Fluffy cottage cheese casserole. Simple cottage cheese casserole

Cottage cheese casserole is one of the most unpretentious dishes, which is usually served for breakfast, afternoon snack, dinner or as a dessert every day. Every housewife knows how to make cottage cheese casserole. There are a large number of varieties of this dish. Cottage cheese goes well with many foods: vegetables, herbs, fruits, berries, cereals. Therefore, you can prepare cottage cheese casserole with apples, bananas, pasta, rice, carrots, nuts, cherries and dried apricots, cereals and pumpkin.

I offer simple but very tasty recipes that are always a success.

Grind the cottage cheese through a sieve to remove lumps
To beat the curd mass well, you will need a mixer or blender.
To make the cottage cheese pie fluffy and large, it is better to replace the flour with semolina, which has been previously soaked in water
To prevent the dish from sticking to the walls of the mold, before pouring the mass, grease with butter and sprinkle a little semolina
The egg whites, thoroughly beaten with a pinch of salt, add fluffiness to the dish.
There should not be a drop of separated yolk left in the whites so that they can beat well.
Dishes for whipping protein foam must be dry and clean
Sugar is added to the protein mass when fluffy foam has already appeared.
When you put the curd mass in the oven, cover it with foil. If you want a crispy crust, remove the foil and wait for the top to brown before removing from the oven.

Cottage cheese casserole - delicious recipes

Classic recipe

A very tender and airy cottage cheese casserole that looks more like a pie. This sweet cottage cheese dish is very quick to prepare. This is a basic recipe for cottage cheese casserole; you can add anything to the dessert: dried fruits, nuts, poppy seeds, fresh fruits and even vegetables. It will be delicious!

Ingredients:

homemade cottage cheese – 500 g;
butter – 100 g;
eggs – 3 pcs.;
raisins – 50 g;
white sugar – 40 g;
salt and vanilla sugar - a pinch each.

Preparation:

The main component of a classic cottage cheese casserole is cottage cheese. Therefore, it is very important that it is fresh with a pleasant sour smell and taste.

To avoid rubbing the product manually, you can use a meat grinder.

Add raisins to the already rolled cottage cheese.
In a separate bowl, using a hand whisk, beat the eggs with vanilla and regular sugar, and a pinch of salt. Then pour this mixture into a bowl with cottage cheese and raisins. Mix everything thoroughly so that the resulting mass becomes homogeneous. Place the entire mixture into a buttered pan.

It is recommended to use a special form made of heat-resistant glass. It makes the casserole more moist and juicy, practically without burning. Place the mold filled with curd mass in the oven, heated to 190 degrees. After 45 minutes you can serve it.

Cottage cheese casserole from childhood

Do you know what one of the most popular questions in Yandex regarding cottage cheese casserole looks like? “Casserole like in kindergarten”! With a golden crust, raisins, sour cream sauce and nothing more. No pistachios, cranberries, candied fruits, because all these additives only spoil the classics. I often make a casserole from a whole kilogram of cottage cheese, which makes eight servings. In this case, I take 3 eggs and multiply the amount of other ingredients by two. This casserole takes longer to prepare; it needs to spend one hour in the oven.

Ingredients:

500 g good unmoistened cottage cheese
2 eggs
3 tablespoons brown sugar
2 tablespoons semolina
60 g (handful) light raisins
1 vanilla pod
3 tablespoons butter
pinch of salt
jam, sour cream, yogurt or condensed milk for serving

Preparation

Using a mixer, beat the eggs with sugar until the sugar dissolves. Cut the vanilla pod lengthwise and scrape out the seeds with a knife.
Add cottage cheese and 2 tablespoons of warm butter to the eggs, stir thoroughly. If you have cottage cheese with grains, then you can, of course, follow the example of our grandmothers and rub it through a sieve, but I put it in a blender and break up the lumps, and only then combine it with the eggs.
Add semolina, vanilla seeds and salt to the cottage cheese and eggs. Add raisins and mix thoroughly.
Line a ceramic or glass mold with baking paper and add the curd mixture. The mold should be of such a size that the curd mass fills it no more than three-quarters: the casserole will rise in the oven and then settle. Bake for 30 minutes at 180 degrees, until light brown. Let it cool a little and eat it with jam, yogurt, or sour cream. But I like it best with condensed milk!

If your cottage cheese is very wet, add another spoonful of semolina. But the mass should not be too dense - after all, during cooking, semolina grains will absorb liquid and swell.

Curd casserole “Tenderness”

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.

Cottage cheese-apple casserole

Ingredients:

1 kg of cottage cheese,
4 apples,
4 eggs,
200 g sugar,
4 tbsp. l. semolina,
1 tsp. soda,
2 tbsp. l. butter,
vanilla sugar to taste.

Combine the cottage cheese with sugar, eggs, soda, vanilla sugar, semolina, and mix. Add apple slices. Grease the mold with oil, pour the mixture into it and cook at 180 °C for 15 minutes.

Flourless cottage cheese casserole

This is a “pp” dish made from flourless cottage cheese with dried fruits, which can be replaced with pieces of canned fruit. Value – 450 kcal.

Ingredients:

half a kilo of low-fat cottage cheese;
4 eggs;
one tbsp. spoon of sugar;
a handful of dried fruits;
a pinch of soda.

Preparation:

Grind the cottage cheese and add the yolks. Beat sugar with egg whites.
Mix the whipped whites with cottage cheese, add steamed dried fruits and soda.
Bake for half an hour.
Makes five servings. Cooking time – 55 minutes.

The most delicious cottage cheese casserole

A delicious cottage cheese casserole is made with the addition of cocoa. By the way, it is not only delicious, but also very, very beautiful, similar to everyone’s favorite zebra pie. It can be prepared either with dark chocolate or with cocoa powder.

Ingredients:

cottage cheese – 500 grams;
chicken eggs - 3 pieces;
granulated sugar – ¾ cup;
dark chocolate – 50 grams (or cocoa powder – 3 tablespoons without top)
cream 10% - 50 ml;
potato starch - 3 tablespoons without top.

