Cottage cheese casserole is one of the dishes that both children and adults love. Hardly anyone will refuse a piece of a magnificent casserole, sprinkled with sweet fruit jelly, syrup or condensed milk. Cottage cheese casserole is not only tasty, but also a healthy dish. Cottage cheese contains many useful elements - protein, potassium, magnesium, folic acid, vitamins B and A.

Many children do not eat cottage cheese, but they certainly will not refuse it in the form of a casserole. You can add any dried fruits, fresh apples, pears, bananas, lemon or orange zest, candied fruit to the dish. And then each time you will get a dish with a completely new taste.

The cottage cheese has a great influence on the taste of the casserole. It’s best to abandon the “store” product, as it often contains palm oil. The label that will indicate it contains the name "Curd Product" or "Farm Curd 18% Fat." The casserole made of it is dense and not very tasty.

To cook a truly delicious cottage cheese casserole, get poisoned on the market and buy natural cottage cheese. The success of the dish is guaranteed!

A step-by-step recipe for cottage cheese casseroles in the oven - a classic version

To cook a delicious cottage cheese casserole, take care of high-quality home-made cottage cheese.

Ingredients:

• cottage cheese - 400 grams;
• granulated sugar - 3 tablespoons;
• semolina - 2 spoons;
• sour cream - 2 spoons;
• egg - 2 pieces;
• some vanilla for taste;
• vegetable oil (will be needed to lubricate the form).

Cooking:

Curd must be made homogeneous. To do this, you can wipe it through a sieve or use a submersible blender. If the cottage cheese is soft, then it is easily brought to the desired consistency with a fork.

Beat the eggs in a separate bowl. Put granulated sugar to them. Beat mixture to a state of strong foam.

Transfer it to the curd. Add semolina, vanilla and sour cream. Mix everything well. Best Mixer.

Lubricate the walls and bottom of the mold with vegetable oil. To prevent cottage cheese from sticking to its walls, sprinkle them with breadcrumbs.

Transfer the prepared cottage cheese to the mold and place it in the oven preheated to +200 degrees. Cook the casserole for 40 - 45 minutes.

When serving, pour portioned slices with sour cream, jam, syrup, or you can serve it just like that. It still turns out pretty sweet.

This cottage cheese casserole recipe can be considered as classic. And on its basis to cook any variations.

Lush curd casserole in the oven - as in a kindergarten

Probably all of us remember the taste of cottage cheese casserole that we were given in kindergarten. This is something incredible - it always turned out magnificent and at the same time airy. She always served with sweet gravy.

Ingredients:

• cottage cheese - 500 grams;
• semolina - 50 grams;
• egg;
• granulated sugar - 50 grams;
• steamed raisins - 40 grams;
• butter - 30 grams;
• sour cream - 30 grams;
• vanilla for flavoring.

Cooking:

1. Cottage cheese needs to be well processed with a blender so that it becomes similar in texture to cream.
2. We introduce melted butter, semolina, granulated sugar, vanilla and egg yolk into it.
3. Protein must be whipped in a strong foam. Then gently mix it into the curd.
4. There we add steamed raisins.
5. In a greased and sprinkled with crackers form lay the cottage cheese. Level the top and coat it with sour cream.
6. Cook cottage cheese casserole in a pre-warmed up to +200 degrees oven for 30 minutes.

Serve slightly cooled to the table so that the taste can be tasted well, and sprinkled with sweet milk sauce. You will find the recipe below.

Classic Curd Casserole Recipe

The cottage cheese casserole cooked according to this recipe turns out to be sweet and looks very beautiful. When serving, you can pour it with sour cream or sweet and sour sauce.

Ingredients:

• cottage cheese - 200 grams;
• granulated sugar - 40 grams;
• semolina - 1 tablespoon;
• vanillin for smell;
• egg;
• sour cream - 35 grams.

Cooking:

1. Pour the egg into a deep bowl and put granulated sugar. Stir thoroughly to completely dissolve the sugar.
2. Rub the cottage cheese and mix it with the egg-sugar mixture.
3. Stir the mixture. Add sour cream, vanilla, semolina. Mix thoroughly again.
4. Process the baking dish and put the prepared curd mass in it.

Cook the casserole in an oven preheated to +190 degrees until the top is browning. Serve portionwise hot with any sauce.

