Cottage cheese casserole in the oven. Recipe cottage cheese casserole as in childhood Find out that the casserole is ready
Cottage cheese casserole is one of the favorite dishes of adults and children. No one can resist a piece of delicious lush pastries, prepared at home, with syrup or condensed milk. The dish is not only tasty, but also healthy, because cottage cheese contains a large amount of microelements essential for the body - folic acid, magnesium, potassium, proteins, vitamins A and B. For dessert to be truly irreplaceable, you need to understand how to cook cottage cheese casserole, observing the secrets of baking.
calories
Cottage cheese casserole is considered a taste from childhood. Toddlers love this treat. It is easily digestible, suitable for people of any age and people with gastrointestinal pathologies who are forced to adhere to therapeutic diets. Nutritionists prefer cooking option. This approach significantly reduces the calorie content of the finished dish, making it dietary. But the benefits are fully preserved. Casserole with cottage cheese and fruit contains even more useful ingredients.
For 100 g of a finished dish with semolina or flour, no more than 230 - 250 kcal comes. With the exclusion of these products, the calorie content of the cottage cheese casserole is further reduced.
cooking secrets
The dish will turn out equally tasty when baking in the oven, in a slow cooker and in a double boiler. The basis of the dessert will always be cottage cheese, which should be as fresh as possible; it is forbidden to cook spoiled cottage cheese. You can cook from it, but on condition that the product was stored in the refrigerator, it has a normal color and there is no unpleasant odor. To improve the taste, it is recommended to choose a product with a slight acidity, an average percentage of fat content. Zero or low fat reduces the taste of the dessert, making it bland.
There are a few more secrets that will help improve the casserole:
- The dish will turn out more juicy if you replace the flour with semolina. Then, after mixing all the components, the dough should be allowed to stand for about 30 minutes. So the semolina swells, making the finished casserole more tender than with flour. Read the recipe at.
- When baking in the oven, sprinkle the dessert with sugar 10 minutes before cooking. This will help you get a nice crispy golden crust.
- If the cottage cheese seems too bland or not fat enough, adding sour cream will help correct the situation.
- Eggs in a casserole make it airy and become a link. For whipping, it is recommended to use a mixer.
- Dessert should be baked in an oven preheated to 180 degrees, be sure to grease the baking sheet with oil.
The casserole can be served both warm and chilled. The dessert retains its wonderful taste regardless of the temperature.
Without the addition of semolina and eggs
If there is no semolina at hand, then you can cook a casserole without it, and the dish will turn out to be no less tasty, tender, and healthy. You can replace semolina with starch, wheat flour. Semolina is an optional ingredient, but in its absence, some nuances must be taken into account. They will help answer the question of how to cook a magnificent cottage cheese casserole:
- Cottage cheese must be rubbed with a sieve or blender. This will make the dessert tender.
- It is better to choose cottage cheese with high or moderate fat content. This will make the casserole appetizing. AT skim cheese you can add cream, butter, sour cream - one large spoon will be enough.
- You need to put the casserole in the oven until it finally warms up. With sudden heating, the surface of the dough will immediately turn into a crust and burst. You can put the dough in a couple of minutes after turning on the oven. The dessert will warm up gradually, thanks to which it will rise well.
- You don't need to lay a lot of eggs. The excess will thicken the dish, making it rubbery. For airiness, beat the yolks and whites separately.
- Sift flour. Thanks to this stage, the casserole becomes fluffy and soft. This becomes evident even from the dough - it is tender, similar to sour cream.
If you do not put eggs in the dish, you can make it even more dietary. As a rule, the yolks add an appetizing yellowish color to the casserole. But for this purpose, they can be replaced with turmeric. If you want to put less sugar, you can add dried apricots to the dough. It turns out delicious casserole without eggs and semolina on rice flour. 
Soda or baking powder: which is better?
