A hearty and filling casserole that is full of vegetables and cheesy goodness!
I love casseroles because they are so quick and easy. Usually I only need one bowl to mix everything together, pop it in the oven, and BAM – supper is ready! I love that! I have especially been loving these casserole dishes from my friend Taryn, over at Joy Filled Eats. She has some delicious recipes that my family loves!
The inspiration for this recipe came from having too many (?) vegetables in my fridge. I needed to use them up, so I started dumping a little of this and that into my bowl. The result was pretty amazing if I do say so myself! (My husband was even boasting about how good it was to his mother this evening. I call that a success!)
The vegetables in this casserole can be interchangeable. The first time I made it I added fresh broccoli, but I left it out the next time. If mushrooms are your thing, feel free to add them as well! If you like green beans in your casseroles, feel free to add those! Use your imagination (and whatever you have the most of in your fridge)!
This recipe makes a large 9×13 pan of casserole. That means we usually have leftovers that I use for easy lunches through the week. It so so simple to pull out some leftovers, heat them up, and pair it with a salad for lunch! I hope you enjoy this casserole as much as we do!
- 1 8 Ounce Cream Cheese Softened
- 1 Cup Cottage Cheese pureed in a blender - see note below
- 1/2 Cup Sour Cream
- 1/2 Cup Grated Parmesan Cheese the green can kind is fine
- 1 1/2 Cups Shredded Cheddar Cheese
- 2 Cups Frozen Spinach
- 1 Medium Zucchini Diced
- 1 Small/Medium Yellow Squash Diced
- 1/4 Small Onion Diced (Optional)
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Mineral Salt
- 3 Cups Cooked Chicken Breast Diced or Shredded
Preheat oven to 350.
In a large bowl, mix all the ingredients except 1/2 Cup shredded Cheddar cheese.
Pour into a 9x13 pan and top with the remaining cheese.
Bake for 25-30 minutes, or until casserole is hot and bubbly.
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