40 Cottage Cheese Recipes

From the Recipe Creator: These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska

From the Recipe Creator: Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It’s a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Mary Steiner, West Bend, Wisconsin

From the Recipe Creator: Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original’s delectable flavor. It’s sure to make any special event more festive. —Anne Addesso, Sheboygan, Wisconsin

From the Recipe Creator: When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. —Gena Stout, Ravenden, Arkansas

From the Recipe Creator: Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California. Learn how to make cottage cheese biscuits.

From the Recipe Creator: The flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. — Jean von Bereghy, Oconomowoc, Wisconsin

From the Recipe Creator: Searching for a dessert superstar? This chocolate swirl cheesecake is the one that people ask for again and again. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. —Laurel Leslie, Sonora, California

From the Recipe Creator: I’ve never been quick to pass along my special recipes, but this one is so good that it’s become our family’s Christmas Eve tradition! —Michelle Behan, Littleton, Colorado

From the Recipe Creator: My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas

From the Recipe Creator: I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It’s quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri

From the Recipe Creator: When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I’m happy to share it with you. —Lori Mecca, Grants Pass, Oregon

From the Recipe Creator: For more than 20 years, we sold our homegrown specialty onions at the farmers market. I handed out this favorite recipe for a classic quiche to all our customers. —Janice Redford, Cambridge, Wisconsin

From the Recipe Creator: This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they’re always the first food to disappear.

From the Recipe Creator: This familiar Italian-style entree comes together in a snap. It’s a comforting dish that says “home” to my family and is easy to freeze and have on hand. —Carolyn Henderson, Maple Plain, Minnesota

From the Recipe Creator: I enjoy making this baked ziti recipe for family and friends. It's easy to prepare, and I like to get creative with the sauce. Sometimes, I might add my home-canned tomatoes, mushrooms or vegetables. —Elaine Anderson, New Galilee, Pennsylvania

From the Recipe Creator: We’ve enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana

From the Recipe Creator: This crustless pie is wonderful to serve to overnight guests because you assemble it the night before. —Pam Botine, Goldsboro, North Carolina

From the Recipe Creator: Thick, creamy and subtly sweet, this cottage cheese ice cream comes together in just five minutes and is packed with protein. Perfect for a light treat after dinner, you can also use peanut butter, chocolate chips or berries to vary the flavor. —Julie Andrews, Rockford, Michigan

From the Recipe Creator: My daughter often serves this cheese and spinach blend at church suppers. Even people who don’t usually eat spinach like this flavorful dish once they try it. There is never any left. —Frances Moore, Decatur, Illinois

From the Recipe Creator: Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey

From the Recipe Creator: When I was working on the local election board in the '50s, one of my co-workers gave me this recipe, and it has been a family favorite ever since. It's quick to make for unexpected company or easily doubled for a potluck.—Mary Hinman, Escondido, California

From the Recipe Creator: For a hearty pie with a lovely Italian flavor, try this recipe. Spinach has never tasted so good! —Nancy Reichert, Thomasville, Georgia

From the Recipe Creator: These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. —Laura Fall-Sutton, Buhl, Idaho

From the Recipe Creator: This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It’s especially popular with my grandchildren, who just love baked spaghetti with all the cheese. —Louise Miller, Westminster, Maryland

From the Recipe Creator: Here’s a rich and comforting dish that’s terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these cheesy and satisfying shells. —Blair Lonergan, Rochelle, Virginia

From the Recipe Creator: Growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morrison, Skiatook, Oklahoma

From the Recipe Creator: Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska

From the Recipe Creator: This plate-filling sausage dish appeals to most every appetite, from basic meat-and-potatoes fans to gourmets. My daughter, a Montana wheat rancher’s wife, says she serves it often to satisfy her hardworking family. —Lorraine Martin, Lincoln, California

From the Recipe Creator: A well-balanced meal packed into a pita is a breeze to whip up. Not a fan of tuna? Try canned chicken. —Rebecca Clark, Warrior, Alabama

From the Recipe Creator: I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way to use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois

From the Recipe Creator: Since I found this quick-to-fix recipe a few years ago, it’s become a regular part of my menu plans. Everyone loves the combination of sloppy joe ingredients, shell pasta and cheddar cheese. —Lynne Leih, Idyllwild, California

From the Recipe Creator: For years, I’ve prepared this filling egg casserole—which is delicious for brunch—in my slow cooker. It’s an unusual recipe for a slow cooker, but folks always welcome it and go back for seconds wherever I serve it. —Janet Sliter, Kennewick, Washington

From the Recipe Creator: This creamy rice dish is a nice addition to a spicy meal. When I first tried it at a church potluck, I knew I had to have the recipe.—Laurie Fisher, Greeley, Colorado

From the Recipe Creator: I put my slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. — Elaine Ryan, Holley, New York

From the Recipe Creator: Using canned tuna keeps this dish right in a target budget. A dollop of pickle relish on top brings out that classic tuna salad flavor. —Karen Seger, Houston, Ohio

From the Recipe Creator: Perfect any time, this quick-fix snack makes a great pack-along lunch, too! —Jeannie Thomas, Dry Ridge, Kentucky

From the Recipe Creator: I use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg soufflé. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada