Tasty Cottage Cheese Veggie

As seen in Satisfying Entrées for Every Table.

Bake up this savory, filling cottage cheese and veggie dish that’s loaded with protein and tasty cheddar. You’ll get fluffy eggs mixed with bright veggies—creamy cottage cheese ties it all together. Gentle spices and gooey cheddar make every forkful cozy. It’s simple to whip up and uses ingredients you probably already have. Serve it for brunch or dinner—each piece comes out hot and golden, sure to fill you up and make you smile.

Barbara Chef
Created By Sasha
Last updated on Sat, 07 Jun 2025 14:27:58 GMT
A bowl of veggies and cheese, featuring broccoli and carrots. Save Pin
A bowl of veggies and cheese, featuring broccoli and carrots. | foodthingle.com

When I'm short on time but craving something hearty that warms me up, this High-Protein Cottage Cheese Veggie Bake is exactly what I make. Quick to pull together, loaded with colorful veggies, creamy cottage cheese, and a gooey cheesy top, it's everything I want in a one-dish, no-fuss dinner or lunch. It's been my family's happiest comfort meal during crazy weeks—I just love having it ready when life gets busy.

The first bite of this bake totally changed how I meal prep. Now my kids ask for it at breakfast, and it gives us all a feel-good start every time.

Key Ingredients

  • Olive oil: helps stop the pan from sticking and brings a light earthy note Use extra virgin if you've got it
  • Salt and pepper: dial in the seasoning just right Taste as you go since cottage cheese brands change up the saltiness
  • Garlic powder and onion powder: bump up the savory factor so every mouthful is packed with taste
  • Shredded cheddar cheese: melts into a gooey layer for bold cheesy flavor Shredding your own from a block gives the meltiest results
  • Frozen mixed veggies: fill the dish with crunch color and goodness Try any mix you enjoy—even ones loaded with corn carrots or peas
  • Eggs: act as the glue that holds everything together while adding some extra creaminess
  • Cottage cheese: makes things rich gives awesome protein and brings everything together

Delicious Step-by-Step

Cool and Slice:
Once it’s out of the oven, let it sit for a few so it firms up Slicing into neat squares gets way easier—I like to use a silicone spatula for clean pieces
Bake It Off:
Slide your pan into the oven and let it cook for about thirty minutes The edges should look golden and the center should feel set If it needs more color on top just give it a couple extra minutes
Spread and Smooth:
Dump that mixture into your oiled pan and nudge it into the corners Smooth the top so it bakes up nice and evenly
Add Veggies and Cheese:
Tip in the frozen veggies right from the bag The chill actually helps the bake keep its shape Mix in cheddar, garlic powder, onion powder, salt, and pepper until it all looks thoroughly blended No dry patches or clumps allowed
Get Your Oven and Dish Ready:
Heat your oven to just under 400 degrees—medium high does the trick Splash some olive oil in your baking dish and coat the bottom and corners so nothing gets stuck later
Mix Up the Base:
In a big mixing bowl, beat together the eggs and cottage cheese until they’re totally blended and smooth This helps everything bake up evenly and gives that creamy texture
A dish of food with broccoli and carrots. Save Pin
A dish of food with broccoli and carrots. | foodthingle.com

Good Things to Know

  • Perfect if you want to stay full for hours since it’s packed with protein
  • Free from gluten so anyone can dig in safely
  • Tastes just as awesome reheated the next day or even for breakfast

In my opinion, the very best part is that golden cheddar top layer. It melts into a crunchy gold crust we all fight over. The corner pieces never last!

Keep It Fresh

This bake lasts great for up to four days in the fridge. Just pop cooled slices in a sealed container. Leftovers are awesome straight from the microwave—still comforting and cheesy. You can also freeze single portions tightly wrapped. Defrost overnight in the fridge, then reheat gently (cover with a damp paper towel) so it doesn’t dry out.

