Homemade cottage cheese casserole recipe in the oven. Cottage cheese casserole in the oven

11.12.2023 Preparations for the winter

This is a healthy and light treat. Now you will learn several new recipes. After all, cottage cheese casserole can have many variations in preparation.

Ingredients:

egg - 1 piece;
cottage cheese – 0.5 kg;
salt - on the tip of the knife;
raisins – 0.1 kg;
semolina – 2 tbsp. spoons;
sugar – 3 tbsp. spoons;
vanillin - to taste;
butter – 2 tbsp. spoons;
sour cream – 0.1 kg.

Preparation:

Remove the butter from the refrigerator in advance to allow it to soften.
Cut the butter into small pieces and mix it with the curd. For convenience, you can use an immersion blender.
In a separate container, mix eggs with sugar. Beat them with a whisk or mixer until smooth.
Pour the eggs into the curd and butter mixture.
Now add raisins, semolina, salt and vanilla. Mix everything several times.
Grease a baking sheet with oil and sprinkle it with breadcrumbs.
Place the curd mixture into the mold. Coat everything with sour cream on top.
Place the baking sheet in a hot oven for 40 minutes. Its temperature should be 180 degrees.
Cottage cheese casserole like in kindergarten is ready! Cut it into beautiful portions and serve.

Classic cottage cheese casserole

soft cottage cheese – 0.6 kg;
semolina – 3 tbsp. spoons;
eggs – 3 pieces;
granulated sugar – 3-4 tbsp. spoons.

Step by step:

If you have regular cottage cheese, grind it in a blender or grind through a sieve to get rid of lumps.
Place the soft cottage cheese in a bowl and break 3 eggs into it. Mix until smooth.
Add sugar and semolina to the future casserole.
Grease a baking sheet with non-fragrant oil and pour in the curd mass. Send to bake.
The optimal temperature for cooking is 180 degrees, the approximate time is 30-40 minutes.

After the specified time, pierce the casserole with a wooden stick; if it is wet, continue baking the dish. If the stick is dry, then the casserole is ready. It can be decorated and served. Enjoy your meal!

Easy dietary step-by-step recipe

We suggest you prepare this dish in a slow cooker, because then you will not need to use so much oil.

Ingredients:

dry low-fat cottage cheese – 0.4 kg;
semolina – 4 tbsp. spoons;
soft low-fat cottage cheese – 0.3 kg;
vanillin – 1 sachet;
chicken eggs - 3 pieces;
salt - on the tip of the knife.

Preparation:

In a large saucepan, combine both types of cottage cheese. Mix them by hand until the consistency is as smooth as possible.
Now add raw eggs to the cottage cheese. Beat everything with a blender.
Add dry ingredients to the cottage cheese: salt, vanillin and semolina.
Grease the bowl of your electrical appliance with butter.
Place the entire mixture into the slow cooker. Select the “Multi-cook” mode and manually set the necessary parameters. Temperature – 120 degrees, time – 50 minutes.
The multicooker casserole with a crispy crust is ready! Garnish it with fresh berries and serve.

Cottage cheese casserole Nezhenka

Ingredients:

sugar - to taste;
cottage cheese (homemade) – 0.5 kg;
lemon (small) – 1 piece;
high-grade flour - 4 tbsp. spoons;
dried apricots – 0.1 kg;
table eggs – 3 pieces;
vanillin – 1 pinch;
butter – 50 grams;
soda – ½ teaspoon;
salt – 1 pinch.

Step by step:

Remove the butter from the refrigerator in advance.
Grind fresh cottage cheese in a meat grinder or grind in a blender.
Mix it with salt, vanillin and sugar.
Rinse the lemon and grate its zest on a fine grater. Transfer it to the cottage cheese.
Quench the baking soda with the juice of fresh lemon and place it in a bowl with the rest of the ingredients.
Break the eggs into the curd mixture.
Add soft butter. Mix everything thoroughly.
Pour boiling water over the dried apricots and cut them into small cubes. Transfer it to the main mass.
Line a baking sheet with parchment, grease it with oil and place the curd mixture there.
Preheat the oven to 170 degrees and place the future casserole there. Place the baking sheet on the middle shelf.
The cottage cheese casserole is ready. Decorate it as you wish and treat your family.

Chocolate-curd casserole in the oven (without flour and semolina)

Ingredients:

milk – 0.12 l;
cottage cheese – 0.5 kg;
cocoa powder – 15 grams;
sugar – 0.18 kg;
starch (corn) – 3 tbsp. spoons;
eggs – 4 pieces;
vanillin – 1 pinch;
butter – 1 teaspoon.

Step by step:

Mash the cottage cheese with a fork or spoon until it has a uniform consistency.
Add vanilla and sugar. Mix everything.
Break the eggs. Mix everything a little by hand and then use an immersion blender. It will break up any lumps, and the mass will be tender and homogeneous. Even if in the first step you got an imperfect mixture, the blender will fix everything.
Place the third part of the curd dough into a separate container. Add cocoa there and mix everything.
Add all the starch to the white mixture.
Pour all the milk into the chocolate mixture.
Beat both mixtures thoroughly with a blender.
Let's start laying out the dough: 1) Grease the bottom and walls of the baking sheet with oil. 2) Lay out some of the white dough as the first layer. 3) Now make a ball of chocolate dough. 4) Alternate both tests until it runs out. Make a pattern on top with chocolate dough.
Place the casserole in an oven preheated to 180 degrees. Approximate baking time is 40 minutes.
Cool the baked goods.
Cut the finished casserole into thin slices so that the pattern is visible, and serve it to the table.

Baked with bananas

Ingredients:

honey – 3 teaspoons;
cottage cheese – 0.25 kg;
vanilla sugar – 1 teaspoon;
bananas (small) – 2 pieces;
refined oil - 1 teaspoon;
ice cream - for serving;
egg - 1 piece.

Preparation:

Mix cottage cheese with egg. Beat everything with an immersion blender.
Add vanilla sugar and honey.
Cut the bananas into rings. Their height should be about 0.5-0.7 cm.
Grease the pan with refined oil and place the sliced bananas in a single layer.
Spread the curd mixture evenly on top.
Preheat the oven to 180 degrees and bake the banana treat for about half an hour.
Cut the banana casserole into pieces and place them on plates. Place a scoop of ice cream next to it. Enjoy your meal!

With the addition of apples

Ingredients:

semolina – 1 tbsp. spoon;
flour - 3 tbsp. spoons;
sugar – 0.5 cups;
homemade cottage cheese – 0.5 kg;
apple (large) – 1 piece;
eggs – 3 pieces;
butter – 70 grams.

Preparation:

Beat the eggs.
Mix them with sugar.
Grind the cottage cheese separately and add it to the egg mixture. Beat everything with an immersion blender.
Add semolina.
Add sifted flour in small portions.
Melt the butter in a water bath and pour it into the cottage cheese. The dough is ready.
Grease a baking sheet with oil. Sprinkle everything on top with flour and lay out the curd dough.
Cut into beautiful slices and arrange them vertically throughout the casserole.
Set the temperature to 180-190 degrees and bake the apple casserole for about 25 minutes. It should become rosy and appetizing.

cottage cheese (fat content 5%) – 1 kg;

flaxseed flour – 30 grams;

sour cream (15% fat) – 4 tbsp. spoons;

oatmeal – 30 grams;

sweetener – 15 grams;

raisins – 70 grams.

For the glaze:

cocoa powder – 30 grams;
water - proportions depend on the consistency of the glaze;
sweetener – 3 grams.

Step by step:

Rinse the raisins several times and pour boiling water over them to swell.
Mix cottage cheese and sour cream. Mix this mixture by hand until smooth. Add sweetener.
Add flaxseed meal, cinnamon and oatmeal. Mix everything. You can make this component yourself. Simply grind flax or oatmeal in a coffee grinder.
Drain the raisins in a colander and combine them with the curd mass.
Grease a baking sheet with oil and place the curd dough.
Preheat the oven to 200 degrees and bake the dessert in it for about 40 minutes.
While the casserole is baking, you can make the glaze for it. Boil the water first.
In a small bowl, mix cocoa powder and sweetener. While stirring constantly, pour in boiling water. The glaze is ready.
Let the casserole cool, then drizzle the glaze over the top. When the glaze has hardened, the delicacy can be served.

Lush casserole of cottage cheese with semolina (with raisins)

eggs – 5 pieces;
cottage cheese – 1 kg;
semolina – 5 tbsp. spoon;
raisins – 0.1 kg;
sugar – 5 tbsp. spoon;
vanillin – 1 pinch.

Step by step:

Rinse the raisins and leave them in hot water for 15 minutes.
Immediately separate the whites from the yolks;
Set one yolk aside; it is needed to grease the casserole.
Beat all five whites with a mixer into a fluffy foam.
Beat 4 yolks a little. Add sugar to them.
Grind the cottage cheese a little and add it to the yolks.
Add semolina to the yolks, mix everything.
Mix the yolk mass with the whites. Do this with a spoon. Be very careful so that the whites do not settle.
Add the plumped raisins. Mix everything several times and leave the curd dough to infuse for at least 3 hours. During this time, the semolina should swell.
Grease a baking sheet and place all the dough into it. Brush the top of the casserole with beaten yolk.
Place the pan in a hot oven for 40 minutes. Its temperature should be 180 degrees.
Cottage cheese casserole in the oven is ready! Pour condensed milk over it and place on the table.

Cottage cheese casserole in the oven can be an excellent option for a delicious dessert that your whole family will enjoy. This dish is quick and easy to prepare. You can easily experiment with the preparation of this delicate curd pie: feel free to add a variety of fillings, from dried fruits to jam. We offer the best recipes for cottage cheese casserole, choose and cook!

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 grinding the cottage cheese by hand, 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 like in kindergarten

This dish is a proven way for many mothers to get their child to eat cottage cheese. In its pure form, few toddlers eat it with pleasure. And since this product is one of the most necessary for a growing organism, you need to resort to tricks and tricks.
For children's casserole, it is better to take fresh and soft cottage cheese, with sourness.

Ingredients:

cottage cheese - 400 g;
semolina - 100 g;
sugar - 100 g;
fresh eggs - 2 pcs.;
milk – 50 ml;
butter - 50 g;
salt - a pinch;
vanillin for aroma.

Preparation:
Soften the butter at room temperature. Pour milk over semolina and leave for half an hour. Pass the cottage cheese through a meat grinder, so it will become more tender. If it is more convenient, you can simply stir it in a blender. Grind eggs with sugar.

Beat cottage cheese, softened butter, eggs with sugar and swollen semolina in a blender until smooth. Add salt and vanilla. Mix the resulting curd mass. If you don’t have a blender at home: just mix all the ingredients for the casserole with a regular potato masher.

Prepare a casserole dish for baking in the oven - grease the sides and bottom with a small piece of butter. Lightly sprinkle dry semolina or breadcrumbs on top of the butter. It is most convenient to cook in a silicone baking dish; simply rinse it with cold water. Baked goods in glass always stick to the walls. It is convenient to use molds with non-stick coating. Transfer the dough and smooth the surface. The casserole should not be very thin; it is best to make it 3-4 cm thick.

Now place the cottage cheese pie in an oven preheated to 180 degrees for about 40 minutes, until golden brown. At the end of cooking, you can safely open the oven to check the readiness of the baked goods.
Remove the finished casserole from the oven and serve warm or cold with sour cream, condensed milk or sweet creamy sauce.

Cottage cheese casserole with semolina in the oven

The casserole prepared according to this recipe from semolina porridge and cottage cheese perfectly retains its shape and turns out airy and very tender.

Products:

cottage cheese - 450 g;
fatty thick sour cream - 150 g;
semolina - 70 g;
chicken eggs - 2 pcs.;
sugar - 75 g;
salt and vanilla sugar - 1 pinch each;
soda or baking powder - 1/4 tsp.

Recipe for cottage cheese casserole with semolina in the oven:
First sprinkle the cottage cheese with granulated sugar. Also add a little vanilla sugar for flavor.
Pour soda into the curd mass and stir. With baking soda (or baking powder), the baked goods will become airy and rise to double their size.
Beat eggs into the curd dough and add sour cream.

Beat the resulting dough with a blender until the cottage cheese is crushed. If you do not have such a device as a blender, then a regular sieve will help. Before cooking, grind the cottage cheese through a sieve, and then add other recipe components to it.
Add dry semolina to the resulting mass. Previously, it was impossible to add it because the dough was whipped with a blender.

Leave the dough with semolina to swell for 1 hour at room temperature. Then grease the walls of the baking dish with oil, and then sprinkle the surface with semolina. This way, after baking, the casserole will easily come out of the pan. Pour the dough into a greased ceramic mold and place in the oven.

Bake in the oven for 45 minutes at 180 degrees.
Remove the cooled cottage cheese cake from the mold. As you can see, such baked goods turn out rosy, fluffy and beautiful. Cut the pie into portions and serve to everyone.
And there are always a lot of people who want it, because it’s simply impossible to resist the sweet curd dessert. I hope you’ll take note of the recipe for cottage cheese casserole with semolina in the oven!

Video: Lush cottage cheese casserole without semolina and without flour

A mixer or blender will greatly simplify the preparation; it is much easier with it.
If you want a more melting and airy texture, first grind the cottage cheese through a sieve or use an immersion blender for this.
It is not flour, but semolina that will give lightness and airiness to cottage cheese. And if you want the casserole to not fall off after taking it out of the oven, boil the cereal first.
If you are preparing a casserole for a child, replace the sugar in the composition with a banana, which will also provide the necessary sweetness.
Lush cottage cheese casserole is prepared simply: you need to make the dough more liquid, beat it thoroughly with a mixer, you can add a little soda or baking powder. 40 minutes in the oven and a delicate sweet dessert.
If you are on a diet, you will need a diet cottage cheese casserole without flour - it will be just right for you. It is less calorie than cottage cheese casserole with flour, it has even less calories.
To rid the cottage cheese of excess liquid, it must be transferred to a colander to drain. Or put the curd mass in cheesecloth and squeeze.

Our family loves cottage cheese casserole, especially our daughter. I tried many recipes and kept a few of the most successful ones. It can be prepared in the oven, in a slow cooker and in the microwave. It tastes best in the oven. The recipe is suitable even for simple gas ovens, where baking is usually not very successful.

Cottage cheese casserole is not only tasty, but also very healthy. Cottage cheese contains a lot of protein, potassium, calcium, magnesium, copper, zinc, fluorine, folic acid and vitamins A and B. It strengthens bones and teeth, normalizes the nervous system, maintains muscle tissue and the circulatory system in tone. Many people know that cottage cheese is good for children and pregnant women. But not all children agree to eat it. This is where delicious casseroles come to the rescue. They can be served for dessert or as a separate dish for breakfast. The casserole is ideal for baby food; it is a more dietary product than cheesecakes, which are fried in oil.

You can add raisins, dried apricots, prunes, apples, bananas, cherries, lemon zest and any candied fruits to the casserole. This way you can get different flavors and more different vitamins every time. I like the usual version with raisins the most.

The taste of the casserole largely depends on the cottage cheese. Do not use cottage cheese with palm oil for cooking (sometimes called cottage cheese product or farm cottage cheese with 18% fat content). If you bake a casserole from such cottage cheese, it turns out liquid, you can’t even cut it when it’s hot, it quickly settles and turns out very dense.

You can also make a casserole from frozen cottage cheese, the main thing is that it is not sour and fresh when frozen. You just need to defrost it at room temperature or in the microwave on defrost mode and cook as usual.

I don’t add flour to the cottage cheese; it makes the casserole denser. The finished casserole can be frozen by dividing it into portions. Defrost in the microwave or at room temperature, then be sure to reheat. But here it is eaten very quickly, even from a double portion of food.

Well, now my proven recipes. They are all step-by-step and with photos.

The cooking time for all casseroles is about an hour, where you need to soak the semolina - a little longer.

It is not always possible to bake a casserole in the oven. In this case, you can prepare fluffy and tender cheesecakes. And for nursing mothers and those on a diet, steamed cheesecakes in a slow cooker are perfect. All the secrets of their preparation are in the article.