How to cook cottage cheese casserole with semolina in the oven

Cottage cheese casserole according to this recipe is soft and at the same time airy. Croup must first be steamed with water and only then add it to the curd. This will make the casserole tastier and give it greater uniformity.

Ingredients:

• cottage cheese - 550 grams;
• raisins - 1/3 cup;
• eggs - 2 pieces;
• salt to taste;
• sour cream - 100 ml;
• granulated sugar - 3 tablespoons;
• semolina semolina - 4 tablespoons.

Cooking:

1. Break the eggs into a bowl, salt and begin to beat, adding a little sugar to them.
2. Soak raisins and semolina in water, but in separate bowls.
3. Rub the cottage cheese through a sieve to make it homogeneous. First mix it with the egg-sugar mixture, and then add the rest of the ingredients.

Cook the casserole for 40 minutes at a temperature of +180 degrees. The oven must be preheated in advance.

Recipe for cottage cheese casseroles without semolina

I suggest you try the delicious cottage cheese casserole with apricots and without semolina.

Ingredients:

• cottage cheese - 1 kg;
• eggs - 3 pieces;
• granulated sugar - 2/3 of a glass;
• flour / starch - 3 tablespoons;
• apricot jam - 150 grams.

Cooking:

1. Combine cottage cheese with granulated sugar and flour.
2. The yolks must be separated from the proteins and added to the curd. Grind well and put in the whole jam.
3. Beat the whites to a state of strong foam and introduce into the curd mass.

Cook the dish for 40 - 50 minutes at a temperature of +180 degrees. Before serving, let the casserole cool, cut into portions and you can invite homemade to the table. If desired, you can pour sauce.

Diet recipe for cottage cheese casseroles

This cottage cheese casserole recipe is dedicated to all the sweets that are on diets. The calorie content of the dish is minimal, but the taste and aroma are simply amazing.

Ingredients:

• fat-free cottage cheese - 360 grams;
• bran (oat) - 2 tablespoons;
• apple - 1 piece;
• honey - 1 spoon;
• natural yogurt - 2 tablespoons;
• eggs - 2 pieces.

Cooking:

1. Cottage cheese must be thoroughly mixed with bran.
2. Peel and finely chop the apple. Put in cottage cheese.
3. Add to the mass the remaining components - honey, eggs.
4. Knead the mixture and transfer to a greased baking dish. Grease the top with yogurt and cook dessert for 20 minutes at a temperature of +200.

When serving, cut into portions and let cool slightly.

Cooking air curd casserole in the oven

Cottage cheese casserole, prepared in accordance with this recipe, will be lush and sweet. She rises a little with baking and really likes the kids.

Ingredients:

• cottage cheese - 250 grams;
• salt to taste;
• kefir / sour cream - 50 ml;
• vanillin - on the tip of a spoon;
• egg;
• soda - ½ part of a teaspoon without a slide;
• butter - 50 grams;
• semolina - 130 grams.

Cooking:

1. Pour the semolina with a little warm water and leave to swell.
2. Melt the butter. Pour kefir into it, lay the egg, salt, put the vanilla and soda. Beat the mixture with a mixer.
3. Add cottage cheese little by little, interfering with a fork. When fully laid, use a mixer.
4. Put the swollen semolina in the curd mass and let the mixture stand for 15 minutes.
5. Put the cottage cheese in a greased form and place in the oven. Cook the casserole at a temperature of +180 degrees for 40 minutes.

When serving, pieces can be decorated with fruits, berries and even sprinkled with chocolate chips.

Milk Sauce Recipe

This version of milk sauce is great for sweet curd casseroles.

Ingredients:

• milk - 250 ml;
• flour - 10 grams;
• butter - 10 grams;
• granulated sugar - 30 grams;
• vanillin for taste.

Cooking:

1. Melt the butter in a saucepan with minimal heat so that it does not burn.
2. Put flour in it, mix and fry it for 1 minute.
3. Start pouring preheated milk in small portions with constant stirring. Let the mixture boil and cook the sauce until thickened. This is about 10 minutes.

