Classic cottage cheese casserole with semolina. Recipes for lush curd casseroles with semolina in the oven

Cottage cheese casserole not only delicious, but also healthy dish, because in the composition of cottage cheese a large number of nutrients necessary for the human body - calcium, potassium, protein, magnesium and copper, folic acid, B vitamins, vitamin A. Cottage cheese casserole with semolina turns out to be very airy. Semolina replaces flour, as flour makes pastries dense and low. Cottage cheese is useful for both children and pregnant women. Casserole is one of the most delicious that almost everyone likes. It is ideal for baby food. Curd-semolina casserole more useful and dietary compared to cheesecakes, which are fried in butter.

Flourless cottage cheese casserole with semolina is a classic recipe. For him you will need:

• 400 g of cottage cheese;
• vanilla sugar to taste;
• 120 g of fat sour cream;
• salt;
• equal parts semolina and sugar - 3 tablespoons each;
• half a teaspoon of baking powder;
• 2 eggs.

Cooking process:

1. Cottage cheese is sprinkled with sugar, a little vanilla sugar is added for flavor.
2. Pour in baking powder and mix well. This way the cake will rise well and be airy.
   
3. Add the eggs without separating the yolks and yolks.
   
4. Add sour cream.
5. Beat everything together with a blender so that there are no large grains left in the cottage cheese. If the blender is not planned to be used, then at the very beginning the cottage cheese is ground with a sieve.
   
6. Semolina is poured into the dough, this is done only after mixing the ingredients in a blender.
   
7. Leave the dough for 30-40 minutes. Grease the form with oil, sprinkle with semolina so that after readiness the casserole is easy to remove.
8. Bake for 45 minutes at 180 degrees.
   

Cottage cheese-semolina casserole turns out beautiful and toasty.

Like in kindergarten

Cottage cheese casserole with semolina and raisins can replace a full meal or become delicate dessert. Semolina adds splendor to pastries. There are a huge number of variations of the recipe, but often housewives are looking for exactly instructions for making casseroles, like in kindergarten. So, for baking you will need:

• 120 g semolina;
• 450 g of cottage cheese;
• 180 g of sugar;
• 2 eggs;
• 120 ml of milk;
• 50 g butter;
• 80 g raisins;
• salt.

Cooking process:

In the last minutes of cooking, the oven can be opened to check the readiness of the casserole. Baking will keep its shape well, will not crumble and fall apart.

No eggs in the oven

A delicious casserole with cottage cheese and semolina without eggs will turn out to be just as crumbly, fragrant and ruddy. The main thing to consider is that the cottage cheese should not be dry, on the contrary, you should choose a more moist and fatty product. Sour cream or milk is added to the dough, if necessary. For the recipe you will need:

• 400 g of cottage cheese;
• 4 large spoons of semolina;
• 3 spoons of sugar;
• salt;
• half a teaspoon of soda.

Cooking process:

The dish is smeared after baking butter. It is absorbed through the top crust, making the taste even more delicate. Serve the casserole with condensed milk, fruit sauce or honey.

apple casserole

Everyone has tried cottage cheese casserole. it delicate pastries can replace a full breakfast. Semolina casserole with cottage cheese is fragrant and nutritious, and for a change you can add different ingredients e.g. apples. To get a delicious cottage cheese casserole with semolina and apples, you need to take:

• half a kilo of cottage cheese;
• 2 eggs;
• 4 large spoons of granulated sugar;
• 70 g butter;
• 2 - 3 tablespoons of semolina;
• salt;
• vanillin;
• 4 medium apples;
• 2 large spoons of breadcrumbs.

Cooking process:

Banana Casserole

Cottage cheese casserole with banana and semolina has a unique aroma, softness and taste. The main secret- use sufficiently ripe, but not overripe bananas. For cooking you need:

• 300 g of cottage cheese;
• 2 eggs;
• 2 bananas;
• 2 large spoons of semolina;
• 2 tablespoons of sour cream and the same amount of granulated sugar.

