Welcome to your new favorite comfort food obsession! This Spinach and Cottage Cheese Casserole is the ultimate easy, cheesy, and protein-packed meal. It’s a versatile dish that works perfectly for a simple weeknight dinner, a healthy lunch, or even a savory breakfast bake. We’ve crafted a recipe that is not only incredibly delicious but also ridiculously simple to prepare. If you’re looking for a low-carb, high-protein option that the whole family will love, you’ve found it. Get ready to transform simple ingredients into a bubbling, golden-brown masterpiece that will have everyone asking for seconds.
This recipe is all about combining wholesome ingredients to create a dish that’s both nourishing and satisfying. The creamy texture of the cottage cheese pairs beautifully with the earthy spinach, all held together by eggs and a generous amount of melted cheese. It’s a fantastic way to get your greens in!
Why This Spinach and Cottage Cheese Casserole Recipe Works
You’ll fall in love with this recipe for so many reasons. It’s a true game-changer for busy weeknights and healthy meal prepping.
- High in Protein: Packed with cottage cheese and eggs, this casserole is a protein powerhouse that will keep you feeling full and satisfied for hours.
- Low-Carb & Keto-Friendly: With minimal carbs, this dish is perfect for anyone following a ketogenic or low-carb lifestyle. It’s pure comfort food without the guilt.
- Incredibly Easy: Simply mix the ingredients in one bowl, pour into a dish, and bake. It’s a straightforward recipe that’s perfect for cooks of all skill levels. For another simple and cheesy meal, you might also love this high-protein mac and cheese.
- Make-Ahead Champion: This casserole is ideal for meal prep. Assemble it ahead of time and bake when ready, or bake it and enjoy the leftovers for days.
The Key Ingredients for Success
The magic of this dish lies in its simplicity. Here’s what you’ll need to create this creamy Spinach and Cottage Cheese Casserole.
- Cottage Cheese: The star of the show! Full-fat cottage cheese will yield the creamiest, richest result.
- Frozen Chopped Spinach: Be sure to thaw it and squeeze out as much water as possible. This is the most critical step to avoid a watery casserole.
- Eggs: They act as the binder, giving the casserole structure and a wonderful texture.
- Shredded Cheese: A blend of mozzarella and Parmesan works beautifully. Mozzarella provides that glorious cheese-pull, while Parmesan adds a sharp, nutty flavor.
- Garlic & Onion Powder: These aromatics provide a foundational layer of savory flavor.
- Salt & Pepper: To taste, to make all the flavors pop.
Step-by-Step Instructions
Making this creamy cottage cheese bake is as easy as mix and bake. Follow these simple steps for a perfect result every time.
- Preheat and Prep: First, preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish.
- Squeeze the Spinach: Thaw your frozen spinach completely. Then, using your hands, a cheesecloth, or a fine-mesh sieve, squeeze out every last drop of excess water. This step is crucial for a thick, creamy casserole.
- Combine Ingredients: In a large mixing bowl, combine the cottage cheese, the dry spinach, eggs, half of the shredded mozzarella, all the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly mixed. If you enjoy savory bakes, our cottage cheese and egg casserole is another must-try.
- Assemble the Casserole: Pour the mixture into your prepared baking dish and spread it into an even layer. Top with the remaining shredded mozzarella.
- Bake to Perfection: Bake for 30-35 minutes, or until the top is golden brown and bubbly and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
- Rest and Serve: Let the casserole rest for at least 10 minutes before slicing and serving. This allows it to set up properly, making it easier to cut.
Expert Tips and Variations
Want to customize your casserole? Here are a few ideas to get you started.
- Add More Veggies: Sautéed mushrooms, onions, or bell peppers would be a delicious addition. Just be sure to cook them down first to remove excess moisture.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a little kick.
- Incorporate Protein: For an even more substantial meal, add cooked, crumbled sausage, bacon, or shredded chicken. A dish like our spinach and chicken burgers shows how well these flavors can work together.
