Cottage Cheese Hashbrown Casserole (High-Protein & Cozy)

If you love a classic hashbrown casserole but want something more balanced and protein-packed, this version hits the spot. It’s creamy, cheesy, and filling—without being heavy or greasy. Cottage cheese blends right in, adding a silky texture and a serious protein boost.

Whether you’re feeding a crowd for brunch or meal-prepping for the week, this casserole is the kind of comfort food that actually leaves you feeling good. It’s quick to assemble, easy to customize, and reliably delicious.If you love protein-packed comfort meals, explore our Ultimate Cottage Cheese Pasta Guide for more cozy dinner ideas.

High-Protein Cottage Cheese Hashbrown Casserole - Cozy, Satisfying, and Simple

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 24 ounces frozen shredded hashbrowns, thawed and patted dry
• 1 tablespoon olive oil or melted butter
• 1 medium yellow onion, finely diced
• 1 cup bell pepper, finely diced (any color)
• 2 cloves garlic, minced
• 1 1/2 cups low-fat cottage cheese
• 1 cup plain Greek yogurt (2% or 0%)
• 1/2 cup milk (dairy or unsweetened almond milk)
• 4 large eggs
• 1 1/2 cups shredded cheddar or Colby Jack, divided
• 1/2 cup grated Parmesan
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup cooked, chopped turkey bacon or chicken sausage (optional)
• 2 tablespoons chopped chives or green onions, for garnish
• Nonstick spray, for the baking dish

Method

 

1. Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick spray.
2. Sauté the aromatics: Warm olive oil in a skillet over medium heat. Cook the onion and bell pepper for 5–6 minutes until softened. Stir in garlic for 30 seconds. Remove from heat.
3. Dry the hashbrowns: If still a bit icy or wet, pat the hashbrowns dry with paper towels. Dry potatoes crisp and set better.
4. Blend or whisk the dairy base: For a smoother casserole, blend cottage cheese, Greek yogurt, milk, eggs, Dijon, salt, pepper, and spices until mostly smooth. Or whisk by hand for a slightly curd-textured finish.
5. Combine in a large bowl: Add hashbrowns, sautéed veggies, 1 cup shredded cheddar, Parmesan, and optional turkey bacon/sausage. Pour in the cottage cheese mixture and fold until everything is evenly coated.
6. Transfer and top: Spread into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
7. Bake: Bake uncovered for 35–45 minutes, until the center is set and the top is golden with lightly crisp edges. If needed, broil for 1–2 minutes to brown more, watching closely.
8. Rest and garnish: Let the casserole rest for 10 minutes. This helps it slice cleanly. Sprinkle with chives or green onions.
9. Serve: Cut into squares. It pairs well with a crisp green salad or fresh fruit.

What Makes This Recipe So Good

Save

• High in protein, seriously satisfying: Cottage cheese and eggs add a big protein punch that keeps you full longer.
• No cream-of-soup needed: You get a creamy texture from cottage cheese and Greek yogurt instead of canned soup.This same creamy swap technique is what makes our High-Protein Cottage Cheese Mac & Cheese so silky.
• Meal-prep friendly: Bakes well, reheats beautifully, and holds up for days.
• Easy ingredients: Frozen hashbrowns, cottage cheese, eggs, and a few pantry staples.
• Customizable: Add veggies, lean meats, or different cheeses without breaking the recipe.

Ingredients

• 24 ounces frozen shredded hashbrowns, thawed and patted dry
• 1 tablespoon olive oil or melted butter
• 1 medium yellow onion, finely diced
• 1 cup bell pepper, finely diced (any color)
• 2 cloves garlic, minced
• 1 1/2 cups low-fat cottage cheese
• 1 cup plain Greek yogurt (2% or 0%)
• 1/2 cup milk (dairy or unsweetened almond milk)
• 4 large eggs
• 1 1/2 cups shredded cheddar or Colby Jack, divided
• 1/2 cup grated Parmesan
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup cooked, chopped turkey bacon or chicken sausage (optional)
• 2 tablespoons chopped chives or green onions, for garnish
• Nonstick spray, for the baking dish

Step-by-Step Instructions

Save

1. Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
2. Sauté the aromatics: Warm olive oil in a skillet over medium heat.Cook the onion and bell pepper for 5–6 minutes until softened. Stir in garlic for 30 seconds. Remove from heat.
3. Dry the hashbrowns: If still a bit icy or wet, pat the hashbrowns dry with paper towels. Dry potatoes crisp and set better.
4. Blend or whisk the dairy base: For a smoother casserole, blend cottage cheese, Greek yogurt, milk, eggs, Dijon, salt, pepper, and spices until mostly smooth.Or whisk by hand for a slightly curd-textured finish.
5. Combine in a large bowl: Add hashbrowns, sautéed veggies, 1 cup shredded cheddar, Parmesan, and optional turkey bacon/sausage. Pour in the cottage cheese mixture and fold until everything is evenly coated.
6. Transfer and top: Spread into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
7. Bake: Bake uncovered for 35–45 minutes, until the center is set and the top is golden with lightly crisp edges.If needed, broil for 1–2 minutes to brown more, watching closely.
8. Rest and garnish: Let the casserole rest for 10 minutes. This helps it slice cleanly. Sprinkle with chives or green onions.
9. Serve: Cut into squares. It pairs well with a crisp green salad or fresh fruit. You can also serve it alongside our High-Protein Cottage Cheese Stuffed Chicken for a protein-packed dinner plate.

