Cottage Cheese Hashbrown Bake with Bell Peppers

Why You’ll Love This Recipe

This bake is a perfect blend of textures and flavors. The creamy cottage cheese and cheddar cheese pair wonderfully with the soft, flavorful hashbrowns, while the bell peppers and onions bring freshness and a burst of color. It’s an easy one-dish meal that’s hearty enough for a breakfast or as a main for dinner, making it a versatile recipe for any occasion.

Ingredients

4 cups frozen shredded hashbrowns, thawed
1 ½ cups cottage cheese
1 cup shredded cheddar cheese
1 red bell pepper, diced
1 green bell pepper, diced
½ cup chopped yellow onion
3 large eggs
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cottage Cheese Hashbrown Bake with Bell Peppers

Directions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
In a large skillet over medium heat, sauté the diced bell peppers and chopped onion in olive oil until softened, about 5 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, cottage cheese, shredded cheddar cheese, garlic powder, salt, and black pepper until well combined.
Add the thawed hashbrowns and sautéed vegetables to the bowl. Stir until everything is evenly mixed.
Spread the mixture evenly into the prepared baking dish. Bake for 40-45 minutes, or until the top is golden and the center is set.
Let the bake cool for 5 minutes before slicing. Serve warm.

Servings and Timing

This recipe yields 6 servings and takes approximately:

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 50 minutes

Variations

Different Veggies: Swap the bell peppers for other vegetables like spinach, zucchini, or mushrooms for different flavors.
Spicy: Add a diced jalapeño or a pinch of red pepper flakes to give the casserole a little heat.
Cheese Variations: Try different types of cheese, such as Monterey Jack or mozzarella, for a different flavor profile.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm it up in the oven at 350°F (175°C) for about 10–15 minutes, or microwave individual servings for 1–2 minutes.

FAQs

1. Can I use frozen hashbrowns for this recipe?

Yes, just make sure they are thawed before using them in the casserole.

2. Can I make this recipe ahead of time?

Yes, you can prepare the casserole a day ahead. Cover and refrigerate it before baking. When ready to bake, let it sit at room temperature for 10 minutes, then bake as directed.

3. Can I use a different type of cheese?

You can substitute the cheddar cheese with any cheese you prefer, like mozzarella, Monterey Jack, or pepper jack for a different flavor.

4. Can I use fresh hashbrowns instead of frozen?

Yes, you can use fresh shredded potatoes, but they may require an extra step of cooking to soften them slightly before adding to the casserole.

5. How do I know when the casserole is done?

The casserole is done when the top is golden brown and the center is set. You can check by inserting a knife into the center; if it comes out clean, it’s ready.

6. Can I freeze this casserole?

Yes, you can freeze the casserole before baking. Cover it tightly with plastic wrap and foil, then store in the freezer for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.

7. How can I make this dish dairy-free?

To make it dairy-free, substitute the cottage cheese and cheddar cheese with dairy-free alternatives like cashew cheese and dairy-free shredded cheese.

8. Can I make this casserole without eggs?

Yes, you can try using a flaxseed egg substitute or chia egg (1 tablespoon flaxseed meal or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes). Keep in mind the texture may be a little different.

9. Can I add more vegetables to the casserole?

Yes, feel free to add more vegetables like spinach, mushrooms, or even diced tomatoes. Just make sure they are cooked and not too watery before adding to the casserole.

10. How do I prevent the casserole from becoming too dry?

Make sure to use enough cottage cheese and keep an eye on the baking time. If it looks like it’s browning too quickly, cover it with foil and bake for the remaining time.

Conclusion

The Cottage Cheese Hashbrown Bake with Bell Peppers is a delicious and filling dish that’s perfect for breakfast, brunch, or dinner. With the creamy cottage cheese and cheddar cheese combined with the hearty hashbrowns and bell peppers, this casserole is sure to satisfy. It’s an easy-to-make meal that’s both nutritious and comforting, making it a great addition to any meal plan.