Cooking process:

With sour cream

Cottage cheese casserole with semolina and sour cream - the recipe is not at all like a traditional dish. She reminds tender cake. The taste of cottage cheese is almost not felt, some do not even think about its presence in the recipe. To prepare, take:

• 350 g of cottage cheese;
• 3 large spoons of sugar;
• 3 large spoons of semolina;
• 5 tablespoons of fat sour cream;
• 2 eggs;
• salt;
• baking powder;
• vanilla sugar.

Cooking process:

Delicate dessert can be eaten hot or cold. It is also often decorated to serve. powdered sugar and sprigs of mint, it is also good to pour condensed milk or sour cream.

Pumpkin

Pumpkin casserole with cottage cheese and semolina is not only tasty, but also a very healthy dish. The benefits of a vegetable for a person, and also at the same time with cottage cheese, are simply invaluable. For the recipe you need:

• 470 g pumpkin pulp;
• 170 g of sugar;
• 80 g of semolina;
• 220 g of cottage cheese;
• a piece of butter;
• 250 ml of milk;
• 3 eggs;
• 70 g sour cream.

Cooking process:

1. The pulp of the pumpkin is cut into small pieces, transferred to a clean pan, filled with water. Cook over medium heat for about a quarter of an hour.
2. Drain the water, send the pumpkin to a blender.
3. Pour milk into a saucepan, add salt, bring to a boil, sprinkle semolina into the milk, then cool the porridge.
4. Mix pumpkin puree with porridge, put sugar, eggs, cottage cheese and mix well.
5. Transfer the dough to a greased form, decorate with the remaining pumpkin puree.
6. Bake at 170 degrees for 30 minutes.

After cooking, decorate the dish with powdered sugar.

To make the cottage cheese casserole with pumpkin as tasty and tender as possible, it is recommended to follow these rules:

Subject to these rules for preparing a delicious casserole, it turns out to be special, it will become tasty addition to any table, will surprise with its excellent taste.

1. Cottage cheese is the basis of the recipe. Preferably choose home product. The same applies to sour cream, if it is in the recipe.
2. The taste of the casserole depends not only on the ingredients, but also on the observance of the cooking technology. When, according to the recipe, you need to separately beat the proteins and sugar, it will take a long time to do this until a stable foam is formed. So it turns out a magnificent curd casserole with semolina.
3. If you need an answer to the question, what can replace semolina in a cottage cheese casserole - this is flour, starch. If flour is replaced with semolina, then after kneading the dough, it should stand for about 20 minutes, only then they start baking.
4. If you add not raw, but boiled cereals to baking, then the taste will turn out to be even more delicate and refined. Cottage cheese casserole with boiled semolina will not subside even after complete cooling.
5. The temperature in the oven should not be more than 200 degrees, it is best to stop at 180 degrees. This is the right temperature for the casserole to cook evenly. So the bottom layer will not burn, and the top will not remain raw.

In a slow cooker

To make a delicious cottage cheese casserole with semolina in a slow cooker, the following components are required:

• 430 g of cottage cheese;
• 270 ml of kefir;
• a glass of semolina;
• 3 eggs;
• a glass of sugar;
• baking powder;
• vanillin;
• salt.

Cooking process:

Diet cooking recipe

As part of a dietary cottage cheese casserole, only low-fat and non-calorie foods. The total calorie content of the casserole according to this recipe is no more than 130 kcal per 100 g. Despite this, the pastries are very tasty and satisfying. For cooking you will need:

• 220 g cottage cheese 0% fat;
• two eggs;
• half a glass of kefir;
• 3 large spoons of semolina;
• baking powder;
• sugar substitute.

Cooking:

1. Beat eggs with sugar substitute, add kefir with semolina and mix.
2. Now put the cottage cheese, knead it with a fork, pour the baking powder, mix.
3. Cover the form parchment paper, set the Bake program for 60 minutes.

So, cottage cheese casserole with semolina is tender and hearty meal With exquisite taste. If desired, it can be made dietary. But do not use stale products for cooking, they will give baking a sour-bitter taste. The recipe in any variations is simple, each hostess gets the opportunity to experiment with it to her liking.

