Creamy "Everything But the Bagel" Potato Casserole Recipe With a Protein-Rich Secret Ingredient by Elisa Schmitz

In my house, weeknight dinners need to be easy, nutritious and delicious. This creamy "Everything But the Bagel" potato casserole recipe fits that description to a tee.

This cheesy potato casserole is loaded with healthy celery and cauliflower (read about the health benefits of celery and the health benefits of cauliflower), so it serves as both a carbohydrate and a vegetable. That means I only need one dish to deliver two food groups.

But, this creamy vegetarian casserole also packs a protein punch, thanks to a protein-rich secret ingredient: cottage cheese. It actually contains a second protein-rich secret ingredient: Greek yogurt. Read about the health benefits of cottage cheese and the health benefits of Greek yogurt.

So, because of all the protein, this gluten-free recipe actually delivers three food groups: protein, carbohydrate, vegetable. That makes this tasty potato casserole a complete dinner, no meat required. Plus, it's wrapped in the flavor of "Everything But the Bagel" seasoning and topped with a layer of gruyere cheese. Yum!

To make this potato and vegetable casserole recipe, you need a few simple ingredients. Here's your shopping list: potatoes, cauliflower, celery, low-fat cottage cheese, Trader Joe's Everything But the Bagel Greek Yogurt Dip (see Recipe Notes for options), eggs, butter, smoked paprika and shredded gruyere cheese.

Although this cheesy casserole is a complete vegetarian meal, it also makes a perfect side dish for any protein. So easy and delicious!

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Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 40 to 45 minutes 
Total Time: 50 to 55 minutes 
Servings: 8

Ingredients

• 5 large potatoes, peeled and chopped 
• 12 ounces riced cauliflower 
• 2 cups low-fat cottage cheese 
• 1 cup Trader Joe's Everything But the Bagel Greek yogurt dip (see Recipe Notes for alternatives) 
• 4 eggs 
• 1/4 cup (1/2 stick) butter, in slices 
• 1/2 teaspoon smoked paprika
• 1 cup celery, diced 
• 1 cup gruyere cheese, shredded

Helpful Products

• Trader Joe's Everything But the Bagel Seasoning
• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Mixing Bowl
• Grater
• Nonstick Cooking Spray
• Airtight Containers
• Kitchen Towels
• 13x9-inch Baking Pan
• Pepper Grinder
• Dutch Oven
• Wooden Spoon

Recipe Notes

• I used large yellow potatoes, but you can use any type of potato you prefer.

• I used frozen riced cauliflower, but you also can use fresh cauliflower and steam then fine-dice it.

• If you can't find Trader Joe's Everything But the Bagel Greek Yogurt Dip, it's easy to make your own. Simply use a cup of Greek yogurt and add some Everything But the Bagel Seasoning. Make your own Everything But the Bagel Seasoning.

• I like to shred my own cheese. Instead of gruyere, you can try this recipe with Parmesan or other favorite cheese.
  

• Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. In a large pot over medium-high heat, cook the potatoes until they're getting tender, about 10 minutes. Don't over-cook them since they also will be baked. Remove from heat and drain.
   
2. While potatoes are cooking, prepare the cauliflower. If using frozen riced cauliflower, put it into a microwave-safe bowl, cover with a damp paper towel and microwave until just tender, about 5 minutes. If using fresh, use the same cooking technique then fine-dice it.
   
3. In a large mixing bowl, add the cottage cheese, Greek yogurt dip, eggs, butter and paprika. Season with salt and pepper, if desired. Stir to combine.
   
4. Add the cauliflower and celery, and stir to combine.
   
5. Add the potatoes and stir to combine.
   
   
6. Spray a 13x9-inch casserole dish with nonstick cooking spray. Pour the mixture into the casserole dish and spread it evenly into the pan.
   
7. Top the mixture with an even layer of the shredded gruyere cheese.
   
8. Bake in a preheated 350-degree F oven until cooked through and golden brown, about 30 to 35 minutes (ovens vary).
   
9. Allow to cool a few minutes before serving.
   

Nutrition Facts Per Serving

Calories: 215

Total Fat: 12.8g

Saturated Fat: 7.2g

Cholesterol: 113mg

Sodium: 197mg

Total Carbohydrate: 12.6g

Dietary Fiber: 2.1g

Total Sugars: 2g

Protein: 12.7g

Vitamin D: 8mcg

Calcium: 183mg

Iron: 1mg

Potassium: 411mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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