- Fresh Herbs: A handful of fresh parsley, chives, or dill can brighten up the flavors beautifully.
What to Serve with Your Casserole
This Spinach and Cottage Cheese Casserole is a fantastic standalone meal, but it also pairs wonderfully with a variety of sides. For a light lunch, serve it with a simple green salad. For dinner, it’s a great side dish for grilled chicken, fish, or steak. It also pairs well with a fresh and crisp Italian grinder salad.
Storage and Reheating Instructions
This casserole is just as delicious the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual slices in the microwave for a quick meal, or place the entire dish back in the oven at 350°F (175°C) until warmed through.
Absolutely! You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
The most important step is to thaw frozen spinach completely and then squeeze out as much excess water as possible. Using a cheesecloth or your hands, wring it out until it’s very dry. Additionally, using full-fat cottage cheese helps create a creamier, less watery texture.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, though individual portions can be quickly reheated in the microwave.
Yes, it is. With ingredients like cottage cheese, eggs, spinach, and cheese, this casserole is naturally high in protein and fat and very low in carbohydrates, making it an excellent choice for a ketogenic diet.
This recipe is very versatile! You can add cooked proteins like crumbled sausage or shredded chicken, sautéed vegetables like mushrooms and onions, or a pinch of red pepper flakes for some heat. Fresh herbs like dill or chives also work beautifully.
Absolutely! You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
The most important step is to thaw frozen spinach completely and then squeeze out as much excess water as possible. Using a cheesecloth or your hands, wring it out until it’s very dry. Additionally, using full-fat cottage cheese helps create a creamier, less watery texture.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, though individual portions can be quickly reheated in the microwave.
Yes, it is. With ingredients like cottage cheese, eggs, spinach, and cheese, this casserole is naturally high in protein and fat and very low in carbohydrates, making it an excellent choice for a ketogenic diet.
This recipe is very versatile! You can add cooked proteins like crumbled sausage or shredded chicken, sautéed vegetables like mushrooms and onions, or a pinch of red pepper flakes for some heat. Fresh herbs like dill or chives also work beautifully.
A Dish Worth Sharing
This Spinach and Cottage Cheese Casserole is a recipe you’ll come back to again and again. It’s healthy, easy, and absolutely delicious. If you make this recipe, we’d love to see it! Share your creations and tag us on Pinterest. We can’t wait to see your take on this cheesy classic!
Spinach and Cottage Cheese Casserole: A Creamy, Dreamy Dish
Discover the ultimate Spinach and Cottage Cheese Casserole! This easy, high-protein, and low-carb recipe is a cheesy, savory dish perfect for a healthy weeknight dinner, lunch, or even breakfast. A guaranteed family favorite.
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish.
- Thaw frozen spinach completely. Using your hands or a cheesecloth, squeeze out all excess water until it is very dry. This is a crucial step.
- In a large mixing bowl, combine the cottage cheese, dry spinach, eggs, 1 cup of the shredded mozzarella, all the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of shredded mozzarella.
- Bake for 30-35 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
- Let the casserole cool for at least 10 minutes before slicing. This helps it set.
Notes
For the creamiest texture: Use full-fat cottage cheese. Low-fat versions can sometimes result in a more watery casserole.
Squeezing Spinach: Do not skip squeezing the spinach dry! Any excess water will make the casserole soggy. Take an extra minute to ensure it's as dry as possible.
Spinach and Cottage Cheese Casserole: A Creamy, Dreamy Dish
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish.
- Thaw frozen spinach completely. Using your hands or a cheesecloth, squeeze out all excess water until it is very dry. This is a crucial step.
- In a large mixing bowl, combine the cottage cheese, dry spinach, eggs, 1 cup of the shredded mozzarella, all the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of shredded mozzarella.
- Bake for 30-35 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
- Let the casserole cool for at least 10 minutes before slicing. This helps it set.
Notes
Squeezing Spinach: Do not skip squeezing the spinach dry! Any excess water will make the casserole soggy. Take an extra minute to ensure it's as dry as possible.
