Cottage cheese casserole. The best casserole recipes

Many delicious dishes can be prepared from cottage cheese: dumplings, pies, lazy dumplings, cottage cheese casseroles. It is the casseroles that differ in great variety, some of the recipes can be found on the website of the Rud company — simple recipes for cottage cheese casseroles. Even adults often remember the delicious cottage cheese casserole that was prepared in kindergarten. And it would be great to cook the same at home.

“From Kindergarten”

There is no secret in the “kindergarten-like” casserole, and you don’t need to sneak into the kindergarten kitchen to learn the main cooking secret. Semolina gives the curd casserole a special delicacy, but it requires preliminary processing. No, you don’t need to cook semolina, the preparation of groats consists in pre-soaking it for swelling.

  • 0,5 kg of non-acidic cottage cheese;
  • 3-4 eggs (depending on size);
  • 100 grams of sour cream (approximately 4 tablespoons);
  • 2-3 tablespoons of semolina (if with a large slide, then 2, if without a slide, then 3);
  • 3 tablespoons of sugar (without a slide);
  • 50 to 100 grams of raisins;
  • a bag of vanilla sugar;
  • a pinch of salt;
  • oil for greasing the mold.

Before making the test, you need to wash the raisins, then pour boiling water over them and leave them for 40 minutes to swell. The next step is to mix the semolina well with three spoons of sour cream and leave it to swell (at least 30 minutes).

While the raisins and sour cream swell, you need to prepare the cottage cheese – rub it through a sieve or grind it with a blender. You can pass the cottage cheese through a meat grinder or even thoroughly mash it with your hands, the main thing is to get rid of the lumpiness and graininess inherent in this product.

In a separate bowl, beat eggs with sugar until smooth. Cool foam, as for a biscuit, is not required.

When the cottage cheese is pureed, the eggs are beaten with sugar, and the semolina has swollen, combine all these ingredients and mix to a homogeneous mass. Drain the water from the raisins, dry them a little with a napkin or towel, then add them to the dough. A pinch of salt and vanilla sugar are introduced at the very end, after which the mass is carefully mixed once more.

Put the cottage cheese mass in a greased mold and grease the surface with one spoonful of sour cream – this will give the finished casserole a beautiful golden color crust.

Bake at a temperature of 180 degrees for 40-50 minutes.

Cottage cheese casserole in a slow cooker

The casserole turns out to be light and airy, for this you should not just mix all the ingredients, but beat them well with a mixer for 20 minutes.

For this casserole you will need:

After the products have been whipped into a creamy mass, put it in a multicooker bowl greased with butter. Close the multicooker with a lid, turn on the “Baking” mode for a while. At the end of cooking, leave the casserole to “ripen” in the pressure cooker for another 15-20 minutes.

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