Many housewives are accustomed to the old way of adding soda to baked goods by quenching with vinegar. But experienced chefs recommend mixing soda with dry ingredients, and vinegar with liquid ones. After connection, the reaction will occur already in the test. But these methods do not always help to get an airy curd dessert. This happens because for the expected result, you need to know the exact ratio of soda to vinegar and flour. If you overdo it with soda, then baking will get an unpleasant aftertaste. To prevent this from happening, they came up with a recipe with baking powder.
Baking powder is a mixture of flour, baking soda and citric acid. Sometimes flour is replaced with starch to increase the shelf life of the powder. The mixture is prepared with the aim of the correct reaction of soda and acid at the right time and without residue. If you add a baking powder, then the necessary reaction occurs already in the dough. But there are situations when it is preferable to add soda. For example, it works great if honey, chocolate, citrus juice, brown sugar are added to the casserole. Soda is 4 times stronger than baking powder.
An approximate ratio is a teaspoon of baking powder per 125 g of flour, or a quarter of a teaspoon of soda for the same amount of flour.
In the oven and multicooker
Preparing a cottage cheese casserole is easy and fast, most often it is to the taste even for people who do not like cottage cheese too much. This happens because the fermented milk product is very tasty, light and tender. The main condition for making a delicious airy casserole is following the rules for preparing a dessert. The multicooker allows you to speed up and facilitate the cooking process. In a slow cooker, a casserole turns out no worse than in an oven. But the top is not so fried and ruddy. For cooking, the Baking mode is set for 30 - 60 minutes.
But not everyone likes to step back from the cooking process. In this case, you should bake a casserole in the oven by choosing a recipe for how to cook a cottage cheese casserole in the oven. Modern ovens are equipped with a huge number of functions and modes. In them, the dessert will turn out rosy and appetizing. The main thing is to monitor the cooking time, checking that the casserole does not burn and is baked.
Time for preparing
It will not be possible to give an unambiguous answer to the question about the cooking time of the cottage cheese casserole. It depends on the possibility of the oven or other device, the set temperature. An important role is played by the ingredients used, the height and thickness of the casserole. The average baking time for a casserole in the oven is 35 - 45 minutes, but these are only approximate data.
To understand whether the cottage cheese casserole is ready in the oven or slow cooker, you need to pierce it with a toothpick. If it stays clean, the dish is ready.
Toppings and additives
Topping is called fruit or berry syrup, which is used for a variety of flavors of dishes, including cottage cheese casseroles. Topping will help out regular dessert make it festive. The consistency is a thick syrup, which allows you to make patterns and other decor for decoration.
You can buy the topping or make your own. With his help, it turns out. The assortment in specialized stores is very large - these are apple, banana, cherry, strawberry, raspberry and other flavors. There are milk, vanilla, caramel, chocolate and maple. Topping will give the cottage cheese casserole a special flavor or thickness. The dressing is suitable for both cold and hot dishes. If you decorate a sweet casserole with it, you can get a glossy beautiful surface with tints. Such syrups are sold in convenient bottles so that you can paint the decor if you wish. To make the dessert more original, various berries, cinnamon, nutmeg, chocolate, orange zest and juice are added to it.
Sauces and decor
Sauce in confectionery is an indicator of sophistication. It allows you to enhance the taste of dessert, add juiciness to any dish, including cottage cheese casserole. Professional confectioners conduct entire master classes on how to decorate a cottage cheese casserole and prepare a sauce. 
Confectionery sauces are prepared from berries, fruits, jam, honey, coffee, cream, cocoa, chocolate, alcohol can be added - vermouth, liquor or cognac. The cooking process may vary, with or without thickeners. In any case, the mass is boiled down until it reaches the desired density. After cooking, it is ground, combined with starch. Sugar is used for thickening and sweetening - syrup is cooked on its basis. Then, by adding cream, flour, proteins, butter, powdered sugar and starch, bring the mass to the consistency of the sauce. An indispensable device for making gravy for casseroles with cottage cheese is a confectionery mixer.
To obtain a special flavor, vanillin, zest, cinnamon, cardamom, etc. are added to the composition.
