Cottage cheese is an easy way to add protein and a creamy texture to a cozy casserole. These recipes bring together simple ingredients, plenty of cheesy flavor, and satisfying meals for busy weeknights. Whether you’re planning ahead or looking for a new dinner idea, you’ll find practical options to try.
Helpful Tips Before You Start
A few simple choices can help your cottage cheese casseroles turn out creamy, flavorful, and high in protein.
Blend for a Smoother Texture
Cottage cheese curds soften as the casserole bakes, but they may remain visible. Blend the cottage cheese first if you prefer a smoother, more even filling.
Drain Watery Ingredients
Excess moisture from vegetables can make a casserole loose. Thaw and squeeze frozen spinach, and cook watery vegetables before adding them to the dish.
Choose Cottage Cheese That Fits the Recipe
Full-fat cottage cheese tends to make casseroles richer, while low-fat options keep them lighter. Check the recipe’s instructions, since different varieties can affect texture and moisture.
Add Cheese for Flavor, Not Just Stretch
Cottage cheese brings protein and creaminess, while sharper cheeses add a more pronounced flavor. A little cheddar, Parmesan, or mozzarella can give the casserole a satisfying cheesy finish.
Let the Casserole Rest
Give the dish a few minutes to stand after baking. This helps it set, making it easier to portion and serve.
Spinach and Mushroom Cottage Cheese Lasagna Casserole
This lasagna casserole layers tender noodles with savory mushrooms, spinach, and a creamy cottage cheese filling. Mozzarella and Parmesan melt over the top for a cheesy finish.
It works well for a cozy weeknight dinner or a make-ahead family meal. Letting the casserole rest before serving helps the layers hold together when sliced.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cups fresh baby spinach
- 1 cup cottage cheese
- 1 large egg
- 1 cup shredded mozzarella, divided
- ¼ cup grated Parmesan, divided
- 1½ cups marinara sauce
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Cook the lasagna noodles according to the package directions until just tender. Drain them and lay them flat so they do not stick together.
- Warm the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until tender and their released liquid has mostly evaporated. Add the spinach and cook until wilted. Remove the skillet from the heat.
- In a mixing bowl, stir together the cottage cheese, egg, ½ cup of the mozzarella, 2 tablespoons of the Parmesan, oregano, garlic powder, salt, and black pepper.
- Spread ½ cup of the marinara sauce in the bottom of a small baking dish. Arrange 4 noodles over the sauce, trimming them if needed to fit.
- Spread the cottage cheese mixture over the noodles, then spoon the mushroom and spinach mixture evenly on top. Add the remaining 4 noodles and cover them with the remaining 1 cup of marinara sauce.
- Sprinkle the remaining mozzarella and Parmesan over the casserole. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Let the casserole rest for 10 minutes before cutting and serving. This gives the layers time to set.
Extra Tips
Cook the mushrooms until their liquid has mostly evaporated so the spinach and cottage cheese layers do not make the casserole watery. For a tidy slice, let the dish rest for the full 10 minutes before serving.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Mixing Bowl, Baking Dish, Aluminum Foil
Buffalo Chicken Cottage Cheese Mac and Cheese Bake
This Buffalo chicken mac and cheese bake brings together tender chicken, pasta, and a creamy cottage cheese sauce with a tangy kick of Buffalo hot sauce. Cheddar and mozzarella melt into the sauce for a cheesy, hearty casserole.
It works well for a weeknight dinner or a casual meal with friends. The finished bake is creamy inside, lightly browned on top, and easy to adjust with more or less hot sauce.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup Buffalo-style hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 375°F. Grease an 8-inch square baking dish.
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until just al dente. Drain it well.
- While the pasta cooks, blend the cottage cheese, Greek yogurt, Buffalo hot sauce, garlic powder, onion powder, salt, and black pepper until smooth.
- Add the drained macaroni, shredded chicken, and half of the cheddar and mozzarella to a large bowl. Pour in the cottage cheese mixture and stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar and mozzarella over the top.
