Cottage cheese casserole with broccoli
WHAT YOU WILL NEED
From ingredients
8 products
Vegetables
For Greasing
SIMPLE PROCESS
Step by step recipe
The secret to this casserole is preparing the broccoli just right: blanch it for 2 minutes in salted water to keep its bright color and firm texture. The cottage cheese mixture should be silky smooth – blend the cheese with eggs until creamy. Garlic and fresh green onion and parsley add a burst of freshness. Bake at 180°C until golden, and test with a toothpick for doneness.
Prepare the Broccoli
Break the broccoli (400 g / 14 oz) into medium florets. Boil water with salt (1 g / ¼ tsp), add the broccoli and cook for 2 minutes. Drain and immediately rinse with cold water to preserve color and texture. Let it drain well.
Make the Cottage Cheese Mixture
In a large bowl, combine cottage cheese (200 g / 7 oz), eggs (110 g / about 2 large), and the remaining salt (1 g / ¼ tsp). Mix until smooth – use a blender or fork to break down lumps.
Add Herbs and Garlic
Peel and mince the garlic (2 g / 1 clove). Wash and finely chop the green onion (30 g / ¼ cup) and parsley (30 g / ¼ cup). Fold them into the cheese mixture and stir well.
Assemble the Casserole
Grease a baking dish with olive oil (10 g / 1 tbsp). Arrange the broccoli florets evenly on the bottom. Pour the cottage cheese mixture over them and smooth the top.
Bake
Preheat the oven to 180°C (350°F). Bake for 30–40 minutes until golden brown. Check with a toothpick – it should come out clean.
Cool and Serve
Let the casserole rest in the dish for 10 minutes, then slice and serve warm or cold with a salad or sour cream.
CHEF'S TIP
Choose the Right Cottage Cheese
Medium-fat cottage cheese (5–9%) works best for a creamy texture. Fat-free will make the dish dry, while full-fat can make it heavy.
Blanch Broccoli Properly
Cook florets in boiling salted water for exactly 2 minutes, then immediately transfer to an ice bath – this stops cooking and preserves the vibrant green color.
Add Spices to Taste
Besides salt and garlic, a pinch of nutmeg or dried basil can enhance the flavor and add warmth.
Let It Rest
After baking, let the casserole sit in the pan for 10 minutes – it sets and becomes easier to slice without falling apart.
SUBSTITUTIONS
Add your taste
- Replace Broccoli with Cauliflower Cauliflower is a great alternative – blanch for 2–3 minutes; it adds a mild, creamy flavor.
- Green Onion Instead of Regular Onion You can use a small regular onion, finely chopped and sautéed until translucent – it adds a sweet note.
- Garlic-Free with Cumin If you're not a garlic fan, substitute with a pinch of cumin or paprika for a smoky aroma.
- Add Cheese for a Crust Sprinkle grated Parmesan or cheddar over the top 5 minutes before the end of baking for a crispy, cheesy crust.
HOW TO STORE
How to Store Cottage Cheese Casserole with Broccoli
Cool completely at room temperature, then store in an airtight container. It keeps in the fridge for 3–4 days. Reheat in the oven (150°C, 10 minutes) or microwave (medium power, 2 minutes). Freeze portions for up to 2 months – thaw overnight in the fridge and reheat in the oven.
GOOD TO KNOW