Keeping It Fresh

• Fridge: Store cooled leftovers in an airtight container for up to 4 days. Reheat individual squares in the microwave for 60–90 seconds or in a 350°F oven for 10–12 minutes.
• Freezer: Wrap portions tightly in plastic wrap, then foil, or use freezer-safe containers. Freeze up to 2 months.Thaw in the fridge overnight, then reheat at 350°F until warmed through.
• Prevent sogginess: Cool fully before storing. Reheat on a baking sheet to re-crisp edges.

Save

Health Benefits

• High-quality protein: Cottage cheese, eggs, and Greek yogurt deliver complete proteins that support muscle maintenance and steady energy.
• Lower in saturated fat than traditional versions: Using low-fat dairy and skipping heavy canned soups keeps it lighter without losing creaminess.
• Calcium and B vitamins: Dairy adds calcium for bone health and B12 for energy metabolism.
• Fiber and micronutrients: Add peppers, onions, and optional spinach or broccoli for fiber, vitamin C, and antioxidants.
• Balanced macros: Carbs from potatoes, protein from dairy and eggs, and moderate fat make it a satisfying meal.

What Not to Do

• Don’t add wet hashbrowns: Excess moisture keeps the casserole from setting and browning.
• Don’t skip seasoning: Potatoes need salt, pepper, and aromatics. Taste the mixture before baking and adjust if needed.
• Don’t overbake: Dry curds and rubbery eggs happen fast.Pull it when the center is just set.
• Don’t overcrowd with add-ins: Too many veggies or meats can make it watery. Keep total mix-ins to about 1–1 1/2 cups.
• Don’t slice immediately: Resting helps it firm up for clean slices and better texture.

Alternatives

• Veggie-forward: Swap bell pepper for mushrooms, spinach, or broccoli florets. Sauté watery veggies first to reduce moisture.
• Different cheeses: Try pepper jack for heat, mozzarella for stretch, or a sharp cheddar for bolder flavor.Keep total shredded cheese around 1 1/2 cups.That same melty balance works beautifully in our Crispy Cottage Cheese Quesadilla.
• Dairy tweaks: Use full-fat cottage cheese for extra richness, or lactose-free cottage cheese and milk if needed.
• Meat options: Lean ground turkey, chicken sausage, or diced Canadian bacon all work well. Cook and drain before adding.
• Hashbrown swap: Use diced potatoes instead of shredded or sub in sweet potatoes for a slightly sweeter, higher-fiber twist.
• Spice it up: Add red pepper flakes, chipotle powder, or a spoonful of green chiles.
• Gluten-free note: This casserole is naturally gluten-free as written. Always check labels on sausage and spices to be sure.

FAQ

Can I make this ahead?

Yes.

Assemble the casserole, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if it goes into the oven cold.

Do I have to blend the cottage cheese?

No. Blending creates a smoother, creamier texture with no visible curds.

Whisking by hand leaves small curds, which some people prefer. Both options taste great.

Can I use fresh potatoes?

You can. Shred russet potatoes, then rinse and squeeze them very dry in a clean kitchen towel.

Measure about 6 packed cups for the recipe.

How do I keep the top from over-browning?

If the top is browning too quickly, tent the dish loosely with foil during the last 10–15 minutes. Remove the foil at the end if you want a touch more color.

What can I use instead of Greek yogurt?

Sour cream works well. For a lighter option, use additional cottage cheese plus a splash more milk to reach the same creamy consistency.

Is this good for breakfast and dinner?

Absolutely.

It’s classic brunch food, but it also makes an easy weeknight dinner with a side salad or roasted veggies.

How much protein is in a serving?

Exact numbers vary by brands and portions, but a square that’s one-eighth of the pan typically lands around 20–28 grams of protein, thanks to the cottage cheese, yogurt, eggs, and cheese.

Can I make it spicy?

Yes. Use pepper jack, add diced jalapeños, or mix in 1–2 teaspoons of your favorite hot sauce to the egg mixture.

Why is my casserole watery?

Usually it’s excess moisture from thawed hashbrowns or vegetables. Dry your potatoes well, sauté watery veggies first, and let the casserole rest after baking.

Can I halve the recipe?

Yes.

Bake in an 8×8-inch dish at the same temperature. Start checking for doneness around 28–32 minutes.

Wrapping Up

This High-Protein Cottage Cheese Hashbrown Casserole keeps all the cozy, cheesy comfort you want while adding real staying power. It’s flexible, family-friendly, and easy to prep ahead.

Keep the potatoes dry, season well, and don’t skip the rest time after baking. With those simple steps, you’ll have a golden, satisfying casserole you’ll want on repeat for breakfast, brunch, or a laid-back dinner.

Save