Desserts and pastries prepared on the basis of cottage cheese or with its addition turn out incredibly airy and very tasty every time. Needless to say, one of the most delicious meals- A lush cottage cheese casserole that has been in great demand and popularity for decades among adults and children. Breakfasts and afternoon snacks from our childhood Nice memories and delicious reality. If you forgot the last time you cooked this dish, then cook and remember how good this tender and airy cottage cheese casserole is.

Today I want to tell you about a few interesting recipes cooking casseroles in the oven. Different flavors, different fillings. Everyone can find for themselves simple recipe taste.

How to cook cottage cheese casserole

The casserole is incredibly easy to prepare, and for mothers with babies it is a real salvation, because cottage cheese can be “disguised”, since not all children eat it with great pleasure in its pure form. But in order for the dish to turn out exactly, it is worth purchasing a high-quality main product, because the taste of the final dish will depend on it.

The most important thing is to choose a good and fresh cottage cheese, not a cottage cheese product. The higher the fat content of the product, the tastier the cottage cheese casserole will turn out, otherwise, the dish may turn out to be dry and tasteless.

Any cottage cheese should be rubbed through a sieve before cooking, but you can also use a blender to break up large lumps and make the product a homogeneous consistency.

• To have a delicate structure, first beat the eggs with powdered sugar or sugar, and only then add the grated cottage cheese. And the very last product to be added should be semolina or a small amount of flour;
• Don't add too many eggs to the batter or it will become tight and the casserole's airiness will be difficult to achieve. The calculation is made approximately like this - one egg is enough for 280-300 grams of cottage cheese;
• As for semolina or flour, 1 tbsp is enough for the same amount of cottage cheese. spoons. Well, to make the taste more tender, flour and semolina can be mixed in equal proportions.

This version of the delicacy is familiar to each of us from early childhood, so you should definitely use the recipe and pamper your family members with a delicate dessert. I'm sure many will remember the same taste with pleasure.

• 255 gr. homemade sour cream;
• 4-5 art. tablespoons of fine sugar;
• 550 gr. homemade cottage cheese;
• 1-2 large eggs;
• Semolina or flour - 4 tbsp. spoons;
• A pinch of salt;
• A bag of baking powder;
• A piece of butter;
• Berry jam - for serving.

Cooking:

1. Break eggs into a bowl, add granulated sugar and rub the mixture so that all the grains dissolve, and then beat the mass so that it becomes fluffy and airy.

2. Wipe the cottage cheese, or grind it until smooth with an immersion blender. Add egg mass to the curd, shift all the sour cream or classic (without additives) yogurt and mix.

3. Combine flour or semolina with baking powder and salt, gradually add to the curd and knead curd dough not very thick consistency.

4. Grease a refractory mold with butter, and lay out curd mass, and cut the remaining pieces of butter and spread on top.

5. Place the mold in a preheated oven to 180 C and bake for about 28-30 minutes until a golden crust appears on the surface.

The classic cottage cheese casserole is served warm or cold, decorated with thick berry jam or condensed milk. Exactly as it was served in kindergarten and school.

Cottage cheese casserole without adding flour - a dietary option

For those who are worried about their slim figure and calculate calories, a flourless cottage cheese casserole with orange zest and dried apricots will be an excellent dessert. In addition to the obvious usefulness, delicious taste awaits you in this casserole. And splendor and airiness are given by well-whipped egg whites. A little effort will be rewarded with this incredible delicacy.

For cooking you will need:

• 500 gr. 9% cottage cheese;
• 3-4 st. spoons of 20% sour cream;
• 3-4 eggs;
• 2 tbsp. spoons of potato starch;
• 3-4 st. spoons of sugar;
• A bag of vanilla sugar;
• A handful of dried apricots or raisins;
• 2 tbsp. spoons of powdered sugar;
• Zest of one orange;
• A pinch of salt;
• 25 gr. butter.

Cooking:

1. Pour dried apricots (raisins) or other dried fruits with boiling water and leave for 10-12 minutes to make it soft.

2. Separate the yolks from the proteins, beat the latter until fluffy foam with a pinch of salt.

3. Combine cottage cheese and sugar, yolks and starch, vanilla sugar, sour cream in a large bowl and beat the mass until fluffy with an immersion blender.

4. Cut the steamed dried apricots into small pieces and transfer it along with orange peel into curd mass. Add beaten egg whites and mix well.

5. Lubricate the baking dish with butter, you can use silicone, lay out the curd mass and place in an oven preheated to 190 C for 30 minutes.

After cooling, remove the casserole from the mold and sprinkle it with powdered sugar. Cut into serving pieces and serve. Happy tea!

Lush casserole with condensed milk

Kids will love this delicacy, and a simple cooking recipe will not take much time from mom to feed healthy cottage cheese child for breakfast or afternoon tea. But adults will also be happy with such a delicious cottage cheese dessert, where condensed milk acts as an ingredient, and not just sauce on top, as we usually like to eat.

For cooking you will need:

• 550 gr. homemade cottage cheese;
• Bank of condensed milk;
• 3-4 large eggs;
• A pinch of salt;
• 25 gr. potato starch;
• A little butter.

Cooking:

1. Separate the proteins from the yolks, transfer the cottage cheese to a large convenient bowl. Add the yolks and condensed milk to them, and use a blender or mixer to bring the mixture until smooth.

2. Add to the curd mass potato starch and mix thoroughly again.

3. Whisk the whites with the addition of salt into an elastic foam, combine with the curd mass and mix with a spatula from the bottom up so that the foam does not settle.

4. Put the curd mass in a greased form and bake in a preheated oven for at least 28-30 minutes until golden brown.

You can emphasize the taste of condensed milk when serving by adding a generous portion of a sweet treat or fruit to a piece of casserole.

Recipe for cottage cheese casserole with semolina

For those who are preparing this dessert for the first time, the recipe with semolina will be a real salvation, because thanks to the cereal it turns out to be tender, fluffy and airy. This cottage cheese casserole works great with berries and dried fruits.

For cooking you will need:

• 400 gr. 9% cottage cheese;
• 2-3 large eggs;
• 2-3 tbsp. spoons of semolina;
• 2-3 tbsp. spoons of homemade sour cream;
• 55 gr. fine sugar;
• Raisins, dried apricots and other dried fruits - 100 gr.;
• A pinch of salt;
• A little butter or vegetable oil.

Cooking:

1. Add salt and granulated sugar, yolks to the cottage cheese chicken eggs. Now you can add to the mixture semolina, mix and set aside for 7-9 minutes, so that the cereal has time to swell.

2. In the meantime, steam dried fruits in boiling water, then chop them and mix with the curd mass. You can also use fresh or frozen berries.

3. In a separate bowl, beat the whites, combine with the dough.

4. Lubricate the form with oil, lay out the dough and bake until cooked in a preheated oven for about 28 minutes.

Serve with sour cream, jam or jam.

Cottage cheese casserole with raisins and sour cream

Very tasty cottage cheese casserole with raisins, perfect for hearty breakfast or a pre-dinner snack, for both adults and even younger children. An afternoon snack from a casserole will always be relevant.

For cooking you will need:

• 455 gr. fatty cottage cheese;
• 3-4 chicken eggs;
• 125 gr. homemade sour cream;
• 4-5 art. spoons of sugar;
• A large handful of raisins;
• A pinch of salt and soda;
• Breadcrumbs;
• A little butter.

Cooking:

1. Transfer the cottage cheese to a deep bowl, add granulated sugar and grind the mass until smooth.

2. Add a couple of tablespoons of sour cream to the curd and mix. Enter the eggs into the cottage cheese and rub them with the cottage cheese.

3. Add salt and soda, steamed raisins and mix everything well.

4. Put the curd dough into a greased form, sprinkle the curd breadcrumbs and bake in the oven until golden brown at 190 C.

Serve to the table, cut in portions warm with cool thick sour cream.

Cottage cheese casserole with pumpkin and raisins

Cottage cheese casserole with the addition of pumpkin will simply melt in your mouth, it will turn out sweet and lush with a pleasant golden color and will be very popular with children and fans of a healthy diet.

For cooking you will need:

• 450 gr. fresh (frozen) pumpkin;
• 350 gr. cottage cheese;
• 2-3 eggs;
• Regular and vanilla sugar - to taste;
• A pinch of salt;
• 1-2 tbsp. spoons of starch;
• A large handful of raisins;
• 125 gr. sour cream;
• Zest of one orange;
• Jam for serving.

Cooking:

1. Steam raisins in boiling water. Peel the seeds and peel the pumpkin, cut into cubes, put in a saucepan and cover with water, boil until tender. Drain excess liquid, add salt and sugar to taste and beat until smooth.

2. Add sugar and eggs to the cottage cheese, a little sour cream and salt and mix. Add starch and raisins and sour cream to the cottage cheese, mix again.

4. Put the curd mass on the bottom of the greased form, add some pumpkin puree, again cottage cheese and on top the remaining pumpkin. Spread small pieces of butter on top and bake in a preheated oven for 25-28 minutes until cooked through.

Serve warm with sour cream or berry jam.

How to cook cottage cheese casserole with apples

Adding fruit will make the cottage cheese casserole tasty and healthy, besides, it will turn out very tender and juicy. See for yourself by cooking for an afternoon snack delicious dessert. With apples, you can cook not only charlotte, but also an excellent casserole.

For cooking you will need:

• 550 gr. homemade cottage cheese;
• 2-3 large sweet and sour apples;
• Butter - 50 gr.;
• 100 gr. fine sugar;
• 125 gr. sour cream;
• A pinch of coarse salt;
• 3 eggs;
• 60 gr. semolina.

Cooking:

1. Transfer the cottage cheese to a convenient bowl, knead it with sugar, salt and eggs, add sour cream, a little baking powder and semolina. Stir and leave to infuse for 10-12 minutes.

2. Peel and cut the apples, mix them with the dough.

3. Put the apple-curd mass in a greased form and bake in the oven for 40 minutes until golden brown.

Serve with thick sour cream, sprinkled with powdered sugar.

Cottage cheese casserole that always turns out - video recipe

Well, for clarity and ease of perception of this simple recipe, I am attaching an excellent video in the final. Now you will certainly not have any difficulties with the casserole.

• The dessert will turn out tender, lush and airy if the quality of the cottage cheese is good. This also applies to sour cream in the composition of the dish;
• To get a delicate texture, beat the eggs until fluffy with the addition of sugar, if this is not done, the casserole will turn out tough;
• As for additives, there is full scope for imagination, you can add not only fruits and berries, but also nuts, lemon, lime or orange zest, raisins and dried fruits, cocoa powder and cinnamon, chocolate buttons;

Cottage cheese casserole with semolina recipe 🥝 how to cook cottage cheese with semolina The recipe for cottage cheese and semolina casserole is popular and time-tested. It is this casserole with the addition of semolina that is served in kindergarten canteens for an afternoon snack. Thanks to semolina, the dish turns out to be soft, dense and rises well when baked, which is difficult to achieve with the presence of only flour or starch in the recipe. Contrary to the standard opinion, semolina without additives is not an energetically valuable product and the reason for the excess calorie content of the dish is also not.

How many calories in cottage cheese casserole with semolina? The calorie content of a dish with bold cottage cheese reaches 217 kcal / 100 g, due to which it cannot be attributed to dietary products. If use skim cheese, nutritional value casseroles will decrease to 140 kcal, however, fat-soluble vitamins A and D will also leave the product along with fat. Therefore, it is better to use 0% cottage cheese for sedentary people who receive enough useful substances from vegetables, fruits and fish.

Cottage cheese for casseroles

How to bake a cottage cheese casserole so that the dish turns out to be both healthy and tasty? Professionals recommend paying close attention to the quality of the main product of the cottage cheese casserole.

• Use a homemade whole product. It excludes the presence of preservatives and vegetable oils. In addition, natural cottage cheese, unlike its store counterpart, is rich in lactic acid bacteria that normalize the intestinal microflora. Homemade cottage cheese best used within 3 days.
• Take cottage cheese of a normal consistency. Wet product will make the casserole viscous, too dry will not allow the dish to keep its shape. In the first case, add a couple of tablespoons of flour to the recipe for cottage cheese casserole with semolina, in the second, soften the dough with milk, sour cream or kefir.
• Take medium-fat cottage cheese. This achieves an optimal balance between the benefits and calorie content of the product. Cooks also believe that the fat content of cottage cheese affects the splendor of the cooked casserole: the higher the percentage of fat content, the denser the dish.
• Do not be tempted by the curd product. Despite the cheapness, a dish made from a curd product will turn out to be tasteless, shapeless and harmful.