Casserole sauces are either hot or cold. They are used at the final stage for decoration and decoration. When manufacturing, it is required to take only fresh, high-quality products. For casseroles, fruit or berry sauces, they emphasize the taste of the dessert.
Benefits for children and adults
The question remains how useful a casserole is. The casserole contains the substances necessary for the body to function properly - vitamins and trace elements, fats, proteins and carbohydrates in the right amount. Also included in the dessert are:
- Methionine is an amino acid that helps maintain proper liver function.
- Potassium and sodium regulate blood pressure.
- Vitamins C and B - strengthen the vascular walls.
- Proteins are required to keep the immune system working.
- Vitamins A, E, C, antioxidants - help the intestines to work properly, restoring its microflora.
Cottage cheese contains a large amount of vitamins, calcium, proteins - all these substances strengthen bones, muscles and generally have a beneficial effect on the state of the body.
How long does cottage cheese casserole last?
Cottage cheese and dishes from it will be healthy and tasty only if freshness is preserved. Curd products, including casseroles, are perishable.
The storage temperature of all products from the perishable group, according to San PiNu, should be from -2 to +4 degrees Celsius.
The shelf life of a cottage cheese casserole in the refrigerator, while maintaining this temperature, is 48 hours.
So, cottage cheese casserole is very tasty and healthy dish, it is permissible to eat it for breakfast and even for dinner. You can add fruits and berries, giving a new taste. There are a huge number of different recipes for making such a dessert from cottage cheese. Everyone can choose according to their taste.
Delicious, fragrant, "correct". Such a cottage cheese casserole has been prepared for many years for breakfast in one restaurant at an old hotel that knew more about Soviet times.
A few tips:
- The quality of cottage cheese greatly affects the taste of the casserole, it should not be sour or old, homemade fatty cottage cheese is best, which must be wiped or beaten with a blender until a cream resembles the consistency of Philadelphia cheese. It’s impossible to beat cheap store-bought cottage cheese like that, the smallest lumps still remain.
The top of the baked casserole must be lubricated butter or fat sour cream, then the crust will become tender and fragrant.
In addition to vanilla sugar, you can add lemon zest to the cottage cheese casserole dough, it will give an incomparable aroma.
From the first time, almost no one gets a delicious and perfectly cooked cottage cheese casserole. Why is this happening? What is the secret of preparing a kindergarten dish? Cooking classic recipe in the oven and low calorie meal no mango. As well as a recipe for a casserole of 3 products.
Ingredients
Cottage cheese 5-9% - 1 kg
semolina - 4 tbsp.
sugar - 4-6 tbsp. (to taste cottage cheese)
salt - 1/2 tsp
eggs - 3pcs
vanillin (to taste)
raisins - to taste (soak)
STEP 1
Beat eggs with sugar, salt and vanilla. You can directly into the foam, as when you bake a biscuit or something magnificent.
STEP 2
Add cottage cheese in two or one steps so that it mixes well with the egg mixture, the site reports. If the cottage cheese is dry, then you can add sour cream or cream to taste and consistency.
STEP 3
Add semolina and raisins. I throw directly without turning off the combine, at low speeds. In the end, I even turn it on for a couple of minutes at the highest speed.
STEP 4
Pour into a mold greased with butter. Top with a little sour cream. Bake for 35-40 minutes on medium heat.
Correct - medium or high-fat cottage cheese;
The correct ratio of the main ingredients - cottage cheese, eggs and flour;
Advance preparation of additional products - fruits, dried fruits, etc.;
For a tender casserole - rubbing the cottage cheese through a sieve and mixing the ingredients with a blender / mixer;
For a loose casserole - do not wipe the cottage cheese, mix the ingredients with a fork;
The correct sequence of laying the products: first mix the eggs and sugar, then enter the cottage cheese in portions, the last - the swollen semolina, if additional ingredients are used - they are added last;
For special tenderness of the casserole, you can separate the eggs into whites and yolks, beat the whites with a pinch of salt to peaks and add the latter to the mass, mixed with all the ingredients (including additional ones).
