Rinse well half a glass of millet. Pour 350 ml of millet with cold water, after boiling the water, cook the porridge over low heat under a lid, stirring occasionally. I cooked for about 20 minutes, the water completely evaporated, and the millet was completely cooked. Millet porridge should be crumbly. To prepare a casserole, you need 1 glass of ready-made porridge.

Cool the porridge slightly. Combine yolks, sugar and vanilla sugar in a convenient beating bowl.

Beat the yolks with sugar using a mixer for 5 minutes.

Then add sour cream and beat again until smooth.

Combine the finished mass with millet porridge.

Mix the mixture thoroughly.

I used a portioned baking dish. Lightly grease the molds with butter. Divide the mass into shapes. You can make a casserole from millet porridge and in a large form, and then cut into pieces.

Bake the millet porridge casserole in a preheated oven at 200 degrees for about 35 minutes. The casserole will be covered with a beautiful and appetizing crust.

Serve the finished millet porridge casserole warm, garnished with berries or fruits.

Bon Appetit!

Often, when cooking porridge, we do not calculate the amount of cereal or the appetite of our household a little. What to do with the uneaten? From the leftover porridge, you can make a good healthy casserole. Casserole from yesterday's porridge with cottage cheese and fruit will disappear from the table in the blink of an eye.

For a casserole, we need a pack of cottage cheese, one egg, and any tender fruits or berries available at home. Strawberries, apricots, plums, bananas, very ripe pears will do. In winter, you can use jam or canned fruit.

This casserole can be prepared from any thick enough porridge. I still have oatmeal porridge, so today I have oatmeal casserole.

Add cottage cheese to the rest of the porridge. We knead everything thoroughly. I usually do this with a simple mashed potato crush. The casserole should not be too runny. If the porridge is thin, it is preferable to take the cottage cheese drier. If you want a more uniform consistency, you can use a blender.

We break the egg into the mixture, add a tablespoon with a slide of sugar, a pinch of salt. I gave the amount of sugar approximately, since there are many nuances here: how sweet the porridge was and what we use as a filling. You can get confused and pre-beat the eggs with sugar, so the casserole will be a little softer.

Knead everything thoroughly.

Cut the fruits or berries into pieces.

Put half of the prepared mixture into a mold in a greased baking dish.

Now lay out a layer of sliced ​​fruits or berries.

Close the filling on top with the second half of the mixture. The oatmeal casserole is almost ready, all that remains is to bake it. We bake in the oven or in the airfryer for 20-30 minutes at a temperature of 200 degrees. If cooking in an airfryer, use the lower rack and low speed.

Often, when cooking porridge, we do not calculate the amount of cereal or the appetite of our household a little. What to do with the uneaten? From the leftover porridge, you can make a good healthy casserole. Casserole from yesterday's porridge with cottage cheese and fruit will disappear from the table in the blink of an eye.

For a casserole, we need a pack of cottage cheese, one egg, and any tender fruits or berries available at home. Strawberries, apricots, plums, bananas, very ripe pears will do. In winter, you can use jam or canned fruit.

This casserole can be prepared from any thick enough porridge. I still have oatmeal porridge, so today I have oatmeal casserole.

Add cottage cheese to the rest of the porridge. We knead everything thoroughly. I usually do this with a simple mashed potato crush. The casserole should not be too runny. If the porridge is thin, it is preferable to take the cottage cheese drier. If you want a more uniform consistency, you can use a blender.

We break the egg into the mixture, add a tablespoon with a slide of sugar, a pinch of salt. I gave the amount of sugar approximately, since there are many nuances here: how sweet the porridge was and what we use as a filling. You can get confused and pre-beat the eggs with sugar, so the casserole will be a little softer.

Knead everything thoroughly.

Cut the fruits or berries into pieces.

Put half of the prepared mixture into a mold in a greased baking dish.

Now lay out a layer of sliced ​​fruits or berries.

