Substitutes– Feel free to use any type of potato you like—or even a mix (sweet potatoes work great, too). Just be sure to cut them into evenly sized pieces and par-cook them until slightly tender before adding to the casserole. Or use pre-roasted potatoes for even more flavor.

Filling Tips – You can swap part of the cottage cheese for yogurt or sour cream to create a creamier texture. Using all cottage cheese gives the casserole a lighter, custardy texture with a nice protein boost. For a creamier result, try ½ cup cottage cheese + ⅓ cup plain Greek yogurt or sour cream instead of ¾ cup cottage cheese. All options bake up beautifully — it just depends on the texture and flavor you prefer. If using dairy-free cheese or yogurt, add a little extra baking time as needed.

Canned Tomatoes– I used about ½ of a 10-ounce can of Rotel, but you can use any canned diced tomatoes you have on hand. If you’re using a mix with a seasoning, like tomatoes with green chiles, feel free to save the remaining half of the drained can for topping before serving, if desired.

Freezer – Wrap the cooled casserole tightly in plastic wrap, then foil (or store in a freezer-safe container). Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat in the oven at 350°F until warmed through (about 20 minutes), or microwave individual portions.

Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Let sit at room temp about 20 minutes before baking, or add 5–10 minutes if baking straight from the fridge.