How to cook a delicious cottage cheese casserole - cooking secrets

To make the dish tasty, you need to know some subtleties:

• Before adding dried fruits, they must be soaked in hot water. Otherwise, they can be harsh.
• Before putting fresh fruits in the curd, they need to be fried in a pan. This will help remove excess juice and the casserole will get the desired consistency in density.
• Eggs do not need to be laid whole. Beat the whites separately with the addition of salt in a strong foam. Grind the yolks with cottage cheese and only then combine both compounds.
• No need to make too thick a layer of cottage cheese. Otherwise, it will be poorly baked.
• The form must be lubricated with oil and sprinkled with semolina or bread crumbs.
• If the curd is a little liquid, but it is allowed to add a little starch to it. But be careful not to overdry the product.
• Before adding semolina, it must be soaked in warm water. The longer it stays, the better.
• If you need to increase the calorie content of cottage cheese casseroles, then the semolina needs to be replaced with flour. And vice versa.

Video recipe for cottage cheese casseroles in the oven

Bon appetit and to new recipes!

When you want on Sunday morning to please your loved ones with a special breakfast, for some reason, a cottage cheese casserole immediately comes to mind. It is both tasty and healthy. After all, it was not in vain that it was once served in a kindergarten. I remembered the memories of how airy it was and with large brown or bright yellow raisins. Particular tenderness was given by a spoonful of sour cream or apple jam on top.

So what prevents enjoy this delicacy now? The main thing is to choose a good cottage cheese. Ideally, this should be homemade rural cottage cheese, but you can buy at a store at a weights. And if you prefer the consistency of cheesecake, then it is better to use the curd mass.

For lovers of fruit and vitamin fillers in sweet cakes, you can recommend adding slices of peaches, apples, favorite berries or even grated carrots - this will transform an ordinary casserole and will delight you with a new taste.

Cottage cheese casserole "as in kindergarten"

Casseroles from childhood - this is a whole era! What was their delicate aroma and the most amazing taste in the world! In kindergarten, even big picks with pleasure ate them for both cheeks!

A gorgeous ruddy crust turns out to be due to several spoons of sour cream, with which the cooks greased the top before the baking process.

Ingredients:

• Cottage cheese - 0.5 kg.
• Raisins - 0.1 kg.
• Sugar, sour cream - 3 tbsp each. l
• Butter - 2 tbsp. l
• Semolina - 2 tbsp. l
• Egg - 1 pc.
• Salt - 0.5 tsp.
• Vanillin - at the tip of a knife

Cooking:

1. Wash raisins, let stand in water for 15 minutes and drain the liquid, dry well. So that he doesn’t “put off” during baking, we roll in flour.

2. So that we get a magnificent delicate texture without a lump, we pass the cottage cheese through a meat grinder. Then pour into it pre-melted barely warm butter. We add - literally enough pinches. Add flavored vanilla and semolina. In a separate cup, beat the granulated sugar with the egg until air foam appears and pour into a bowl with the previous ingredients.

3. Stir until smooth, and then pour in the prepared raisins and achieve their redistribution in the dough.

4. Lubricate the baking dish with butter. Gently distribute the mass without voids, slightly leveling, but not pressing down. We complete the preparation of our semi-finished product by coating on top with a thin layer of sour cream.

5. We send for 40 minutes to the oven preheated to 190 degrees. Do not immediately pull out so that the baking is not opal. Let it stand for about 10 minutes after turning off the temperature.

6. You can serve on the table on a beautiful festive dish slightly powdered with icing sugar or cut into portioned pieces. It is advisable to place next to the cups with yogurt, sour cream, honey or sweet-sour jam, so that each eater adds them to their discretion.

Bon Appetit!

Cottage cheese casserole with carrots and apple

Often children are ill and do not want to eat fruit and vegetables. You can cheat a little, - having rubbed them on a grater, just mix them in a casserole - here they are and they crack them with pleasure. Not only will it be full of vitamins, there will also be juiciness, which will be stored in pieces and will not soak the dough.

Ingredients:

• Cottage cheese - 1 pack (about 360 gr.)
• Carrot, apple - 1 pc.
• Milk - 50 ml.
• Raisins - 3-4 tbsp. l
• Egg - 2 pcs.
• Semolina - 2 tbsp. l
• Sugar - 2 tsp.
• Salt to taste.

Cooking:

1. Rinse well and rinse with boiling water. Let's dry well.

2. Peel the peel from the apple and remove the core. Grind the resulting flesh with a coarse grater or with a tiny knife in the form of very small sticks.

3. Peel the carrots too. Rub it with a fine grater - so it will give a beautiful color to the casserole with its interspersed dough.