Cooking recipe:

The main ingredient can be taken low-fat, it is important that it is very fresh. You will need to rub it through a sieve or gently beat it with a blender. Next, you will need to add granulated sugar and chicken eggs to the curd, and divide it all into two parts, since one part will remain pale, and we will mix cocoa into the other. To the part to which we will add cocoa, you will also need to add 2 tablespoons of starch, and 1 tablespoon to the white part. Now, when everything is ready, coat the mold and pour two tablespoons of each mixture one by one - first white, then brown, until the very end. Preheat the oven to 180 degrees, place the mold in there, and bake until done for 50 minutes.

The finished casserole should be served cold, it is much tastier this way.

Recipe for the simplest cottage cheese casserole

This cottage cheese casserole is very easy to prepare and will be a wonderful addition to the menu of anyone, even a small child. If desired, you can diversify it by pouring condensed milk on top or adding jam or fresh berries.

To prepare it you will need:

cottage cheese – ½ kilogram;
chicken egg - 3 pieces;
sugar – 5 tablespoons;
flour – 2 – 3 tablespoons;
soda – 1/3 teaspoon;
sunflower oil for greasing the mold.

To prepare this casserole you should:

Place the main ingredient in a separate bowl, add sugar, soda, flour and mix well. Beat the eggs separately and add to the rest of the mixture. Mix everything well again, place in a baking dish greased with sunflower oil, level and grease the surface with egg yolk or vegetable oil. Place in the oven preheated to 180 degrees for about half an hour.

Curd casserole with semolina

What’s good about the recipe for cottage cheese casserole with semolina is that you can cook it in a lot of ways (even with or without semolina). We publish the most common composition of products. However, you can always vary it by adding raisins, fruits or berries.

Ingredients:

cottage cheese – 2 packs
chicken eggs – 3–4 pcs
semolina – 3 tbsp.
premium wheat flour – 1 tbsp.
granulated sugar – 0.5 tbsp
vanillin - half a sachet
raisins – 50 g
baking soda – 0.5 tsp.
salt – 0.5 tsp.
butter or margarine

Preparation:

1) Place homemade cottage cheese in the container of a food processor for chopping, install the knife attachment and finely chop.

2) Add soda to the cottage cheese (do not extinguish with vinegar), egg, sugar, two tbsp. spoons of homemade heavy cream (can be replaced with sour cream) and semolina. Grind all ingredients thoroughly again.

3) Rinse the raisins in cold water several times, dry them on a napkin.

4) Thoroughly grease the inside of the baking dish with butter. Place half (approximately) of the curd mass into the mold and smooth it out.

5) Distribute raisins evenly over the curd mass.

6) Place all the remaining curd mixture evenly on top of the raisins.

7) Using a tablespoon, carefully level the surface of the future casserole and sprinkle semolina on top (about two tablespoons of semolina are needed).

Let the curd mass stand in a warm place for 15 minutes, this is necessary for the semolina to swell.

9) Place the mold in the oven, baking temperature: first 15 minutes. temperature 175 C, next 30 min. Set the temperature to 150 C. Bake for a total of 45 minutes.

10) Remove the casserole from the oven and let it cool. You can sprinkle powdered sugar on top for beauty.

The cottage cheese casserole is served warm or cold.

Banana curd casserole

Do you like sweets but don't eat sugar? Here's a great version of cottage cheese casserole: thanks to bananas, the baked goods will be just the way you wanted!

Ingredients:

4 bananas;
3 eggs;
3 tbsp. l. cornmeal or fine polenta;
2 tbsp. l. lemon juice;
1 tsp. lemon zest;
200 g cottage cheese;
100 g sour cream;
1/3 tsp. salt;
30 g butter.

Preparation:

Grease the mold with butter and place peeled and halved bananas on the bottom. Immediately sprinkle them with lemon juice to prevent them from darkening.

Place cottage cheese, sour cream in a bowl, add salt and zest. If desired, you can add a tablespoon of honey. Steam until smooth, then break the eggs there and beat everything again with a blender. Finally, add corn flour and stir until smooth.

Spread the resulting mass over the bananas. Bake the casserole at 180 degrees for about 30 minutes. We check readiness by pressing - it should be elastic and dry. Turn over onto a plate and serve warm with a scoop of ice cream or cooled with chocolate ganache.

Curd rice casserole with orange

Elastic grains of rice harmonize perfectly with delicate and soft cottage cheese. The sweet taste of the casserole is complemented by the sourness of raisins and the piquancy of orange peels. Orange slices amazingly combine the creamy taste of butter with zest, giving the overall taste of the dish an exotic touch.

Ingredients:

Top layer – thin-skinned orange – 1–2 pcs.,
1/3 cup Sahara,
butter – 30 g.

cottage cheese – 0.5 kg,
rice – 150g,
granulated sugar and flour ½ cup each,
3 eggs,
100g raisins.

Cooking method

Boil the rice until tender and cool. Soak well washed raisins. Beat sugar and eggs until stiff, add cottage cheese and flour. Then add rice and raisins and stir.

Scald the orange several times with boiling water to reduce the bitterness. Rinse with water and cut into thin slices, semicircles or circles.

Melt the butter and pour into the bottom of the mold. The optimal size of which is 25–28 cm. Sprinkle with sugar and add orange slices. They have a curd-rice mixture on them. Smooth the surface and then bake for about 45 minutes (200–220C).

Cool the casserole directly in the pan, then run a knife along the side wall, separating the contents. Cover the pan with a large plate or dish and turn it over. If the casserole does not fall out immediately, you can shake it slightly. Serve by cutting into pieces.

Dietary

Girls who watch their figure will also not be deprived of the pleasure of enjoying dessert. If you are one of them, then you should definitely find out how to prepare dietary cottage cheese casserole in the oven. Its calorie content is minimal, and its taste and aroma are simply amazing. Dietary casserole is a great solution for those with a sweet tooth trying to lose weight.

Ingredients:

low-fat cottage cheese – 360 g;
oat bran – 2 tbsp. l.;
apple – 1 large;
honey - 1 tbsp. l.;
natural yogurt – 2 tbsp. l.;
eggs – 2 pcs.

Preparation:

Mash the cottage cheese and oatmeal thoroughly. Peel and finely chop the apple. Add fruit and honey to the dough, beat in the eggs, mix thoroughly. Place the resulting mixture in a mold and spread yogurt on top. Preheat the oven to 200 degrees and bake the dessert for 15–20 minutes.

