Recipe for cottage cheese casserole like in childhood. Curd casserole How to check the readiness of cottage cheese casserole in the oven
Remember, far back in childhood, each of us had a favorite culinary dish that was prepared for us at school or at home, and perhaps both mother and grandmother delighted you with it. For some reason I associate cottage cheese casserole with this moment. And no matter how much time has passed, I still remember the taste of that casserole I knew from childhood. In this article I will tell you how to prepare cottage cheese casserole.
Healthy and nutritious cottage cheese casserole
In fact, cottage cheese is one of the healthiest foods. It is very nutritious and valuable because it contains a large amount of vitamins needed by the body. It is useful for both adults and children. True, children are not very eager to eat some healthy cottage cheese. Now preference is given to all kinds of cottage cheese desserts that are sold in stores. However, they are of no use. But you are guaranteed a bunch of dyes and preservatives. And not everyone will be delighted after trying such a product. The most optimal nutrition is considered to be cottage cheese casserole. It is very tasty, which is what attracts children, and they eat it with pleasure, since it also has a very appetizing and beautiful appearance, especially if it is sweetened on top with jam or condensed milk. There are a lot of options.
The curd casserole prepared for children in kindergarten is very similar in recipe to the cheesecakes that we prepare at home. However, the taste of such a creation made from cottage cheese is much more delicate, and it is much easier to prepare, so preparation will not be difficult.
Here is an easy recipe for making cottage cheese casserole for your consideration. It turns out very tasty and always successful. By preparing this recipe, you will get a very fluffy, tender and airy casserole.
Cottage cheese casserole, recipe
First prepare 500 gr. cottage cheese, 100 gr. semolina cereals, 100 gr. granulated sugar, 50 gr. milk. In addition, we will need 50 grams. butter and 2 chicken eggs. Anyone who wants it is not prohibited from adding cinnamon or vanillin to taste. Who loves what?
It’s better to take cottage cheese with medium fat content, usually nine percent is good. But fattier options are also possible. Low-calorie curd products are not suitable for casserole, as it is possible that the casserole will turn out a little dry. And when making a choice in the store, give preference to the cottage cheese that is sold in a weight bag, rather than the one that is in special packs.
Compliance with the proportions of ingredients plays a very important role in this casserole recipe. If you overdo it with the amount of semolina, you can end up with a Ukrainian “babka” pie. Our dish will not be too juicy if we add less milk than required.
We sorted out the ingredients and took into account the basic recommendations. So let's start looking at how to make cottage cheese casserole. Let's prepare a large-capacity bowl. We will make the dough in it. Through a sieve, grind the cottage cheese that we prepared in advance. Soft or cheesy types of cottage cheese do not require this procedure.
So, the cottage cheese is placed in a bowl. Add sugar, eggs and mix everything. To simplify the process, you can do this using a mixer. If it is not there, then beat it by hand. Everything in this cooking procedure depends on tastes and wishes. For example, if you prefer a casserole with a loose structure, with pieces of cottage cheese, then it is better to mix the cottage cheese mixture with a fork. If you like a porous version of the casserole, then beat the curd mass with a mixer. And in this case, instead of sugar, add powdered sugar. Soften the butter. And then we add it to the mixture. And again we begin to mix the mass of cottage cheese.
After this, pour milk into the mixture and pour semolina into it. And again our mass is thoroughly mixed. Then cover with a warm towel. And let it brew for an hour. This is necessary so that the semolina swells slightly, which will give the dish a lighter and airier consistency.
Baking a casserole
Prepare a baking pan and lightly grease it with butter. Sprinkle with breadcrumbs first. An alternative could be semolina. And spread the curd mass on it. Wrap the split bottom in foil to make cleaning the oven easier later. Many people use silicone molds for greater convenience. They are a good option as they provide excellent protection against burning.
Let's pre-prepare the oven. Heat it to 200 degrees. Place the cottage cheese casserole laid out on a baking dish in the oven and bake. Keep in the oven until a golden crust appears. It is advisable that you do not open the oven while cooking. This can cause the casserole to sink and not be fluffy. To understand whether our dish is ready or not, you can use a toothpick. Try piercing the casserole right in the middle. And if the toothpick is dry when you pull it out, then the dish is ready and you can take it out.
Cut the pre-cooled casserole into portions. Place a piece on a plate and decorate with jam or syrup. That's all, the cottage cheese casserole is ready! The dish is ready to eat.