In order for the cottage cheese casserole to bake well, do not make it too high - the thinner it is, the better. Spread the mixture should be greased with butter and sprinkled with semolina or breadcrumbs shape, preferably with detachable 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.
6 cooking secrets
How to cook a cottage cheese casserole in the oven like in a kindergarten? Following these tips, you will get just such a dish.
The basis of the recipe is cottage cheese, according to readweb.org. He must be home. And along with it, sour cream. If you take rustic products, the result will be the right consistency and taste.
Whisk the eggs properly. delicious casserole from cottage cheese as in kindergarten It turns out not only because of the right ingredients, but also from the method of preparation. If according to the recipe you need to beat eggs with sugar, then do it for a long time until a stable foam appears, lush and not liquid. Then the cottage cheese casserole, like in a kindergarten, will come out tall and airy.
No pain. In order for the cake not to fall off and retain its shape, cook it with semolina. And don't add flour. After mixing all the ingredients with semolina, be sure to let the mixture stand for 15-20 minutes to swell.
Welded semolina. According to the recipe in the cottage cheese casserole in the oven, as in the kindergarten, it is used raw cereal. But if you cook pastries from ready-made semolina porridge, the taste will be even more delicate. And such a cake will not fall off after cooling.
Baking temperature. The maximum temperature for a cottage cheese casserole recipe like in kindergarten or any other cottage cheese casserole is 200 degrees. And on average it is 175-180 degrees. Takova optimum temperature for even baking. The bottom layer does not burn, and the top layer does not remain liquid.
Raisin casserole. Before adding to the dough, the raisins must be steamed, otherwise they will be dry. If it is poured with hot water and left for a long time, it will become too soft and tasteless. According to the rules, raisins should be steamed for 2-3 minutes in steep tea or poured over with boiling water and drained, then it will swell, but at the same time retain both its shape and taste.
Of all the food that I was fed in kindergarten and school as a child, I only have pleasant memories of this one. cottage cheese casserole. I will not say anything about the taste - everyone knows it so well. I will only add that homemade casserole It turns out even tastier than catering. The recipe is taken from the classic book "On tasty and healthy food". This is how our grandmothers and mothers cooked the casserole.
Cottage cheese casserole
Total cooking time - 1 hour 25 minutes
Active cooking time - 25 minutes
average cost
Calories per 100 gr - 246 kcal
Servings - 8
How to cook cottage cheese casserole
Ingredients:
Cottage cheese - 1 kg.
Tip: I didn’t get this casserole for a long time due to the fact that I chose the wrong cottage cheese. The one sold in vacuum packs with a shelf life of more than two weeks is not suitable, as it is usually compressed and too dry for this recipe. A casserole will not work out of homemade cottage cheese either, as it contains too much liquid and the casserole will not rise (the cottage cheese is more likely to be boiled than baked). To prepare the right cottage cheese casserole, it is optimal to use cottage cheese in such rectangular packs as in my photo: 200 g, fat content from 5 to 10%, shelf life - up to 1 week.
Egg - 2 pcs. If the eggs are small, then you can take 3 pcs.
Sour cream - 6 tbsp. Fat content from 20%
Sugar - 6 tbsp.
Semolina - 4 tbsp.
Raisins - 200 gr.(you can add other dried fruits or candied fruits, nuts)
Butter - 6 tbsp.
Vanillin - to taste
Salt - to taste
Cooking:
Grease a baking dish with oil.
Mix together, gently stirring with a wooden spatula, cottage cheese, butter, eggs, semolina, raisins, vanillin, salt. 
Taste: If sugar is low, you can add more (I usually add another tablespoon). Put the curd mass in a baking dish, level it and brush with sour cream on top. 