Baking prepared according to the following recipe turns out very fluffy and melts in your mouth. The delicate cottage cheese casserole rises slightly during the making process. It comes out very sweet, so kids like it. You can serve it by decorating with fresh berries, fruits, and chocolate chips. An airy dessert will ideally complement the table during tea drinking.

Cooking cottage cheese casserole in a slow cooker

Carrot-curd casserole

Ingredients

200 g cottage cheese,
1 tbsp. l. decoys,
1 tbsp. l. Sahara,
1 carrot,
2 tbsp. l. butter,
1 egg,
salt.

Preparation

Peel the carrots and grate them on a fine grater. Mix cottage cheese, semolina, sugar, egg and grated carrots, add salt. Grease a silicone mold (or microwave-safe bowl) with oil and place the casserole. Pour water into the multicooker according to the instructions, place a steaming rack and a bowl on it. Cook in the “Steam” mode for 20 minutes.

Fluffy cottage cheese casserole

Ingredients:

1 kg of cottage cheese,
10 eggs,
200 g semolina,
400 ml kefir,
200 g sugar,
2 tsp. baking powder,
2 packets of vanilla sugar.

Preparation:

Pour kefir over the cereal and leave. Separate the yolks from the whites, beat the whites, add sugar. Mix the cottage cheese with the yolks, add baking powder, vanilla sugar, cereal with kefir. Grind everything in a blender. Add whipped whites. Cook in a multicooker for 40 minutes, in the “Baking” mode.

Curd and chocolate

Ingredients

500 g cottage cheese,
100 g sugar,
50 ml cream,
50 g dark chocolate,
3 eggs,
2 tbsp. l. starch, salt.

Preparation

Heat the cream in a saucepan almost to a boil, remove from the heat and dissolve the chocolate, broken into pieces, into it. Beat eggs with sugar, stir into cottage cheese, add starch. Divide the resulting mass into 2 parts, pour the chocolate mixture into one part. Grease the multicooker bowl with butter, add the curd mixture, alternating light and dark dough. Cook the casserole in the “Baking” mode for 1 hour, then leave it under a closed lid in a heated multicooker for another 30 minutes.

Cottage cheese casserole with pumpkin

Ingredients:

1 kg of cottage cheese,
200 g pumpkin,
300 g semolina,
800 ml water,
6 eggs
200 g sugar,
4 tbsp. l. ghee,
100 ml sour cream,
cumin, salt to taste.

Preparation:

Cook semolina porridge. Fry the pumpkin cubes in oil. Add cottage cheese, pumpkin, eggs, sugar, salt, cumin to the semolina porridge, mix. Place the mixture on a greased baking sheet and brush with egg. Cook at 170°C. Serve the casserole warm with sour cream.

A simple recipe for cottage cheese casserole with dried fruits

Ingredients:

Cottage cheese - 500 g
3 tbsp. l sugar.
Sour cream - 5 tbsp. l.
Semolina - 2 tbsp. l.
Eggs - 2 pcs.
Fruits for decoration
Some apple juice
Gelatin - use as recommended on the package
As well as oil for greasing the bowl, salt if desired

Additionally, I prepared a filling from gelatin and pear juice. And she took one kiwi and a couple of tangerines.

Preparation:

1. Mixed semolina with three tablespoons of sour cream and left them to swell for half an hour.
2. After half an hour, using the immersion attachment of a blender, I mixed the sour cream mixture, cottage cheese and eggs. If you wish, you can add a little salt and the same sugar if you have regular cottage cheese, and not a curd mass, like mine.
3. Turned on the multicooker at 140 degrees for 55 minutes. Usually, it is recommended to bake cottage cheese casseroles at 180–200 degrees, but the new bowl is made of cast iron, and therefore 130–140 degrees is enough for it to completely bake the cottage cheese and eggs.
4. I greased the bowl with oil and put the curd mixture into it. Spread the remaining two tablespoons of sour cream over the surface of the mixture. And turned on “Start”. When the multicooker signaled the end of the program, the casserole was completely and perfectly cooked.
5. Now it’s time to decorate: I cut the fruits and laid them out figuratively on the casserole. And then I poured in a small (I didn’t want a thick layer of jelly) amount of pear juice with dissolved gelatin (it’s better to prepare such a syrup for future jelly according to the recipe from a package of gelatin).
6. And this royal casserole goes into the refrigerator overnight.
7. In the morning we take it out and eat it with sour cream or condensed milk, or whatever your heart desires! Don't forget about freshly brewed tea. Better with some herbs.

Bon appetit and new culinary discoveries!

I offer airy, tender casseroles, which my family loves and often asks to make.

This easy-to-make and healthy casserole will delight cottage cheese lovers.

1) CREATURE CASSERLE FROM CHILDHOOD

INGREDIENTS:
● Cottage cheese - 0.5 kg.
● Sour cream-4 tbsp.
● Semolina-0.5 cups
● Sugar-2 tbsp.
● Egg-1
● Butter - 3 tbsp (melted)
● Vanilla pinch
● Raisins

PREPARATION:
Grind the cottage cheese through a sieve. Add all the ingredients. Knead the mass, put it in a mold (greased with butter and sprinkled with breadcrumbs. Brush the top of the casserole with egg. Bake in the oven at +180, 30-35 minutes.

2) COOKING COOKING IN A MULTICOOKER

INGREDIENTS:
● cottage cheese-500g
● sour cream-100g
● eggs - 2 pieces
● sugar-1/2 cup
● drain oil-70g
● baking powder-1pack
● semolina-1stack
● vanillin to taste

PREPARATION:
Grind cottage cheese with sugar. Add eggs, melted butter, sour cream, semolina, baking powder, vanillin - stir. Cover the bowl with a lid for swelling for 1-1.5 hours. Lubricate the MV with oil. Lay out the mass.
“Baking” mode 60 minutes (check readiness with a toothpick).

3) COOK CAKE WITH FRUIT

INGREDIENTS:
● Cottage cheese – 500 g
● 3 tbsp sugar.
● Sour cream - 5 tbsp.
● Semolina - 2 tbsp.
● Eggs - 2 pcs.
● Fruits for decoration
● Some apple juice
● Gelatin - use as recommended on the package
● As well as oil for greasing the bowl and salt if desired
● Additionally, I prepared a filling from gelatin and pear juice. And she took one kiwi and a couple of tangerines.

