Cheesy High-Protein Vegetable Casserole Recipe Is Simple & Satisfying (8 Ingredients) by Elisa Schmitz

I used to think that many casserole recipes were pure comfort food without that much nutritional value. That all changed when I started intentionally trying to make my casserole recipes healthier – without sacrificing taste. I found that by strategically swapping in a few nutritious, high-protein ingredients and swapping out less nutrient-dense ingredients, I could make flavorful meals that were healthier for my family. Take this casserole recipe, for example. This cheesy high-protein vegetable casserole recipe is so simple and satisfying!

Studies show that we lose muscle as we age, which is why it's helpful to consume more protein to help slow down age-related muscle loss, along with the other health benefits of protein. Plus, this high-protein recipe is so delicious – it tastes like pure comfort food. The easy casserole recipe includes fresh broccoli and red bell pepper, so you get the health benefits of broccoli and the health benefits of bell peppers. It's also loaded with eggs, Parmesan cheese and cottage cheese (check out the health benefits of cottage cheese), so it packs a protein punch.

Here are the gluten-free ingredients you need to make this flavorful vegetarian casserole recipe: extra virgin olive oil, fresh broccoli, red bell pepper, minced garlic, eggs, cottage cheese, shredded Parmesan cheese and oat flour. The Swiss cheese topping is optional. The wholesome ingredients come together then are baked in a casserole dish until cooked through and golden brown. This recipe is flexible, too, in that you can use whichever vegetables you have on hand.

This irresistible vegetable casserole makes a perfect vegetarian lunch or a light dinner all on its own. Or, you can serve it as a tasty side dish alongside other dishes. It's an uncomplicated way to get your family to enjoy a simple and satisfying meal.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 to 45 minutes (ovens vary)
Total Time: 45 to 55 minutes
Servings: 8

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 2 cups broccoli, chopped
• 1 cup red bell pepper, chopped (or your favorite color bell pepper)
• 2 garlic cloves, minced
• 6 medium eggs
• 2 cups cottage cheese
• 1 1/4 cups shredded Parmesan cheese
• 1/2 cup oat flour (or your preferred flour)
• 5 Swiss cheese slices (optional)
• salt and pepper, to taste (optional, but I used about 1/3 teaspoon of each)

Here’s how you make it:

1. In a skillet over medium heat, add the olive oil, broccoli, peppers and garlic. Stir to combine. Sauté until crisp tender, about 5 minutes. Remove from heat. (I used a red bell pepper, but you can use any color bell pepper you prefer. You can use whichever vegetables you have on hand, such as onions, mushrooms, etc.)
   
2. In a large mixing bowl, add the eggs and cottage cheese. Whisk to combine. Add the Parmesan cheese and oat flour. Season with salt and black pepper, to taste, if desired. Stir to combine. Add the vegetable mixture and stir to combine. (You can use your flour of choice, but to ensure this recipe is gluten-free, use gluten-free flour.)
   
3. Pour the mixture into a 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.)
   
4. Top with Swiss cheese slices, if using.
   
5. Bake in an oven that's been preheated to 350 degrees F until cooked through and golden brown, about 30 to 40 minutes.
   
6. Allow to cool a bit before serving. Store leftovers in a container in the refrigerator and reheat in the microwave.
   

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