Many of us remember our kindergarten childhood for a wonderful cottage cheese casserole. How cooks in kindergartens cast their spells, what they put into the curd mass, what secret they have - this is a mystery shrouded in darkness. More than one housewife has spent a lot of time trying to replicate a kindergarten culinary masterpiece, but not everyone has been able to accurately reproduce that very taste of childhood. Oh well! The good thing about cottage cheese casserole is that you can experiment with its taste to your heart’s content.
The cuisine of any nation has its own recipes for cottage cheese casseroles, but they all have one thing in common: in order to get a cottage cheese casserole, no matter whether it is an American cheesecake or an Italian cassata, choose only a high-quality starting product - cottage cheese. No “curd products” or “ready-made curd masses”, only real fresh cottage cheese, crumbly and not too greasy, otherwise your casserole will float. All other ingredients must also be fresh.
There are no strict recipes for cottage cheese casserole - there are only variations on the theme “cottage cheese + eggs + semolina/flour + filling (dried fruits, fruits, berries, etc.)”, as well as recipes for casseroles with the addition of pasta or noodles, rice or millet, pumpkin or vegetables (unsweetened casserole option). To make the cottage cheese casserole tender, rub the cottage cheese through a sieve, but under no circumstances put it through a meat grinder, the cottage cheese will be sticky and heavy. For a fluffy casserole, make the curd mass thinner (add sour cream, kefir or natural yogurt) and add a little baking soda or baking powder. For a low-calorie casserole, there are recipes without flour or eggs; such a casserole, especially unsweetened, is perfect for a hearty breakfast. In general, the result depends only on your imagination, and our site only gives a few examples of what kind of casseroles with cottage cheese you can invent.
Ingredients:
1 kg homemade cottage cheese,
½ cup semolina,
2-3 eggs,
1 stack Sahara,
½ cup sour cream,
½ cup milk,
1 cup raisins,
a pinch of salt
vanillin - to taste.
Preparation:
Pour milk over the semolina and let stand for 30-50 minutes until it swells. Beat eggs with sugar. Add semolina, beaten eggs, washed and scalded raisins and other ingredients to the cottage cheese rubbed through a sieve. Grease a baking dish with butter, sprinkle with semolina or breadcrumbs, lay out the dough and smooth it out. Brush the top with sour cream mixed with raw yolk and place in an oven preheated to 180°C for 50-60 minutes.
Ingredients:
500 g cottage cheese,
3 eggs,
5 tbsp. semolina,
1 tbsp. baking powder,
1 packet of vanillin,
dried cranberries, dried cherries, raisins - to taste.
Preparation:
Separate the whites from the yolks and beat them with a pinch of salt until fluffy. Mix the remaining ingredients, carefully fold in the beaten egg whites and place the resulting mass into a greased pan. Place in the oven, preheated to 180-200° C, for 40-45 minutes, until the top of the casserole is browned.
Ingredients:
500 g cottage cheese,
200 g sour cream,
400 g semolina,
300 g sugar,
6 eggs
2 tsp baking powder,
1 stack raisins
Preparation:
Grind the eggs with sugar until fluffy. Rub the cottage cheese through a sieve and mix with sour cream. Combine the cottage cheese with the egg mixture, add semolina mixed with baking powder, and washed and dried raisins. Mix well. Pour the resulting mass into a mold greased with butter and place the mold in the oven, heated to 180-200° C, for 40-45 minutes.
Ingredients:
600 g cottage cheese,
250 ml milk,
100-150 g sugar,
50 g starch,
2 eggs
100 g mixture of nuts and candied fruits,
1 packet of vanillin,
a pinch of salt.
Preparation:
Separate the whites from the yolks. Grind the yolks with cottage cheese, add milk, sugar, vanillin and chopped candied fruits and nuts. Mix well. Beat the whites into a strong foam with salt, add to the curd dough and mix. Line a baking dish with baking paper and grease it with butter. Pour the dough and place in an oven preheated to 180°C for about 1 hour.
Ingredients:
500 g cottage cheese,
1 stack kefir,
½ cup semolina,
4 eggs,
¾ stack. Sahara,
1 tsp baking powder,
¼ tsp. salt,
½ cup raisins, currants or candied fruits,
vanillin.
Preparation:
Using a mixer, beat eggs with sugar into a fluffy foam, add grated cottage cheese, kefir, semolina, salt, vanillin, baking powder and raisins. Pour the resulting dough into the oiled multicooker bowl and close the lid. Set the “Bake” mode for 45 minutes. After the end signal, leave the multicooker in the “Warming” mode for 10 minutes, then remove the casserole using the steamer basket.