- Stir the panko breadcrumbs with the melted butter, then scatter the mixture over the cheese. Bake for 20 to 25 minutes, until bubbling around the edges and golden on top.
- Let the casserole rest for 5 minutes, then scatter the sliced green onions over it before serving.
Extra Tips
For a milder bake, reduce the Buffalo hot sauce to 1/3 cup. Keep the pasta just al dente so it stays tender rather than soft after baking, and let leftovers cool before refrigerating in a covered container. Reheat individual portions until hot, adding a small splash of water if the pasta seems dry.Course: Main Course Cuisine: American Equipment: Large Pot, Blender, Large Mixing Bowl, 8-inch Square Baking Dish
Tex-Mex Turkey and Black Bean Cottage Cheese Enchilada Casserole
This casserole brings together seasoned ground turkey, black beans, tortillas, and a creamy cottage cheese filling for a hearty Tex-Mex-inspired dinner. It is a practical choice for a weeknight meal when you want something cheesy and filling without making individual enchiladas.
The cottage cheese adds a soft, creamy layer, while enchilada sauce keeps the tortillas moist and brings a mild chile flavor. A little jalapeño adds a fresh kick, and the casserole is easy to serve straight from the baking dish.
Serves 4 people.
Ingredients
- 1 pound lean ground turkey
- 1 teaspoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 cup cottage cheese
- 1 large egg
- 2 cups shredded Mexican-style cheese, divided
- 6 small corn tortillas, cut into quarters
- 1 small jalapeño, thinly sliced
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the ground turkey, cumin, chili powder, garlic powder, and salt. Cook, breaking up the turkey with a spoon, until it is no longer pink. Stir in the black beans and half of the enchilada sauce, then remove the skillet from the heat.
- In a mixing bowl, stir together the cottage cheese, egg, and 1 cup of the shredded Mexican-style cheese.
- Spread a small amount of the remaining enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces over the sauce. Spoon half of the turkey mixture on top, then spread over half of the cottage cheese mixture.
- Repeat the layers with the remaining tortilla pieces, turkey mixture, and cottage cheese mixture. Pour the rest of the enchilada sauce over the top, then sprinkle with the remaining 1 cup of shredded cheese and arrange the jalapeño slices over it.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes before serving so the layers can settle.
Extra Tips
For a milder casserole, remove the jalapeño seeds before slicing or leave the jalapeño off the top. If the cottage cheese has a lot of liquid, drain it briefly before mixing it with the egg so the filling stays creamy without making the casserole watery.Course: Main Course Cuisine: Tex-Mex Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Broccoli Cheddar Cottage Cheese Quinoa Bake
This casserole brings together tender broccoli, fluffy quinoa, and a creamy cottage cheese mixture with plenty of sharp cheddar. It’s a hearty, high-protein bake that makes a practical weeknight main or a filling make-ahead lunch.
The top turns golden in the oven while the center stays soft and cheesy. A little Dijon adds a gentle tang that balances the rich cheddar without overpowering the broccoli.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 3 cups small broccoli florets
- 1 cup cottage cheese
- 2 large eggs
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon olive oil, for greasing the baking dish
Instructions
- Preheat the oven to 375°F. Lightly coat an 8-inch square baking dish with the olive oil.
- Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then cover and simmer over low heat until the quinoa is tender and the broth is absorbed, about 15 minutes. Fluff with a fork.
- While the quinoa cooks, steam the broccoli florets until bright green and just tender, about 4 to 5 minutes. Drain well so excess water does not make the casserole watery.
- In a large bowl, whisk the cottage cheese and eggs until combined. Stir in the garlic powder, Dijon mustard, black pepper, and salt.
- Add the cooked quinoa, steamed broccoli, and 3/4 cup of the shredded cheddar to the bowl. Fold gently until everything is evenly coated.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/4 cup cheddar over the top.
- Bake uncovered until the center is set and the top is lightly golden, about 25 to 30 minutes. Let the casserole rest for 5 minutes before serving so it holds together more easily.
