Matzo casserole with cottage cheese. Cottage cheese casserole. Cheese casserole

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

Cottage cheese casserole becomes fragrant and fluffy if you add semolina to it during the cooking process. Thanks to this, the dish becomes soft, airy and very satisfying. You can cook it in a frying pan, in a slow cooker, or in the oven. Cottage cheese casserole with semolina is especially tasty if baked in the oven, and you can see step-by-step recipes below.

How to cook cottage cheese casserole with semolina

Use fresh homemade cottage cheese. Its fat content should be medium.
It is recommended to mix unleavened cottage cheese with sour cream.
Beat eggs with sugar, vanilla and a pinch of salt.
It is better to soak raisins in hot tea and add them to the dough as the last product.
To make a golden brown crust, you need to sprinkle sugar on top of the dish.

Recipes for cottage cheese casserole with semolina

Any housewife tries to make a dish unusual, so now there are many options for preparing cottage cheese casserole. Detailed recipes are presented below. The recommendations are similar, but they also have their own characteristics: cooking time, amount of ingredients, temperature setting. Among the ingredients there will be abbreviations: sch. - pinch, pack. – packaging, cap. – drops. Add a new recipe to your collection.

Number of servings: 6 persons.
Cooking time: 40 min.
Calorie content of the dish: 170 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: low.

Casserole with semolina and cottage cheese in the oven is the most common type of dish. The resulting product is ruddy and fluffy. The cooking process must be controlled. To ensure that the most fastidious gourmets admire the taste, the dish can be topped with jam or sour cream and sprinkled with powdered sugar. You can admire the prepared breakfast in the photo below.

cottage cheese - 200 g;
semolina - 3 tbsp. l.;
eggs - 2 pcs.;
raisins (or other dried fruits) - 80 g;
sugar - 2 tbsp. l.;
salt - 1 teaspoon

Pour water over raisins.
Grind the cottage cheese with the egg.
Put sugar, salt.
Add raisins.
Add semolina.
Mix all ingredients.
Grease a silicone mold with oil, pour the mixture into it, and cook for 40 minutes in the oven.

In a slow cooker

Cooking time: 60 min.
Number of servings: 4.
Calorie content of the dish: 175 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: low.

Modern technologies make the housewife’s work easier. For example, a multicooker bakes without allowing it to burn. There is no need to monitor the process: just put the dough in the bowl, select a program and wait until cooking is complete. In the meantime, you can go to the store, sleep or do other things; you don’t need to check the readiness of the casserole. The product will be crumbly and tasty, but there will be no crust on it.

Pour kefir into the semolina and wait half an hour.
Add egg yolks, cottage cheese, vanillin and baking powder.
Beat the whites separately with sugar, then add them to the dough.
Treat the bowl with oil, pour the mixture and select the “baking” mode.

In a frying pan

Cooking time: 20 min.
Number of servings: 4 persons.
Calorie content of the dish: 200 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

Cottage cheese casserole with semolina is rarely cooked in a frying pan. Outwardly, she appears pale and nondescript. However, the taste of the dish is not inferior to that prepared in the oven. An absolute plus is the baking time: about 20 minutes. However, cottage cheese casserole can burn, so you need to watch it carefully.

Pour hot water over the raisins in advance.
Mix semolina with sour cream.
Grind the cottage cheese.
Beat eggs with sugar with a mixer.
Mix them with cottage cheese.
Add a mixture of sour cream and semolina and dissolved soda.
Grease the frying pan with oil, add the dough, bake for 20 minutes over low heat.

Lush cottage cheese casserole with semolina

Cooking time: 40 min.
Number of servings - 4 persons.
Calorie content of the dish: 180 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

The recipe for cottage cheese casserole with semolina in the oven is especially good; the dish turns out fluffy and airy. Here you need to try, combining ingredients in a certain ratio and quantity, but the result is worth it. To create a golden brown crust, add a little sugar to the dish at the end of baking. This way the casserole will be appetizing and beautiful, just like in magazine recipes.

cottage cheese (fat content 0%) - 500 g;
sugar - 100 g;
eggs - 2 pcs.;
semolina - 50 g;
butter - 50 g;
raisins - 50 g;
vanillin - 2 tsp;
breadcrumbs - 10 g.

Place the butter on the table in advance to melt.
Pour boiling water into semolina and leave to swell.
Soak the raisins.
Combine eggs with sugar and whisk until smooth.
When the semolina swells, add vanillin.
Mix cottage cheese and soft butter with eggs.
Add semolina, mix.
Add raisins.
Grease a baking sheet with oil and sprinkle with breadcrumbs.
Place the dough and bake for 40 minutes.