Ingredients:
200 g low-fat cottage cheese,
100-150 g pumpkin,
1 egg,
½ cup raisins,
sugar, cinnamon, vanillin - to taste.
Preparation:
Stir the cottage cheese with the egg, add the pumpkin cut into small cubes, raisins, spices and mix. Place in a ceramic pot and simmer in the oven at medium heat for 1-1.5 hours.
Ingredients:
1 stack round rice,
450 g cottage cheese,
100 g sugar,
2.5 stacks water,
3 eggs,
1 packet of vanillin,
150 g raisins,
1.5 stack. milk,
a pinch of salt.
Preparation:
Pour the washed rice with water, bring to a boil, reduce the heat and cook under the lid until the liquid has completely evaporated for 30-35 minutes. The rice will be sticky. Meanwhile, beat eggs with sugar. Combine all ingredients, adding rice last. Pour into a greased mold and bake at 180° C for 40-45 minutes.
Ingredients:
500 g cottage cheese,
100 g butter,
200 g sugar,
3 tbsp. starch,
5-6 tbsp. semolina,
1 egg,
2-3 oranges.
Preparation:
Grind the peeled and pitted oranges in a blender until smooth. Add 100 g sugar and 2 tbsp. starch and stir. Set aside for now and combine all other ingredients into a smooth mixture in a separate bowl. It is better to first rub the cottage cheese through a sieve. Line a baking dish with baking paper, lay out the curd mass, smooth it out and lay out the orange mass. Place the pan in the oven preheated to 180°C for 50 minutes, then turn off the oven and leave to cool for 15-20 minutes.
Ingredients:
500 g millet,
250 g cottage cheese,
1 liter of water,
10 eggs,
100 g sugar,
500 ml milk,
vanillin, salt, breadcrumbs.
Preparation:
Sort the millet, rinse well, scald with boiling water and drain. Pour into boiling water, boil for 10 minutes, then pour in boiling milk, add salt and cook the porridge until tender. Cool. Rub the cottage cheese through a sieve and combine with millet porridge. Beat the eggs with sugar into a fluffy foam and add along with vanilla to the porridge with cottage cheese. Grease a baking dish with butter and sprinkle with breadcrumbs. Spread the resulting mass, smooth it out, brush with a beaten egg mixed with sour cream, and bake until golden brown in an oven preheated to 180-200° C.
Curd dessert with coconut
Ingredients:
750 g cottage cheese,
150 g butter,
4 eggs,
½ cup semolina,
150 g sugar,
1 bag of coconut flakes (not colored!),
1 packet of vanilla sugar,
½ cup poppy,
100 ml milk.
Preparation:
Separate the whites from the yolks. Mix the yolks with cottage cheese, semolina, sugar, juice and vanilla sugar until smooth. Then add softened butter and mix well. Separately, beat the whites with a pinch of salt until stiff foam and carefully fold into the curd mass. Divide the mixture into two parts, add poppy seeds to one and coconut flakes to the other. In a mold lined with baking paper, place the curd mass, alternating, using a tablespoon, in two layers. Place the pan in an oven preheated to 180°C for 1 hour, then turn off the oven and bake the casserole for another 15 minutes without opening the door.
Pasta casserole with cottage cheese
Ingredients:
150 g pasta,
400 g cottage cheese,
2 tbsp. oils,
4 eggs,
4 tbsp. Sahara,
1 stack nuts,
raisins, lemon zest - to taste.
Preparation:
Boil the pasta in salted water and place in a sieve. Separate the yolks from the whites. Grind the yolks with cottage cheese, sugar, butter and lemon zest, combine with pasta, nuts and raisins. Beat the whites with a pinch of salt into a strong foam and combine with the curd mass. Place in a greased pan and bake in a hot oven for 20-25 minutes.
Ingredients:
400 g cottage cheese,
2 eggs
2 apples,
3 tbsp. butter,
1-3 tbsp. Sahara,
½ tsp. cinnamon,
breadcrumbs, powdered sugar.
Preparation:
Peel the apples, remove the core and cut into slices. Place apples in a frying pan, add butter, sugar and cinnamon and simmer for 5-6 minutes. Cool. Rub the cottage cheese through a sieve, combine with apples and beaten eggs and stir until smooth. Place in the prepared pan and place in the oven, heated to 180-200° C, for 15-20 minutes. When serving, sprinkle with powdered sugar.
