Name: Creamy Spinach and Cottage Cheese Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 10–12 ounces thawed frozen spinach; 2 large eggs; 2 cups cottage cheese; 1 cup shredded cheddar cheese (or mix of cheddar and mozzarella); 1/2 cup grated Parmesan cheese; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4–1/2 cup extra cheese or 1/2 cup breadcrumbs (optional, for topping)

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Creamy Spinach and Cottage Cheese Casserole is a comforting, high-protein bake that feels indulgent but is surprisingly simple to make. I first developed this version to stretch a tub of cottage cheese into a family-friendly dinner, and it quickly became a staple. If you enjoy egg-based bakes, you might also like this baked cottage cheese egg casserole for another easy weeknight option.

Why Make This Recipe

It’s creamy and satisfying while packing more protein than a typical cream-based casserole.
It uses economical ingredients (cottage cheese and frozen spinach) that are pantry-friendly.
It’s quick to assemble and holds well for make-ahead meals or potlucks.
Versatile for side dish or main course — great for family dinners or casual entertaining.
Personal insight: I love this casserole because cottage cheese gives a silky texture without heavy cream, and it reheats beautifully.

Recipe Overview

Prep time: 15 minutes.
Cook time: 35–40 minutes at 350°F (175°C).
Total time: about 55 minutes including resting.
Servings: 6–8 (using a 9×13-inch pan).
Difficulty: Easy.
Method: Mix cottage cheese, eggs, spinach, and cheeses; transfer to a baking dish and bake until set and golden.

My Experience Making This Recipe

Testing focused on balancing moisture from spinach and cottage cheese to avoid a soggy bake. I learned that squeezing thawed spinach and choosing full-fat cottage cheese gave the best texture. Small adjustments to baking time corrected the set without drying the top.

How to Make Creamy Spinach and Cottage Cheese Casserole

Start by fully draining 10–12 ounces of thawed frozen spinach in a fine mesh sieve, pressing out as much liquid as possible with the back of a spoon or clean towel. In a large bowl, beat 2 large eggs and stir in 2 cups cottage cheese, 1 cup shredded cheddar (or a mix of cheddar and mozzarella), 1/2 cup grated Parmesan, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Fold the drained spinach into the cheese-egg mixture, transfer to a greased 9×13 baking dish, smooth the top, and sprinkle an extra 1/4–1/2 cup cheese or 1/2 cup breadcrumbs if you like a crust. Bake at 350°F (175°C) for 35–40 minutes until set and lightly browned; let rest 10 minutes before slicing.

Expert Tips for Success

Drain spinach aggressively: press in a sieve or wrap in cheesecloth and squeeze to remove excess water; this prevents a watery casserole.
Use full-fat cottage cheese or briefly pulse in a food processor for silkier texture — low-fat cottage cheese can break down during baking.
Let the casserole rest 10 minutes after baking; residual heat finishes the set and makes slicing cleaner.
For a crisper top, broil for 1–2 minutes at the end on high, watching closely to avoid burning.
If you like richer flavors, stir in a tablespoon of Dijon mustard or 1 teaspoon lemon zest; for a pasta-like take try the flavor profile of this creamy boursin orzo with chicken and spinach for inspiration.

How to Serve Creamy Spinach and Cottage Cheese Casserole

Serve hot as a main with a crisp green salad and crusty bread for soaking up juices.
Make it a vegetarian main at a brunch buffet alongside roasted tomatoes and poached eggs.
Pair as a side with roasted chicken or grilled fish for a balanced plate.
For presentation, sprinkle chopped fresh herbs (parsley or chives) and a lemon wedge to brighten the flavors.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container or covered dish for 3–4 days. To freeze, cut into portions, wrap tightly in plastic wrap and foil, or place in freezer-safe containers; freeze up to 3 months. Reheat from refrigerated: cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through, or microwave individual portions at medium power for 1–2 minutes, stirring halfway. From frozen, thaw overnight in the fridge and reheat as above; you can also bake covered at 350°F (175°C) for 30–40 minutes.

Recipe Variations

Gluten-free: Skip breadcrumbs or use gluten-free panko; verify any processed cheese is gluten-free.
Lower-carb / keto: Replace breadcrumbs with crushed pork rinds or omit topping; use full-fat cottage cheese.
Dairy-free option: Substitute cottage cheese with a silken tofu blended with 1–2 tablespoons nutritional yeast and a pinch of kala namak for an eggy flavor (note texture will differ).
Add protein: Stir in 1–2 cups cooked, shredded chicken or crumbled cooked sausage before baking — if you like richer, herby flavors, see this chicken-spinach casserole idea for inspiration: chicken alfredo casserole with spinach and pesto.

Nutritional Highlights

High in protein: Cottage cheese and eggs provide a satisfying, protein-rich base suitable for post-workout meals.
Good source of calcium and vitamin K from dairy and spinach respectively; spinach also contributes iron and folate.
Allergens: Contains dairy and eggs; may contain gluten if breadcrumbs are used. Serve portions of about 1 cup for a side or 1.5–2 cups for a main to manage calories and macronutrients.

Troubleshooting Common Issues

Watery casserole: Most often from un-drained spinach or watery cottage cheese. Solution: squeeze spinach tightly and use full-fat or briefly strain cottage cheese; pulse in a food processor to homogenize.
Curdled or grainy texture: Caused by overheating or low-fat curds separating. Solution: bake at a moderate temperature (350°F/175°C) and avoid prolonged high heat; blend cottage cheese first if concerned.
Top browns too fast: Tent with foil halfway through baking or lower the oven rack; finish with a short broil only if needed.

Frequently Asked Questions

Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 1 pound fresh spinach, sauté it briefly until wilted, then squeeze out all excess moisture before folding into the mixture. Fresh spinach has more water by volume raw, so that squeeze step is crucial to prevent sogginess.

Q: Can I make this ahead and bake later?
A: Absolutely. Assemble the casserole, cover with plastic wrap, and refrigerate up to 24 hours before baking. If you freeze the assembled dish, thaw overnight in the fridge before baking and add 5–10 extra minutes to the bake time.

Q: Will ricotta work in place of cottage cheese?
A: Yes, ricotta yields a smoother, milder finish and works well in a 1:1 swap. If you prefer the slight tang and protein of cottage cheese, pulse cottage cheese in a food processor to mimic ricotta’s texture.

Q: How can I add more flavor without adding many calories?
A: Add aromatics like 1 small minced shallot sautéed in 1 tsp olive oil, a teaspoon of lemon zest, and fresh herbs (tarragon or dill) to brighten flavor. A little Dijon mustard (1 tsp) mixed into the base also lifts the profile without fat-heavy additions.

Conclusion

For a classic, homey casserole with high protein and easy prep, this Creamy Spinach and Cottage Cheese Casserole is a reliable choice — and if you want a different but related take, check out this Spinach & Cheese Casserole Recipe – Food.com for extra ideas: Spinach & Cheese Casserole Recipe – Food.com.

Creamy Spinach and Cottage Cheese Casserole