4. Pour fresh cottage cheese, sugar and salt into the bowl and drive eggs there. Beat well until smooth air mass with a blender or mixer.

5. Pour semolina and mix again until smooth.

6. In order not to get hard gingerbread, pour in the milk and whisk again.

If the cottage cheese is homemade and very dry, then milk can be added one and a half norms.

7. Now we send chopped apples with carrots to the curd mass and do not forget about raisins. Using a regular spoon or fork, mix until smooth.

In this case, the blender will not work, because it will grind fruit fillers into porridge.

8. In the greased form, put the billet, level it and send it to the oven preheated to 180 degrees for 45 minutes.

9. Serve better in chilled form with fruit puree or any other sweet additives.

Bon Appetit!

Peach Curd Casserole Recipe

Agree that when you eat some sweet cake, it becomes a pleasant surprise to break off a piece and see inside an unexpected filling in the form of a delicious fruit. Here's a casserole with halves of canned peaches, you can not only on an ordinary day, but even on a holiday to please the guests.

Ingredients:

• Cottage cheese - 0.8 kg.
• Canned peaches - 1 can.
• Banana - 2 pcs.
• Sugar - 1.5 cups.
• Egg - 3 pcs.
• Semolina - 8 tbsp. l
• Vanillin - 6 gr.

Cooking:

1. In a large bowl, combine peeled bananas with cottage cheese, eggs, sugar and pour vanilla. Beat all this to a homogeneous consistency with a blender or mixer.

To make it easier to chop bananas, after removing the peel, it is better to cut them into pieces.

2. Pour semolina and mix well to get a homogeneous mass.

3. Smear the baking dish with oil and lightly dust with flour or semolina. We spread half the curd dough.

4. We take the peaches out of the jar and letting the sweet syrup drain a little, put them in, slightly pressing them into the first layer so that the voids in the fruit are filled with dough.

5. From above we pour the second half of the curd mass and level it.

6. In the preheated to 180 degrees, we send the form with the contents for an hour. During the baking process, peaches may “float” a little. Then we take out, cool and take out the finished baked goods on a beautiful dish.

Bon Appetit!

Curd casserole with semolina

The following variation of casserole without flour is ideal for lovers of cheesecakes. But so that it does not become too dry and retains its bulk, add margarine and semolina.

Ingredients:

• Cottage cheese - 0.5 kg.
• Creamy Margarine - 150 gr.
• Semolina - 4 tbsp. l
• Egg - 3 pcs.
• Sugar - 3 tbsp. l
• Potato starch - 2 tsp.
• Vanilla sugar, baking powder - 1 sachet.

Cooking:

1. Gradually adding granulated sugar, beat the eggs with a mixer at medium power until white peaks appear.

2. Pour semolina and, after mixing, leave it to swell for 10 minutes.

3. At this time, you can do margarine. Melt it in a steam bath and cool to room temperature.

4. Knead the cottage cheese to a uniform crumbly state so that there are no large lumps. This can be done either with a mixer or with a whisk. And you can skip through a meat grinder.

5. Pour cottage cheese into the manno-egg mixture and pour the cooled margarine. Using a mixer, we achieve a uniform air consistency, without forgetting to add starch and vanilla sugar with baking powder during the whipping process.

6. The dishes in which we will bake, are coated with either margarine or ordinary sunflower oil. Then we evenly distribute the resulting tender curd mixture over it.

If you are afraid that it will burn, lay the parchment on the bottom of the form and grease it with oil.

7. In the oven, preheated to 190 degrees, put the workpiece and turn on the convection mode for 10 minutes - this will slightly brown the top of the baking dish. And then we turn off the fan and increase the heating to 200 degrees - this will begin to affect the baking powder and the “big” cheesecake will begin to rise. It will be enough 25-30 minutes.

8. We take out the form, cool slightly and only then turn it on the wire rack or dish and serve it to the table.

Bon Appetit!

Microwave Curd Casserole

What to do if you need to quickly prepare a nutritious and healthy breakfast, and wait until it languishes in the oven for 40 minutes, well, there is absolutely no time or desire?

The answer is very simple - use the microwave! And to add useful fiber, add oat bran instead of flour.

