Cottage Cheese Casserole
This recipe was tested using a Birds Eye Steamfresh vegetable mixture of asparagus, gold and white corn, and baby carrots. The vegetables were microwave “steamed” for 5 minutes. If you prefer a vegetable mixture without corn, omit the cornmeal and use ¼ cup of flour instead.
INGREDIENTS | SERVES 4–8
- Nonstick cooking spray
- 6 large eggs
- 1 pound cottage cheese
- ¼ cup unbleached all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup melted butter
- 1 pound Cheddar cheese, grated
- 1 12-ounce package of frozen vegetables, thawed
- OPTIONAL: chopped red onion, shallots, or green onions to taste
Preheat oven to 325°F if using a Pyrex pie pan or 350°F if using a metal pie pan.
Treat an ovenproof, deep-dish pie pan with nonstick cooking spray. Add the eggs and whisk until fluffy. Stir in the cottage cheese.
Add the flour, salt, baking powder, and butter, and mix well.
Fold the cheese and the vegetables into the egg mixture. Add the onion, shallots, or green onions, if using.
Bake for 40–45 minutes, or until the top is lightly browned. Let rest for 10 minutes before cutting into wedges for serving.
The baked recipe will serve 4 as a standalone breakfast or brunch dish. To stretch it to 8 servings, serve it with some brown-and-serve sausages and toasted English muffins or bagels. The salsa or marinara sauce suggestions mentioned in the Crustless Cottage Cheese Quiche recipe work well with this dish, too.