PREPARATION:
1. Mixed semolina with three tablespoons of sour cream and left them to swell for half an hour.
2. After half an hour, using the immersion attachment of a blender, I mixed the sour cream mixture, cottage cheese and eggs. If you wish, you can add a little salt and the same sugar if you have regular cottage cheese, and not a curd mass, like mine.
3. Turned on the multicooker at 140 degrees for 55 minutes. Usually, it is recommended to bake cottage cheese casseroles at 180-200 degrees, but the new bowl is made of cast iron, and therefore 130-140 degrees is enough for it to completely bake the cottage cheese and eggs.
4. I greased the bowl with oil and put the curd mixture into it. I spread the remaining two spoons of sour cream over the surface of the mixture. And turned on “Start.” When the multicooker signaled the end of the program, the casserole was completely and perfectly cooked.
5. Now it’s time to decorate: I cut the fruits and laid them out figuratively on the casserole. And then I poured in a small (I didn’t want a thick layer of jelly) amount of pear juice with dissolved gelatin (it’s better to prepare such a syrup for future jelly according to the recipe from a package of gelatin).
6. And this royal casserole goes into the refrigerator overnight.
7. In the morning we take it out and eat it with sour cream or condensed milk or whatever your heart desires! Don't forget about freshly brewed tea. Better with some herbs. We still have last year's bird cherry left.
Just right for a warm May weekend.

4) DELICIOUS CREATURE CASSERLE

INGREDIENTS:
● 500 g cottage cheese
● 3 eggs (separate yolks and whites)
● 5 tbsp. l. semolina
● 3 tbsp. l. Sahara
● 1 tsp. vanilla essence
● 1 tbsp. l. baking powder
● raisins or dried cranberries - to taste

PREPARATION:
Mix all the products from the list, except egg whites, thoroughly. In a separate bowl with a pinch of salt, beat the whites until soft peaks form. Preheat the oven to 180 degrees C.
Carefully mix the whites into the curd mass and pour the finished mass into a mold greased with butter. Place in the oven and bake for about 45 minutes until a golden crust forms.
Serve the casserole warm with sour cream or jam.

5) FLOUR-FREE CHEEK COOK

INGREDIENTS:
● 500 gr. cottage cheese
● 1 can of condensed milk
● 3 eggs
● vanilla

PREPARATION:
First you need to heat the oven to 180 degrees. Then beat the eggs and cottage cheese. You can use a hand blender or a regular mixer. Cottage cheese for casserole is suitable for any fat content. Add condensed milk. Beat well again, the mass should become homogeneous. The amount of condensed milk can be determined to your taste.
Now grease the molds with oil and place the curd mixture there. Place everything in the oven for 60 minutes.
The casserole is ready.

The casserole will rise while baking, but will settle when you remove it from the oven. You need to wait until it cools down, then the casserole will be denser. While the casserole remains hot, it is tender and airy. You can top the dish with chocolate sauce or jam, or eat it with fresh berries. You can also use raisins and candied fruits, although they are already sweet and tasty.

6) COOK CASSERLE

INGREDIENTS:
● Cottage cheese – 200 gr
● Chicken egg – 2 pcs.
● Flour - 2 tablespoons
● Sugar - 4 tablespoons
● Butter - 30 g
● Breadcrumbs - a couple of pinches
● Vanillin – 1 pack (1 g)

PREPARATION:
Tender, juicy, sweet and so aromatic - all this can be attributed to cottage cheese casserole. Having prepared it correctly once, you will prepare cottage cheese casserole many times in the morning for breakfast or just for evening tea. And if you add a little jam or honey to the casserole, then it will be simply impossible to tear yourself away from the meal unless the casserole runs out. This amount of ingredients will make about 4 servings, but to be honest, they will be small. My wife and I devoured the entire casserole together in one sitting, and personally I didn’t think that was enough.

The ingredients photo shows too much butter. In fact, you need at most 30 grams, 20 of which will go into the dough, and 10 will be used to grease the baking dish.
1. Beat chicken eggs with sugar and vanilla in a mixer until thick foam.
2. Grind the cottage cheese with 20 grams of butter well.
3. Pour the beaten eggs into the cottage cheese and start beating at low mixer speed. While beating, slowly add flour and bring the dough until smooth.
4. Grease the baking dish on all sides with butter, then sprinkle with a thin layer of breadcrumbs. We do this so that our cottage cheese casserole does not stick to the walls of the mold and can be removed after baking with one movement of the hand.
5. Pour the curd dough into the mold and place in the oven preheated to 200-220 degrees for 20-25 minutes.
You can also determine readiness by the appearance of the casserole, by its rosy top. When baking, do not open the oven so that the casserole rises a little and becomes even more airy.
6. When serving, you can pour jam or honey over the cottage cheese casserole and sprinkle it with a little powdered sugar.
7. Serve tea or good natural coffee with the cottage cheese casserole. The cottage cheese casserole is ready.

7) CREATURE CASSERLE LIKE IN KINDERGARTEN

INGREDIENTS:
● 500 g of cottage cheese;
● 100 g sugar;
● 100 g semolina;
● 50 g milk;
● 50 g butter;
● 2 eggs.

PREPARATION:
And cook for five minutes. Mix all ingredients. The butter should be soft. Leave for 40 minutes for the semolina to swell. Bake in the oven at 180-200 C until golden brown. All. Very tasty.

8) CHILDREN'S FAVORITE CASSERLE

INGREDIENTS:
● Cottage cheese - 400-500 grams
● Eggs - 1-2 pcs.
● Flour - 2-4 tablespoons
● Sugar - to taste
● Vermicelli or rice - 100 grams

PREPARATION:
1. Prepare food.
2. Boil vermicelli or rice in salted water. A few minutes are enough for noodles. The main thing is that it is soft and not boiled.
3. Mix cottage cheese, eggs and sugar in a bowl, stir.
4.Add vermicelli.
5. Then flour. Take enough flour so that the mixture thickens a little, but not too much - it should flow.
6. Fill silicone molds and bake at 180 degrees for about 25-30 minutes. The time depends on the size of the mold.
7. You can serve either without additives or top it with sour cream, jam or boiled condensed milk. Although, if the dish is intended for small children, it is better to use sour cream.