Ingredients:

• Cottage cheese - 100 gr.
• Sugar - 1.5 tbsp. l
• Oat bran - 1 tbsp. l
• Egg - 1 pc.
• Cinnamon, vanillin, lemon juice - to taste.

Cooking:

1. Beat the egg with sugar so that the latter is completely dissolved. To make beautiful peaks appear, add 4 drops of lemon juice during whipping.

2. Knead the cottage cheese with a fork so that it becomes more pliable and without lumps. Add the egg-sugar mixture, bran and your favorite flavor (cinnamon, vanilla, etc.).

3. Thoroughly mix everything and transfer to the dishes that can be used in the microwave.

4. Set the power to 800w and turn it on for three minutes. As it turns off, leave the dough to “rest” for a couple of minutes, otherwise it may clump into a lump when cooking too quickly.

5. Turn on again for 3 minutes at the same power. Let’s cool down a bit so that at breakfast you don’t bake pastries, and serve.

Bon Appetit!

Video - Curd casserole without semolina and flour

You don’t have to rack your brains anymore what to do with cottage cheese if it is in your refrigerator or if your household doesn’t really greet it “raw”. Now you can always cook from it not only dumplings or cheesecakes, but also wonderful sweet casseroles.

Their main advantage is that they are served to the table both hot and cold. Both ordinary sour cream and all kinds of yogurts, jelly, and fruit drinks are perfectly combined with them. As additional sweets, they are poured on top with jam, chocolate, jam and even decorated with a scoop of ice cream or berries on top.

Such casseroles can be served for dessert, and as a main dish for breakfast and afternoon tea.

Desserts, which include cottage cheese, always turn out to be very tasty. Here, for example, take a casserole from it. This wonderful dish has enjoyed its continued popularity for many years. And I believe that many need to know how to do it correctly, as well as my recent ones.

This delicacy, in principle, is prepared quite simply, but it turns out awesome to the taste. For some hostesses, this is the only way to feed their child a useful dairy product, that is, make it your favorite pastries. Also, this dish is often prepared by children in kindergartens.

In today's article, we will consider the best recipes for the preparation of cottage cheese. And before you start, you must correctly select the main component of the recipe. Since the taste of the resulting delicacy will largely depend on it.

Ingredients:

• Cottage cheese - 500 gr
• sour cream - 5 tbsp. l
• semolina - 2 tbsp. l
• sugar - 3 tbsp. l
• vanilla sugar - 1 sachet
• raisins - 50 gr
• butter - 1 tbsp. l
• chicken eggs - 2 pcs.
• salt to taste.

Cooking method:

In a small container, we should mix sour cream with semolina, mix well and leave to swell for 10 minutes.

If you have a home-made layered cottage cheese or heterogeneous with lumps and you want your dish to be tender, without any grains and lumps, be sure to grind it or grind it properly.

In a separate container, with the help of a blender, thoroughly mix the cottage cheese to make it tender and airy.

Then we add a mixture of semolina with sour cream and drive eggs into it.

Now we grease the baking dish with butter, put the curd mass in it and send it in preheated to 180 degrees, for 30-40 minutes.

At the end of time we take out the finished dish, let it cool, and then serve to the table.

  The classic recipe for delicious casseroles

Ingredients:

• Cottage cheese - 500 gr
• chicken eggs - 3 pcs.
• sugar - 3 tbsp. l
• soda - 1/2 tsp.

Cooking method:

For cooking, we need to mix the cottage cheese, chicken eggs, sugar, soda in a deep bowl and mix everything thoroughly.

Then add 2-3 tablespoons of sifted flour and bring to uniformity.

Now we transfer all the resulting mass to a greased form and send it to the oven preheated to 180 degrees, for 30-40 minutes.

As soon as the top of the casserole is lightly browned, we take it out of the oven, let it cool down a bit and treat our relatives and guests.

  Dietary with apples without semolina

Ingredients:

• Cottage cheese - 400 gr
• natural yogurt - 1 tbsp. l
• apples - 2 pcs
• eggs - 2 pcs
• sweetener - 1 tbsp. l
• cinnamon to taste
• butter - 1 tbsp. l

Cooking method:

We drive eggs into a deep bowl, put sugar and beat well with a mixer.

The next step is to add 400 g of cottage cheese and a tablespoon of natural yogurt. Then the whole mass is thoroughly mixed until smooth.

Now we cut the apples in small pieces, removing the core and grind them with a blender to a porridge-like state and shift it to the bulk and mix.