Extra Tips
Cut the broccoli into small, even florets so it distributes well through the quinoa. For a firmer casserole, drain the cottage cheese briefly before mixing. Leftovers can be refrigerated in a covered container and reheated until warmed through.Course: Main Course Cuisine: American Equipment: Saucepan, Steamer Basket, Large Mixing Bowl, Whisk, 8-inch Square Baking Dish
Greek-Style Chicken, Orzo, and Cottage Cheese Casserole
This casserole pairs tender chicken and orzo with Greek-inspired flavors like lemon, oregano, spinach, and feta. Cottage cheese blends into the sauce for a creamy, protein-rich base, while a layer of feta adds a salty, cheesy finish.
It works well for a cozy weeknight dinner or an easy meal to share. The orzo bakes right in the dish, soaking up the savory broth and lemon as it cooks.
Serves 4 people.
Ingredients
- 1 cup dry orzo
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups low-sodium chicken broth
- 1 cup cottage cheese
- 1 cup chopped fresh spinach
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 3/4 cup crumbled feta, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened. Stir in the garlic and oregano, then cook for 30 seconds.
- Add the chicken, salt, and black pepper to the skillet. Cook for 4 to 5 minutes, stirring often, until the outside of the chicken is no longer pink. It does not need to be fully cooked yet.
- In a mixing bowl, whisk together the chicken broth, cottage cheese, lemon zest, and lemon juice. Stir in the dry orzo, chopped spinach, and half of the feta.
- Transfer the chicken and onion mixture to the prepared baking dish. Pour the cottage cheese and orzo mixture over it and stir gently to distribute the ingredients. Cover the dish tightly with foil.
- Bake for 25 minutes. Remove the foil, stir the casserole well, and check that the orzo is nearly tender. If it still feels firm, cover and bake for another 5 minutes.
- Sprinkle the remaining feta over the top. Bake uncovered for 5 to 8 minutes, until the chicken is cooked through, the orzo is tender, and the casserole is bubbling. Let it rest for 5 minutes before serving.
Extra Tips
For the creamiest texture, stir the casserole well after its first covered bake so the orzo cooks evenly in the cottage cheese broth. If it looks a little loose straight from the oven, give it a few minutes to rest, which helps the sauce settle around the orzo.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, 9-by-13-inch Baking Dish
Sausage, Egg, and Cottage Cheese Breakfast Casserole
This breakfast casserole combines savory sausage, fluffy eggs, and cottage cheese for a hearty meal that’s easy to share. Cheddar melts through the bake, while cottage cheese keeps the center tender and adds a creamy texture.
Serve it for a weekend breakfast, brunch, or a make-ahead morning meal. The familiar sausage-and-egg flavor makes it satisfying on its own, with a lightly golden top and soft, cheesy center.
Serves 4 people.
Ingredients
- 8 ounces breakfast sausage
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded sharp cheddar cheese, divided
- ¼ cup milk
- 2 tablespoons sliced green onions
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Cooking spray
Instructions
- Heat the oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray.
- Cook the breakfast sausage in a skillet over medium heat, breaking it into small pieces as it browns. Once fully cooked, drain off excess grease and set the sausage aside.
- In a mixing bowl, whisk the eggs with the milk, salt, and black pepper. Stir in the cottage cheese, green onions, and ¾ cup of the shredded cheddar.
- Spread the cooked sausage evenly in the prepared baking dish. Pour the egg mixture over it, then sprinkle the remaining ¼ cup cheddar on top.
- Bake until the center is set and the top is lightly golden, about 30 to 35 minutes. Let the casserole rest for 5 minutes before slicing.
Extra Tips
For even slices, let the casserole rest before cutting so the egg mixture can settle. If preparing it ahead, cook the sausage and mix the egg filling separately, then combine them in the dish just before baking.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl, Whisk
Cottage Cheese Shepherd’s Pie with Lentils and Mashed Potatoes
This cozy shepherd’s pie layers savory lentils and vegetables beneath creamy mashed potatoes, with cottage cheese blended into the topping for extra richness. A little cheddar gives the potato layer a cheesy finish.