Cottage cheese casserole with cauliflower
Ingredients:
400 g cauliflower,
200 g cottage cheese,
200 g cheese,
4 eggs,
1-2 tbsp. butter,
salt.
Preparation:
Separate the cauliflower into florets and chop. Grate the cheese on a coarse grater. Combine cottage cheese, cheese, cauliflower and eggs and mix until smooth. Place the resulting mixture in a greased pan and bake for 20-25 minutes at 180°C.
Cottage cheese and potato casserole
Ingredients:
1 kg potatoes,
200 g onions,
50 g vegetable oil,
1 tbsp. breadcrumbs,
Filling:
500 g cottage cheese,
5 eggs
100 g parsley.
Preparation:
Boil the peeled potatoes until tender and rub through a sieve. Chop the onion and fry in vegetable oil until golden brown, add to the potatoes, salt and pepper to taste. Separate the whites from the yolks, beat the whites and mix with the potato mixture. For the filling, chop the greens, rub the cottage cheese through a sieve, mix with parsley and yolks, and add salt to taste. Grease a baking sheet with oil and sprinkle with breadcrumbs. Place half of the potato mixture on a baking sheet, then place the filling of cottage cheese and herbs on it, then cover the top with the remaining potato mixture. Grease the top of the casserole with butter or sour cream and place in an oven preheated to 180-200°C for 20-30 minutes.
Cottage cheese casserole with sun-dried tomatoes
Ingredients:
500 g low-fat cottage cheese,
3 eggs,
50 g hard cheese,
5 tbsp. semolina,
5-6 slices of sun-dried tomatoes,
1-2 cloves of garlic,
2-3 tbsp. vegetable oil,
1 tsp baking powder,
1 bunch of greens,
flour, salt, ground black pepper - to taste.
Preparation:
Rub the cottage cheese through a sieve, chop the herbs, cut the tomatoes into small cubes, and chop the garlic very finely. Separate the whites from the yolks. Beat the whites into a fluffy foam with a pinch of salt. Grind the yolks with cottage cheese, add semolina and baking powder and mix. Add vegetable oil, chopped herbs and garlic. Sprinkle the tomatoes with flour and stir until the tomato pieces are completely covered in flour. Add to the curd mass, stir and gradually gently fold in the whipped whites. Salt and pepper to taste. Grease the mold with oil and place the dough into it. Place in the oven, heated to 180°C, for 30-35 minutes. Then sprinkle grated cheese on top and bake for another 10 minutes.
Cottage cheese casserole with herbs
Ingredients:
500 g cottage cheese,
200 g hard cheese,
4 eggs,
1 bunch of green onions,
2 cloves of garlic,
½ tsp. hot red pepper,
1 tsp ground paprika,
salt, herbs - to taste.
Preparation:
Rub the cottage cheese through a sieve, chop the greens, grate the cheese on a fine grater. Beat the whites into a fluffy foam. Combine all ingredients and mix well. Grease the molds with butter and sprinkle with breadcrumbs, add the curd mixture and bake at 200°C until golden brown.
Ingredients:
500 g potatoes,
100-200 g cottage cheese,
½ cup sour cream,
1 onion,
1 tbsp. flour,
salt, pepper - to taste.
Preparation:
Peel the potatoes, boil and prepare mashed potatoes. Combine it with cottage cheese rubbed through a sieve, finely chopped onion and other ingredients. Place in a greased baking dish and place in a hot oven for 15-20 minutes.
Cottage cheese and mushroom casserole
Ingredients:
400 g cottage cheese,
200 g cheese,
4 eggs,
5-6 tbsp. sour cream,
2 onions,
500 g mushrooms (fresh or frozen),
salt, ground black pepper - to taste.
Preparation:
Mix cottage cheese, finely grated cheese, eggs and sour cream until smooth. Cut the onion into cubes and fry along with the mushrooms in vegetable oil. Cool and add to the curd mass. Place in a baking dish and bake at 180°C for 45 minutes.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Cottage cheese casserole is one of the favorite dishes of adults and children. No one can resist a piece of delicious, fluffy homemade pastry with syrup or condensed milk. The dish is not just tasty, but also healthy, because cottage cheese contains a large number of essential microelements for the body - folic acid, magnesium, potassium, proteins, vitamins A and B. For the dessert to be truly irreplaceable, you need to understand how to prepare cottage cheese casserole, observing the secrets of baking.
Calorie content
Cottage cheese casserole is considered a taste from childhood. Kids love this treat. It is easily digestible, suitable for people of any age and for people with gastrointestinal pathologies who are forced to adhere to therapeutic diets. Nutritionists prefer the preparation option. This approach significantly reduces the calorie content of the finished dish, making it dietary. But the benefits remain completely. Casserole with cottage cheese and fruit contains even more useful ingredients.
For 100 g of a finished dish with semolina or flour there is no more than 230 - 250 kcal. By excluding these products, the calorie content of the cottage cheese casserole is further reduced.
Cooking secrets
The dish will be equally tasty when baked in the oven, in a slow cooker or in a double boiler. The basis of the dessert will always be cottage cheese, which should be as fresh as possible; it is forbidden to cook spoiled cottage cheese. You can cook from it, but provided that the product was stored in the refrigerator, has a normal color and there is no unpleasant odor. To improve taste, it is recommended to choose a product with a slight sourness and an average percentage of fat content. Zero or low fat content worsens the taste of the dessert, making it bland.
There are a few more secrets that will help improve the casserole:
- The dish will turn out more juicy if you replace the flour with semolina. Then, after mixing all the components, the dough should be allowed to stand for about 30 minutes. This is how semolina swells, making the finished casserole more tender than with flour. Read the recipe in.
- When baking in the oven, sprinkle the dessert with sugar 10 minutes before it is ready. This will help you get a nice crispy golden crust.
- If the cottage cheese seems too bland or not fatty enough, adding sour cream will help correct the situation.
- The eggs in the casserole add fluffiness and provide the glue that holds the casserole together. It is recommended to use a mixer for whipping.
- The dessert should be baked in an oven preheated to 180 degrees, be sure to grease the baking sheet with oil.
The casserole can be served warm or chilled. The dessert retains its wonderful taste regardless of the temperature.
Without adding semolina and eggs
If you don’t have semolina on hand, you can prepare the casserole without it, and the dish will turn out no less tasty, tender, and healthy. You can replace semolina with starch or wheat flour. Semolina is an optional ingredient, but if it is absent, some nuances must be taken into account. They will help answer the question of how to prepare a lush cottage cheese casserole:
- Be sure to grind the cottage cheese with a sieve or blender. This will make the dessert tender.
- It is better to choose cottage cheese with high or moderate fat content. This will make the casserole appetizing. You can add cream, butter, sour cream to low-fat cottage cheese - one large spoon will be enough.
- You need to put the casserole in the oven until it is completely warmed up. With sudden heating, the surface of the dough will immediately turn into a crust and burst. You can place the dough within a couple of minutes after turning on the oven. The dessert will warm up gradually, which will allow it to rise well.
- You don't need to put a lot of eggs. Excess will add density to the dish, making it rubbery. For airiness, beat the yolks and whites separately.
- Sift the flour. Thanks to this stage, the casserole becomes fluffy and soft. This can be seen even from the dough - it is tender, similar to sour cream.
If you do not put eggs in the dish, you can make it even more dietary. As a rule, yolks add an appetizing yellowish color to the casserole. But for this purpose they can be replaced with turmeric. If you want to put less sugar, you can add dried apricots to the dough. The casserole made with rice flour without eggs and semolina is delicious. 
Baking soda or baking powder: which is better?
Many housewives are accustomed to the old method of adding soda to baked goods by quenching it with vinegar. But experienced chefs recommend mixing soda with dry ingredients, and vinegar with liquid ingredients. After connection, the reaction will occur in the test. But these methods do not always help you get an airy curd dessert. This happens because for the expected result you need to know the exact ratio of soda with vinegar and flour. If you overdo it with soda, the baked goods will get an unpleasant aftertaste. To prevent this from happening, they came up with a recipe with baking powder.
Baking powder is a mixture of flour, soda and citric acid. Sometimes flour is replaced with starch to increase the shelf life of the powder. The mixture is prepared so that the soda and acid react correctly at the right time and without leaving any residue. If you add baking powder, the necessary reaction occurs already in the dough. But there are situations when it is preferable to add soda. For example, it works great if honey, chocolate, citrus juice, and brown sugar are added to the casserole. Baking soda is 4 times stronger than baking powder.
An approximate ratio is a teaspoon of baking powder per 125 g of flour, or a quarter of a teaspoon of soda for the same amount of flour.
In the oven and slow cooker
Preparing cottage cheese casserole is easy and quick; most often it is to the taste of even people who don’t really like cottage cheese. This happens because the fermented milk product turns out very tasty, light and tender. The main condition for making a delicious, fluffy casserole is to follow the rules for preparing the dessert. A multicooker makes the cooking process faster and easier. In a slow cooker, the casserole turns out no worse than in the oven. But the top is not so crispy and rosy. For cooking, set the Baking mode for 30 - 60 minutes.
But not every person likes to be removed from the cooking process. In this case, you should bake the casserole in the oven, choosing a recipe for how to cook cottage cheese casserole in the oven. Modern ovens are equipped with a huge number of functions and modes. They will make the dessert rosy and appetizing. The main thing is to monitor the cooking time, making sure that the casserole does not burn and is baked.
Cooking time
It is not possible to give a definite answer to the question about the cooking time for cottage cheese casserole. This depends on the capabilities of the oven or other device and the set temperature. The ingredients used, the height and thickness of the casserole play an important role. The average baking time for a casserole in the oven is 35 – 45 minutes, but this is only approximate data.
To understand whether cottage cheese casserole is ready in the oven or slow cooker, you need to pierce it with a toothpick. If it remains clean, the dish is ready.
Toppings and additives
Topping is a fruit or berry syrup that is used to add a variety of flavors to dishes, including cottage cheese casserole. Topping will help turn an ordinary dessert into a festive one. The consistency is a thick syrup, which allows you to make patterns and other decor for decoration.
You can buy the topping or make it yourself. With his help it turns out. The assortment in specialized stores is very large - apple, banana, cherry, strawberry, raspberry and other flavors. There are milk, vanilla, caramel, chocolate and maple. The topping will give the cottage cheese casserole a special flavor or thickness. The dressing is suitable for both cold and hot dishes. If you decorate a sweet casserole with it, you can get a glossy, beautiful surface with shimmer. Such syrups are sold in convenient bottles so that you can paint the decor if you wish. To make the dessert more original, various berries, cinnamon, nutmeg, chocolate, orange zest and juice are added to it.
Sauces and decor
Sauce in confectionery is an indicator of sophistication. It allows you to enhance the taste of the dessert and add juiciness to any dish, including cottage cheese casserole. Professional pastry chefs conduct entire master classes on how to decorate cottage cheese casserole and prepare sauce. 
Confectionery sauces are prepared from berries, fruits, jam, honey, coffee, cream, cocoa, chocolate, and alcohol can be added - vermouth, liqueur or cognac. The cooking process may vary, with or without thickeners. In any case, the mass is boiled until it reaches the desired thickness. After cooking, it is ground and combined with starch. For thickness and sweetening, sugar is used - syrup is boiled on its basis. Then, by adding cream, flour, proteins, butter, powdered sugar and starch, the mass is brought to the consistency of the sauce. An indispensable device for preparing gravy for casserole with cottage cheese is a pastry mixer.
To obtain a special aroma, vanillin, zest, cinnamon, cardamom, etc. are added to the composition.
Casserole sauces can be hot or cold. They are used at the final stage for design and decoration. During production, it is necessary to take only fresh, high-quality products. Fruit or berry sauces are more suitable for casseroles; they emphasize the taste of the dessert.
Benefits for children and adults
The question remains: what are the benefits of casserole? The casserole contains the substances necessary for the body to function properly - vitamins and microelements, fats, proteins and carbohydrates in the right quantities. The dessert also contains:
- Methionine is an amino acid that helps maintain proper liver function.
- Potassium and sodium – regulate blood pressure.
- Vitamins C and B – strengthen vascular walls.
- Proteins are required to maintain the functioning of the immune system.
- Vitamins A, E, C, antioxidants - help the intestines work properly, restoring its microflora.
Cottage cheese contains a large amount of vitamins, calcium, proteins - all these substances strengthen bones, muscles and generally have a beneficial effect on the condition of the body.
How long does cottage cheese casserole last?
Cottage cheese and dishes made from it will be healthy and tasty only if they remain fresh. Curd products, including casserole, are perishable.
The storage temperature of all perishable products, according to San PiN, should be from -2 to +4 degrees Celsius.
The shelf life of cottage cheese casserole in the refrigerator, when maintained at this temperature, is 48 hours.
So, cottage cheese casserole is a very tasty and healthy dish; it can be eaten for breakfast and even dinner. You can add fruits and berries, adding a new taste. There are a huge number of different recipes for making such a dessert from cottage cheese. Everyone can choose to their liking.