9) COOK-SEMONA CASSERLE

INGREDIENTS:
● Semolina 1/2 cup. (90)
● Kefir (1%) 1 cup. 240 ml.
● Egg 5 pcs.
● Freshly squeezed lemon juice 1 tbsp.
● Granulated sugar 0.5 cup. (100g.)
● Cottage cheese 500 g (I always buy 0% cottage cheese by weight at the market)
● Baking powder 1.5 tbsp. l.
● Vanilla sugar 2 tsp.
● A pinch of salt

PREPARATION:
A piece of butter and flour for the mold. Shape 23 cm.
1. Turn on the oven at 180C
2. Pour kefir over the semolina in a separate bowl, stir and let it swell until needed.
3. Prepare the form. Line the bottom with baking paper. Grease the sides with butter and sprinkle with flour. In the picture below, the sides of the form are lined with paper. But I didn't like it that much. So I advise you not to bother.
4. Separate the whites from the yolks. Beat the whites to stiff peaks. While beating, when large bubbles begin to appear, add some granulated sugar and lemon juice. Place the whipped whites in the refrigerator.
5. Combine cottage cheese, 5 yolks, remaining granulated sugar, vanilla sugar, salt, baking powder. Mix with a mixer. Add kefir with semolina, mix well again.
6. Carefully, so as not to fall off, fold the whites into the resulting dough in three additions. Mix gently, slowly, using a figure of eight, turning the bowl.
7. Pour the dough into the prepared pan and place in a preheated oven. Bake for 50-55 minutes. - be guided by your oven, after 45 minutes you can start checking with a skewer with a wooden stick. When the stick comes out dry from the middle of the casserole, it is ready. Let the casserole cool slightly and remove from the pan. Voila, you did it! It's time to cut off a piece and forget about the world around you.

Cottage cheese casserole is a simple and unpretentious dish, an ideal choice for breakfast, dinner, baby food and diet food. With all the variety of recipes for cottage cheese casseroles, the general rules for preparing and combining the base and additives are the same for all options, regardless of the cooking method - in the oven, slow cooker or in a frying pan.

Warp

Warp minimalistic: cottage cheese rubbed through a sieve, a couple of eggs, a few spoons of flour, starch or semolina - that’s basically all. It is better to beat the eggs into a foam and carefully add them using the folding method, then the cottage cheese casserole will turn out fluffy and airy. But you shouldn’t beat the curd mass itself - this will worsen the quality of the finished product: the curd mass will first rise and then fall, leaving an unaesthetic “empty” crust on the surface of the casserole.

Supplements

The basic composition is expanded with dessert and spicy components, and the result is a sweet dessert or snack cottage cheese casserole with an interesting taste.

Sweet casserole. The cottage cheese casserole is sweetened and includes fruits, berries, spices, dried fruits, nuts. Citrus fruits are not used in recipes for cottage cheese casseroles, as they are too juicy and the casserole will “flow” with them. As for fruits, their pieces are evenly mixed into the curd mass or placed in layers with the curd. The general rule when adding fresh fruit to a casserole is to remove excess liquid! To do this, the fruits are first blanched in oil or fried or grilled.

Snack casserole. Cottage cheese casseroles work well with most spices and seasonings, so feel free to add dry Italian herbs, mint and dill. Cottage cheese tastes like sun-dried tomatoes, fresh and pickled garlic, fresh herbs, capers, and olives. Experiment!

Sauces

The easiest option is to serve with whipped cream. Or play with sauces: chocolate, cream, vanilla, caramel, berry and many others are perfect for this baking. Or you can do without the sauce and prepare a casserole with a golden protein crust. To do this, beat the whites and powdered sugar into a thick foam, coat the finished casserole and put it in the oven for another 10 minutes. It will turn out beautifully!

Before using, the cottage cheese must be thoroughly rubbed through a sieve - there should be no lumps, they are not baked and are not very pleasant to chew!
Strictly observe the temperature regime: cottage cheese casseroles do not like it when it is hot; they prefer slow and moderately intense heating. This method allows them to cook without drying out and remaining moist enough inside.
If you like a soufflé-like cottage cheese casserole, buy the so-called “folding” cottage cheese, it contains enough moisture, which, thanks to the semolina, will “seize” and, together with the cottage cheese, will become a homogeneous mass. For lovers of a drier, pie-like cottage cheese casserole, “boiled” cottage cheese is suitable - according to its technology, it is brought to a boil and contains less moisture.
There is an opinion that you can “hide” not very fresh cottage cheese in a cottage cheese casserole. You can, of course, however, if you want to get a delicious dessert, and not food to satisfy your hunger, we recommend taking fresh and high-quality cottage cheese.

Casserole like in kindergarten (step-by-step recipe)

And in your kindergarten they also prepared that wonderful curd “stuffy” that all the boys and girls, without exception, adored? Whether it actually was unusually tasty, or simply childhood memories do such a service, replacing neutral emotions with positive ones, does not matter. In any case, you just need to cook it yourself - to understand whether it really was as fabulous and delicious as it seems now.

Ingredients

9% cottage cheese 500 g;
semolina 50 g;
milk 225 ml;
sugar 15 g;
egg 1/2 pcs.;
butter for greasing the pan.

It is advisable to take cottage cheese that is not dry, with a fat content of 9%. Grind, add milk and yolk, mix until smooth. No need to beat! Add semolina and sugar and mix again.
Grease a heat-resistant baking dish with butter and sprinkle with a little semolina. Spread the curd mass and level it out.

Bake in the oven, preheated to 180 degrees, until golden brown. Cooking time - 30-35 minutes. The casserole will rise a lot at first, and then settle a little as it cools.

Tip: in kindergartens, cottage cheese casserole was usually served with jam. Don't forget about this little touch.

Cottage cheese casserole with sour cream

This recipe for cottage cheese casserole requires uncompromising adherence to all instructions. Strict adherence to temperature and baking time is one of the main conditions for obtaining a decent option. If you follow all the instructions, you will get the perfect cottage cheese casserole, the like of which you will not prepare using any other recipe: tender, soft, creamy and buttery, but at the same time light and pleasant. The curd base goes perfectly with sour cream, merging with it into a single piece of gastronomic joy.

Ingredients

for the curd layer:

600 g cottage cheese;
2 eggs;
2 tbsp. l. semolina;
1/3 tsp. salt;
1/3 cup sugar;
vanilla to taste.

for sour cream:

400 ml sour cream;
1.5 tbsp. l. starch;
1/3 cup sugar;
1/4 tsp. salt;
1 egg;
vanilla to taste.

