High-Protein Broccoli Cheese Casserole Recipe Makes Thanksgiving Healthier (7 Ingredients) by Elisa Schmitz
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What's better than a broccoli cheese casserole? A more nutritious broccoli cheese casserole. That's what I was trying to do when I made this high-protein broccoli cheese casserole recipe the other day. Because studies show that we lose muscle as we age, it's helpful to consume higher amounts of protein that may help slow down age-related muscle loss, along with the other health benefits of protein. Plus, this recipe is delish and the perfect way to add more protein to your Thanksgiving dinner.
This cheesy casserole recipe is loaded with fresh broccoli, so you get all the health benefits of broccoli. It's also loaded with cottage cheese, so it packs a protein punch. Best of all, this gluten-free casserole is delicious, so the whole family will enjoy it without even realizing it's nutritious!
Here's what you need to make this flavorful vegetarian recipe: extra virgin olive oil, fresh broccoli, yellow bell pepper, cottage cheese, shredded cheddar cheese, eggs and almond flour. The simple ingredients come together then are baked in a casserole dish until cooked through and golden.
This super tasty broccoli cheese casserole makes a perfect vegetarian lunch or a light dinner. It's also a wonderful side dish with your favorite proteins. I served it alongside some baked salmon and it was so easy and delish!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 to 45 minutes (ovens vary)
Total Time: 45 to 55 minutes
Servings: 8
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 2 cups broccoli, chopped
- 1 cup yellow bell pepper, chopped
- 2 cups cottage cheese
- 4 eggs
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup almond flour
Here’s how you make it:
- In a skillet over medium heat, add the olive oil, peppers and broccoli. Stir to combine. Sauté until crisp tender, about 5 minutes. Remove from heat. (I used a yellow bell pepper, but you can use any color bell pepper you prefer. If you don't like bell pepper, simply leave it out.)
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Place the eggs and cottage cheese in a blender and whip until smooth, about 30 seconds.
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Pour the cottage cheese mixture into a medium mixing bowl.
- Add the cheddar cheese, almond flour and vegetables. Season with sea salt and black pepper, to taste. Stir to combine. (You can use your flour of choice, but to ensure this recipe gluten-free, use gluten-free flour. For some heat, add a sprinkle of crushed red pepper flakes.)
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Pour the mixture into a baking pan or casserole dish that's been sprayed with cooking spray. (I used my medium-sized Le Creuset casserole dish, which measures 10x8 inches.)
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Bake at 350 degrees F for about 30 to 40 minutes, or until cooked through and golden.
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Allow to cool a few moments before serving. Store leftovers in a container in the refrigerator and reheat in the microwave.
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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