Classic cottage cheese recipes

With sour cream

How to cook cottage cheese and semolina casserole in the oven? It is better to take cottage cheese for a dish of medium fat content (for those who follow the weight - fat-free, suitable for pp), non-liquid, of a homogeneous consistency. If 0% fat cottage cheese is chosen, it is better to add a couple of tablespoons of sugar more to the recipe for cottage cheese casserole with semolina in the oven - otherwise the dish threatens to become sour.

You will need:

• semolina - 2 tbsp. l.;
• baking powder - 1 tbsp. l;
• sugar - 3 tbsp. l.;
• cottage cheese - half a kilogram;
• sour cream - 5 tbsp. l.;
• salt - at the end of the knife;
• eggs - 3 pcs.;
• vanilla - 1 tsp

Cooking

1. Mix semolina with sour cream and leave for half an hour to swell.
2. Grind cottage cheese with a blender and mix with semolina with sour cream and other ingredients.
3. In a form sprinkled with semolina, bake the dish for 40 minutes in an oven preheated to 180 ° C.

The recipe for cottage cheese casserole with semolina and sour cream in the oven is good for a children's diet: the dish turns out to be healthy and appetizing. When serving, pour it well with berry mousse, honey, condensed milk. Some cooks replace semolina in the recipe for cottage cheese-semolina casserole with starch - this way it becomes even more tender.

A kilogram of cottage cheese fully satisfies the daily need of an adult for calcium. Nevertheless, the transport of calcium to the body only by cottage cheese is undesirable: overuse product can lead to autoimmune and joint diseases - especially in old age.

With semolina. Quick Recipe

A casserole made from semolina porridge and cottage cheese retains its shape well and turns out to be especially tender. For baking, semolina porridge should be thick and slightly undercooked. It is better to mix porridge with cottage cheese, passed through a sieve or a crushed blender. When cooking, do not mix the eggs for a long time (maximum 1.5-2 minutes), otherwise the casserole will rise during baking, and when cooled, it will drop significantly. It is desirable to do everything according to the recipe.

You will need:

• cottage cheese - 600 g;
• eggs - 2 pcs.;
• milk - 300 ml;
• sugar - 75 g;
• vanillin - a bag;
• salt - to taste.

Cooking step by step

1. Weld semolina with milk, salt, vanilla and granulated sugar.
2. Add cottage cheese and beaten eggs to the cooled porridge. Mix thoroughly.
3. Bake the form sprinkled with semolina for 35 minutes in the oven at 180 ° C until golden brown. Cooking is a pleasure.

After cooking, the casserole can be flavored with cocoa, grated chocolate, powdered sugar. If you coat the dish with a mixture of sour cream and sugar 5-7 minutes before the end of cooking, you get the most delicious casserole with a delicious caramel crust. A similar effect will result in smearing the dish with honey mixed with 2 tbsp. l. water.

Fresh fruit, before adding to the curd dough, simmer well for 2-3 minutes for hot pan. This will rid the casserole of excess liquid and a viscous, unappetizing consistency.

Cottage cheese pie with semolina. Step by step recipe

When preparing a cottage cheese pie with semolina, it should be borne in mind that the dish will remain at its original level: it will not rise and will not settle (as in the photo). AT ready-made the cake may seem slightly underbaked and soft, but after cooling, its consistency will return to normal.

You will need:

• cottage cheese - 800 g;
• eggs - 7 pieces;
• milk - 200 ml;
• flour - 1 cup;
• semolina - 1 glass;
• butter - 200 g;
• cognac - 2 tbsp. l.;
• salt - a pinch;
• vanillin - 1 sachet;
• baking powder - 1 tsp;
• prunes, raisins - 2 handfuls.