Place cottage cheese in a bowl of sufficient volume. Breaking the eggs. Add semolina without a “slide”. Add sugar. With the indicated amounts, the casserole turns out to be a little more than moderately sweet, so if you don’t like the leading sugar note, you should edit the recipe - but only at this point.

At the same stage, add salt (this ingredient “reveals” the taste of the entire dish!) and vanillin. Stir and place in an ungreased form. Level the top and put the casserole in the oven. Baking temperature – 170 degrees, time – strictly 30 minutes. Of course, you should take into account the technological features of your oven - you may have to slightly increase or decrease the time - keep an eye on the casserole: it should change color slightly, become visually dry at the edges and slightly moist in the middle, and in no case brown.

While the casserole is in the oven, prepare the sour cream. Measure out the required amount of sugar. Add starch and mix. Break the egg. Grind into a homogeneous mass. Add sour cream. Stir - the cream is ready. Pour it over the curd layer and put the casserole back into the oven - cook at the same temperature for another 15 minutes.

After the specified time, you need to get a cream that is well “set” around the edges and moist, quivering in the middle. After cooling, the sour cream layer will “reach” and become homogeneous, not liquid, but it will not dry out in the oven.

The cottage cheese casserole can be served either warm or chilled, but it is worth considering that hot cottage cheese baked goods will be extremely difficult to cut into portions without damaging the appearance.

Cottage cheese casserole with pumpkin

A red pumpkin in a white curd “dress” is incredibly beautiful. No, of course, it’s tasty, healthy and all that jazz, but first of all, it’s still beautiful. For this reason alone it’s worth cooking!

Ingredients:

400 g not wet cottage cheese;
1/2 cup sugar;
1/3 tsp. salt;
2 small eggs;
3 tbsp. l. semolina;
80 ml milk;
1 tbsp. l. honey;
400 g pumpkin.

Peel the pumpkin and cut it into cubes with edges of about half a centimeter to a centimeter. Place in a saucepan, add milk mixed with honey, and place on the stove. After boiling, reduce the temperature to low and cook for about 7-10 minutes until the pumpkin becomes soft. Be careful not to overcook! The cubes must remain cubes. Pour the milk into a glass and do not pour it out.

Mix cottage cheese, semolina, sugar, eggs, add milk and salt. Grind with a spoon into a homogeneous mass (but do not beat!), Add the pumpkin and mix carefully and delicately, then put in a prepared form (greased, lined with paper or just silicone) and put in the oven for 30 minutes at 180 degrees. Cut after complete cooling.

Tip: cottage cheese casserole with pumpkin is beautiful because of its contrast on the cut. To make it even more impressive, add some dried cranberries or cherries, candied kiwi or strawberry chips to the dough.

Cottage cheese casserole with apples and raisins

Do you want your favorite cottage cheese casserole to become even tastier? Add subtle apple notes to it - and the usual dish will sparkle with such magical shades that it will immediately become clear: here it is, your most wonderful signature recipe for cottage cheese casserole. From now on and forever.

Ingredients:

350 g cottage cheese;
50 g butter;
100 g sour cream;
2 small eggs;
100 g semolina;
50 g raisins;
2 apples;
1/3 tsp. salt.

Mix cottage cheese, eggs, sugar, sour cream and soft butter at room temperature. Grind until smooth. Add semolina, raisins and diced apples. Mix again and place in the prepared pan, greased if necessary.

Bake at strictly 170 degrees for 40 minutes. When warm it is amazingly tasty.

Advice: casserole is, a priori, a quick and uncomplicated thing, so most recipes seek to minimize the effort in preparing it, however, if you need a more presentable option, make caramel first, lightly simmer the apples in it, and only then spread the curd on top of all this splendor - raisin filling. When serving, turn the casserole over so that the apple layer is on top.

Unsweetened cottage cheese casserole with carrots

Ingredients:

1 kg carrots;
1/2 kg cottage cheese;
4 eggs;
2/3 tsp. salt;
a handful of walnuts;
2 tbsp. l. semolina.

Peel the carrots, grate them on a fine grater, and lightly squeeze out the juice.

Grind the cottage cheese with the yolks, add salt, carrots, semolina, finely chopped nuts.

Beat the whites with salt until foamy. Carefully combine both masses. Place in prepared pan (lined with parchment or greased). Bake at 180 degrees for about 40 minutes.

Tip: if in your family, along with those who don’t like sweets for breakfast, there are also those who prefer to treat themselves to something sugary, you can prepare a cottage cheese casserole according to this recipe, but offer it to the other part of the family along with honey or any other sweet sauce.

Banana curd casserole

Do you like sweets but don't eat sugar? Here's a great version of cottage cheese casserole: thanks to bananas, the baked goods will be just the way you wanted!

Ingredients:

4 bananas;
3 eggs;
3 tbsp. l. cornmeal or fine polenta;
2 tbsp. l. lemon juice;
1 tsp. lemon zest;
200 g cottage cheese;
100 g sour cream;
1/3 tsp. salt;
30 g butter.

Grease the mold with butter and place peeled and halved bananas on the bottom. Immediately sprinkle them with lemon juice to prevent them from darkening.

Place cottage cheese, sour cream in a bowl, add salt and zest. If desired, you can add a tablespoon of honey. Puree until smooth, then break the eggs there and beat everything again with a blender. Finally, add corn flour and stir until smooth.

Tip: if you really, really want cottage cheese casserole with bananas, but don’t have polenta at home, replace the corn grits with regular semolina.

Three-ingredient cottage cheese casserole with condensed milk

There are only three components, but in the right proportion and with the right preparation technology they give an excellent result! It sounds incredible, but this is a recipe that is worth trying, if only to know what kind of beast this is - a casserole made from three ingredients.

Ingredients:

600 g cottage cheese;
1 can of condensed milk (380 g);
3 eggs.

In the bowl of a food processor, combine eggs, cottage cheese and condensed milk. If desired, add vanillin and a pinch of salt. As soon as the mass becomes smooth and homogeneous, pour it into a greased form. Bake the cottage cheese casserole with condensed milk at 170 degrees for 30 minutes, carefully ensuring that it does not darken. Slice after it has cooled completely.

Tip: the three-ingredient cottage cheese casserole tastes rather restrained and rustic. To diversify it, try adding poached apples or pears when serving.