We shift the resulting mixture into a greased form, sprinkle cinnamon on top and send to the oven preheated to 180 degrees, for about half an hour.

You need to get the finished casserole from the mold very carefully, because it turns out to be quite soft.

  How to cook a cottage cheese casserole, like in a kindergarten

Ingredients:

• Cottage cheese - 500 gr
• eggs - 2 pcs
• sugar - 100 gr
• semolina - 3.5 tbsp. l
• baking powder - 2 tsp
• vanillin - 1 sachet
• salt - 1 pinch.

Cooking method:

1. Transfer the cottage cheese into the bowl, drive the eggs in and mix well.

2. Add sugar, vanilla, baking powder and semolina. Then with the help of the mixer we bring to uniformity and leave to swell for 20 minutes.

3. Now we shift the slightly swollen mass into the prepared form and send it to the oven preheated to 180 degrees for 30-40 minutes until the golden crust appears.

4. Then we get the resulting treat from the oven, leave it to cool for a while, and then serve it to the table.

  Egg-free cottage cheese casserole (video)

Bon Appetit!!!

Of all the food that I was fed in kindergarten and school as a child, I only had pleasant memories of this cottage cheese casserole. I won’t say anything about taste - everyone knows it already. I will only add that the homemade casserole is even tastier than the catering. The recipe is taken from the classic book "On tasty and healthy food." This is how our grandmothers and mothers prepared the casserole.

Cottage cheese casserole

Total cooking time - 1 hour 25 minutes
  Active cooking time - 25 minutes
  average cost
  Calorie content per 100 g - 246 kcal
  Servings Per Container - 8

How to cook a cottage cheese casserole

Ingredients:

Ingredients:

Cottage cheese - 1 kg.
Tip: I have not been able to cook this casserole for a long time due to the fact that I chose the wrong cottage cheese. One that is sold in vacuum packs with a shelf life of more than two weeks is not suitable, as it is usually pressed and is too dry for this recipe. A casserole also does not work out of home-made cottage cheese, since it contains too much liquid and the casserole does not rise (the cottage cheese is more likely to boil than bake). To cook the correct cottage cheese casserole, it is optimal to use the cottage cheese in such rectangular boxes as in my photo: 200 g, fat content from 5 to 10%, shelf life - up to 1 week.
Egg - 2 pcs.   If the eggs are small, then you can take 3 pcs.
Sour cream - 6 tablespoons   Fat content from 20%
Sugar - 6 tablespoons
Semolina - 4 tablespoons
Raisins - 200 gr.   (you can add other dried fruits or candied fruits, nuts)
Butter - 6 tbsp
Vanillin - to taste
Salt to taste

Cooking:

Preheat the oven to 180 degrees. Grind the cottage cheese with a blender.

Melt the butter.
Beat eggs with sugar. Rinse and dry raisins with paper towels.

Grease the baking dish with oil.
  Mix together, gently stirring with a wooden spatula, cottage cheese, butter, eggs, semolina, raisins, vanillin, salt.

Try it: if sugar is low, then you can add more (I usually add another tablespoon). Put the curd mass in a baking dish, smooth and grease with sour cream on top.

I advise you not to fill the form to the brim, as the casserole will still rise and increase in volume.
  Bake in the oven until cooked. The original recipe says about the baking time of 25-30 minutes, but in my oven I need 1 hour 10 minutes. The readiness of the cottage cheese casserole can be determined by the crust on top - if it has formed, then the casserole is ready.

If sour cream is still on top, the cooking time will increase.

Serve the casserole hot, pre-watering sour cream.

Bon Appetit!

What to bring to the table if guests unexpectedly arrived, and at home “at least a roll”? Do not despair ahead of time! If you have cottage cheese in the refrigerator, then a quick casserole is the best option for meeting guests. It is important that it takes a little time to cook and bake.

Cottage cheese casserole recipe

In order to make a cottage cheese casserole, you will need:

• half a kilogram of cottage cheese (fatty, not dry)
• 3 tablespoons sour cream
• 3 tablespoons of sugar
• 2 tablespoons semolina
• 1 egg
• 100 grams of raisins
• 3 tablespoons butter
• a pinch of vanillin

If there is berry jam, you can add half a glass.

