Description
A warm and cozy bake with creamy cottage cheese, broccoli, and cauliflower, perfect for a weeknight family meal.
Ingredients
Scale
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 cup small-curd cottage cheese
- 1/2 cup sour cream or plain Greek yogurt
- 2 large eggs, beaten
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup plain breadcrumbs or panko
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Steam or blanch the broccoli and cauliflower for 4–5 minutes until just tender, drain and let cool.
- In a large bowl, whisk together the cottage cheese, sour cream, beaten eggs, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper until smooth.
- Stir in 1 cup of shredded cheddar and the Parmesan, then fold in the drained broccoli and cauliflower.
- Pour the mixture into the prepared baking dish and spread into an even layer.
- Mix the breadcrumbs with melted butter and chopped parsley, then sprinkle over the top along with the reserved 1/2 cup cheddar.
- Bake uncovered for 20–25 minutes until bubbling and golden brown. Broil for 1–2 minutes if needed to brown the crust.
- Let the bake rest for 5–10 minutes before serving.
Notes
Use unsalted butter for better salt control. If your cottage cheese is very wet, drain it to avoid a runny bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg