Cottage cheese casserole recipe

Cottage cheese casserole according to the classic recipe

Ingredients:

• 1 kg of dry cottage cheese;
• 3 eggs;
• 7 art. spoons of semolina;
• 250 g sour cream;
• 1 teaspoon of soda;
• 1 st. a spoonful of vinegar;
• 2-4 st. spoons of granulated sugar;
• 1 sachet of vanillin;
• ½ teaspoon of salt.

Beat eggs with sugar and salt. Grind with cottage cheese so that there are no lumps, then add half the sour cream, semolina, vanillin. Quench the soda with vinegar and pour into the curd mixture. Mix everything well and leave for half an hour. After the set time, put the mixture into a baking dish, greased with butter, cover with the remaining sour cream and bake for 30-40 minutes at a temperature of 180 ° C. Cool the finished casserole at room temperature.

Airy casserole with cottage cheese and rice

Ingredients:

• 500 g of cottage cheese;
• 250 g of rice;
• 3 art. spoons of sugar;
• 2 eggs;
• 150 g sour cream;
• 1 st. a spoonful of semolina;
• a pinch of salt.

Rinse the rice several times in cold water, changing it each time. Then pour clean water at the rate of 1 part of rice and 4 parts of liquid, bring to a boil, add a little salt and boil until tender. Then recline in a colander, rinse and let drain completely. Beat eggs with sugar and salt, mix with cottage cheese and rice, add sour cream and vinegar-slaked soda, you can put a little vanilla or cinnamon. Mix everything well and put in a baking dish, sprinkled with semolina. A form with high sides with a diameter of 22 cm would be ideal. Leave the curd-rice mass for 15 minutes at room temperature, and then cook in an oven set to 180 ° C. Until the end of cooking, it is better not to open it so that the dessert retains its splendor. Serve the finished casserole with sour cream.

Curd casserole with cherries in a slow cooker

Ingredients:

• 500 g of dry cottage cheese;
• 80 g semolina;
• 80 g of sugar;
• 2 eggs;
• ½ packet of vanillin;
• 1 st. a spoonful of butter;
• 200 g pitted cherries;
• a pinch of salt.

To get a tender casserole, it is important to introduce the eggs step by step: first, separate the whites from the yolks, combine the latter with cottage cheese, soft butter, semolina and vanilla, mix everything well and leave for half an hour. In the meantime, wash the cherries, carefully remove the pits from them with a pinhead, put them in a colander to get rid of the juice. Beat the whites with salt until a thick foam forms, add sugar and beat again with a mixer. Introduce them into the curd mixture along with the cherry, mix gently and pour into a bowl greased with butter. Cook in the “Baking” mode for 40 minutes. After the set time has elapsed, it is better not to open the lid, but to wait at least another hour – so the casserole will turn out more juicy. Carefully separate the finished dessert from the walls of the bowl with a spatula and put it upside down on a plate. Serve to the table

Christmas casserole with apples and cinnamon

Ingredients:

• 500 g of cottage cheese;
• 1-2 tbsp. spoons of sugar;
• 1 teaspoon of vinegar-slaked soda;
• 2 eggs;
• 3 art. spoons of semolina;
• 4 tbsp. spoons of sour cream;
• ½ vanillin;
• a pinch of salt;
• 2-3 apples;
• cinnamon to taste.

Grind cottage cheese with sugar and eggs until smooth, add sour cream, salt, soda slaked with vinegar and vanillin. Mix everything well, put in a form with high sides, greased with butter so that it does not burn. Leave at room temperature for half an hour. In the meantime, peel the apples, remove their core with stones, cut into thin slices. Spread the fruit in an even layer on the curd mass, sprinkle with cinnamon and put in an oven preheated to 180 ° C for about half an hour, until the top of the casserole is browned. Serve chilled. You can check the readiness of the casserole with a toothpick, on which the curd mass should not remain after piercing the dessert.

Cottage cheese casserole with smoked salmon and spinach

Ingredients:

• 500 g cottage cheese
• 200 g smoked salmon;
• 100 g fresh spinach;
• 3 eggs;
• ½ cup semolina;
• 1 st. a spoonful of grated parmesan;
• 1 teaspoon of soda;
• 1 st. a spoonful of vinegar;
• 2 tbsp. tablespoons of olive oil;
• salt and black pepper to taste.

For sauce:

• 200 g unsweetened yogurt;
• a bunch of dill;
• garlic clove.

Cut the smoked salmon fillet into cubes, wash the spinach, dry and chop coarsely. Separate the whites from the yolks and beat well. Grind the yolks with cottage cheese, mix with semolina and olive oil. After 20 minutes, add vinegar-slaked soda, salt and black pepper to taste to the curd mass, gently fold in the whipped proteins, fish pieces and spinach. Mix everything carefully and arrange in small cocottes, sprinkle with grated parmesan and put in the oven for 20-30 minutes. Bake at 180°C. Separately prepare the sauce – mix natural yogurt, chopped dill and garlic passed through a press. Cool the casserole to room temperature and serve with the sauce right in the cocottes.

Recipe for cottage cheese casserole with dried fruits

Ingredients:

• 100 g semolina;
• 4 eggs;
• 0.5 kg of cottage cheese;
• a handful of dried fruits;
• 100 ml sour cream;
• 2 tbsp. spoons of granulated sugar;
• salt on the tip of a knife;
• 1/3 sachet of vanilla.

Using a mixer, beat eggs with sugar and salt until the mass is standing. Separately grind the cottage cheese with yolks and semolina, add sour cream and vanilla, also beat until smooth and leave for 20 minutes at room temperature so that the semolina swells. Then introduce pre-steamed and chopped dried fruits. Mix the curd mass with whipped proteins and put the prepared mixture in a baking dish with a diameter of 20 cm, greased with butter. Bake in the oven until golden brown at 180°C. Decorate the finished casserole with fresh berries and sprinkle with powdered sugar. Be sure to cool to room temperature before cutting.

Casserole with cottage cheese and pumpkin

Ingredients:

• 500 g of cottage cheese;
• 600 g pumpkin pulp;
• 4 eggs;
• 100 g sour cream;
• 2 tbsp. spoons of semolina;
• 150 g of cottage cheese;
• 1 sachet of vanillin;
• salt to taste.

Boil the pumpkin until soft, put in a colander, cool to room temperature and grind until smooth in a blender. Then squeeze through cheesecloth to get rid of excess liquid. Combine the finished pumpkin mass with 2 beaten eggs, 50 g of granulated sugar, ½ sachet of vanillin, 1 tbsp. a spoonful of semolina and a pinch of salt. Blend everything again with a blender.

In a separate cup, rub the cottage cheese with the remaining sugar, eggs, vanilla and semolina, salt and mix well. Leave both masses for half an hour so that the semolina swells in them. Then mix each one again separately and lay them in layers in a baking dish with high sides. At the end, use a spatula to draw lines from the center to the edges to get a beautiful spider web pattern. Bake in an oven preheated to 180°C for 40-50 minutes.

Cottage cheese casserole with herbs, tomatoes and parmesan

Ingredients:

• 500 g of cottage cheese;
• 200 g parmesan;
• 10 cherry tomatoes;
• ½ bunch of spinach and dill;
• 3-4 st. spoons of semolina;
• 2 eggs;
• 1 st. a spoonful of olive oil;
• 2 tbsp. a spoonful of sour cream;
• 1 teaspoon of vinegar-slaked soda;
• salt to taste.

Separate the whites from the yolks. Grind the latter with cottage cheese, semolina, sour cream and olive oil. Leave for 20 minutes. Beat the whites with salt until fluffy foam and carefully introduce them into the curd mass, add slaked soda so that the casserole rises well, mix. Add chopped dill and spinach. Grease a baking dish with butter and lightly sprinkle with semolina. Put the curd mixture into it, decorate with cherry tomato halves, sprinkle with grated parmesan and put in the oven for 20 minutes. Bake at 180°C. Serve chilled with sour cream.

Orange ginger casserole

Ingredients:

• 500 g of cottage cheese;
• 2 eggs;
• 3 art. spoons of flour;
• 100 ml cream;
• zest of ½ orange;
• 2 tbsp. spoons of sugar;
• salt to taste;
• 1 teaspoon of soda slaked with vinegar.

For glaze:

• 2 tbsp. spoons of water;
• 2 tbsp. spoons of starch;
• 1 teaspoon of sugar;
• 1 teaspoon grated ginger;
• pulp of 2 oranges.

Whisk eggs with salt and sugar until foamy. Knead to a homogeneous consistency with cottage cheese, cream, flour. At the end, add vinegar-slaked soda and orange zest. Mix again and pour into a baking dish, greased with oil. Put in an oven preheated to 180 ° C and cook for 30-40 minutes until golden brown.

Prepare the glaze – in a saucepan, slightly knead the pulp of an orange with sugar, put on a slow fire, bring to a boil and boil for a couple of minutes, stirring constantly so as not to burn, then put grated fresh ginger. Dissolve starch in cold water and pour into orange mass. Cook the glaze while stirring until it thickens. Remove from the stove, cool for 15 minutes, spread evenly over the finished casserole and put the dessert in the refrigerator for a couple of hours.

Diet casserole with banana and pear

Ingredients:

• 300 g low-fat cottage cheese;
• 50 g of natural yogurt;
• 1 egg;
• banana;
• pear;
• 1 st. a spoonful of semolina;
• salt to taste.

Beat the egg with salt, then grind with cottage cheese, add yogurt and semolina. Mix everything well so that there are no lumps left, and let it brew for half an hour. After the set time has elapsed, grease a baking dish with butter, sprinkle lightly with semolina and evenly distribute a little curd mass along the bottom. Then lay thin slices of banana on it, you can lightly sprinkle with sugar. Pour out the rest of the mixture. Remove the stalk from the pear, cut the fruit into slices, with which to decorate the casserole on top. It is better to bake a dessert at a temperature not exceeding 180 ° C for half an hour. Lightly sprinkle the finished casserole with powdered sugar until it has cooled.