It works well for a family dinner or a make-ahead meal. The filling is hearty and gently herby, while the topping bakes up soft inside with a lightly golden surface.
Serves 4 people.
Ingredients
- 1 pound Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup cottage cheese
- 1/2 cup shredded sharp cheddar cheese, divided
- 2 tablespoons butter
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 cup cooked brown or green lentils
- 1/2 cup vegetable broth
- 1/2 teaspoon salt, plus more for the potato water
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400°F. Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt, bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, about 6 to 8 minutes.
- Stir in the garlic, tomato paste, and dried thyme. Cook for 1 minute, then add the lentils, vegetable broth, 1/2 teaspoon salt, and black pepper. Simmer until the filling thickens slightly, about 5 minutes. Spread it evenly in a small baking dish.
- Drain the potatoes and return them to the saucepan. Mash with the cottage cheese, butter, and milk until creamy. Stir in 1/4 cup of the cheddar.
- Spoon the mashed potatoes over the lentil filling and spread them to the edges. Sprinkle the remaining 1/4 cup cheddar on top.
- Bake until the filling bubbles at the edges and the cheese is lightly golden, about 20 minutes. Let the pie rest for 5 minutes before serving.
Extra Tips
For a thicker potato topping, drain the potatoes well before mashing. You can assemble the lentil filling and topping ahead, then refrigerate the covered dish and bake it until hot and bubbling, adding a few extra minutes if it goes into the oven cold.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Potato Masher, Baking Dish
Tuna, Pea, and Cottage Cheese Noodle Casserole
This cozy casserole brings together tender noodles, flaky tuna, sweet peas, and a creamy cottage cheese sauce. A little cheddar on top gives it a golden, cheesy finish.
It’s a practical weeknight dinner made with familiar pantry staples. The cottage cheese keeps the sauce creamy, while peas add a pop of sweetness and color.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 cup cottage cheese
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 cup frozen peas
- 1 cup shredded sharp cheddar cheese, divided
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Cook the egg noodles in a large pot of salted boiling water according to the package directions, stopping when they are just tender. Drain well.
- In a large mixing bowl, whisk together the cottage cheese, sour cream, milk, Dijon mustard, garlic powder, salt, and black pepper until combined.
- Add the drained noodles, flaked tuna, frozen peas, and ¾ cup of the cheddar. Stir gently until everything is coated in the cottage cheese mixture.
- Spoon the mixture into the prepared baking dish and spread it evenly. In a small bowl, mix the panko breadcrumbs with the olive oil, then sprinkle this mixture and the remaining ¼ cup cheddar over the casserole.
- Bake uncovered for 25 to 30 minutes, until the casserole is bubbling around the edges and the topping is golden. Let it stand for 5 minutes before serving.
Extra Tips
For a softer topping, cover the dish loosely with foil for the first 15 minutes, then uncover it to finish baking. Drain the tuna thoroughly so the sauce stays creamy, and stir gently to keep the noodles intact.Course: Main Course Cuisine: American Equipment: Large Pot, Large Mixing Bowl, 2-Quart Baking Dish, Small Bowl
Zucchini, Tomato, and Cottage Cheese Polenta Bake
This cozy casserole layers creamy cottage cheese polenta with zucchini and juicy tomatoes. It is a practical main dish for a weeknight dinner or a relaxed weekend meal.
The polenta bakes up soft and cheesy, while the vegetables add a fresh, lightly sweet contrast. A little mozzarella on top gives the casserole a golden finish.
Serves 4 people.
Ingredients
- 1 cup quick-cooking polenta
- 4 cups water
- 1 teaspoon salt
- 1 cup cottage cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 medium zucchini, sliced into thin rounds
- 1 pint cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F. Lightly oil a 9-inch square baking dish with a little of the olive oil.
