YOUR SOLIN GENERATED RECIPE
Herb-Baked Cottage Cheese and Carrot Casserole
This warm, comforting casserole blends creamy cottage cheese with tender carrots, steamed cauliflower, and broccoli, bound together with a fresh egg and hearty white beans. Lightly seasoned with aromatic herbs and finished with a peppery arugula garnish, this dish offers a satisfying balance of flavors and textures for a nourishing dinner.
INGREDIENTS
0.75 cup Cottage Cheese (170g)
1 Large Egg (50g)
0.5 cup Shredded Carrots (61g)
0.5 cup Cauliflower Florets (55g)
0.5 cup Broccoli Florets (78g)
0.25 cup White Beans (43g)
0.5 cup Rucola (10g)
2 tbsp Fresh Herbs (8g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small casserole dish.
In a large bowl, combine the cottage cheese, egg, shredded carrots, cauliflower florets, and white beans. Mix well until evenly distributed.
Gently fold in the steamed broccoli florets to maintain their shape and texture.
Stir in chopped fresh herbs, and season with salt and pepper to taste.
Pour the mixture into the prepared casserole dish and smooth the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is set and lightly golden on top.
Remove from the oven and let cool for a few minutes.
Serve warm, garnished with fresh rucola arranged on top or on the side for a peppery contrast.