Why You Will Love This High Protein Casserole
- Secretly Healthy: The cottage cheese adds a massive protein boost (24g per serving!) and creates a rich, creamy texture without needing heavy cream.
- Meal Prep Friendly: This reheats perfectly, making it an ideal high-protein breakfast or lunch for the entire week.
- Versatile: Serve it as a cheesy side dish for dinner, or add sausage or chicken to turn it into a complete "one-pan" meal.
- Sneaky Veggies: It’s loaded with 20 ounces of spinach, but the melted cheese makes it taste like pure comfort food.
The Ingredients for Cheesy Spinach Casserole
- Fresh Spinach: You will need two 10-ounce bags. It looks like a lot at first, but it wilts down significantly.
- Cottage Cheese: This is the powerhouse ingredient. It provides 24g of protein per serving and a wonderful creamy texture without needing heavy cream.
- Shredded Cheese: You need a good melting cheese here. I prefer a mix of Monterey Jack and sharp cheddar, but Swiss or Mozzarella work just as well.
- Eggs: These act as the binder to hold the casserole together and add richness.
- Binder: A little bit of all-purpose flour helps set the casserole. Note: You can easily swap this for almond flour to keep it low-carb.
- Butter: A small amount of butter adds flavor and helps with the texture.
How to make the High Protein Spinach Casserole
- Wilt the Spinach Start by heating a large skillet over medium heat with a splash of olive oil. Add your fresh spinach in batches if needed. Cover the pan with a lid to help it steam and wilt down faster. This usually takes about 3 to 5 minutes.
- Squeeze Out Moisture (Crucial Step) Once wilted, transfer the spinach to a colander. Let it cool slightly, then use the back of a large spoon to press down hard. You want to extract as much green liquid as possible. If you skip this step, the final dish might be watery.
- Mix the Base In a large mixing bowl, whisk together the eggs, melted butter, flour (or almond flour), and salt until the mixture is smooth. Stir in the cottage cheese until fully combined.
- Combine and Bake Fold in your dried spinach and 1.5 cups of the shredded cheese. Pour the mixture into a greased 9x13 baking dish. Top with the remaining ½ cup of cheese. Bake at 350°F for 35 minutes until the top is bubbly and golden brown. Let it rest for 5 minutes before slicing to let it set.
Variations on the Spinach Casserole Recipe
I love adding quartered baby bella mushrooms to this dish. They add a nice texture to the dish! I have also added chicken, sausage, or shrimp on occasion to mix it up a bit. You can take this spinach casserole recipe in many different directions! This recipe goes great with my spiced baked ham recipe!
Here is my roundup of 22 vegetarian recipes!
Please visit my sides and salads page for more ideas! Or try my spinach and artichoke pasta recipe for dinner!
FAQ's
This dish stores incredibly well in the fridge for up to 4 days. You can reheat individual slices in the microwave for 60 seconds or warm the whole dish in the oven at 350°F until heated through.
Yes, this recipe is naturally gluten-free if you use almond flour as the binder. It is also very keto-friendly due to the high fat and protein content from the cheeses and eggs.
Not at all. The cottage cheese melts into the other ingredients while baking. It creates a smooth and creamy texture similar to ricotta, so you get all the protein benefits without the curds.
Yes, you can freeze this after baking. Let it cool completely, slice it into portions, and wrap them tightly. Thaw in the refrigerator overnight before reheating for the best results.
Looking for more cozy inspiration? Browse my full collection of Comfort Food Recipes to find your next family favorite.
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Recipe
High Protein Spinach Casserole (Easy Meal Prep)
Ingredients
- 2 - 10 ounce bags of fresh spinach wilted in a skillet with two tablespoons of olive oil
- 2 cups of creamy cottage cheese
- 3 tablespoons of butter cut into ½ inch pieces
- 2 cups of shredded cheese of your choice
- 3 eggs beaten
- ¼ cup of flour (substitute ¼ cup of almond flour if desired)
- ½ teaspoon of sea salt
Method
- If using fresh spinach: Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted (about 3-5 minutes). Important: Place the wilted spinach in a colander and press down hard with a spoon to squeeze out excess liquid.
- In a large bowl, whisk the beaten eggs, melted butter, flour, and sea salt until smooth. Stir in the cottage cheese.
- Add the drained spinach and 1.5 cups of the shredded cheese (reserve ½ cup for the topping) to the bowl. Mix until well combined.
- Pour the mixture into a greased 9x13 baking dish. Sprinkle the remaining ½ cup of shredded cheese on top. Bake at 350°F (175°C) for 35 minutes, or until the edges are bubbly and golden brown. Let sit for 5 minutes before serving to set.
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