Cottage cheese casserole with semolina and sour cream

Cooking time: 40 min.
Number of servings: 4 persons.
Calorie content of the dish: 197 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: low.

Often, to prepare cottage cheese casserole, semolina is added to the composition. It adds airiness, and thanks to sour cream the dish gets juiciness and a delicate taste. Now these ingredients have become an integral part of many recipes. They make it more satisfying, nutritious and high in calories, so the casserole is a wonderful breakfast at any age.

Soak the raisins in advance.
Grind cottage cheese, eggs, sugar, salt.
Add sour cream and raisins.
Add semolina.
Grease the mold with oil, sprinkle with semolina, pour out the mixture.
Bake for 40 minutes.

Cottage cheese casserole with milk and semolina

Cooking time: 30 min.
Number of servings: 3 persons.
Calorie content of the dish: 195 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

Cottage cheese casserole in the oven with semolina is a dietary dish. If you cook it with the addition of milk, it turns out nourishing, juicy, and very tasty. Chocolate lovers can add cocoa to the dough. To make the product more attractive and sweeten it, you can top it with sour cream, jam, jam, honey or condensed milk. Dried fruits are often added to the dough.

Mix the whites with a spoonful of milk, add starch.
Beat all ingredients except protein with a blender.
Add protein to the mixture, you can add flour.
Pour the mixture into a container and bake the finished dough for 30 minutes.

Classic recipe

Cooking time: 40-45 min.
Number of servings: 6 persons.
Calorie content of the dish: 197 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

You can prepare cottage cheese casserole with semolina in the oven using the classic method. This is the kind of breakfast they give in kindergarten. There are many photos on the Internet depicting delicious casseroles. Thanks to the use of sour cream, the dough becomes airy, and because of the semolina, it becomes fluffy and tender. By beating eggs with sugar, you can make your breakfast porous and soft in consistency.

cottage cheese - 350 g;
semolina - 4 tbsp. l.;
sour cream - 100 g;
egg - 2 pcs.;
sugar - 4 tbsp. l.;
baking powder - 1 pack;
raisins (can be replaced with prunes or dried apricots) - 100 g;
salt - 1 teaspoon;
vanilla sugar - 1 scoop.

Soak the raisins.
Add semolina to sour cream.
Mix it with cottage cheese, baking powder, vanillin, salt, and a spoonful of sugar.
Beat eggs with sugar.
Add the curd mixture to the eggs.
Add raisins.
Grease the mold with oil and pour in the mixture.
Bake for 40-45 minutes at 180 degrees.

Cooking time: 50 min.
Number of servings: 3 persons.
Calorie content of the dish: 165 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

Thanks to the use of kefir, the curd-semolina casserole turns out nourishing and tender. Many people add kefir to their baked goods to add airiness and highlight the flavor in the dish. If you also add berries or candied fruits to the dough, and pour sour cream over the resulting baked goods, you will get a delicious dessert that will compete with store-bought ones.

dry cottage cheese - 500 g;
semolina - 200 g;
kefir - 300 ml;
sugar - 200 g;
eggs - 3 pcs.;
vanillin - 1 packet;
lemon zest - 4-5 drops;
baking powder - 1 tsp;
cinnamon - sh.

Mix kefir and semolina.
Knead cottage cheese, eggs, sugar and vanillin.
Add semolina.
Add baking powder, cinnamon, lemon juice.
Bake for 45 minutes.

With fresh berries

Cooking time: 30-35 min.
Number of servings: 6 persons.
Calorie content of the dish: 160 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

Housewives know how to make desserts or pies from berries and fruits in the summer. Casserole lovers can also use the recipe with berries, which will add a unique taste to the usual dish. You can add strawberries, raspberries or currants; cherries, bananas, and apples are often added. A photo of this dish will be an excellent addition to a family photo album.

Beat eggs and sugar.
Add cottage cheese, a spoonful of sour cream.
Add semolina and sour cream.
Place the berries.
Bake the dough for 30-35 minutes, preheating the oven to 180 degrees.

1/2 teaspoon of soda,

1/2 tsp. salt,

2 cups of flour,

3/4 cup vegetable oil.

Roll out directly on a baking sheet into a “pancake” about 1 cm thick. Place in a preheated oven on medium heat. Bake for approximately 30 minutes. Cut into square small pieces while hot.

Cottage cheese casserole with pumpkin

Cottage cheese - 500g
- pumpkin - 100g
- semolina - 3/4 cup
- water (or milk) - 2 glasses
- egg - 4 pcs.
- sugar - 1/2 cup
- ghee - 2 tbsp.
- cumin, salt - to taste Pour 2 glasses of water (or milk) into a saucepan, boil and brew viscous semolina porridge. Peel the pumpkin, cut into pieces and fry in melted butter until cooked. Add cottage cheese, pumpkin, 3 eggs, sugar, salt, cumin to the semolina porridge and mix everything well.

Place the prepared mass on a greased baking sheet, level the surface and brush with egg. Place the baking sheet in a preheated oven and bake the mixture until done. Serve sour cream separately.

Curd casserole with pasta

Cottage cheese casserole with blackberries or raspberries

200 g cottage cheese,

1 tbsp. spoon of butter,

1 tbsp. spoon of semolina,

200 g blackberries (raspberries with a small addition of currants can be replaced).

Rub the cottage cheese through a sieve, add butter, egg, semolina and granulated sugar, mix. Divide the prepared mass into two equal parts. Place half the curd mass in an even layer on a greased frying pan or mold, and evenly place the washed blackberries on it and a layer of the remaining curd mass on them. Sprinkle granulated sugar on top, place in preheated oven and bake. When serving, you can top it with sour cream or any berry syrup.

Curd casserole with fruits

Cooking time: 40 min

1 kg loose cottage cheese

3 tablespoons flour

1 tablespoon granulated sugar

1 tablespoon semolina

1 teaspoon butter

2 medium sized apples

200 g dried apricots

200 g raisins

1) Mix cottage cheese, eggs, flour, sugar and a pinch of salt to taste in one bowl.

2) Add the washed raisins to the dough and mix thoroughly.

3) Divide the dough into two equal parts.

4) Grease a large flat frying pan with butter and sprinkle with semolina.

5) Place the first half of our dough on the prepared frying pan.

6) Cut the washed and peeled apples into thin slices and place them in a layer on the dough.

7) Place the washed dried apricots in a thin layer on the apples.

8) Cover our casserole with the second part of the dough.

9) You can optionally sprinkle a little cinnamon or vanilla on top.

Carrot casserole with cottage cheese

1 kg carrot mass,

300 g cottage cheese,

30 g sugar,

30 g margarine,

30 g ground crackers,

30 g sour cream,

30 g butter,

parsley,

200 g sour cream.

Mix the carrot mass, prepared as for carrot cutlets, with pureed cottage cheese and sugar. Place the mixture in a frying pan greased with margarine and sprinkled with ground breadcrumbs, level the surface, apply a pattern with a spoon, grease with sour cream and bake.

Cut the finished casserole into portions, pour over melted butter, sprinkle with chopped herbs, and serve sour cream separately.

Cheese casserole

700 g cottage cheese,

50 g semolina or flour,

100 g sugar,

30 g margarine,

30 g crackers,

30 g sour cream for lubrication,

salt to taste,

150 g sour cream.

Mix cottage cheese with flour or pre-brewed in water (10 ml per serving) and chilled semolina, egg, sugar and salt.

Place the prepared mass in a 3-4 cm layer on a baking sheet or mold greased with margarine and sprinkled with breadcrumbs. Smooth the surface of the mass, brush with sour cream and bake in the oven until a golden brown crust forms on the surface.

Cut the finished casserole into pieces and serve with sour cream.

Cottage cheese-apple casserole

Cooking time: 15 min

500 gr. cottage cheese,

1/2 cup sugar

2 tbsp. spoons of semolina,

vanilla sugar,

1/2 teaspoon of soda,

2 apples (green, preferably Antonovka)

Grind cottage cheese with sugar, eggs, soda and vanilla sugar. Add semolina, mix again. Cut the apples into small slices and mix with the curd mass. Grease a baking dish with vegetable oil and sprinkle with breadcrumbs, pour the mixture into the pan. Bake at 180 degrees. until browned.

Pasta casserole with cottage cheese

Boil the pasta, cool, add cottage cheese mixed with egg and sugar (per serving: 40 grams of pasta, 50 grams of cottage cheese, 1 raw egg, 10 grams of sugar), stir everything thoroughly, place on a frying pan greased and sprinkled with breadcrumbs, bake in the oven.