A casserole with broccoli and carrots. Save Pin
A casserole with broccoli and carrots. | foodthingle.com

Swap Options

If you’re working with fresh veggies, cook them quick in a pan first to take out extra water (or your bake can get mushy). Try mozzarella or pepper jack cheese for a fun switch, or mix in some Greek yogurt or sour cream if you want it a little tangy.

Ideas for Serving

This cozy bake works great as the main, especially with a leafy salad. It makes an awesome breakfast with fruit, or stuff it in a wrap for a lunch you can take anywhere. You can eat it warm or even at room temp—great for a picnic! When I’m feeling bold, I add salsa or some hot sauce for a fiery twist.

How It Became a Favorite

Lotsa European kitchens have used cottage cheese bakes for ages—farmers used to toss in fresh curds to stretch and enrich simple dishes. Today this dish brings homemade comfort without all the heaviness of old-school casseroles. My grandma swore that creamy cottage cheese was the trick, and now I love passing her little tradition along.

Common Recipe Questions

→ How about using fresh veggies instead of frozen ones?

You bet. Just give fresh veggies a quick steam or sauté to cook off the extra water before mixing them in.

→ What’s the best way to keep any leftovers?

Pop leftovers into a sealed container and stash in the fridge. They’ll be good for about four days, just heat them up before eating.

→ Can I toss in more cheese for bolder flavor?

For sure! Go for more cheddar or switch it up with other melty cheeses like mozzarella or feta. It’ll taste fantastic.

→ Is this okay if I eat gluten-free?

Yep, there’s nothing with gluten here, so anyone dodging wheat can enjoy this bake just fine.

→ Can I use Greek yogurt or sour cream in this?

Sure, you can blend in either one for extra richness and a bit of tang. It just makes it creamier.

→ How should I serve this meal?

Slice and enjoy it warm as a main or hearty side. It pairs great with salad or a little grain on the side if you want.

Protein Veggie Bake

Loads of veggies, cheesy goodness, and cottage cheese make this casserole tasty, colorful, and packed with protein.

Preparation Time
10 Minutes
Cooking Time
35 Minutes
Overall Time
45 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: American

Output: 6 Number of Servings (Six portions)

Special Diets: Meat-Free, No Gluten

What You'll Need

→ Main Ingredients

01 1 cup shredded cheddar cheese
02 2 cups frozen mixed veggies (things like peas, carrots, corn)
03 3 large eggs
04 2 cups cottage cheese

→ Seasonings

05 Black pepper as much as you like
06 Salt—just enough to taste
07 1 teaspoon onion powder
08 1 teaspoon garlic powder

→ For Baking Dish

09 1 tablespoon olive oil to grease your baking pan

Steps to Follow

Step 01

Let your baked dish rest a few minutes after you pull it out of the oven. Cut into pieces and serve while warm.

Step 02

Pop the pan in your oven. Let it cook 30 to 35 minutes till the center's firm and the top looks nice and golden.

Step 03

Pour your mixture into the dish you've just greased. Smooth it out so it bakes evenly.

Step 04

Add in cheddar, the frozen veggies, any salt, pepper, garlic, and onion powder. Stir well so it's all mixed up.

Step 05

Grab a big bowl, toss in the eggs and cottage cheese, and whisk until you don't see any big lumps left.

Step 06

Set your oven to 375°F (190°C). Brush a 9×9 dish with olive oil so nothing sticks.

Additional Tips

  1. You can swap in fresh veggies, but cook them first to keep things from getting soggy.
  2. Want it extra creamy? Add a spoon or two of sour cream or some Greek yogurt into the mix.
  3. Keep leftovers in the fridge and they'll be good for up to four days.

Essential Tools

  • Oven
  • 9×9-inch baking dish
  • Large mixing bowl
  • Whisk
  • Rubber spatula

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy thanks to cottage cheese and cheddar
  • Eggs are included

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 210
  • Fat Content: 11 g
  • Carbohydrates: 12 g
  • Protein: 16 g