Recipes
January 18, 2018

Recipe: Broccoli and Cottage Cheese Casserole

by Cast iron pan containing baked broccoli-cheese casserole

For dreary winter nights, here’s a cheesy casserole that’s kinder to your waistline.

 

This recipe blends several cheeses and bakes them with fresh chopped broccoli mixed in. Soft, warm cheese is great comfort food, right? But the resulting casserole is surprisingly low in fat and calories, while providing lots of protein.

The secret is cottage cheese. But you don’t have to tell anyone that!

To make this recipe all your own, throw a handful of your favorite herbs into the cheese mixture before baking this broccoli and cottage cheese casserole.

 

Raw broccoli, eggs and chopped cheeses

Ingredients

Nonstick cooking spray
2 cups water
3 cups fresh broccoli florets
16 ounces cottage cheese, 1 percent fat, no added salt
3⁄4 cup reduced-fat shredded cheddar cheese
1 cup diced yellow onion
3 egg whites, plus one whole egg, beaten
3 tablespoons grated Parmesan cheese

 

Instructions

Preheat the oven to 375 degrees F.
Coat a 9-inch pie pan or a 7×9-inch casserole dish with cooking spray.
In a 1-1⁄2-quart saucepan, bring the water to boil.
Boil the broccoli for about 4 minutes, until al dente or still crunchy in the middle.
Pour the broccoli into a colander and drain well.

 

Chopped broccoli in small bowl next to larger bowl with cheese and raw eggs.

In a medium-size mixing bowl, combine the cottage cheese, cheddar cheese, onion, egg and Parmesan cheese.

Stir the broccoli into the cheese mixture.

 

Broccoli with raw cheese mixture in pan.

Pour the mixture into the pie pan or baking dish and bake for 35 to 45 minutes, until the center of the casserole is set.
Allow the casserole to cool for about 10 minutes before serving.

Broccoli-cheese casserole just pulled from oven in cast iron pan

Recipe: Broccoli and Cottage Cheese Casserole
Author: 
Recipe type: Lunch, Dinner
Serves: 6 servings
 
Ingredients
  • Nonstick cooking spray
  • 2 cups water
  • 3 cups fresh broccoli florets
  • 16 ounces cottage cheese, 1 percent fat, no added salt
  • 3⁄4 cup reduced-fat shredded cheddar cheese
  • 1 cup diced yellow onion
  • 3 egg whites, plus one whole egg, beaten
  • 3 tablespoons grated Parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Coat a 9-inch pie pan or a 7×9-inch casserole dish with cooking spray.
  3. In a 1-1⁄2-quart saucepan, bring the water to boil.
  4. Boil the broccoli for about 4 minutes, until al dente or still crunchy in the middle.
  5. Pour the broccoli into a colander and drain well.
  6. In a medium-sized mixing bowl, combine the cottage cheese, cheddar cheese, onion, egg and Parmesan cheese.
  7. Stir the broccoli into the cheese mixture.
  8. Pour the mixture into the pie pan or baking dish and bake for 35 to 45 minutes, until the center of the casserole is set.
  9. Allow the casserole to cool for about 10 minutes before serving.
Nutrition Information
Serving size: ¾ cup Calories: 149 Fat: 5.4 grams Carbohydrates: 8 grams Sodium: 230 milligrams Protein: 18 grams

 

 

Adapted from Recipes for Life After Weight-Loss Surgery, Revised and Updated.

 

 

Lunch, Dinner, Weight Management

3 thoughts on “Recipe: Broccoli and Cottage Cheese Casserole”

  1. Cindy Lou says:

    It looks tasty! Could you please include what your recipes count as (like 2 dairy 2 fat, 1 meat etc) with the nutrition information?

    1. Maura Ammenheuser says:

      Hi, Cindy. We generally do not have that kind of nutritional information — I presume you’re referring to the counts that certain weight-loss programs, such as Weight Watchers, rely upon? If we do get this information in the future we’d be happy to include it. Thanks for reading.

  2. James Pressley-Williams says:

    Looks incredible! We can’t wait to try it!

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