Q1: Can you actually taste the cottage cheese in this casserole?

No, not at all! That is the absolute magic of using a blender. When you blend the cottage cheese until it is completely smooth, the curds and the signature texture disappear entirely. The final sauce is incredibly smooth and creamy, with a mild, tangy flavor very similar to a classic cream cheese or béchamel-based sauce, but with a massive boost of protein.

Q2: Why do you roast the broccoli instead of just steaming it or adding it raw?

Roasting is a game-changing step for vegetables in a casserole! Roasting the broccoli at a high heat caramelizes its natural sugars, giving it a deep, nutty, and slightly sweet flavor that is far more delicious than bland, steamed broccoli. It also helps to remove some of its moisture, which prevents your casserole from becoming watery.

Q3: Can I make this casserole ahead of time and freeze it?

Yes, this casserole freezes very well. You can assemble the entire casserole in a freezer-safe dish (without the breadcrumb topping is best), cover it tightly in a double layer of plastic wrap and foil, and freeze for up to 3 months. Thaw it completely in the refrigerator overnight before topping it with the breadcrumbs and baking as directed.

Q4: What is "protein pasta" and do I have to use it?

Protein pasta is a type of pasta that has a higher protein content than traditional pasta, typically because it is made from legumes like chickpeas, lentils, or edamame. You absolutely do not have to use it. You can make this recipe with an equal amount of regular pasta, whole wheat pasta, or your favorite gluten-free pasta as well!

Q5: My sauce seems a little thin before I add the pasta. Is that okay?

Yes, that is perfectly fine. The sauce is designed to be a little bit loose at first. It will thicken up significantly in the final step, when you stir in the hot, starchy pasta and the reserved pasta water. The starches from the pasta are the final secret ingredient that helps to thicken the sauce to a perfect, creamy consistency that clings to every noodle.

The Best Creamy High-Protein Broccoli Cheddar Ham Casserole

A hearty and high-protein pasta casserole featuring the classic combination of broccoli, cheddar, and ham. This recipe uses a creamy sauce made from blended low-fat cottage cheese as a healthier alternative to traditional cream sauces. Fresh or frozen broccoli florets are roasted to enhance their flavor, then tossed with cooked protein pasta, diced ham, and the cheesy sauce. The casserole is topped with more cheddar and optional breadcrumbs, then baked until hot and bubbly.

Author: Grace
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6-8 servings 1x
Category: Casserole
Method: Baking, Roasting, Blending
Cuisine: American

Ingredients

Scale

3 cups broccoli florets (fresh or frozen)
1 Tablespoon avocado oil
12 ounces diced ham
12 ounces protein pasta
16 ounces low-fat cottage cheese
2/3 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 Tablespoon minced garlic
1 1/2 cups shredded cheddar cheese
1/4 cup reserved pasta water
Breadcrumbs (optional, for topping)

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Instructions

Preheat the oven to 400°F. On a sheet pan, toss the broccoli florets with oil and a pinch of salt. Roast for 15-20 minutes until tender.
Once the broccoli is done, remove it from the oven and lower the oven heat to 350°F.
While the broccoli roasts, cook the pasta according to the package directions. Before draining, reserve 1/4 cup of the starchy pasta water. Drain the pasta.
Make the Sauce: In a blender, combine the cottage cheese, milk, salt, pepper, and garlic. Blend until completely smooth.
Pour the blended sauce into a non-stick skillet and warm it over low heat.
Stir in half of the cheddar cheese (about 3/4 cup) and the reserved 1/4 cup of pasta water until the cheese is melted and the sauce is smooth.
Assemble the Casserole: Add the cooked pasta to the skillet with the sauce. Turn off the heat and stir continuously for 1-2 minutes, allowing the sauce to coat the pasta and thicken.
Stir in the roasted broccoli and the diced ham.
Transfer the mixture to a casserole dish. Top with the remaining cheddar cheese and a sprinkle of breadcrumbs, if using.
Bake for 10-15 minutes, until the casserole is heated through and the cheese is melted and bubbly.

Notes

Roasting the broccoli before adding it to the casserole gives it a deeper, less watery flavor.
Using a blender to make the sauce is the key to creating a smooth, creamy texture from the cottage cheese.
Reserving the starchy pasta water helps the cheese sauce come together and cling to the pasta.

Nutrition

Serving Size: 1/6 of recipe
Calories: 550-650
Sugar: 8-12 g
Sodium: 1400-1800 mg
Fat: 20-28 g
Saturated Fat: 11-15 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 6-8 g
Protein: 40-50 g
Cholesterol: 90-120 mg

Find it online: https://www.eatswithsoul.com/broccoli-cheddar-ham-casserole/