Cooking

1. Pour semolina with warm milk to swell.
2. Prunes, raisins pour hot water for a quarter of an hour. Then drain the liquid and soak the dried fruits in cognac.
3. Mix eggs, flour, granulated sugar, soft butter, baking powder and vanilla. Add cottage cheese and semolina to the resulting mixture and knead the dough.
4. Put dried fruits into the dough and mix.
5. Bake in a hot (180 ° C) oven for 30 minutes in a pre-oiled form.

To gentle Cheesecake did not crumble, it is better to pull it out of the mold after cooling. In addition to dried fruits, the dish can be varied with dried apricots, pieces of apple and cinnamon, pear, pineapple. You can also add berries to the pie, previously rolled in starch.

Cottage cheese casserole with semolina in the oven is a tasty and hearty dish that can be served both for breakfast and as an evening dessert for tea. Unlike empty sweets, cottage cheese casserole serves as a valuable source of calcium. Take care of your body with pleasure!

A deep misconception is the well-established opinion that cereal and cottage cheese casseroles are exclusively baby dish. The taste of the casserole can be salty, sweetish, mixed, and sometimes savory if the casserole is prepared in some Italian or French culinary style. It must be admitted that cottage cheese casseroles are tasty, moderately high-calorie and healthy, and besides, cooked with semolina, they keep their shape well. The recipe for cottage cheese casserole with semolina in a lush oven, like in a kindergarten, is especially in demand. After all, everyone remembers the taste from childhood. But for cooking it is important to know a few secrets.

cooking secrets

Culinary tricks that anyone keeps experienced hostess, can be applied to such, it would seem, a simple dish like a casserole.

1. Curd selection.
   For cottage cheese casserole, which is based on cottage cheese, it is reasonable to take a good, real product with a moderate percentage of fat and moisture. Too dry cottage cheese will not allow the casserole to be elastic, and too wet curd raw material can completely deprive it of volume and shape. Very fatty cottage cheese as a result will allow you to get a casserole of increased density. Therefore, dry cottage cheese is sometimes diluted with kefir, and wet with flour.
2. Grease the top of the casserole with egg yolk or butter.
3. Semolina casserole can be not only sweet, but also have a spicy or salty taste. To do this, all kinds of additions are added to the base with cottage cheese: olives, cheeses, cauliflower, garlic, bell pepper, chili, fresh and dried herbs, spices, quail eggs, oatmeal, pears, quince, sea ​​kale and many other ingredients.
4. Too dry cottage cheese for casseroles can be saved if you cook it with the addition of berries.
5. The heat-resistant form is always lubricated with butter. Vegetable fat in this case is not suitable, and the surface itself is sprinkled with some kind of loose mixture: semolina, flour, crumb crumbs.

Recipe for cottage cheese casserole "classic"

You will need:

• semolina groats - 2 tablespoons,
• baking powder,
• mashed curd mass - half a kilogram,
• sugar - 70-75 g,
• eggs in the amount of 3 pieces,
• vanilla,
• salt,
• medium-fat sour cream - half a standard capacity (180 g).

1. First, small grits - combine semolina with sour cream and wait until the mass swells and takes on volume.
2. Rub the curd base through a strainer and mix with the semolina mixture, adding the remaining products: sugar, a bag of baking powder, eggs, salt and vanilla.
3. Lubricate a greaseproof baking dish with softened butter and sprinkle with a thin layer of semolina. Put the mass in a container and bake in the oven for 40 minutes. Heat - 180 *.
4. The finished casserole can be served both with sweet additions (jam, honey, condensed milk) and sour ones (sour cream, jam, berries).

Cottage cheese and ready-made semolina casserole

For the recipe:

• semolina porridge ready - 2 plates,
• half a kilo of cottage cheese,
• eggs in the amount of 2 pieces,
• milk - 2 multi-glasses,
• sugar - 70 g,
• salt,
• vanilla.

1. Add vanillin to the ready-cooled semolina porridge in milk.
2. When the semolina mass has cooled, put cottage cheese and beaten egg mixture into it. Mix everything well. The casserole mixture should be thick and not watery.
3. Put everything in a baking dish and keep in the oven for 35 minutes until cooked. Oven heating - 180 *.

