This creamy spinach and cottage cheese casserole is a weeknight hero: comforting, bright with spinach, and creamy without being heavy. I’ve made this dish dozens of times for family dinners and potlucks, and it always disappears fast. For a similar make-ahead egg base try this baked cottage cheese egg casserole for inspiration: baked cottage cheese egg casserole.
Why Make This Recipe
- It’s protein-rich thanks to cottage cheese and eggs, keeping you full longer.
- The spinach adds vitamin K, iron, and bright flavor in every bite.
- It’s easy to prep ahead and reheat, perfect for busy evenings or potlucks.
- The texture is creamy with a golden top, pleasing both kids and adults.
- I love this recipe because it turns simple pantry staples into a crowd-pleasing dish with minimal fuss — similar creamy comfort can be found in dishes like chicken alfredo casserole with spinach and pesto.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Total time: 45–50 minutes
- Servings: 6 (about 1 cup each)
- Difficulty: Easy
- Method: Sauté spinach briefly, combine with cottage cheese, eggs, and seasonings, then bake in a 9×13-inch dish at 350°F (175°C) until set and golden.
My Experience Making This Recipe
I tested variations with fresh and frozen spinach and found that squeezing excess water from frozen spinach gives the best texture. Early attempts were a bit watery, so I learned to gently sauté fresh leaves and drain thawed spinach well before mixing. That simple step fixed the texture every time.
How to Make Creamy Spinach and Cottage Cheese Casserole
Start by sautéing 10–12 ounces fresh spinach (or 2 cups thawed frozen, well-drained) with 1 tablespoon olive oil and a crushed garlic clove until wilted, about 2 minutes. In a large bowl whisk 3 large eggs, 2 cups cottage cheese, 1/2 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg; fold in the spinach and pour into a greased 9×13-inch baking dish. Sprinkle 1/2 cup shredded cheddar or mozzarella on top and bake at 350°F (175°C) for 30–35 minutes until the center reaches 165°F and the top is lightly browned.
Expert Tips for Success
- Drain thoroughly: If using frozen spinach, place it in a clean kitchen towel and squeeze out as much water as possible to avoid a watery casserole.
- Use room-temperature eggs: They blend more smoothly with the cottage cheese for a consistent custard.
- Pulse cottage cheese for texture control: For an ultra-smooth custard, pulse 2 cups cottage cheese in a food processor once or twice; for more rustic texture, leave it whole.
- Thermometer check: Use an instant-read thermometer and remove the casserole at 165°F to avoid overbaking and drying out.
- Swap cheeses for melt and flavor: A mix of Parmesan and mozzarella gives a nutty flavor and good melt — for a smoky edge try a bit of Gruyère. See a similarly rich creamy result in recipes like creamy bacon mac and cheese.
How to Serve Creamy Spinach and Cottage Cheese Casserole
- Serve warm with a crisp green salad and a lemon vinaigrette to cut the richness.
- Make it part of a brunch spread alongside roasted tomatoes and crusty bread.
- For a low-carb meal, pair with roasted root vegetables instead of bread.
- Garnish with chopped fresh parsley or chives and a light dusting of extra Parmesan for a polished presentation.
Storage and Reheating Guide
Cool the casserole to room temperature then cover tightly and refrigerate in an airtight container for up to 4 days. For freezing, wrap the cooled casserole tightly with plastic wrap and foil or transfer portions to freezer-safe containers; freeze up to 3 months. Reheat from chilled on a baking sheet at 325°F (165°C) covered with foil for 15–20 minutes until heated through, or microwave individual portions on medium power for 2–3 minutes, stirring halfway.
Recipe Variations
- Gluten-free: Omit any breadcrumb topping or use gluten-free panko; the main casserole is naturally gluten-free.
- Lower-fat: Use low-fat cottage cheese and 1/4 cup skim milk instead of whole milk; expect slightly less richness.
- Dairy-free: Replace cottage cheese with a silken tofu and unsweetened non-dairy yogurt blend, and choose a dairy-free shredded cheese alternative; be mindful of texture changes.
- Add-ins: Fold in cooked bacon or diced ham for extra savory depth, or stir in sautéed mushrooms and onions for an earthy variation similar to this creamy broccoli chicken mac and cheese.
Nutritional Highlights
This casserole delivers a solid amount of protein from cottage cheese and eggs, helping with satiety and muscle repair. Spinach provides iron, folate, and vitamins A and K for added nutritional value. Note allergens: contains dairy and eggs; add breadcrumbs for gluten unless you choose a gluten-free option. For portioning, aim for roughly 1 cup per adult serving.
Troubleshooting Common Issues
- Watery casserole: Likely from excess spinach moisture. Squeeze thawed spinach or sauté fresh leaves, then pat dry before adding.
- Curdled or grainy texture: Overmixing or too-high baking temperature can break the custard — fold ingredients gently and bake at 350°F.
- Browning too quickly: Tent loosely with foil halfway through baking to prevent excessive top browning while the center finishes cooking.
Frequently Asked Questions
Q1: Can I use frozen spinach straight from the bag?
A1: You can, but thaw and squeeze it very well — I press thawed spinach in several towel layers until almost dry. Otherwise the casserole becomes watery and takes longer to set.
Q2: Can I make this ahead and bake later?
A2: Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. If baking from chilled, add 5–8 minutes to the bake time and check for 165°F internal temperature.
Q3: Is cottage cheese interchangeable with ricotta?
A3: Ricotta works and gives a slightly richer, smoother texture. If you swap, use whole-milk ricotta and note the flavor shifts — you may want a bit more salt or Parmesan to balance.
Q4: How do I prevent the center from being undercooked while the top browns?
A4: Lower oven to 325°F and bake longer, or tent with foil once the top reaches desired color. Always verify the center hits 165°F with an instant-read thermometer.
Conclusion
If you want another take on a baked spinach and cheese dish for comparison or inspiration, check this Spinach & Cheese Casserole Recipe – Food.com for ideas on mix-ins and toppings: Spinach & Cheese Casserole Recipe – Food.com.
Print
Creamy Spinach and Cottage Cheese Casserole
- Total Time: 50 minutes
- Yield: 6 servings (about 1 cup each) 1x
- Diet: Vegetarian
Description
A comforting and creamy casserole made with spinach and cottage cheese, perfect for weeknight dinners or potlucks.
Ingredients
- 10–12 ounces fresh spinach (or 2 cups thawed frozen, well-drained)
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 3 large eggs
- 2 cups cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 1/2 cup shredded cheddar or mozzarella cheese
Instructions
- Sauté spinach in olive oil with crushed garlic until wilted, about 2 minutes.
- In a large bowl, whisk together eggs, cottage cheese, Parmesan, salt, black pepper, and nutmeg.
- Fold in sautéed spinach and pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle shredded cheese on top.
- Bake at 350°F (175°C) for 30–35 minutes until the center reaches 165°F and the top is lightly browned.
Notes
For best texture, drain frozen spinach well and use room-temperature eggs. You can also pulse cottage cheese for a smoother custard if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg