12 High-Protein Thanksgiving Casseroles You Can Make Ahead

Thanksgiving goes smoother when half the menu is already waiting in the fridge. Every casserole here can be assembled a day or two ahead and baked in the final stretch before dinner, which frees up your stovetop and your attention when both are in short supply.

You’ll find mains, classic sides, and an overnight strata for Thanksgiving morning, all built on cottage cheese, Greek yogurt, eggs, cheese, lentils, chicken, or turkey. Each lands at about 20 to 39 grams of protein per serving, and every recipe includes how long it keeps in the fridge and the temperature to check when baking it cold.

Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.

1. Turkey Tetrazzini

Creamy, mushroom-studded tetrazzini is one of the few pasta dishes that tastes just as good baked a day later. Whole-wheat spaghetti, Greek yogurt, and plenty of turkey make it filling enough to serve as a main for a smaller crowd.

Servings: 8

Total time: 1 hour 20 minutes

Estimated protein: About 39 grams per serving, mainly from turkey and whole-wheat spaghetti, with a smaller contribution from Parmesan.

Ingredients

• 1 tablespoon kosher salt, for the pasta water
• 12 ounces whole-wheat spaghetti, broken in half
• 3 tablespoons unsalted butter, divided, plus more for greasing the dish
• 1 pound cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups 2% milk
• 1 cup plain nonfat Greek yogurt
• 1 cup (about 3 ounces) finely grated Parmesan cheese, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 cups (about 20 ounces) chopped cooked turkey breast
• 1 cup frozen peas
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions

1. Grease a 9×13-inch baking dish with butter. Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the spaghetti for 2 minutes less than the package directions. Drain well.
2. While the pasta cooks, melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the mushrooms and cook for 7 to 8 minutes, until browned and their liquid has evaporated. Add the onion and cook for 4 to 5 minutes, until softened, then stir in the garlic and thyme for 1 minute.
3. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the broth and milk and simmer for 4 to 5 minutes, stirring often, until the sauce is thick enough to coat a spoon.
4. Remove from the heat and let stand for 5 minutes. Stir in the Greek yogurt, 3/4 cup of the Parmesan, 1 teaspoon salt, and the pepper until smooth.
5. Add the spaghetti, turkey, and peas and toss until evenly coated. Spread in the prepared dish.
6. For the topping, melt the remaining 1 tablespoon butter and toss it with the panko and remaining 1/4 cup Parmesan.
7. To make ahead, let the casserole cool for 30 minutes, cover tightly, and refrigerate for up to 2 days. Refrigerate the topping separately in a small airtight container.
8. To bake, heat the oven to 375°F (190°C). Bake covered for 25 minutes. Uncover, sprinkle with the topping, and bake for 15 to 20 minutes more, until bubbling, golden on top, and a food thermometer inserted in the center reads 165°F (74°C). If baking right away without chilling, reduce the covered time to 15 minutes.
9. Let rest for 5 minutes and sprinkle with parsley before serving.

2. Herbed Turkey Sausage Stuffing Casserole

Sage, thyme, and browned turkey sausage give this stuffing the aroma everyone waits for all year. Assembling it the day before lets the bread soak up the egg and broth mixture evenly, so it bakes up custardy inside and crisp on top.

Servings: 6

Total time: 1 hour 45 minutes

Estimated protein: About 23 grams per serving, mainly from turkey sausage and whole-wheat bread, with a smaller contribution from eggs.

Ingredients

• 10 ounces whole-wheat sandwich bread (about 10 slices), cut into 3/4-inch cubes
• 1 tablespoon olive oil
• 1 pound ground turkey sausage (casings removed if using links)
• 1 large yellow onion, diced
• 3 celery ribs, diced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 3 large eggs
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons unsalted butter, melted, plus more for greasing the dish
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

1. Heat the oven to 375°F (190°C). Spread the bread cubes on a large rimmed baking sheet and toast for 12 to 15 minutes, stirring once, until dry and lightly crisp.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 7 to 9 minutes, breaking it into small crumbles, until browned with no pink remaining. Transfer to a large bowl with a slotted spoon.
3. Reduce the heat to medium. Add the onion and celery to the skillet and cook for 6 to 8 minutes, until softened. Add the garlic, sage, and thyme and cook for 1 minute. Add the vegetables to the sausage and let cool for 10 minutes.
4. Add the toasted bread and parsley to the bowl. In a separate bowl, whisk the eggs, broth, melted butter, salt, and pepper, then pour over the bread mixture and toss gently until evenly moistened.
5. Grease a 9×13-inch baking dish with butter, spread the stuffing in an even layer, and cover tightly with foil.
6. To make ahead, refrigerate the covered casserole for up to 1 day.
7. To bake, heat the oven to 375°F (190°C). Bake covered for 35 minutes, then uncover and bake for 15 to 20 minutes more, until the top is golden and crisp and a food thermometer inserted in the center reads 165°F (74°C). If baking right away without chilling, reduce the covered time to 25 minutes.
8. Let rest for 5 minutes before serving.

3. Cheddar Green Onion Mashed Potato Casserole

Mashed potatoes are the side most hosts dread making at the last minute, and this version solves that. Blended cottage cheese and Greek yogurt keep the potatoes creamy after a day or two in the fridge, while a cheddar and Parmesan top turns golden in the oven.

Servings: 6

Total time: 1 hour 30 minutes

Estimated protein: About 22 grams per serving, mainly from cottage cheese and sharp cheddar, with a smaller contribution from potatoes.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 tablespoon kosher salt, for the cooking water
• 2 cups low-fat (2%) cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup 2% milk
• 3 tablespoons unsalted butter, plus more for greasing the dish
• 4 ounces sharp cheddar cheese, shredded (about 1 cup), divided
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese, divided
• 4 green onions, thinly sliced
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then simmer for 15 to 18 minutes, until a fork slides easily into the largest pieces.
2. While the potatoes cook, blend the cottage cheese in a blender or food processor for 1 to 2 minutes, until completely smooth. Warm the milk and butter in a small saucepan over low heat until the butter melts.
3. Drain the potatoes, return them to the hot pot, and mash until smooth. Stir in the warm milk mixture, then fold in the blended cottage cheese, Greek yogurt, 1/2 cup of the cheddar, 1/4 cup of the Parmesan, the green onions, garlic powder, 3/4 teaspoon salt, and pepper.
4. Grease a 2 1/2-quart baking dish with butter and spread the potatoes in it. Sprinkle with the remaining 1/2 cup cheddar, remaining 1/4 cup Parmesan, and the smoked paprika.
5. To make ahead, let cool for 30 minutes, cover tightly, and refrigerate for up to 2 days.
6. To bake, heat the oven to 350°F (180°C). Bake covered for 25 minutes, then uncover and bake for 20 to 25 minutes more, until the edges are bubbling, the top is golden, and a food thermometer inserted in the center reads 165°F (74°C). If baking right away without chilling, skip the covered time and bake uncovered for 20 to 25 minutes.

4. Maple Sweet Potato Casserole with Pecan Crumble

Greek yogurt, eggs, and whey turn the classic sweet potato casserole into a side with real staying power. The filling and the pecan crumble are made ahead separately, so the topping still bakes up crisp on the day.

Servings: 6

Total time: 1 hour 45 minutes

Estimated protein: About 22 grams per serving, mainly from whey protein powder and Greek yogurt, with a smaller contribution from sweet potatoes.

Ingredients

For the filling:

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup plain nonfat Greek yogurt
• 2 scoops (about 60 grams) vanilla or unflavored whey protein powder
• 3 large eggs
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon kosher salt
• Butter, for greasing the dish

For the topping:

• 1/2 cup chopped pecans
• 1/2 cup almond flour
• 2 tablespoons unsalted butter, melted
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt

Instructions

1. Place the sweet potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and cook for 12 to 15 minutes, until very tender when pierced with a fork.
2. Drain the sweet potatoes well, return them to the pot, and mash until smooth. Let cool for 15 minutes so the eggs won’t scramble when added.
3. In a medium bowl, whisk the Greek yogurt and protein powder until completely smooth. Whisk in the eggs, maple syrup, cinnamon, nutmeg, orange zest, and salt.
4. Add the yogurt mixture to the sweet potatoes and beat with a whisk or hand mixer until fully combined and fluffy. Spread in a buttered 2-quart baking dish.
5. For the topping, stir together the pecans, almond flour, melted butter, maple syrup, cinnamon, and salt until the mixture forms clumpy crumbs.
6. To make ahead, cover the dish tightly and refrigerate for up to 1 day. Refrigerate the topping separately in an airtight container.
7. To bake, heat the oven to 350°F (180°C). Scatter the topping over the filling and bake uncovered for 45 to 50 minutes, until the edges are puffed, the center is set, the topping is golden, and a food thermometer inserted in the center reads 160°F (71°C). Cover loosely with foil if the topping browns too quickly. If baking right away without chilling, start checking after 35 minutes.
8. Let rest for 5 minutes before serving.

5. Gruyère Green Bean Casserole

Fresh green beans and browned mushrooms bake in a nutty Gruyère sauce here, with no canned soup in sight. The sauce holds up well overnight, and the crunchy almond and Parmesan topping goes on just before baking.

Servings: 6

Total time: 1 hour 15 minutes

Estimated protein: About 20 grams per serving, mainly from Gruyère and green beans, with a smaller contribution from Greek yogurt.

Ingredients

For the casserole:

• 1 tablespoon kosher salt, for the blanching water
• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 2 tablespoons unsalted butter, plus more for greasing the dish
• 10 ounces cremini mushrooms, sliced
• 1 large shallot, minced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups 2% milk
• 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
• 1/2 cup plain nonfat Greek yogurt
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg

For the topping:

• 1/2 cup panko breadcrumbs
• 1/3 cup sliced almonds
• 1/4 cup finely grated Parmesan cheese
• 1 tablespoon unsalted butter, melted

Instructions

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the green beans for 4 to 5 minutes, until bright green and crisp-tender. Drain, rinse under cold water to stop the cooking, and pat dry.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 7 minutes, until browned and their liquid has evaporated. Add the shallot and garlic and cook for 1 to 2 minutes, until softened.
3. Sprinkle the flour over the mushrooms and stir for 1 minute. Gradually whisk in the milk and simmer for 3 to 4 minutes, stirring often, until the sauce thickens enough to coat a spoon.
4. Remove from the heat and stir in the Gruyère until melted. Let stand for 5 minutes, then stir in the Greek yogurt, salt, pepper, and nutmeg. Fold in the green beans and spread in a buttered 2-quart baking dish.
5. In a small bowl, combine the panko, almonds, and Parmesan.
6. To make ahead, let the casserole cool for 30 minutes, cover tightly, and refrigerate for up to 2 days. Refrigerate the topping mixture separately in an airtight container.
7. To bake, heat the oven to 375°F (190°C). Bake the casserole covered for 20 minutes. Meanwhile, toss the topping mixture with the melted butter.
8. Uncover, sprinkle with the topping, and bake for 20 to 25 minutes more, until the sauce bubbles at the edges, the topping is golden, and a food thermometer inserted in the center reads 165°F (74°C). If baking right away without chilling, skip the covered time and bake with the topping for 20 to 25 minutes.

6. Chicken and Wild Rice Casserole

Nutty wild rice, tender chicken, and a creamy mushroom sauce give this Midwestern-style casserole a cozy, earthy flavor that suits the holiday table. It’s a strong main for a smaller gathering that doesn’t need a whole roast bird.

Servings: 8

Total time: 1 hour 50 minutes

Estimated protein: About 28 grams per serving, mainly from chicken and wild rice, with a smaller contribution from Greek yogurt.

Ingredients

• 1 cup wild rice, rinsed
• 4 cups water
• 1 teaspoon kosher salt, for the rice
• 2 tablespoons unsalted butter, plus more for greasing the dish
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 cups 2% milk
• 3/4 cup plain nonfat Greek yogurt
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 cups (about 15 ounces) chopped cooked chicken breast
• 1/3 cup sliced almonds
• 2 tablespoons chopped fresh parsley