Cottage cheese casserole without eggs

For one reason or another, it happens that you need to prepare a cottage cheese casserole without eggs. There are options, and quite interesting ones! The main thing is not to be afraid: everything will turn out no less tasty and beautiful than in the classic version. Cottage cheese casserole is not very troublesome, but you will have to wait - at least for the half hour or hour while it is in the oven. But what if you want it right away? Try cottage cheese casserole in the microwave! This is a slightly different option to which we are accustomed in the classical version, but it is also quite good, and is especially justified when the soul requires instant results.

For those who don’t have a microwave and the oven is broken, there is an excellent option for cottage cheese casserole in a frying pan. The result is an absolutely wonderful dessert, which has many advantages: it is prepared quickly, does not require baking in the oven, and it turns out tasty and enjoyable.

Ingredients:

250 g cottage cheese;
50 g sour cream;
2 tbsp. l. semolina;
2 tbsp. l. Sahara;
2 tbsp. l. raisins or candied fruits;
1/3 tsp. soda;
1/3 tsp. salt;
2 eggs.

Rub the cottage cheese through a sieve, mix with sour cream and eggs. Add sugar, salt, soda, add semolina, raisins, mix until smooth.

Cottage cheese casserole according to this recipe is prepared in a frying pan with a thick bottom - we line it with parchment paper and grease it with a piece of butter. Pour the dough into the pan and level it out. Cook over low heat with the lid on for about 20 minutes.

Tip: cottage cheese casserole in a frying pan turns out somewhat pale: this does not affect the taste in any way, but to make the food look more appetizing when serving, you can sprinkle a piece of the casserole with grated chocolate or pour jam on it.

Cottage cheese casserole with fresh plums and walnuts

Spicy cottage cheese casserole with sun-dried tomatoes

We are accustomed to the fact that cottage cheese casserole is a dessert treat. However, no less tasty and interesting dishes are obtained in a savory, snack version. A little imagination, a bit of courage and a desire to experiment - and consider that an extraordinary casserole is already on your table.

Ingredients:

50 g butter or 30 g olive oil;
50 g parmesan;
400 g cottage cheese;
1 bunch of dill and basil;
3 eggs;
10-12 halves of sun-dried tomatoes;
1 tbsp. l. starch;
salt to taste.

Grind butter at room temperature with starch, cottage cheese and eggs, add grated Parmesan, finely chopped herbs, and salt. We also put tomatoes there, cut into small strips. Mix everything until smooth, put it in a baking dish, cook in the oven at 180 degrees for about 40 minutes.

Tip: if you wish, you can add a pinch of chili pepper to the dough - this will give the casserole some piquancy.

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

To prepare this dessert, the correct choice of cottage cheese is important. The product must be fresh, homogeneous and have a high fat content - then the cottage cheese casserole in the oven will turn out fluffy even for a novice cook.

The casserole, made in the traditional way, looks appetizing, is moderately sweet, and is prepared very quickly and easily.

Required ingredients:

0.25 kg cottage cheese;
40 g sugar;
40 g of premium wheat flour;
1 egg;
4 g vanilla sugar;
15 g butter.

Cooking steps.

Mash the cottage cheese with a fork to get rid of large lumps.
Beat an egg into the cottage cheese, add both types of sugar and flour. Mix thoroughly.
Soften the butter slightly and grease the baking dish with it. Then the curd mixture is moved into it.
The delicacy is cooked at 180–190 degrees for about half an hour.

Recipe with apples

Apple casserole has a special aroma and unforgettable taste. The combination of apples and cottage cheese dough will appeal to both adults and the younger generation.

Required Products:

270 g cottage cheese;
1 egg;
20 ml liquid honey;
20 g semolina;
30 g sour cream 10% fat;
100 g apple slices;
20 g butter;
1 g vanilla;
2 g cinnamon powder.

Baking method.

Stir honey with sour cream, beat in an egg.
Slowly add semolina, stirring constantly. Leave for 40 minutes for the grains to disperse.
Mashed cottage cheese and aromatic spices are added to the main composition.
Some apples are cut into small pieces and poured into the dough.
The curd and apple mass is poured into a baking tray coated with oil and baked at 180°C for about 35 minutes.
The finished dish is decorated with the remaining apple slices.

Lush cottage cheese casserole with semolina

If you have never made cottage cheese casserole, start with this recipe. You will be surprised how tender and fluffy the dessert will be.

Ingredients:

0.6 kg thicker curd;
90 g sugar;
1 g vanilla;
80 g semolina;
200 g of any sour cream;
5 g baking powder;
2 g salt;
3 selected eggs;
20 g butter;
20 g breadcrumbs.

Cooking recipe.

The cottage cheese is whipped with a submersible blender or passed through a meat grinder.
Add sugar, vanilla, salt and baking powder.
Eggs are beaten into the curd base. Add sour cream. All components are mixed again with a blender. There should be no grains of sugar or curd lumps left in the dough.
Add semolina, mix thoroughly and leave at normal temperature for 25 minutes.
The mold is oiled, then sprinkled with breading.
Spread the dough, leveling its surface.
The casserole dish is placed in the oven set at 180°C for 40 minutes.

How to bake a dessert like in kindergarten?

The taste of the delicacy, which is obtained according to this recipe, is familiar to many from early childhood. It turns out that preparing cottage cheese casserole, like in kindergarten, is not at all difficult.

Required Products:

0.3 kg cottage cheese;
100 g semolina;
0.3 kg of fresh carrots;
0.4 l milk;
2 eggs;
50 g breadcrumbs;
120 g sugar;
2 g salt.

Cooking recipe.

The washed and peeled carrots are cut into cubes, placed in a saucepan with water and simmered over low heat for 30 minutes. The cooked vegetable is pounded into puree.
In a separate pan, cook thick semolina porridge in milk.
Carrot puree, beaten eggs, cottage cheese, sugar, and salt are added to the finished semolina. Mix everything until smooth.
The curd and carrot mixture is placed in a mold with high sides, sprinkled with breadcrumbs.
Place the mold in an oven preheated to 190°C and cook for 50 minutes.
After cooking, remove the casserole, place a flat plate on top and flip the baked goods onto it with a sharp movement.

