Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.