Close the filling on top with the second half of the mixture. The oatmeal casserole is almost ready, all that remains is to bake it. We bake in the oven or in the airfryer for 20-30 minutes at a temperature of 200 degrees. If cooking in an airfryer, use the lower rack and low speed.

Calorie content: Not specified
Cooking time: Not indicated

History is silent about what the first casserole was made from. But on the other hand, the name of the young hostess is known, who invented this simple and incredibly popular dish. Almost a century and a half ago, American Elmira Joliker mixed the products left over from dinner and made a casserole for breakfast. Perhaps, someone made the casserole before, but, apparently, Elmira Joliker prepared something special, since it was she who went down in history as the author of this dish.
We will not invent anything special. The basis of our casserole will be millet porridge cooked in milk, and we will add cottage cheese and raisins to it. If millet is not on the list of your favorite dishes, try making a millet casserole - perhaps after tasting you will change your attitude towards it and millet dishes will take their rightful place in your menu.

Ingredients:

- millet - 0.5 cups;
- milk - 1 glass;
- water - 1 glass;
- sugar - 3-4 tbsp. l. (taste)
- egg - 1-2 pcs;
- cottage cheese - 200 gr;
- raisins - a handful;
- salt - 0.5 tsp;
- butter - 50 gr.

Recipe with photo step by step:

We cook viscous millet porridge. We wash half a glass of millet until the water is completely clear. Pour a glass of water into a saucepan with a thick bottom, bring to a boil. Pour in a glass of milk, wait until the milk begins to boil. We tighten the fire to the minimum and add the millet. Stir so that the cereal does not stick to the bottom. Add salt and sugar to taste.




On a low fire (preferably on a divider), cook a thick millet porridge. Depending on the quality of the cereal, the porridge can be cooked for 20 to 30 minutes. The millet should boil well, the porridge will become almost homogeneous. Season it with butter and cool until warm.




Beat the egg and 2 tbsp. l. sugar until fluffy.




We select about half of the cooked porridge, mix with the egg. If you are preparing a large portion of the casserole, then increase the number of eggs and cottage cheese.

Knead the cottage cheese with a crush (or rub through a sieve). Mix with millet and egg. Add some more sugar to the sour cottage cheese.




We wash the raisins in warm water, dry them. Add to the casserole. There is no need to steam in a water bath - there is enough moisture in the casserole, the raisins will become soft during baking.




Lubricate the portioned molds with butter. We fill with the prepared millet-curd mass almost to the top. There is no need to grease the casserole.




We put the molds in the oven with a temperature of 200 degrees. Bake for 25 minutes until golden brown. A larger form should be kept in the oven for 35-40 minutes. Let the finished casserole stand and cool slightly.






Cut the casserole into pieces. Serve warm or cooled with or other jam to your taste, sour cream or pour over honey.

Millet casserole or millet is an incredibly tasty and healthy dish. Porridge to call this miracle the language does not turn! Hot it looks like the most delicate cream, and cold it resembles a casserole (although I rarely wait until it cools down). If desired, you can add dried fruits or candied fruits to its composition, or increase the amount of sugar. I got used to baking such a casserole in silicone portion molds, but you can increase the number of products and bake in a large form.

1. Required products: millet, milk, eggs, sugar, salt and butter.

2. Rinse the millet with water and scald with boiling water. Leave the millet in boiling water for a minute, then drain and scald again. Drain the boiling water.

3. Separate the whites from the yolks. We don't need proteins. Salt.

4. Add milk.

5. Stir well.

6. Distribute the washed millet into the tins. I get 1.5 tbsp. spoons on a mold.

7. Add sugar. On a mold, 0.5 tsp.

8. Pour milk, not reaching the edge of 0.5 cm. Mix well and add butter. For one mold 0.5 tsp.

9. Bake in the oven for about 1-1.5 hours at a temperature of 120-140 degrees. If you do it in a large form, then increase the time to 2 hours. Millet swells and does not allow milk to "escape". During the baking process, I still stir once or twice and, if necessary, add a little milk (depending on what consistency I want), although this may not be done.

Serve hot or chilled with milk or coffee.

Bon Appetit!