Usually recipes indicate how long it takes to bake a particular product. But often different cooks have different cooking times! For one, the cake will be baked in half an hour, while for the other - 15 minutes and you're done! And it’s good that he, the cook, was on the alert, looked into the oven, saw that the pastries were ready, and turned it off in time. This happens because all ovens are different and each has its own character. And therefore, in order for baking to be successful, we need to find a common language with our oven and, of course, be able to check the readiness of baking from various types of dough.
How do you know if cupcakes, pies, buns are ready?
And what is there to be able to, you might think. Blushed - so ready! But do not rush to take it out: if the fire is too big, it happens that the cake looks ready, but when you get it, it will “sit down” and turn out to be a glob inside.
Now I will tell you how to find out if the pie, cupcake, buns are ready.
First pay attention to appearance pastries: did she come up, got a delicious golden brown "tan"? Excellent! Now you need to check if the dough is baked.
Proven and most The best way to find out if the pastries are ready - try with a wooden stick (or a match, or a toothpick, but best of all with a kebab stick, because it is longer). Pierce the cake in the thickest place: if there are no traces of dough left on the stick, it is dry - then the cake is definitely ready!
I think this method is known to all. But there are other nuances. There are many types of pastries: muffins and biscuits; yeast dough and cottage cheese pastry; shortbread dough and custard. And for everyone there are signs of readiness.
Is the cupcake ready
With cupcakes, the easiest thing is - when the cupcake has risen, has become ruddy, we check it in the above way. Does the stick come out of the dough easily, is it dry? Ready! The baked cupcake is fluffy, "perforated" inside.
Is yeast bread ready?
Yeast baked pies, buns, pies are ready when:
- The surface of the baking is blushed, and if you smeared it with a beaten egg, it acquires a beautiful shiny golden crust;
- For large yeast pies, I read a sign of readiness in an old book - the bottom crust should be slightly browned and easily fall behind the baking sheet;
- And small buns are ready when, when tapping on the bottom crust, a clear, sonorous sound is heard.
- And of course, no dough remains on a wooden stick when testing ready-made buns and pies.
Ready-made yeast pastries are fluffy, fluffy, soft.
How to check if choux pastry products are ready
But choux pastries should be checked differently. When custard buns, rings, tubules are ready, they:
- increase in size;
- the crust slightly cracks, becomes ruddy and hard, and if you knock on the product, you will hear a characteristic sound: choux pastries empty inside, therefore it can be filled with various creams and fillings.
How to determine the readiness of puff pastries
It is easy to recognize the readiness of the puff: the baked dough stratifies, acquires a golden color, becomes light and dry. If the puff products are pale, soft, then they are still raw and you need to add a little temperature.
Finished products are golden, layered along the edges and in the section.
Checking the readiness of the shortcrust pastry
And shortbread products do not need to be heavily browned, like a cake or yeast muffin - sandboxes can then become hard and dry, hard to bite. And they are supposed to be light golden, very crumbly, which is the main feature of shortcrust pastry. So lightly, so as not to crumble, we try with a stick: is the dough dry, golden in color? Ready!
Find out the readiness of the biscuit
The finished biscuit is very lush, higher than the original volume. We check the readiness of the biscuit with a thin wooden skewer, which should easily come out of the dough, remaining dry.
How to know the readiness of cottage cheese baking
Curd pastries - casseroles, cheesecakes, cottage cheese muffins is a separate company. Baking with cottage cheese takes the longest, on a small fire. A sign that the casserole will be ready soon is that its center is no longer watery. Shake the shape a little and you'll see. If the cake is holding its shape, it's time to turn up the heat to brown the top. When the surface of the cottage cheese casserole or cupcake becomes golden brown, it is ready.
Cottage cheese casserole is familiar to many since childhood. Since it was served very often. And all due to the fact that it is very useful, since cottage cheese contains those useful substances that are necessary for a growing organism.
Ingredients:
- 350 natural curd
5 eggs.
Half a teaspoon of vanilla sugar.
30-40 grams of butter.
