserole bliss. You’ll be surprised at how few things you need for such a delicious outcome!
- 2 (10 ounce) packages frozen chopped broccoli, thawed and drained: Make sure you get all the excess water out! This is key to preventing a watery casserole.
- 1 (16 ounce) container fat-free cottage cheese: Don’t be scared of the cottage cheese! It melts into the most wonderfully creamy texture and adds a subtle tang.
- 1 1⁄2 cups cheddar cheese, grated: Sharp or mild, your choice! I love using a sharp cheddar for a bolder flavor.
- 4 eggs, lightly beaten: These bind everything together and give the casserole its lovely set texture.
- 4 tablespoons butter, melted: Adds richness and helps with browning.
- Salt and black pepper, to taste: The perfect finishing touches.
How to Make It
Alright, let’s get cooking! Grab a big bowl and let’s get this deliciousness going.
- Preheat your oven: Set it to 350°F (175°C). While that’s warming up, you can get your casserole dish ready. I like to give mine a quick spray of cooking spray or a light buttering to ensure nothing sticks.
- Mix it all up: In a large bowl, combine your thawed and well-drained broccoli. Add in the cottage cheese, the grated cheddar cheese, your lightly beaten eggs, and the melted butter.
- Season with love: Give it a good sprinkle of salt and freshly ground black pepper. Taste a tiny bit of the mixture (if you’re comfortable!) to adjust the seasonings if needed.
- Into the dish it goes: Pour all that yummy mixture into your prepared baking dish. Spread it out evenly.
- Bake until golden: Pop it into your preheated oven and bake for about 30-40 minutes. You’ll know it’s ready when it’s set in the middle and has a lovely, lightly golden-brown hue on top.
Substitutions & Additions
Feeling adventurous? This casserole is a great canvas for your own creative twists!
- Cheese: Feel free to swap out some of the cheddar for Monterey Jack, Gruyere, or even a sprinkle of Parmesan on top.
- Broccoli: If you’re not a fan of broccoli (though I highly recommend it here!), you could try cauliflower florets. Just make sure they’re tender-crisp before mixing.
- Add-ins: Cooked bacon bits, sautéed mushrooms, or a pinch of garlic powder can add extra layers of flavor.
- Creaminess: For an even richer casserole, you can swap the fat-free cottage cheese for regular cottage cheese, or even mix in a dollop of sour cream.
Tips for Success
A few little tricks can take this simple casserole from great to absolutely perfect!
- Drain that broccoli well: I can’t stress this enough! Soggy broccoli is the enemy of a good casserole. Squeeze out as much moisture as you can after thawing.
- Don’t overbake: While you want it set, baking for too long can make it dry. Keep an eye on it in the last 10 minutes.
- Prep ahead: You can easily assemble the casserole a day in advance, cover it, and refrigerate it. Just add a few extra minutes to the baking time.
- Room temperature eggs: While not strictly necessary, using eggs that aren’t ice-cold helps them incorporate more smoothly into the mixture.
How to Store It
Leftovers are a good thing! This casserole reheats beautifully.
Once cooled, cover any leftovers tightly with plastic wrap or transfer them to an airtight container. It should keep well in the refrigerator for up to 3-4 days. To reheat, you can pop a portion in the microwave for a minute or two, or warm it up in a 350°F (175°C) oven until heated through.
FAQs
Q: Can I use fresh broccoli instead of frozen?
A: Absolutely! If using fresh broccoli, steam or blanch it until tender-crisp, then drain it very well before mixing it into the casserole.
Q: My cottage cheese has large curds, will that be okay?
A: Yes, that’s perfectly fine! The eggs and other ingredients will help to break it down and create a smoother texture as it bakes.
Q: Can I make this recipe dairy-free?
A: This recipe relies heavily on dairy for its texture and flavor. While substitutions might be possible, they would significantly change the outcome, and I haven’t tested them personally.
Easy Broccoli & Cottage Cheese Casserole
Equipment
- Large bowl
- Baking dish prepared with cooking spray or butter
- Oven
Ingredients
Hauptzutaten
- 20 ounces frozen chopped broccoli thawed and drained
- 16 ounces fat-free cottage cheese
- 1.5 cups cheddar cheese, grated sharp or mild
- 4 eggs, lightly beaten
- 4 tablespoons butter, melted
- salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Prepare your casserole dish with cooking spray or butter.
- In a large bowl, combine the thawed and well-drained broccoli, cottage cheese, grated cheddar cheese, lightly beaten eggs, and melted butter.20 ounces frozen chopped broccoli
- Season with salt and freshly ground black pepper to taste.20 ounces frozen chopped broccoli
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-40 minutes, or until set in the middle and lightly golden-brown on top.