• Cottage cheese should be chopped in a blender or meat grinder to a homogeneous mass, so that no lumps come across
• Add pre-melted butter to the resulting mixture of cottage cheese
• Beat eggs with sugar separately and add to the curd and cream mass
• Pour semolina, vanillin and a pinch of salt there
• Mix vigorously
• Add dry and clean raisins at the end.
• Grease the form with butter and sprinkle with breadcrumbs on top. You can just put parchment baking paper
• After pouring the mass, pour sour cream on top
• The oven must be preheated to 200-220 degrees

Cottage cheese casserole is cooked from 20 minutes to half an hour. If you like a cold casserole, you can wait for the casserole to cool. To taste, you can pour it on top with jam, sour cream or whipped cream.

Recipe for curd casserole in a slow cooker

Casserole, cooked in a slow cooker, surprises with its splendor and delicate taste. A multicooker differs from an oven in that it preserves the juiciness of dishes. It is better to use the dish in the cooled form, since the casserole freezes and is easier to cut into portions.

To make cottage cheese casserole in a slow cooker, you need to take:

• 4 eggs
• 3/4 cup sugar
• half a kilogram of cottage cheese
• glass of kefir
• half a glass of semolina
• a teaspoon of vanillin
• a teaspoon of baking powder
• 1/4 teaspoon salt
• 1/3 cup dried fruit

Before pouring the curd mass, which you will cook in a slow cooker, grease the slow cooker with butter.

• Separate eggs with a mixer until they break into lush foam.
• Then add sugar and whisk again
• When mixing the mass, alternately add cottage cheese, kefir, baking powder, semolina, vanilla, salt and dried fruits
• The dough in the slow cooker should not be thick, otherwise the casserole will be too hard and callous
• Cottage cheese casserole is baked in a slow cooker for about an hour

Just do not rush to lay the finished dish on a plate. Carefully separate the pie with the spatula from the walls of the multicooker. In order to speed up the removal process, cover the top of the multicooker with a flat dish on which you want to put the casserole from the cottage cheese, and then turn the contents of the multicooker onto a plate. You don’t even have to turn it over, because in a slow cooker the dish is well baked below, forming a golden crust.

The recipe for cottage cheese casseroles in kindergarten

Surely, each of us in the kindergarten was given a cottage cheese casserole for breakfast. Unlike “hated” borsch and soup, children eat this sweet and healthy dish with pleasure.

Since there are many children in kindergarten, the original casserole recipe is designed for a large portion, which will require:

• kilogram of cottage cheese
• 4 eggs
• 200 grams semolina
• as much granulated sugar
• 100 ml of milk
• half a packet of butter

Since there were no blenders and mixers before, and they had never heard of a multicooker, all the processes were done manually. Chefs in the kindergarten were wiped through the sieve, and the cottage cheese casserole was cooked in the oven.

Fortunately, technological progress can significantly facilitate the baking of the casserole from cottage cheese, as in kindergarten. If you haven’t got a blender yet, you can buy raw curds, which are sold at any grocery store. Grind it is not worth it.

• Rub eggs with sugar and curd
• Add soft butter in small portions
• Then whisk with a whisk or mixer the resulting mixture. Add milk and semolina
• Wait for the semolina to swell
• Butter the oven dish. You can even sprinkle with semolina on top, so as not to stick
• Then pour the curd into the mold and place in the oven (preheated to 200 degrees)

Do not go far from the oven. Constantly check the readiness with a skewer or match. The casserole should be covered with a golden crust. Those who love can sweeten the dish with condensed milk or syrup. Surely, such a casserole will remind you of a carefree childhood spent in kindergarten.

Secrets of a Lush Casserole

• Grind cottage cheese through a sieve to remove lumps
• To beat the curd mass well, you will need a mixer or a blender

• To make the curd cake fluffy and large, it is better to replace the flour with semolina, which was previously soaked in water
• To prevent the dish from sticking to the walls of the mold, before pouring the mass, grease with butter and pour a little semolina
• Proteins carefully whipped with a pinch of salt give airiness to the dish
• Not a drop of separated yolk should remain in the proteins so that they can beat well
• Dishes for whipping protein foam should be dry and clean.
• Sugar is added to the protein mass when lush foam has already appeared

• When you put the curd in the oven, cover it with foil. If you want a crispy crust to form before removing the dish from the oven, remove the foil and wait until the top turns brown