Broccoli Cottage Cheese Casserole Recipes

Steps:

• Fill a large bowl with ice water to create an ice bath.
• Bring a large pot of lightly salted water to a boil. Add broccoli and cook, uncovered, until bright green and tender, about 3 minutes. Drain in a colander and immediately immerse in the ice bath for several minutes to stop the cooking process. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish with vegetable oil.
• Combine broccoli, cottage cheese, eggs, Cheddar cheese, butter, flour, salt, and pepper in a large bowl. Spread into the prepared casserole dish.
• Bake in the preheated oven, uncovered, until a knife inserted into the center comes out clean, 60 to 90 minutes.

Steps:

• Preheat oven to 350°.
• Mix thawed broccoli and remaining ingredients in a large bowl.
• Pour into a 2-quart casserole dish.
• Bake 40 minutes or until eggs are set and casserole is heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine broccoli and 1/2 cup water in a saucepan over medium heat. Cover and cook until tender, about 10 minutes. Drain.
• Transfer broccoli to a 9x13-inch casserole dish. Add chicken, condensed soup, cottage cheese, Cheddar cheese, salad dressing, and lemon juice and mix until well combined.
• Mix crushed crackers and melted butter together; sprinkle over the casserole.
• Bake in the preheated oven for about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
• Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.

Steps:

• Heat oven to 350°F.
• Mix all ingredients until well blended.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 45 min. or until center is set. Let stand 10 min. before cutting into slices to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
• Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
• Bake for 45 minutes to 1 hour.

Steps:

• Preheat oven to 350. Lightly grease a square or oval casserole dish; set aside.
• Place the thawed broccoli in a large bowl.
• Add all remaining ingredients and stir well.
• Pour into the prepared casserole dish and bake for 45 minutes.

Steps:

• Heat the oven to 350 degrees and butter a deep 9-by-13-inch baking dish.
• Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, until bright green. Drain immediately and set aside.
• In a large heavy-bottomed pot, melt the butter with 1 teaspoon red-pepper flakes over medium heat. When melted, add the scallions, 1 teaspoon salt and the black pepper, and cook until scallions have softened, 3 to 4 minutes. Add the flour and stir to combine. Stir constantly for 1 to 2 minutes, until the flour streaks are slightly golden in color, then add the milk in a slow stream, stirring continuously.
• Continue to stir the milk until the mixture is thick and creamy, 6 to 8 minutes. Remove from heat and add 4 cups of the cheese, stirring vigorously to melt it down into a smooth sauce. Taste and season with salt.
• Add the cooked rice and parboiled broccoli to the pot and stir until evenly coated with sauce.
• Transfer the mixture to the prepared dish and sprinkle with remaining 1 cup grated cheese, Ritz crackers and remaining 1/2 teaspoon red-pepper flakes.
• Bake for 25 to 30 minutes, until bubbling. For more color, cook under the broiler for 2 to 3 minutes, watching carefully. Serve warm.

Steps:

• Place broccoli in a vented covered dish; add water. Cook 4 minutes in microwave. Drain; set aside.
• Preheat oven to 350 degrees. Combine cottage cheese, eggs, butter and flour in container of electric blender; process until smooth. Set aside.
• Combine broccoli, corn, cheese,onion, salt and pepper in a large bowl. Stir in cottage cheese mixture. Spoon into a lightly greased 12-by-8-by-2-inch baking dish. Sprinkle bacon over casserole. Bake 45 minutes.

Steps:

• Preheat oven to 350 degrees.
• In large bowl with wire whisk or fork beat eggs slightly.
• Beat in cheese, flour, salt and pepper.
• Drain broccoli well patting dry with paper towel.
• Stir into egg mixture.
• Pour into greased (butter, nonstick spray,shortening) 9"x9" baking pan, spreading evenly into pan with spoon.
• Bake broccoli for 30-35 minutes until casserole is firm and pulls away from sides of pan.
• Loosen edges with spatula, slice and serve.

Steps:

• Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
• Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
• Bake at 350 degrees F for 30 minutes or until hot.

Steps:

• Preheat the oven to 400°F Thaw the broccoli, making sure it is well-drained. Drain the canned chicken chunks.
• In a large bowl, combine the cottage cheese, cream of chicken soup, mayonnaise, and cheddar cheese.
• Spoon half of the broccoli in the bottom of a 9 x 13 baking dish. Spread one can of the chicken over the broccoli, followed by half of the cheese mixture from step 2. Smooth with a spatula, and repeat layers. You will end with the cheese mixture on top.
• Crush the Ritz crackers, and melt the butter in a small saucepan. Add the cracker crumbs to the melted butter, tossing to coat. Spread over the top of the casserole.
• Bake for 35-40 minutes, or until bubbly and the crackers are slightly browned. Let set for 30 minutes before serving.
• NOTES: Casserole can be assembled through step 3 the day ahead. Cover with foil and store in the refrigerator until time to bake. Pick up with step 4. Also, the cracker topping can be made by melting the butter in the microwave, crushing the crackers in a large ziptop bag, and pouring the butter over the crumbs. Squeeze the bag to make sure the butter is distributed evenly. Ingredients can be swapped for their low-fat counterparts, but the texture won't be as creamy.