Delicate cottage cheese casserole with semolina in the oven (step-by-step recipe)

We will need:

cottage cheese with regular fat content (5-9%) - 600 gr. If you take it in packs, 3 packs will be enough
2 eggs
4 heaped tablespoons of semolina
sour cream 5 tablespoons (or any fermented milk product - kefir, razhenka, bifidok, but it tastes better with sour cream)
3-4 tablespoons of sugar, depending on the taste of the cottage cheese
raisins or other dried fruits 1 handful (about 50 g)
vanilla sugar 1 sachet
salt 1 pinch
butter for greasing the pan

1) first mix semolina with sour cream or kefir. If the sour cream is thick, you can add a couple of tablespoons of milk. Let it swell for about half an hour. During this time, stir the semolina several times.

2) while the semolina swells, prepare the cottage cheese. If it is grainy, it must be rubbed through a fine sieve or you can pass it through a meat grinder with a fine grid. If you don't do this, the finished casserole will have lumps and it won't be as smooth. Try to buy soft cottage cheese right away. If you have a blender, you don’t have to puree the cottage cheese.

3) beat eggs with sugar, add vanilla sugar and salt. Don’t be afraid to add salt to dessert, it’s not enough and it will make the taste of the finished dish brighter

4) mix cottage cheese, swollen semolina and beaten eggs. Mix it all with a blender

5) then add well-washed raisins and stir the whole mass with a spoon, otherwise the blender will grind the raisins into pieces. Before adding to the dough, raisins need to be steamed so that they are not dry. But if you fill it with hot water for a long time, it will become like a mess. You just need to rinse in hot water and pour over boiling water, then take out the small sticks.

6) grease the baking dish with oil and sprinkle with breadcrumbs. If they are not there, you can sprinkle with semolina. I bake more often in a silicone mold, there is no need to grease it, just rinse it with cold water, nothing sticks to it.

7) put the curd mass in the mold, level the top with a spoon or silicone spatula and put 2-3 tablespoons of sour cream on top and distribute over the entire surface. This way the top will not crack and will be soft.

take out the mold and leave for a few minutes, then remove the casserole

It's best served chilled, but we don't have the patience and eat it warm.

Classic recipe for cottage cheese casserole in the oven (from the Soviet book of home economics)

In Soviet times, this book was probably in every home. We haven’t had the book for a long time, but the cut out recipe is carefully preserved. Its casserole always turns out delicious.

here's what we need:

500 g regular fat cottage cheese
1 egg
2 tablespoons melted butter
3 tablespoons sugar
3 tablespoons sour cream
2 tablespoons semolina
raisins 100 gr
vanillin 1/4 sachet
salt 1/2 teaspoon.

Step-by-step cooking recipe

Pass the cottage cheese through a meat grinder. If you take soft cottage cheese without lumps, you don’t have to twist it.
add melted butter to the cottage cheese, beaten egg with sugar, semolina, salt and vanillin
Mix well with a wooden spatula, adding (if any) washed raisins.
transfer the prepared mass into a mold greased and sprinkled with breadcrumbs, level the surface, grease with sour cream and sprinkle with oil (it is convenient to do this with a silicone brush) and bake in the oven at 180 degrees for 25-30 minutes until golden brown
Serve the casserole hot with syrup or sour cream.

Unlike the first recipe, this one contains less semolina, it turns out more curdish, and the first one is more tender.

Cottage cheese casserole like in kindergarten

Many adults still remember this taste from childhood. The casserole is soft and tender, and you don’t feel the cottage cheese at all, so kids eat it with pleasure. It is very easy to prepare, the main thing is to take quality ingredients.

It is best to take cottage cheese that is soft, fresh, and slightly sour. Country cottage cheese is great. And under no circumstances should you try to bake a casserole from cottage cheese with palm oil - you will end up with a pancake that has an incomprehensible taste and is very greasy, a complete disappointment.

When preparing, do not rush, be sure to let the dough stand so that the semolina gets wet, preferably about an hour. Then the finished casserole will be softer and will not sink. Sometimes ready-made thick semolina porridge is added to the casserole. Once I was in a hurry and poured boiling milk over the semolina and let it sit for about 10 minutes, during which time it managed to swell and it turned out to be an excellent casserole.

So, the list of products for cottage cheese casserole like in kindergarten:

half a kilo of cottage cheese with regular fat content, low-fat is not suitable
granulated sugar - half a glass
semolina - half a glass
milk - half a glass
egg - 2 pieces
butter – 50 grams (about a third of a pack)
vanillin 1/4 teaspoon (if you add more it will be bitter)
salt - a quarter teaspoon

Usually the casserole in kindergarten is prepared without raisins. I asked my daughter, she is still without raisins. But you can add it if you wish.