Many of us associate our time in kindergarten not only with fun games with friends, but also with the delicious casserole that was often served for breakfast. It was the casserole, unlike many other dishes that were fed in kindergarten, that almost all children liked. And even now, few people can deny themselves the pleasure of enjoying the legendary casserole, which caused a sparkle in the eyes of children. What’s stopping us from preparing just such a casserole at home and treating our household members to a dish “from childhood”? Absolutely nothing! Therefore, we set aside some time in our busy schedule (it will take about an hour to do everything) and start preparing the cottage cheese casserole!
Before you start cooking, you need to make sure you have a special dish or casserole dish, since without it, baking the casserole will be problematic. If you don’t have anything like this, don’t be upset! Now many stores are full of convenient forms (some of them silicone) designed for such purposes. Modern forms have several advantages over their older counterparts. So the new forms are not only convenient to use, but in most cases they also protect against burning. And burning, as you know, is one of the most important problems for cooks. You can purchase shapes made in the shape of a bear, a bunny and other animals. Children will definitely be delighted with this casserole!
So, if you don’t have a form for preparing a casserole, you can go to the store for it and pick up the right container. If you already have such dishes, then you can move on to the next stage. By the way, the proportion of ingredients used in baking also depends on the size of the mold. If you didn’t succeed the first time, you will definitely succeed the second time, so experiment and you will be happy! To prepare our casserole, we take a medium mold, the height of which is 6 centimeters, and the length and width are 28 and 20 centimeters, respectively. Please note that the molds may have different sizes, so try to guess the volume of the prepared mixture so that it fits into the mold with a margin.
To prepare a cottage cheese casserole, in addition to a mold, you will need a working oven and several bowls in which you can mix the ingredients. As ingredients we will need:
- 700 g. cottage cheese;
- 4 tablespoons of semolina;
- 3 eggs;
- 1 glass of milk;
- 3 tablespoons of sugar (or powder - as you like);
- 1/3 teaspoon salt;
- 1 teaspoon of vanilla essence (you can add a pinch of vanilla sugar and cinnamon);
- raisins, dried apricots and other additional goodies - at your discretion.
When you have everything described above ready, you can proceed directly to the process of creating the casserole. Here you need to decide what kind of casserole you want. If you want to get a loose casserole in which you can feel pieces of cottage cheese, then the ingredients should be mixed with a fork. If you prefer the airy version of the casserole, then it is better to mix with a mixer. It is advisable to separate the egg whites from the yolks and beat them separately. Add salt, sugar or powdered sugar, and vanilla sugar to the beaten yolks. Add cottage cheese into the resulting mixture in small portions and mix thoroughly. In order for the casserole to turn out airy, you first need to mix the cottage cheese with milk and add the resulting mixture to the prepared mass. Add semolina to this and finish adding the ingredients with raisins, cinnamon and dried apricots.
Mix the resulting mixture thoroughly. The prepared mixture should have a consistency similar to sour cream, and there should be no lumps in it (except, of course, raisins and other insoluble ingredients). Grease a clean refractory pan with vegetable oil or fat, whichever you prefer. Pour the curd mixture into the prepared form and place in the oven, preheated to 1800C - 1900C. Moreover, you need to put the pan in the oven carefully, since the mixture may simply spill out a little onto the oven rack, and we definitely don’t want that.
After the manipulations have been done, all that remains is to wait until you can take the fragrant casserole out of the oven. Often, 30 to 45 minutes are enough to prepare a cottage cheese casserole, but the time may vary depending on the volume of the mixture, the temperature in the oven and the characteristics of the mold, so it is advisable to carefully monitor the readiness. A golden-colored crust will make it clear that the casserole is actually ready. Many famous chefs recommend that after turning off the oven, let the casserole “simmer” a little more, so the casserole can be left to stand for a short time in the switched off oven.
That's all, the cottage cheese casserole familiar to us all from childhood is ready! All you have to do is wait until it cools down. You can, of course, taste the casserole while it’s still hot, but it’s still better to serve the casserole when it’s lukewarm. You can enjoy the cottage cheese casserole with sour cream or jam; you can also use condensed milk, honey and sweet chocolate syrup as an addition. With such sweet “extras” the casserole will be even tastier and is guaranteed to please everyone, so be prepared that soon you will be asked to prepare this delicious delicacy, which will not only delight you with its excellent taste and will allow you to return to childhood for a few minutes.
Tasty, aromatic, “correct”. This cottage cheese casserole has been prepared for breakfast for many years now in one restaurant at an old hotel that dates back to Soviet times.