Instructions

1. Combine the wild rice, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 45 to 50 minutes, until the grains are tender and many have split open. Drain any remaining water.
2. While the rice cooks, melt the butter in a large, deep skillet over medium heat. Add the mushrooms and cook for 6 to 7 minutes, until browned. Add the onion, celery, and carrots and cook for 6 to 7 minutes, until softened. Stir in the garlic and thyme and cook for 1 minute.
3. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the broth and milk and simmer for 4 to 5 minutes, stirring often, until thickened.
4. Remove from the heat and let stand for 5 minutes. Stir in the Greek yogurt, Parmesan, 3/4 teaspoon salt, and pepper until smooth.
5. Stir in the cooked wild rice and chicken, then spread the mixture in a buttered 9×13-inch baking dish.
6. To make ahead, let the casserole cool for 30 minutes, cover tightly, and refrigerate for up to 2 days. Keep the almonds in a sealed container at room temperature.
7. To bake, heat the oven to 375°F (190°C). Bake covered for 30 minutes. Uncover, sprinkle with the almonds, and bake for 15 to 20 minutes more, until bubbling, the almonds are toasted, and a food thermometer inserted in the center reads 165°F (74°C). If baking right away without chilling, reduce the covered time to 15 minutes.
8. Sprinkle with parsley before serving.

7. Southern-Style Baked Mac and Cheese

This sliceable, custard-set mac and cheese is a fixture on many Southern holiday tables, and it’s easy to assemble the day before. Sharp cheddar, evaporated milk, and eggs bake into firm, golden squares with chewy edges.

Servings: 8

Total time: 1 hour 30 minutes

Estimated protein: About 23 grams per serving, mainly from sharp cheddar and macaroni, with a smaller contribution from evaporated milk.

Ingredients

• 1 tablespoon kosher salt, for the pasta water
• 12 ounces elbow macaroni
• 2 tablespoons unsalted butter, plus more for greasing the dish
• 12 ounces sharp cheddar cheese, shredded (about 3 cups), divided
• 1 can (12 fluid ounces) evaporated milk
• 1 cup 2% milk
• 3 large eggs
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper (optional)

Instructions

1. Grease a 9×13-inch baking dish with butter. Bring a large pot of water to a boil and add 1 tablespoon salt.
2. Cook the macaroni for 2 minutes less than the package directions, usually 5 to 6 minutes, so it stays firm. Drain well, return to the pot, and stir in 2 tablespoons butter until melted. Let cool for 10 minutes.
3. Whisk the evaporated milk, milk, eggs, dry mustard, smoked paprika, 3/4 teaspoon salt, pepper, and cayenne, if using, until smooth.
4. Stir 2 cups of the cheddar into the macaroni and spread it evenly in the prepared dish. Pour the egg mixture over the top, gently pressing the pasta so most of it is submerged. Sprinkle the remaining 1 cup cheddar over the surface.
5. To make ahead, cover tightly and refrigerate for up to 1 day.
6. To bake, heat the oven to 350°F (180°C). Bake covered for 20 minutes, then uncover and bake for 30 to 35 minutes more, until the custard is set with only a slight jiggle in the center, the top is golden, and a food thermometer inserted in the center reads 160°F (71°C). If baking right away without chilling, skip the covered time and bake uncovered for 30 to 35 minutes.
7. Let rest for 10 minutes so it sets into neat portions.

8. Butternut Squash and Spinach Lasagna

Sweet roasted squash, herbed ricotta, and spinach give this lasagna a distinctly autumn flavor that works as a vegetarian main or a hearty side. Assembling it a day ahead also gives the noodles time to settle, so it cuts into tidy slices.

Servings: 8

Total time: 2 hours

Estimated protein: About 25 grams per serving, mainly from ricotta and mozzarella, with a smaller contribution from lasagna noodles.

Ingredients

• 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil, plus more for greasing the dish
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 tablespoon kosher salt, for the pasta water
• 12 lasagna noodles (about 10 ounces)
• 1 cup 2% milk
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon ground nutmeg
• 2 cups part-skim ricotta cheese
• 1 large egg
• 5 ounces baby spinach, chopped
• 3/4 cup (about 2 1/4 ounces) finely grated Parmesan cheese, divided
• 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided

Instructions

1. Heat the oven to 425°F (220°C). Toss the squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until very tender.
2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Cook the noodles according to the package directions until al dente. Drain and lay them flat on a lightly oiled sheet of foil so they don’t stick together.
3. Transfer the roasted squash to a food processor. Add the milk, sage, nutmeg, and remaining 1/2 teaspoon salt and blend until smooth.
4. In a medium bowl, stir together the ricotta, egg, spinach, 1/2 cup of the Parmesan, and remaining 1/4 teaspoon pepper.
5. Grease a 9×13-inch baking dish with olive oil. Spread 1/2 cup of the squash puree over the bottom. Layer 4 noodles, half the ricotta mixture, one-third of the remaining squash puree, and 2/3 cup of the mozzarella.
6. Repeat with 4 more noodles, the remaining ricotta mixture, half of the remaining squash puree, and 2/3 cup mozzarella. Top with the last 4 noodles, the remaining squash puree, the remaining mozzarella, and the remaining 1/4 cup Parmesan.
7. To make ahead, cover tightly with foil and refrigerate for up to 1 day.
8. To bake, heat the oven to 375°F (190°C). Bake covered for 40 minutes, then uncover and bake for 15 to 20 minutes more, until bubbling, golden in spots, and a food thermometer inserted in the center reads 165°F (74°C). If baking right away without chilling, reduce the covered time to 25 minutes.
9. Let rest for 15 minutes before cutting.

9. Broccoli Cheddar Quinoa Casserole

Think of it as broccoli cheese casserole with a sturdier backbone, with fluffy quinoa and eggs holding everything together under a bubbling cheddar crust. Any leftovers reheat well for an easy lunch the next day.

Servings: 6

Total time: 1 hour 15 minutes

Estimated protein: About 22 grams per serving, mainly from sharp cheddar and quinoa, with a smaller contribution from eggs.

Ingredients

• 1 cup quinoa, rinsed
• 1 teaspoon kosher salt, divided
• 1 pound broccoli florets, chopped into bite-size pieces
• 3 large eggs
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup 2% milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
• 2 green onions, thinly sliced
• Butter, for greasing the dish

Instructions

1. Combine the quinoa, 2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Let stand covered for 5 minutes, fluff with a fork, and spread on a plate to cool.
2. Meanwhile, bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Steam the broccoli for 3 to 4 minutes, until bright green and crisp-tender. Drain well and let cool.
3. In a large bowl, whisk the eggs, Greek yogurt, milk, garlic powder, dry mustard, remaining 3/4 teaspoon salt, and pepper until smooth.
4. Stir in the cooled quinoa, broccoli, 1 1/2 cups of the cheddar, and the green onions. Spread evenly in a buttered 11×7-inch baking dish and top with the remaining 1/2 cup cheddar.
5. To make ahead, cover tightly and refrigerate for up to 1 day.
6. To bake, heat the oven to 375°F (190°C). Bake covered for 15 minutes, then uncover and bake for 25 to 30 minutes more, until the center is set, the cheese is golden at the edges, and a food thermometer inserted in the center reads 160°F (71°C). If baking right away without chilling, skip the covered time and bake uncovered for 25 to 30 minutes.
7. Let rest for 5 minutes before serving.

10. Cheesy Corn Pudding Casserole

Part soufflé and part spoonbread, this corn pudding bakes up golden and puffed, with sweet kernels in every bite. Blended cottage cheese adds richness and protein, and the batter waits in the fridge until baking day.

Servings: 6

Total time: 1 hour 15 minutes

Estimated protein: About 21 grams per serving, mainly from Monterey Jack and eggs, with a smaller contribution from cottage cheese.

Ingredients

• 1 tablespoon unsalted butter, melted, plus more for greasing the dish
• 4 cups frozen corn kernels, thawed and patted dry, divided
• 6 large eggs
• 1 cup low-fat (2%) cottage cheese
• 1/2 cup 2% milk
• 1 tablespoon granulated sugar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups), divided
• 3 green onions, thinly sliced
• 1 jalapeño, seeded and minced (optional)

Instructions

1. In a blender, combine the eggs, cottage cheese, milk, melted butter, sugar, salt, pepper, and 1 cup of the corn. Blend for 30 to 60 seconds, until mostly smooth.
2. Pour the blended mixture into a large bowl and whisk in the cornmeal until smooth. Stir in the remaining 3 cups corn, 1 cup of the Monterey Jack, the green onions, and the jalapeño, if using.
3. To make ahead, cover the bowl and refrigerate the batter for up to 1 day. Refrigerate the remaining 1/2 cup cheese separately. Wait to add the baking powder until baking day so it keeps its lift.
4. To bake, heat the oven to 350°F (180°C) and grease a 9×9-inch baking dish with butter. Stir the baking powder into the batter until evenly mixed, pour into the dish, and sprinkle with the remaining 1/2 cup cheese.
5. Bake for 50 to 55 minutes, until puffed and golden, the center is only slightly jiggly, and a food thermometer inserted in the center reads 160°F (71°C). If baking the same day without chilling, start checking after 40 minutes.
6. Let rest for 10 minutes before serving so the pudding settles and firms up.