1 handful of raisins (optional)
Cooking process:
1. Pour raisins with water so that it is slightly soaked.
2. Cottage cheese must be rubbed through a sieve so that it is more tender and without lumps.
3. Break the eggs into a bowl, add a little salt and beat until smooth.
4. Mix the mashed cottage cheese with eggs, add raisins, sugar and mix well.
5. Before baking, you need to prepare a mold. Lubricate it with butter. So that after baking you can easily remove the casserole from the mold. For greater confidence, the walls of the mold can be crushed with semolina or breadcrumbs.
6. For baking cottage cheese casserole, I increasingly use disposable aluminum foil molds. In such forms, the casserole bakes very well and it is very easy to get the casserole out of it.
7. Pour the curd mass into the mold, put a little butter on the surface.
8. Preheat the oven to 180-190 degrees and set the mold for 30-40 minutes.
It is possible that when baking, the surface of the casserole will begin to burn, which can spoil the appearance. This can be corrected by covering the mold with a piece of foil.
9. After 30 minutes, remove the casserole from the mold. For a nice dish.
10. Cut into portions and serve with sour cream or sweet syrup.
Enjoy your meal.
Cottage cheese casserole like in kindergarten
Enjoy your meal
Cottage cheese casserole at home
Homemade casserole turns out to be delicious airy. For its preparation, of course, it is best to take homemade cottage cheese and homemade sour cream.
Ingredients:
- 1 kg homemade cottage cheese.
Half a glass of semolina.
Half a glass of granulated sugar.
3-4 eggs.
Half a glass of homemade milk.
Half a glass of homemade sour cream.
1 handful of raisins.
Butter.
Salt.
Form for baking.
Cooking process:
1. In order for the raisins in the casserole to be soft, it must first be soaked in water.
2. Pre-fill semolina with milk so that it swells a little.
3. Cottage cheese can be passed through a sieve or mashed with a fork. So homemade cottage cheese will become soft and pliable.
If the cottage cheese turns out to be a little dry, then you will need to add half a tablespoon of sour cream to it.
4. Beat the eggs into a bowl, add a little salt and beat with a whisk or mixer.
5. Beat the eggs until smooth and add the rest of the ingredients, namely butter, sugar, cottage cheese, semolina, raisins. Mix all ingredients until smooth.
6. Lubricate the baking dish with butter and sprinkle with semolina.
7. We shift curd mass into shape and flatten nicely. If desired, the top of the casserole can be smeared with whipped yolk, which will give a beautiful golden crust when baking.
8. Put the mold in the oven for 40-50 minutes and bake at a temperature of about 180-190 degrees.
9. The finished product is served already sliced \u200b\u200bwith sour cream or sweet syrup.
Homemade cottage cheese casserole is ready to enjoy.
Banana Casserole
Enjoy your meal
Cottage cheese and rice casserole
A very hearty and tasty meal. Rice goes very well with cottage cheese. And we will add a little orange for a spicier taste.
Ingredients:
- Cottage cheese 600 grams.
Rice 150-200 grams.
Orange 1 pc.
A glass of sugar.
Butter.
3-4 chicken eggs.
Wheat flour 1-2 tablespoons.
Dried pitted cherries or raisins.
Cooking process:
1. For the casserole, we need a ready-made one, so we will rinse it well, fill it with water and set it to boil.
2. If you use raisins, then you must first rinse it and pour it with warm water. If you want to use something else instead of raisins, for example, cherries, then you do not need to soak them, as they will take moisture from the casserole.
3. Pass cottage cheese through a sieve or chop with a blender or meat grinder. So the casserole will turn out more tender and airy.
4. We drive the eggs into a bowl, add a little salt and beat the eggs in any way until a strong foam. Next, add sugar grated cottage cheese. We mix everything well, if the mass turns out to be too liquid, add a little flour, mix, add cherries, boiled rice, a tablespoon of softened butter. Mix the dough so that all the ingredients are like a homogeneous mass.
