Broccoli Rice and Cottage Cheese Casserole

Broccoli Rice and Cottage Cheese Casserole image


  • 4 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 large cloves garlic, cut into thin rounds
  • Kosher salt
  • 4 cups bite size broccoli florets and top parts of stems cut from 1 medium-large head broccoli
  • 2 cups Hood® Country Style Cottage Cheese
  • 1 1/2 cups cooked long grain rice
  • 1 large egg, lightly beaten
  • 8 ounces shredded cheddar cheese
  • 1 cup Panko breadcrumbs, toasted


  • STEP 1

    Preheat oven to 350F.

  • STEP 2

    Cook the broccoli: In a large skillet with a fitted lid, heat 2 tablespoons of the olive oil and add the onions and garlic. Add a pinch of salt and cook over medium heat until translucent, 2-5 minutes. Add the broccoli florets and 1-1/2 cups water. Cover the skillet and cook over medium heat until almost all of the water cooks out and the broccoli is tender, 8-10 minutes. Remove from the heat. Allow the broccoli to cool.

  • STEP 3

    Assemble the casserole: In a large bowl, mix the Hood Country Style Cottage Cheese with the rice, egg and about ¾ of the cheddar cheese. Stir in all of the cooled broccoli mix. Grease an 8-inch square 2-quart baking dish with 1 tablespoon of the remaining olive oil. Spoon the mix in an even layer into the dish.

  • STEP 4


    Top and bake: In a small bowl, mix the breadcrumbs with the remaining olive oil and cheddar cheese with a pinch of salt. Sprinkle the breadcrumb mix evenly on top of the broccoli. Place the pan in the center of the oven and bake until fully hot and browned, 20-25 minutes. Serve.
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