High-Protein Creamy Buttermilk Broccoli Cheese Casserole Recipe Is Heavenly by Elisa Schmitz

As I was growing up, my father (who's from Croatia) drank a lot of buttermilk. I guess it was a thing back in his Old World country. But to me, buttermilk, with it's thick texture and acidic flavor, tasted like sour milk. As a kid, I thought: Why would you want to drink milk that's gone bad?

I eventually grew to like the taste of buttermilk and, while I still don't drink it on its own, I do use it in my cooking. Although you may think buttermilk is full of fat, it turns out that buttermilk has many health benefits. According to WebMD, "Buttermilk was originally made from milk that was left over after making butter. Churning milk removed the fat by converting it to butter. The churning process left the milk in the churn just a little sour, full of bacteria that are surprisingly good for you. The vitamins, minerals and probiotics in buttermilk provide some excellent health benefits."

Buttermilk's creamy texture and buttery flavor make it perfect for recipes of all kinds. The fact that it's rich in protein and nutrition is a bonus. That's why I decided to use buttermilk in this creamy broccoli cheese casserole recipe that's packed with protein. This gluten-free casserole recipe gets its protein not only from buttermilk but also from cottage cheese (learn about the health benefits of cottage cheese).

This creamy casserole requires only 10 ingredients and is oven-ready in about 10 minutes. Here's your simple shopping list for this vegetarian recipe: extra virgin olive oil, onion, orange bell pepper, buttermilk, cottage cheese, eggs, shredded cheddar cheese, shredded Parmesan cheese, garlic powder and broccoli. You briefly cook the vegetables then combine all the ingredients. Next, you pour the mixture into a casserole dish and bake it until it's golden on the outside, and solid but creamy on the inside.

You can serve this cheesy broccoli casserole recipe as a vegetable side dish or a vegetarian main course. Similar to a crustless quiche, it also works as a wonderful brunch, or as a light lunch or dinner with your favorite protein. If you like this broccoli casserole recipe, try my cheesy broccoli casserole pie recipe. It's a slice of heaven!

Cuisine: American 
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes (ovens vary) 
Total Time: 45 to 50 minutes 
Servings: 8

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/3 cup onion, diced
• 1/2 cup orange bell pepper, diced
• 1 cup buttermilk
• 2 cups low-fat cottage cheese
• 4 eggs
• 1 1/2 cups shredded cheddar cheese (divided)
• 1 cup shredded Parmesan cheese
• 3/4 teaspoon garlic powder
• 5 cups fresh broccoli, chopped

Here's how to make it:

1. Put chopped broccoli in a microwave-safe bowl covered with a wet paper towel. To steam the broccoli, microwave it for about 5 minutes, or until crisp-tender.
2. While broccoli is steaming, add the olive oil to a skillet over medium-high heat. Add the onions and peppers then sauté about 5 minutes, or until crisp-tender. (I used an orange bell pepper, but you can use any color bell pepper you prefer. If you prefer no peppers, simply leave them out.)
   
3. In a large mixing bowl, add the buttermilk, cottage cheese, eggs, half the cheddar cheese, Parmesan cheese and garlic powder. Season with salt and pepper, to taste, if desired. Stir to combine. (If you don't have (or don't like) buttermilk, you can use heavy cream instead.)
   
4. Add the steamed broccoli and sautéed vegetables to the mixture and stir until thoroughly incorporated.
   
   
5. Pour the mixture into a 10x8-inch (or so) 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.)
   
6. Top with the remaining cheddar cheese.
   
7. Bake in a preheated 350-degree F oven for 35 to 40 minutes or until golden and firm.
   
8. Remove from oven and allow to cool for at least 10 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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