Now for the step by step recipe

Cottage cheese casserole with semolina and banana in the oven

For variety, sometimes I make a casserole according to this recipe, it turns out very tender and soft.

Here's what we need:

half a kilo of cottage cheese with regular fat content
1 ripe banana
2 eggs
half a glass of milk
3 tbsp sugar
3 tbsp. m anki

The cooking process is similar to all previous ones; it is better to take soft cottage cheese, not grainy and of regular fat content.

Step-by-step preparation:

Video recipe for a delicious casserole of cottage cheese with semolina and sour cream in the oven

Here are all my proven recipes. I cook casserole often, sometimes several times a week, and the main secret is the quality of the cottage cheese. Don't be afraid to experiment, try adding different fillings, such as apples, pumpkin, dried apricots, and figs.

Sauce and gravy for cottage cheese casserole

The finished casserole is delicious on its own, especially with sour cream. But you can also prepare various sweet sauces and gravies.

For example, berries mashed with sugar. Strawberries and blueberries work well. Grind fresh or frozen berries in a blender with sugar. You can mix strawberries with condensed milk in a blender.

Or you can make a sweet creamy sauce, like the one they served with the casserole in kindergarten

Ingredients for the sauce:

1 tbsp. butter
1 tbsp. flour
1 tbsp. Sahara
a small pinch of salt
200 ml milk
1 g vanillin (1 sachet)

First melt the butter in a saucepan, then add the flour and mix everything quickly. Can be done in a small frying pan.

Then add milk little by little. Bring to a boil, add sugar, salt and vanillin, simmer for 1-2 minutes and turn off. If suddenly you still get lumps, just take a sieve and strain.

Bon appetit and good health!

What is your favorite cottage cheese casserole recipe?

There are a lot of recipes for cottage cheese casserole. The well-known taste from the past is now no longer so monotonous; it is complemented by flavor shades of fruits, candied fruits and many other components. Baked cottage cheese casserole in the oven is very popular among lovers of healthy food, since the main components of the product have only a positive effect on the body.

Cottage cheese casserole is a mandatory dish in a child’s healthy diet in kindergarten. How to prepare cottage cheese casserole at home, and what recipe to use to please both yourself and your family? Let's look at several recipes for cottage cheese casserole that will undoubtedly appeal to all lovers of cottage cheese desserts.

Basic principles - choosing the right products

There are times when even a proven recipe, made according to all the proper rules, does not lead to the expected result. This is because the quality of the products plays an important role.

How to choose the right products for casserole:

Cottage cheese. The main ingredient of the casserole is, of course, cottage cheese. Considering that baking foods loses moisture, we choose cottage cheese based on its fat content. It would be advisable to take cottage cheese of medium or high fat content.
Homogeneous mass. The softness and airiness of the dough structure is given by cottage cheese, ground through a sieve. You can use a mixer or blender. There are exceptions, in view of the fact that some people like unmashable lumps of cottage cheese, in which case you just need to mash it with a fork.
Eggs. It is worth noting that an excess of eggs in the casserole will make it rubbery, so it is better to proceed on the basis of 2 eggs per 400 grams of cottage cheese.
It is better not to use flour at all. Cottage cheese casserole with semolina is usually much more fluffy in structure.
If the recipe requires dried fruits, then they must be heat treated before kneading into the dough.
The correct proportions and sequence of mixing products should be observed (liquid ingredients with liquid, dry with dry).
To prevent the casserole from losing its “airy” properties during baking, you should not add soda to the dough, with the exception of fermented milk products (sour cream, kefir).

Classic casserole recipe

This recipe is very easy to remember thanks to its equal proportions. The dish turns out aromatic, satisfying and, of course, delicious. The classic recipe, with all its dedication to time, has earned special sympathy among many people. A simple and at the same time delicious recipe will definitely become one of your favorite desserts.

To obtain a fluffy and porous dough, prepare the following ingredients:

Cottage cheese 500 gr.;
Butter - 100 gr.;
Sour cream - 10 tbsp. l.;
Semolina - 10 tbsp;
Sugar - 10 tbsp. l.;
Egg - 2 pcs.;
Soda - 1 tsp.