5. The dough is ready, now let's prepare the baking dish and the orange. The peel of an orange contains bitterness from which it is necessary to get rid. Cool boiling water will help us with this. Take an orange and dip it several times in boiling water. Then cut it into small rounds.
6. Lubricate the mold vegetable oil then sprinkle with sugar. Put orange slices on the bottom of the mold and pour over the curd mass.
7. Put the mold in the oven for 30-40 minutes. Bake at a temperature of 180-190 degrees.
8. After it is cooked and baked on all sides. The casserole needs time to cool down right in the form.
9. Then, having covered the form with a dish or plate, turn the form over, thereby removing the casserole.
10. It remains to cut and serve. Enjoy your meal.
Cottage cheese casserole recipe without semolina
Almost all recipes for making cottage cheese casseroles involve the use of semolina or flour. And I offer you a recipe for making casseroles on one cottage cheese without using semolina. And believe me, the dish does not lose a bit from this. The food remains just as delicious. In addition, preparing such a casserole is not a little more difficult.
Ingredients:
- 500 grams of cottage cheese.
4 eggs.
A glass of granulated sugar.
2-3 tablespoons of sour cream.
2 tablespoons potato or cornstarch.
Small sachet of vanilla.
Powdered sugar to decorate the dish.
Cooking process:
1. Separate the yolks from the proteins.
Many recipes say that in order for the proteins to whip well, they must first be cooled. But I can tell you that for a casserole this item can be neglected. Since we do not need to beat the eggs to a thick foam or, as they say, to hard peaks.
1.1. And so we divide the eggs into proteins and yolks.
2. Mash cottage cheese with a fork or chop with a blender.
3. In a deep bowl, we combine almost all the ingredients: cottage cheese, starch, vanilla, yolks, sugar, sour cream. Mix everything well and give a little time for the sugar to completely dissolve.
4. While the sugar dissolves, let's take care of the proteins, they need to be beaten to medium foam. And in order for the whites to beat better, add a little salt.
5. When the proteins are whipped, we combine them with the curd mass, mix and you can spread the mass into the prepared form.
6. Bake the cottage cheese in the oven at a temperature of 190-200 degrees for about half an hour.
7. We take out the casserole, carefully transfer it to the dish, sprinkle it powdered sugar and can be served.
8. Cottage cheese casserole without semolina is ready to enjoy your meal.
Cottage cheese casserole recipe for a slow cooker
A slow cooker is a mini oven in which you can also cook cottage cheese casserole. And it will not be difficult for you, just follow the recipe and everything will turn out simple and tasty.
Ingredients:
- Curd 500.
Semolina 3 tablespoons.
Eggs 3 pieces.
Butter 40-50 grams.
Granulated sugar glass without a slide.
A teaspoon of baking powder.
Raisins, cherries, prunes to choose from.
Salt to taste.
Cooking process:
1. In order for the casserole to turn out airy and tender, you need to beat the eggs into foam. To do this, beat the eggs into a bowl, add a little salt and start beating with a mixer at high speed. After about 2-3 minutes, you need to fill in the prepared sugar according to the recipe. Beat for 2 more minutes.
2. Soften cottage cheese with a fork, blender or meat grinder.
3. In egg foam, add baking powder, half the butter and cottage cheese and berries, according to the classics, these are raisins. 4. Mix well until smooth.
5. Lubricate the bowl of the multicooker with butter and put the curd mass into it. We put the bowl in the slow cooker and set the baking mode. Cooking time is approximately 30-40 minutes. But each multicooker has its own settings, so the time may vary.
6. When the slow cooker prepares the dish, check its readiness; if the sides are not blushed enough, you can set the timer for another 15-20 minutes.
7. Cooking a casserole cooked in a slow cooker turns out to be tender, airy and hearty. Such a dish can surprise guests, since few people cook it.
8. Before serving, the casserole can be decorated with powdered sugar. The casserole is served hot with sour cream or sweet syrup; it can also be served with strawberry or raspberry jam. Enjoy your meal.