Fluffy semolina casserole with butter, milk and cottage cheese

For the recipe:

• natural rustic cottage cheese - 500 g,
• semolina - 4 tablespoons,
• sugar - 4 tablespoons,
• butter on cream - 50 g,
• full fat milk - 1/4 cup
• 2 testicles
• vanillin and salt.

1. Remove butter on cream from the refrigerator in advance so that it has a soft consistency. Grind sugar sand with butter on cream.
2. Mix the yolks with the sugar-cream mixture and add milk and vanilla to them.
3. Protein shake separately.
4. Gradually introduce all semolina into the prepared mixture with yolks, sugar and milk.
5. Lastly, the protein mass is introduced into the baking base.
6. The finished base should be homogeneous, light, airy and without lumps.
7. You can leave the mixture to swell for a third of an hour.
8. Before laying the semolina-curd mixture in the form, it must be mixed again.
9. Be sure to grease a heat-resistant container with grease.
10. Heat in the oven - 180 *. Baking time - at least half an hour.

Casserole of semolina, dried fruits and cottage cheese

For the cottage cheese recipe fluffy casserole with semolina in the oven like in a kindergarten:

• cottage cheese of normal fat content and viscosity - 350 g,
• granulated sugar in the amount of 3 tablespoons,
• eggs in the amount of 2 pieces,
• semolina - 2 tablespoons,
• raisins light and dark - 25 g,
• prunes - 25 g,
• vanillin,
• salt.

1. In a bowl, mix the ingredients: cottage cheese passed through a sieve, sifted flour, beaten egg whites and yolks, sugar, vanillin, salt and semolina. Mix everything thoroughly and leave for 10 minutes.
2. Brew raisins and prunes in black tea for a few minutes. Remove the swollen berries from the tea liquid and dry with a paper towel. Roll dried fruits in dry flour and add to the main mass.
3. Grease a heat-resistant surface with grease and put the whole mass on a form previously sprinkled with flour or semolina.
4. The casserole is cooked for 4/5 hours at a moderately high temperature - 180 *.
5. There are plenty of options for serving this casserole: it can be sprinkled with powdered white or cane sugar, cinnamon, grated chocolate, cocoa, zest.

You can also pour the casserole with condensed milk, sour cream, jam, jam, icing, spicy-alcoholic filling, or simply decorate fresh fruit or berries.

Casserole with fresh apple pulp and carrots

You will need:

• half a kilo of cottage cheese,
• milk - a glass of multi,
• sugar - 50 g,
• egg in piece size,
• semolina flour - 100 g,
• Apple,
• half a carrot
• vanillin,
• salt.

1. Peel fresh carrots and grate with small holes.
2. Pass all the cottage cheese through a sieve to remove the grains.
3. Peel the apple from unnecessary ballast and grate.
4. Mix the egg with sugar, milk, vanilla, salt, carrots, apple mixture and cottage cheese.
5. The casserole mixture can be improved with lemon zest, as it will give the dish a fresh flavor.
6. Be sure to grease the baking dish with a fat base and sprinkle with crumb crumbs.
7. Put everything in the form and send to hot oven for 35 minutes at a moderate temperature - 180 *.

Cottage cheese casserole from semolina and chocolate

For the recipe:

• half a kilo of cottage cheese,
• multi glass of milk,
• sugar - 110 g,
• eggs in the amount of 2 pieces,
• semolina - 4 tablespoons,
• melted chocolate - 2 tbsp.

1. Rub all through a strainer curd base for a casserole.
2. Using a blender or whisk, increase the volume of the eggs and add to the cottage cheese.
3. Add sugar, milk to the base with cottage cheese and mix.
4. The last thing you need to enter semolina.
5. Divide the whole mass into two halves, into one of which add melted chocolate.
6. Leave the curd-chocolate base for 20 minutes, and if the mass is quite thick, then you can add a little milk: 50 ml and mix everything.
7. In a baking dish, lay out the dough in turn, alternating chocolate and white mass. Pour 2 tablespoons of the mixture into the mold.

When the whole mass is in shape, it can be sent to the oven. The heat is 180 *, and the baking time is half an hour.