Cooking method:

1. To make the dough soft and fluffy, rub the cottage cheese through a sieve.

2. Mix eggs with sugar, then add sour cream and soda. Stir and add to dry ingredients.

3. Grease a baking dish with butter and sprinkle lightly with semolina.

4. Leave to bake at 180° for 50 minutes until golden brown. If you want to try a fluffy, satisfying, and also porous casserole, use this recipe.

This simple and tasty recipe will have a pleasant creamy taste and delicate aroma.

Cottage cheese casserole: classic recipe with raisins

Raisins are a very healthy product, which significantly exceeds the vitamin composition of its creator, grapes, several times. Raisins contain phosphorus, potassium, calcium, magnesium, vitamins PP, B, H, as well as iron and sodium. Using it, the dough density becomes stronger.

The test includes:

Cottage cheese (medium fat content) – 500 gr.;
Sugar – 30 gr.;
Semolina – 20 g;
Egg – 1 pc.;
Sour cream – 30 gr.;
Vanilla sugar – 1 sachet;
Raisins – 100 gr.;
Butter – 55 gr.

Cooking steps:

1. Soak raisins in hot water;

2. Lightly beat the egg with sugar;

3. Mix dry ingredients, add beaten egg with sugar, sour cream, cottage cheese and butter;

4. Remove the raisins and lightly roll them in flour so that they are evenly distributed in the dough;

5. Grease the mold with butter. Any method will do here, you can even put a sheet of parchment on the bottom and lightly grease it with butter and sprinkle a little breadcrumbs;

6. Place the casserole in the oven for 30 minutes.

Cottage cheese casserole with raisins is especially tasty if served hot with fruit syrup or sour cream. Bon appetit.

Curd casserole: a taste from childhood

How often do we see a picture when a child admits to his parents that the food in kindergarten is tastier than at home. Sometimes confused parents have the idea of taking a master class from kindergarten chefs. We will reveal the secret of a delicious casserole that has left a mark in the hearts of many kindergarten children.

In addition to the fact that cottage cheese casserole is delicious, it is also useful, especially for children. Cottage cheese contains calcium, which is essential for the growth of teeth and bones, normalizes the nervous system, blood tissue, and maintains muscle tone.

Tips for making cottage cheese casserole like in kindergarten:

Sour cream and cottage cheese should be homemade, then they will retain the aroma and softness of the casserole;
You can make the dough fluffy by beating eggs and sugar until thick;
Boiled semolina. Eliminate the flour and add cooked semolina to the dough. This method will provide the cake with lasting fluffiness and after cooling it will not fall off.
When determining the temperature degree, they rely on the cake being completely baked, so the maximum baking temperature is 200°. The allowed range is from 175 to 180°C.
Adding raisins. Before adding it to the dough, you should steam it thoroughly, but no more than 3 minutes. It is advisable to steam it with black tea for special flavor combinations.

The test includes:

Cottage cheese – 300 gr.;
Sour cream – 05, tbsp.;
Semolina – 4 tbsp;
Egg – 2 pcs.;
Raisins – 100 gr.;
Baking powder – 1 pack;
A pinch of salt.

Cooking steps:

1. Steam the raisins with strong tea;
2. Mix semolina and sour cream and leave for a few minutes to swell;
3. Mix grated cottage cheese, baking powder, sour cream with semolina, and salt. Beat everything well.
4. Eggs and sugar should form a stable foam, then mix them with the rest of the ingredients, but carefully so that the foam retains its properties;
5. Add raisins and stir.
6. Prepare a mold greased with vegetable oil. Sprinkle with semolina and pour in the dough. Bake at 180° for 40 minutes.

Delicious cottage cheese casserole with raisins and candied fruits

The key feature of casserole with candied fruits is its beneficial properties. Candied fruits are rich in minerals and vitamins; they contain carotene, vitamins C and B, as well as magnesium and potassium. The casserole turns out rich and amazingly tasty.