11. Lentil and Mushroom Shepherd’s Pie

Hearty enough to anchor a vegetarian Thanksgiving plate, this shepherd’s pie pairs a savory lentil and mushroom filling with a cheddar mashed potato crust. Both layers can be made two days ahead and baked straight from the fridge.

Servings: 6

Total time: 1 hour 50 minutes

Estimated protein: About 28 grams per serving, mainly from lentils and sharp cheddar, with a smaller contribution from potatoes.

Ingredients

For the filling:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 pound cremini mushrooms, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon chopped fresh rosemary
• 1 1/2 cups dried green or brown lentils, rinsed and picked over
• 4 cups low-sodium vegetable broth
• 1 tablespoon low-sodium soy sauce
• 1 cup frozen peas
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For the potato topping:

• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 tablespoon kosher salt, for the cooking water
• 3/4 cup plain nonfat Greek yogurt
• 1/2 cup 2% milk
• 2 tablespoons unsalted butter
• 4 ounces sharp cheddar cheese, shredded (about 1 cup), divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, until softened. Add the mushrooms and cook for 8 to 10 minutes, until their liquid has evaporated and they begin to brown.
2. Stir in the garlic, tomato paste, thyme, and rosemary and cook for 1 to 2 minutes, until the tomato paste darkens.
3. Add the lentils, broth, and soy sauce and bring to a boil. Reduce to a simmer and cook uncovered for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the mixture is thick rather than soupy. Stir in the peas, salt, and pepper and spread the filling in a 9×13-inch baking dish.
4. While the lentils simmer, place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then simmer for 15 to 18 minutes, until very tender. Drain and mash with the Greek yogurt, milk, butter, 1/2 cup of the cheddar, salt, and pepper until smooth.
5. Spread the potatoes over the filling, sealing the edges, and rough up the top with a fork. Sprinkle with the remaining 1/2 cup cheddar.
6. To make ahead, let cool for 30 minutes, cover tightly, and refrigerate for up to 2 days.
7. To bake, heat the oven to 400°F (200°C). Bake covered for 25 minutes, then uncover and bake for 20 to 25 minutes more, until the filling bubbles at the edges, the top is golden, and a food thermometer inserted in the center reads 165°F (74°C). If baking right away without chilling, bake uncovered for 25 to 30 minutes.
8. Let rest for 10 minutes before serving.

12. Overnight Spinach and Feta Breakfast Strata

Thanksgiving morning is busy enough without standing over a skillet. This strata is assembled the night before and goes straight from the fridge into the oven, puffing into a cheesy, custardy bake that feeds a full house.

Servings: 8

Total time: 1 hour 30 minutes, plus overnight chilling

Estimated protein: About 25 grams per serving, mainly from eggs and mozzarella, with a smaller contribution from cottage cheese.

Ingredients

• Butter, for greasing the dish
• 8 ounces whole-wheat bread (about 8 slices), cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 10 ounces baby spinach, roughly chopped
• 10 large eggs
• 1 1/2 cups low-fat (2%) cottage cheese
• 1 cup 2% milk
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups), divided
• 4 ounces feta cheese, crumbled

Instructions

1. Grease a 9×13-inch baking dish with butter and spread the bread cubes in it.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, until softened. Add the spinach in batches and cook for 2 to 3 minutes, until wilted and any liquid has evaporated. Let cool for 10 minutes, then scatter over the bread.
3. In a large bowl, whisk the eggs, cottage cheese, milk, oregano, garlic powder, salt, and pepper until well blended. Stir in 1 cup of the mozzarella and the feta.
4. Pour the egg mixture evenly over the bread and press down gently so every cube is soaked. Sprinkle with the remaining 1/2 cup mozzarella.
5. Cover tightly and refrigerate for at least 8 hours or up to 1 day.
6. To bake, heat the oven to 350°F (180°C). Bake covered for 30 minutes, then uncover and bake for 25 to 35 minutes more, until puffed and golden, the center is set with no liquid egg, and a food thermometer inserted in the center reads 160°F (71°C).
7. Let rest for 10 minutes before cutting.