With added raisins

Casserole with raisins turns out to be very satisfying and healthy for the body. Even kids who usually refuse cottage cheese and dried fruits like its taste.

Ingredients:

0.7 kg cottage cheese;
125 g granulated sugar;
4 eggs;
120 g semolina;
50 g raisins;
1 g vanillin;
5 g dried lemon zest.

Cooking steps.

Beat the eggs with sand for 5 minutes. Add vanillin and citrus zest.
Semolina is soaked in a small amount of warm water for 30 minutes. Add to eggs.
The cottage cheese is ground to a homogeneous consistency. Combine with the general composition.
The raisins are washed, dried with paper napkins, added to the dough, and stirred thoroughly.
The form, covered with paper, is filled with curd mass. Place in an oven preheated to 100°C, gradually increasing the temperature to 180°C. Bake for about 50 minutes.

Helpful tip: raisin cottage cheese casserole is best served chilled: this way its flavor is revealed more.

Baked with bananas

By adding bananas to the cottage cheese, the casserole turns out even tastier and more tender. If you plan to cut fruit into circles, you need to choose unripe fruits. It is better to add overripe bananas to the casserole in the form of puree.

Required Products:

0.6 kg cottage cheese 5% fat;
40 g semolina;
80 g granulated sugar;
3 eggs;
2 bananas;
50 g butter;
0.12 l milk 2.5% fat;
100 g sour cream 20% fat;
2 g vanillin;
3 g salt.

Method of preparation.

The cottage cheese is ground through a sieve, mixed with vanillin and salt.
Stir semolina in heated milk so that there are no lumps. The composition is left to swell the cereal for 10 minutes.
The yolks of two eggs are separated from the whites and added to the cottage cheese. Next, add the swollen semolina and 2/3 of the sugar.
Bananas are mashed or cut into circles. Half is added to the curd mass.
Beat 2 whites separately, and until they settle, add to the main composition. The dough is mixed with a wooden spatula from bottom to top.
Place butter in pieces at the bottom of the pan. Pour in the curd mixture.
Prepare the filling for the casserole: combine sour cream with the remaining sugar and egg.
The casserole is covered with filling and placed in an oven set at 180°C for 15 minutes.

Without semolina and flour

The dessert baked according to this recipe turns out airy, like a soufflé, and its taste does not leave even a picky eater indifferent.

Ingredients:

0.5 kg of fresh (preferably homemade) cottage cheese;
100 g sugar;
4 eggs;
50 g corn starch;
50 g fat sour cream;
1 g vanillin.

Cooking recipe.

Knead the cottage cheese with a fork, add egg yolks, granulated sugar, starch, sour cream and vanillin. Beat everything with a mixer on low.
In a separate bowl, beat the whites.
Combine the protein and curd masses.
The mold is covered with baking paper and the resulting dough is poured into it. Cook at 180°C for 35 minutes.

Helpful advice: to prevent the casserole from turning out flat, it must be kept in the oven for some time after cooking.

Chocolate-curd casserole in the oven

This dessert is baked from separately prepared white and chocolate dough, so it has a beautiful “marble” effect.

Ingredients for light dough:

500 g cottage cheese;
2 eggs;
80 g sugar;
120 g fat sour cream;
20 g flour;
20 g corn starch;
0.5 g vanillin.

Products for the dark half of the dough:

5 eggs;
100 g flour;
100 g sugar;
200 g dark (bitter) chocolate;
200 g butter;
0.5 g vanillin.

Method of preparation.

To prepare the white dough, beat cottage cheese, sugar, sour cream, eggs and vanillin in a blender or mixer. Combine starch and flour, sift and pour into the first mixture.
For the chocolate dough: melt the chocolate along with 150 g of butter in a water bath and cool. Beat the eggs with vanilla and sugar. Both mixtures are combined. Add the sifted flour and stir with a mixer.
Place pieces of butter at the bottom of the mold. Carefully pour in the chocolate mixture first, then the white one, and use a toothpick to draw streaks.
The beautiful dessert is baked at 180°C for 40–50 minutes.

Easy dietary step-by-step recipe

The calorie content of the baked goods under discussion is minimal, so even those who care about their figure can enjoy it.

Ingredients:

2 eggs;
0.25 kg cottage cheese 5% fat;
40 ml low-fat kefir;
40 g sugar;
30 g prunes.

Cooking steps.

Beat the eggs with a whisk.
Cottage cheese is poured with kefir, combined with sugar, finely chopped prunes and eggs.
The curd mass is poured into a mold covered with parchment.
The dessert is prepared at 180°C for 35 minutes.

Cottage cheese casserole “Nezhenka”

The delicacy got its name due to its extraordinary tenderness and airiness. It is better to make the dough for this casserole in the evening, and postpone its preparation until the morning.

Required Products:

500 g cottage cheese;
120 ml low-fat kefir;
4 eggs;
100 g quality margarine;
120 g semolina;
120 g sugar;
4 g soda;
2 g salt;
1 g vanillin.

Cooking steps.

Melt the margarine in the microwave to a liquid consistency.
All components are combined in the following order: melted margarine, eggs, sugar, kefir, semolina, soda, salt, vanillin and cottage cheese. The mixture is mixed first with a spoon, then with a mixer.
The resulting dough is left at room temperature for 40 minutes for the semolina to swell.
The dough is poured into a mold with parchment and placed in a cold oven.
“Nezhenka” is cooked for 30–40 minutes at 180°C.

Without adding semolina and eggs

This recipe will allow you to very quickly prepare a delicious dessert, which, even without adding semolina, will be airy. To make the dish more healthy, wheat flour is replaced with corn flour.

Ingredients:

0.5 kg fattier cottage cheese;
20 g butter;
200 g sugar;
60 g corn flour;
100 g semi-liquid sour cream;
3 g salt.

Baking method.

The cottage cheese, rubbed through a sieve, is salted, sugared, and mixed with flour.
Coat the bottom of the mold with a piece of butter. Distribute the curd base evenly.
The surface of the casserole is poured with liquid sour cream.
The dish is baked at 180 degrees for 40 minutes.

Helpful tip: if you sprinkle the dessert with powdered sugar 10 minutes before it’s ready, it will acquire an appetizing golden hue.

The finished casserole is served with condensed milk, chopped nuts, grated chocolate, fresh berries, and fruit slices. Sweet and sour sauces made at home perfectly complement the taste of the dish.