The test includes:

Cottage cheese – 800 gr.;
Candied fruits - to taste;
Raisins - to taste;
Flour – 30 gr.;
Salt - a pinch;
Sugar – 10 gr.;
Egg – 2 pcs.;
Vanilla sugar - a bag;
Baking powder – 0.5 tsp.

Please note that little sugar is added to this recipe, since candied fruits are already made using sugar. Excess sugar will make the dessert cloying and not tasty.

Preparation:

In order to achieve a homogeneous mass, it is necessary to wipe the cottage cheese using a sieve;
Lightly beat the eggs;
Mix all ingredients with the addition of candied fruits and raisins;
Place the dough in the prepared pan and bake for 45 minutes at 180°.

Bon appetit!

Curd casserole with condensed milk

Cottage cheese casserole with condensed milk is a fairly high-calorie dessert that children especially like. It is recommended to eat no more than two tablespoons of condensed milk per day, so it is better to limit the casserole with condensed milk in portions. An important factor in preparing a delicious casserole is the choice of condensed milk. It must be selected taking into account GOST and the name “Whole condensed milk with sugar”.

The test includes:

Cottage cheese – 450 gr.;
Condensed milk -1 b.;
Eggs – 3 pcs.;
Starch – 3 tbsp;
Vanilla - on the tip of the knife.

Preparation:

1. Mix eggs and cottage cheese well;
2. Then add condensed milk, vanilla and starch to the resulting mixture;
3. More liquid mushy dough should be poured into a mold on parchment greased with vegetable oil;
4. Bake for 45 minutes at 180°.

A recipe with condensed milk can also be dietary if you make the milk according to a special recipe. To do this, you need to take a liter of regular skim milk, mix it with 150 g of dry milk, vanilla and 8-9 tablets of sweetener. Cook, stirring in a water bath until thick.

Cottage cheese casserole with fruit

When deciding to bake cottage cheese casserole with fruit in the oven, you must first decide which fruits will create the ideal combination with cottage cheese. In terms of taste, fruits that have the astringent properties of sweet varieties of pulp are most suitable for curd dough: peach, pear, banana.

We use an example of a fruit that pleases us all year round with its delicious fruits, this fruit banana. A banana casserole is similar to a delicate mousse and the technology differs from many other recipes. The interesting thing is that it is baked at 100°, which determines its delicate structure without the formation of a ruddy hard crust.

The test includes:

Cottage cheese – 500 gr.;
Sugar – 140 gr.;
Banana – 2 pcs;
Vanillin - on the tip of the knife.;
Semolina – 20 g;
Milk – 150 gr.;
Egg – 4 pcs.;
Zest of one lemon;
Lemon juice – 10 ml;
Powdered sugar.

Cooking method:

1. It is necessary to make the curd soft like a paste using a blender or sieve;

2. Cook semolina porridge in milk. Cool;

3. To prevent the banana from darkening, mix it (1 piece) with lemon juice, grind it with a mixer and add it to the semolina porridge. Stir;

4. Separate the whites from the yolks. Lightly beat the yolks with the resulting banana mixture and cottage cheese;

5. Beat the whites with sugar until thick foam;

6. Gently stir the whites into the main mass;

7. Place half of the dough into a pre-greased pan. We cut the second banana into circles and spread around the entire perimeter. Fill with the rest of the dough;

8. Place the pan with the dough in a preheated oven at 110° for 1 hour and 10 minutes. Depending on the oven, the cooking time may be shorter or longer, but the main feature of the finished casserole is elastic edges and a slightly movable center. Cool.

Cottage cheese casserole with bananas is especially tasty when served with powdered sugar or fruit syrup.

Cooked cottage cheese casserole in the oven looks presentable if you decorate it with syrup, powdered sugar, and a mint leaf. The step-by-step recipe with photos demonstrates the transformation of simple products into a real culinary masterpiece made in your kitchen.

And finally, we note that in a number of cases, in the modern kitchen, cottage cheese pie cooked in the oven has become fashionable and tasty. To do this, you need to make shortbread dough and place it in a mold. On top of the pie add a filling reminiscent of casserole dough only without adding semolina. Instead, it is advisable to put a couple of spoons of corn starch or flour. It is baked at 180°, and the time depends on the volume of the cottage cheese pie.

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 hold - 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. Well, okay! 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 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 until smooth 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 butter 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 together with 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