Some tips:
- The taste of the casserole is greatly influenced by the quality of the cottage cheese, it should not be sour or old; homemade fatty cottage cheese is best, which must be pureed or beaten in a blender until creamy, reminiscent of the consistency of Philadelphia cheese. Cheap store-bought cottage cheese cannot be whipped like this; tiny lumps still remain.
The top of the baked casserole must be greased with butter or sour cream, then the crust will become tender and fragrant.
In addition to vanilla sugar, you can add lemon zest to the cottage cheese casserole dough; it will add an incomparable aroma.
Almost no one succeeds in making a tasty and perfectly prepared cottage cheese casserole the first time. Why is this happening? What is the secret to preparing a kindergarten dish? We prepare a classic recipe in the oven and a low-calorie dish without semolina. And also a recipe for a 3-ingredient casserole.
Ingredients
Cottage cheese 5-9% – 1 kg
semolina - 4 tbsp.
sugar - 4-6 tbsp. (to taste cottage cheese)
salt - 1/2 tsp.
eggs - 3 pcs
vanillin (to taste)
raisins - to taste (soak)
STEP 1
Beat eggs with sugar, salt and vanilla. You can directly into the foam, like when you bake a sponge cake or something fluffy.
STEP 2
Add cottage cheese in two or one stages so that it is thoroughly mixed with the egg mixture, the site reports. If the cottage cheese is dry, you can add sour cream or cream to taste and consistency.
STEP 3
Add semolina and raisins. I throw directly without turning off the combine, at low speeds. At the end I even turn it on for a couple of minutes at the highest speed.
STEP 4
Place in a mold greased with butter. You can spread a little sour cream on top. Bake for 35-40 minutes over medium heat.
Correct - medium or high fat cottage cheese;
The correct ratio of the main ingredients - cottage cheese, eggs and flour;
Advance preparation of additional products - fruits, dried fruits, etc.;
For a delicate casserole - rub the cottage cheese through a sieve and mix the ingredients using a blender/mixer;
For a loose casserole - do not wipe the cottage cheese, mix the ingredients with a fork;
Correct sequence of adding products: first mix eggs and sugar, then add cottage cheese in portions, last - swollen semolina, if additional ingredients are used - they are added last;
To make the casserole especially tender, you can separate the eggs into whites and yolks, beat the whites with a pinch of salt until stiff and add them last to the mixture mixed with all the ingredients (including additional ones).
To ensure that the cottage cheese casserole is baked well, do not make it too high - the thinner it is, the better. The mixture should be poured into a mold greased with butter and sprinkled with semolina or breadcrumbs, preferably with split edges. To prevent the casserole from sinking, you should not add soda to it, but bake it in an oven preheated to 150-180 degrees until browning, which will be the main signal that the dish is ready.
6 cooking secrets
How to cook cottage cheese casserole in the oven like in kindergarten? By following these tips, you will end up with just such a dish.
The basis of the recipe is cottage cheese, readweb.org reports. It must be homemade. And with it sour cream. If you take village ingredients, the result will be the right consistency and taste.
Beat the eggs correctly. A delicious cottage cheese casserole like in kindergarten is obtained not only because of the right ingredients, but also because of the cooking method. If the recipe calls for beating eggs with sugar, do it for a long time until a stable foam appears, fluffy and not liquid. Then the cottage cheese casserole will come out tall and airy just like in a kindergarten.
No flour. To prevent the pie from falling and maintaining its shape, cook it with semolina. And don't add flour. After mixing all the ingredients with semolina, be sure to let the mixture stand for 15-20 minutes to swell.
Boiled semolina. According to the recipe, raw cereal is used in a cottage cheese casserole in the oven, just like in a kindergarten. But if you prepare baked goods from already prepared semolina porridge, the taste will be even more delicate. And such a cake will not fall off after cooling.
Baking temperature. The maximum temperature for a cottage cheese casserole recipe like in kindergarten or any other cottage cheese casserole is 200 degrees. On average it is 175-180 degrees. This is the optimal temperature for uniform baking. The bottom layer does not burn, and the top layer does not remain liquid.
Casserole with raisins. The raisins need to be steamed before adding to the dough, otherwise they will be dry. If you pour hot water over it and leave it for a long time, it will become too soft and tasteless. According to the rules, you should steam the raisins in hot tea for 2-3 minutes or pour boiling water over them and drain the water, then they will swell, but at the same time retain both their shape and taste.