Curd and carrot casserole

Boil 80 grams of carrots and grate them on a fine grater, add 20 grams of soaked bread, 1/2 egg, 50 grams of cottage cheese, 1 tsp. sour cream and sugar, a little salt. Mix everything, transfer to a greased mold, sprinkle oil on top and bake for 25-30 minutes in the oven. Drizzle with sour cream.

Cottage cheese casserole "Montmarte"

Flour - 1.5 cups
- butter - 50g
- fat cottage cheese - 4 tbsp.
- salt

For filling:

Fat cottage cheese - 750g
- onion - 1 pc.
- egg - 4 pcs.
- flour - 2 tbsp.
- green onions (feathers) - 5 pcs.
- salt and black pepper - to taste
- vegetable oil - for greasing the baking sheet Heat the oven to medium temperature. Place all ingredients for the dough in a large bowl and knead into a homogeneous dough.

Place all the ingredients for the filling in another bowl and mix everything until a homogeneous mass is obtained.

Grease a baking tray and line the bottom and sides with dough. Place the prepared filling on the dough and level the top. Bake for 45 - 50 minutes or until done.

Cottage cheese casserole "Parisian"

Fat cottage cheese - 500g
- egg (yolks and whites) - 5 pcs.
- flour - 2 pcs.
- green onions - 6 pcs.
- salt and pepper - to taste
- margarine
- semolina - 1 tbsp. Preheat the oven to medium temperature.

Place cottage cheese, flour, yolks and green onions in a large bowl. Season with salt, pepper and beat everything together into a homogeneous mass. In another bowl, beat the whites until they form a strong foam and carefully add them to the curd mixture.

Grease a baking sheet and sprinkle with semolina. Carefully spoon the mixture into the pan and bake for 35 minutes or until the casserole is puffed and browned.

Curd casserole with honey

Cottage cheese - 500g
- honey - 50g
- sugar - 1/2 cup
- egg - 2 pcs.
- semolina - 3-4 tbsp. l.
- butter - 1 tbsp. Add liquid honey, sugar, eggs, semolina to the pureed cottage cheese and mix thoroughly. Place the mixture in a frying pan, previously well greased with butter. bake in the oven for 35-40 minutes.

Curd casserole with raisins

Cottage cheese - 500g
- egg - 1 pc.
- sour cream - 3 tbsp.
- sugar - 2 tbsp. l.
- semolina - 2 tbsp.
- raisins - 100g
- oil - 3 tbsp. Put melted butter (two tablespoons), an egg beaten with sugar, semolina and half a teaspoon of salt into the cottage cheese passed through a meat grinder. Mix all this thoroughly with a wooden spatula, adding raisins.

After this, place the curd mass in a frying pan greased with oil and sprinkled with crushed breadcrumbs or in a shallow pan. Grease with sour cream, sprinkle with oil, bake in a hot oven for 25-30 minutes.

Cheese casserole

1/2 lemon, lemon zest, 2 eggs, 300 g cottage cheese, sugar or vanilla sugar, fruit as desired

Beat the whites separately from the yolks, add cottage cheese, yolks, 1/2 lemon juice, lemon zest, sugar, mix everything and pour into a greased mold, preferably a ceramic one. Cut the fruit into pieces and pour on top. Bake for 20 minutes. When serving, you can add a sauce made from honey and orange juice: heat the honey and orange juice in a frying pan.

Bon appetit!

Matze-taigakhts - matzo casserole recipe with photo. It’s very easy and quick to prepare, and most importantly incredibly tasty. The method of preparing Matze-taigakhts is...

Ingredients:

Matzo – 4-5 leaves
Minced meat - 300 g
Onion - 1 pc.
Pepper to your taste
Sour cream - 3 tbsp. l.
Eggs - 3 pcs.
Hard cheese - 150-200 g

Preparation:

First of all, you need to decide on the minced meat. Use whatever meat you currently have in the refrigerator or buy one that you usually prefer. I had two guinea fowl at my disposal, and it was their breasts that were used for minced meat - so my matzo casserole turned out to be truly “royal.”
Grind the peeled onion directly into minced meat, add one of the prepared eggs, salt, ground black pepper and other favorite spices. Many recipes suggest pre-frying the minced meat, but I prefer it if the meat juices soak the matzo leaves during the cooking process. By the way, the onion must be large, this will allow additional juice to form.
Let's prepare the egg mixture! Everything is simple here - beat the remaining two eggs with three tablespoons of sour cream. Instead of sour cream, you can, of course, use cream or milk, but then when you grease the matzo leaves, the mixture will spread.
Another required ingredient is hard cheese. Grate it on a coarse grater and keep it handy.
It's time to pack the casserole. Take a deep, suitable bowl, place the first sheet of matzo and brush it with egg wash. The next layer will be minced meat, and the last one will be grated cheese. Alternate foods in the same order until they run out.
The last layer should be cheese; if there is still some egg mixture left, pour it on top. Wrap the prepared dish in foil and place in the oven; 20-25 minutes will be enough. As a rule, I cook such dishes in an air fryer, but a regular oven is no worse, it just needs to be preheated to 180º.
Don't cut the matzo casserole right away; let it cool slightly. Serve it as a separate dish, with sauce or with aromatic rich broth.

Cottage cheese casserole with a crispy crust is not only tasty, but also a very healthy breakfast for both children and adults. Even the most ardent opponent of cottage cheese on the table will not refuse a piece of tender casserole exuding a magical aroma with a crispy, golden-brown crust. That is why this sweet dish can be safely called a compromise - after all, both cottage cheese lovers and those who wrinkle their nose at it eat it with equal pleasure.

But there are several nuances in preparing cottage cheese casserole that scare away novice cooks. After all, when baking this dessert, it is important to do everything correctly, “according to GOST”, otherwise the casserole may turn out rubbery, bland or tasteless. But, in fact, the eyes are afraid, but the hands do, and in this article we will tell you how to avoid mistakes and prepare the right cottage cheese casserole with a crispy crust and amazing taste.

Secrets of the perfect cottage cheese casserole

Cottage cheese for casserole should be chosen with medium or high fat content so that the dessert is not dry.
In order for the dessert to turn out perfectly homogeneous and airy, it is better to rub the cottage cheese through a sieve or “beat” it properly with a mixer. Or you don’t have to wipe it - and then you can feel the delicate particles of cottage cheese in the dessert.
Another secret of airiness is to separate the egg whites from the yolks. Beat the whites with salt into a strong foam, and grind the yolks with sugar.
The cheese casserole becomes rubbery because of the eggs - follow the proportions and this will never happen to you! For 500-750 gr. cottage cheese you need to take 2-3 eggs - no more!
If you replace the flour with semolina, the casserole will turn out especially airy and tender. And then you will have the perfect curd manna on your table. Proportions - about 3 tsp. semolina for 750 g of cottage cheese and dilute it with hot boiled water before mixing.
Raisins, dried fruits, nuts and pieces of fresh or canned fruits and berries give the casserole a special taste and aroma. Just keep in mind the following - it is better to soak raisins and dried fruits in advance, drain them in a colander and dry them, while it is better to simmer fresh fruits and berries in a frying pan, drain off excess juice and only then put them in the dough.
The fragrant crispy crust on the cottage cheese casserole is top notch. To have it, simply brush the top of the casserole with a thick layer of sour cream or crumble small pieces of butter onto the top of the dough.
A fluffy and airy casserole is obtained if you use a small mold - up to 21 cm in diameter.
Correct sequence of adding products: first mix eggs and sugar, then add cottage cheese in portions, last - swollen semolina, if additional ingredients are used - they are added last;
To ensure that the cottage cheese casserole is baked well, do not make it too high - the thinner it is, the better. The mixture should be poured into a mold greased with butter and sprinkled with semolina or breadcrumbs, preferably with split edges. To prevent the casserole from sinking, you should not add soda to it, but bake it in an oven preheated to 150-180 degrees until browning, which will be the main signal that the dish is ready.

Cottage cheese casserole with crispy crust - recipe

Ingredients:

Cottage cheese 0.5 kg
Chicken egg 2 pcs.
Sugar 3 tbsp.
Semolina 5 tbsp.
Baking powder 1-2 tsp.
Butter 30 g

Separate the whites from the yolks, grind the yolks with sugar, add semolina to the mixture and stir. Leave for 15-20 minutes so that the semolina swells a little, then add cottage cheese and baking powder to the mixture. At the same stage, you can add candied fruits, dried fruits or pieces of fresh fruit/berries.

Beat the whites with salt into a strong foam, combine the dough with the whites, mix from top to bottom and pour into a mold generously greased with butter and sprinkled with semolina.

Don't forget to grease the top with sour cream or sprinkle with pieces of butter to form a crispy crust. send the casserole to the oven preheated to 180 degrees. Bake at 180 degrees for about 45 minutes.

Bon appetit!!!