Vegetarian Cottage Cheese Casserole
Warm, hearty, and brimming with flavor, this Vegetarian Cottage Cheese Casserole is the ultimate comfort food for plant-based eaters and cheese lovers alike. Made with wholesome ingredients like protein-packed cottage cheese, nutrient-rich brown rice, and a medley of vibrant vegetables—including broccoli, bell peppers, and carrots—this dish offers a delightful balance of creamy and savory. The addition of shredded cheddar cheese and fresh parsley elevates the flavor profile, while the mixture is baked to golden perfection for a satisfying casserole that’s easy to slice and serve. Perfect as a make-ahead meal for busy weeknights or as a crowd-pleasing vegetarian main, this casserole is a nourishing and filling option that will have everyone going back for seconds. Ideal keywords to describe this recipe: vegetarian casserole, cottage cheese casserole, healthy comfort food, easy vegetarian dinner, baked casseroles.
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Recipe Information
Ingredients
- 2 cups cottage cheese
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 1 medium bell pepper
- 1 cup broccoli florets
- 1 medium carrot
- 1 cup frozen peas
- 2 tablespoons parsley
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, lower the heat to a simmer, cover, and cook for 40-45 minutes until the rice is tender. Once cooked, drain any excess water and set aside.
While the rice is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat.
Dice 1 medium onion and mince 2 garlic cloves. Add to the skillet and sauté until the onion is translucent, about 5 minutes.
Chop 1 medium bell pepper and add it to the skillet. Sauté for another 3 minutes.
Add 1 cup of broccoli florets, 1 medium chopped carrot, and 1 cup of frozen peas to the skillet. Cook for 5 minutes more, stirring occasionally, until the vegetables are tender. Remove from heat.
In a large bowl, whisk together 3 large eggs, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Stir in 2 cups of cottage cheese and 1 cup of shredded cheddar cheese.
Add the cooked vegetables and brown rice to the egg mixture and stir until well combined.
Chop 2 tablespoons of fresh parsley and fold it into the mixture.
Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes until the casserole is set and the top is lightly golden.
Let cool for a few minutes before serving. Enjoy your Vegetarian Cottage Cheese Casserole warm.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 4387 mg | 191% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 60.6 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1334 mg | 103% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
