Delicious cheesy spinach casserole with buttery Parmesan Panko topping! I love this higher protein, “healthier” spinach casserole. Perfect side dish!
Spinach and Cottage Cheese Casserole
Delicious cheesy spinach casserole with buttery Parmesan Panko topping! I love this higher protein, "healthier" spinach casserole. Perfect side dish!
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Servings: 6
Equipment
- 2 quart baking dish
Ingredients
Casserole Ingredients:
- 2 (10-ounce) frozen chopped spinach, thawed squeezed very, very dry
- 2 eggs beaten
- 2 cups cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 generous tablespoon panko bread crumbs
- 1 clove (1 tsp) garlic, minced or 1/2 teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon Italian seasoning blend
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Topping Ingredients:
- 1 tablespoon butter
- 1/2 cup panko bread crumbs
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- Grease 2-quart baking dish.
Mix the Casserole Filling Ingredients:
- In a bowl, stir together all the casserole filling ingredients. Add to baking dish. (I mix it right in my baking dish with my hand mixer!)
Make the Topping:
- Microwave/melt the butter in a small bowl, stir in the Panko bread crumbs and parmesan cheese. Sprinkle over filling.
- Bake 25-30 minutes or until the topping is golden brown and the filling is hot and bubbly.
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 173kcal (9%) | Carbohydrates: 7g (2%) | Protein: 13g (26%) | Fat: 10g (15%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 82mg (27%) | Sodium: 579mg (25%) | Potassium: 119mg (3%) | Fiber: 0.3g (1%) | Sugar: 2g (2%) | Vitamin A: 387IU (8%) | Vitamin C: 0.1mg | Calcium: 162mg (16%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
Just found this recipe. Love spinach & Cottage cheese so I’m looking forward to making it. I gave a rating prior to making since I can’t think of 1 recipe I’ve cooked of Tina’s I didn’t like. So since i love all the ingredients I’m pretty sure it will rate at least a 4. I’ll come back after making for the 5 Star rating I’m sure it will be. One question if Tina reads this. Can you use FRESH spinach? I usually always have fresh on hand. Thank you for always sharing your amazing creations.
Yes, you can certainly use the equivalent of cooked, chopped fresh spinach. Make sure to squeeze really dry. Take care Gabi!
Found this article that may be helpful for you.
I added diced green peppers. I squeezed dry the thawed spinach, drained the cottage cheese, and drained the peppers. It all came out very well.
Question: can this be made ahead, frozen, then baked?
Hi Jim – I haven’t had luck with freezing cottage cheese based items. It negatively affects the texture. Thanks for reaching out!!