Creamy High-Protein Broccoli Cheddar Mashed Potato Casserole Recipe Is Nutritious & Delicious by Elisa Schmitz
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In trying to stick with a healthy Mediterranean diet, I try to make simple recipes that pack a nutritious punch. This creamy broccoli cheddar mashed potato casserole recipe not only has all the flavor of your favorite broccoli cheddar casserole but also is packed with protein. It's nutritious and delicious!
This easy mashed potato casserole recipe is loaded with vegetables, so it offers the health benefits of broccoli, the health benefits of red peppers and the health benefits of onions. It also has a protein-rich secret ingredient: cottage cheese (read about the health benefits of cottage cheese). This flavorful dinner recipe also includes plain Greek yogurt, which adds to its nutritional profile.
To make this super tasty, gluten-free mashed potato and vegetable casserole, you will need a few wholesome ingredients. Here's your simple shopping list: mashed potatoes, low-fat cottage cheese, low-fat plain Greek yogurt, eggs, shredded cheddar cheese, garlic powder, oregano, turmeric, extra virgin olive oil, onions, red bell peppers and fresh broccoli.
Although this cheesy casserole is a complete vegetarian meal, it also makes a perfect side dish for just about any dinner. A flavorful recipe you can feel good about!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes (ovens vary)
Total Time: 50 to 60 minutes
Servings: 9
Ingredients
- 2 tablespoons extra virgin olive oil
- 3/4 cup onion, diced
- 1 cup red bell pepper, diced
- 3 cups broccoli, chopped
- 2 1/2 cups cooked mashed potatoes
- 4 eggs
- 2 cups low-fat cottage cheese
- 3/4 cup low-fat plain Greek yogurt
- 1 1/2 cups shredded cheddar cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon turmeric
Here's how to make it:
- In a large skillet over medium heat, add the olive oil, onion, peppers and broccoli. Cook until crisp-tender, about 5 minutes. Remove from heat. (If you don't have red bell pepper, you can use any color bell pepper you prefer.)
- In a large mixing bowl, add the mashed potatoes, cottage cheese, Greek yogurt, eggs, half the cheddar cheese, garlic powder, oregano and turmeric. Season with salt and pepper, to taste, if desired. Mix well to thoroughly combine. (You can make your own mashed potatoes or use pre-made mashed potatoes, such as Bob Evans brand.)
- Using a slotted spoon, add the vegetable mixture to the mashed potato mixture. Try to avoid adding any excess moisture that may be in the pan. Stir to combine.
- Spray a 13x9-inch casserole dish with nonstick cooking spray. Pour the mixture into the casserole dish.
- Top the mixture with the remaining shredded cheddar cheese.
- Bake in a preheated 350-degree F oven until cooked through and golden brown, about 45 minutes (ovens vary).
- Allow to cool a few minutes before serving. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.
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. 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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