- Bring the water and salt to a boil in a saucepan. Slowly whisk in the polenta. Reduce the heat and cook, stirring often, until thick, following the package directions.
- Take the polenta off the heat. Stir in the cottage cheese and Parmesan until evenly combined. Let it cool for a few minutes, then stir in the egg.
- Spread the polenta mixture in the prepared baking dish. Arrange the zucchini rounds and halved tomatoes over the top. Drizzle with the remaining olive oil, then sprinkle with oregano and black pepper.
- Scatter the mozzarella over the vegetables. Bake until the cheese is melted and golden in spots and the casserole is bubbling around the edges, about 25 minutes.
- Let the bake rest for 10 minutes before slicing. This helps the polenta set and makes serving easier.
Extra Tips
If your tomatoes are especially juicy, blot them before adding them so the top stays less watery. For neater portions, let the casserole rest fully before cutting, and reheat leftovers covered in the oven until warmed through.Course: Main Course Cuisine: Italian Equipment: Saucepan, Whisk, 9-inch Square Baking Dish
BBQ Pulled Pork and Sweet Potato Cottage Cheese Casserole
Tender sweet potato, smoky barbecue pulled pork, and creamy cottage cheese come together in this hearty casserole. A layer of melted cheddar ties the savory, tangy flavors together.
It’s a filling weeknight dinner and a handy way to use cooked pulled pork. The sweet potatoes turn soft in the oven, while the cottage cheese adds a creamy texture throughout.
Serves 4 people.
Ingredients
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 teaspoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 cup cottage cheese
- 1 large egg
- 1½ cups cooked pulled pork
- ½ cup barbecue sauce
- 1 cup shredded cheddar cheese, divided
- 2 green onions, thinly sliced
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Toss the sweet potato cubes with the olive oil, smoked paprika, and salt. Spread them in the baking dish and bake for 20 minutes, until starting to soften.
- While the sweet potato bakes, whisk the cottage cheese and egg together in a mixing bowl until evenly combined.
- Stir the pulled pork and barbecue sauce together in a separate bowl. Fold in the cottage cheese mixture and half of the cheddar.
- Spread the pork mixture over the partly cooked sweet potatoes. Sprinkle the remaining cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes, then scatter the sliced green onions over the top and serve.
Extra Tips
Cut the sweet potato into evenly sized cubes so they soften at the same rate. If your pulled pork is already quite saucy, start with a little less barbecue sauce and add more to taste before mixing.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Mixing Bowls, Whisk
Lemon-Dill Salmon and Cottage Cheese Rice Bake
This casserole pairs tender salmon and rice with a creamy cottage cheese mixture, bright lemon, and fresh dill. A little melted cheese on top gives it the cozy, cheesy finish that makes it feel right at home in a casserole dish.
It works well as a weeknight main course or an easy meal to share. The rice stays soft and satisfying, while lemon and dill keep the creamy filling fresh-tasting.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 ¾ cups water
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- 1 cup cottage cheese
- ½ cup sour cream
- 1 large egg
- 1 cup shredded mozzarella cheese, divided
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with the olive oil.
- Rinse the rice under cool water. Add it to a saucepan with the water and bring to a boil. Cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender. Let it stand covered for 5 minutes, then fluff with a fork.
- In a large bowl, whisk together the cottage cheese, sour cream, egg, lemon zest, lemon juice, dill, garlic powder, salt, and black pepper. Stir in the cooked rice and half of the mozzarella.
- Spread the rice mixture evenly in the prepared baking dish. Arrange the salmon pieces over the top, pressing them lightly into the rice mixture. Sprinkle with the remaining mozzarella.
- Bake uncovered until the salmon is opaque and flakes easily and the cheese is melted, about 25 to 30 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the salmon into evenly sized pieces so it cooks at the same rate. For a brighter finish, reserve a little of the listed dill and sprinkle it over the casserole just before serving.Course: Main Course Cuisine: American Equipment: Saucepan, Large Bowl, Whisk, 9-by-13-inch Baking Dish
