At what temperature is cottage cheese casserole baked. How long to bake cottage cheese casserole in the oven. Step-by-step recipe for cottage cheese casserole in the oven - a classic version

09.10.2021

How to cook cottage cheese casserole and at what temperature to bake it and how much so that it does not fall? and got the best answer

Answer from Anyushka[guru]
And very simple! You take 500 gr. cottage cheese, add 2-3 eggs, semolina - about 2 tablespoons, granulated sugar - to taste (you like it sweet or not) about 2 tbsp. spoons or more. Salt 1/2 teaspoon. Butter - 50 gr. You can add raisins, prunes, dried apricots, but this is to taste. (Prunes and dried apricots are finely chopped). Vanillin is added a little for taste. From above, the entire curd mass is smeared with sour cream. Soda is not added, because it "falls" from it. It is baked at 150-180 until a golden crust forms on top.

Answer from Ivka[guru]
For 1 kg of cottage cheese - 4 eggs + 1 glass of sugar
(beat with a mixer)
4 table spoons of semolina,
100g melted drain butter,
150-200g raisins,
1 sachet of vanilla sugar.
Cottage cheese (if lumpy) is desirable to pass through a meat grinder.
Spread all this mass in a mold greased with drain oil and
bake in the oven at t = 200-250`С for 40 minutes (until it turns brown).
You take it out, wait until it cools down a bit (hot is bad for
stomach), and "gobbling" on both cheeks.
Very simple. We take cottage cheese, I prefer fatty soft, 0.5 kg.
2 eggs, sugar to taste, on the tip of a teaspoon of soda, flour until
readiness. The dough should be like thick homemade sour cream, you can
and add it to papy tablespoons, vanilla sugar, raisins.
Well mixed, laid out in a greased form
/ you can frying pan / and baked in a hot oven,
preheated.

Answer from User deleted[guru]
With your arms torn off, you can't cook it.

Answer from Nadia VN[guru]
I don't know the recipe.
But as for the second part of the question - you can not open the oven while it is still half ready, and it is better to leave it in the oven to cool.
Because everything masculine and sweet quickly settles with a sharp hit from the heat to room temperature.

Answer from User deleted[guru]
Cottage cheese casserole
For 2 servings:
3 eggs,
250 g cottage cheese,
125 g sour cream
zest of 1 lemon,
0.5 sachet of vanilla sugar,
2 tbsp. l. semolina,
1 st. l. starch,
30 g of granulated sugar,
salt, powdered sugar,
1 st. l. butter.
Separate the yolks from the whites of the eggs. Thoroughly mix the cottage cheese with sour cream, lemon zest, vanilla sugar and a pinch of salt, then mix in the yolks, semolina and starch.
Mix well again and let stand for 30 minutes. Preheat the oven to 180?C.
Grind egg whites with sugar until creamy. One third of the resulting mass is quickly mixed into the curd, then add the remaining protein mass.
Heat the oil in a frying pan, pour the curd-egg mass and cook it over medium heat for 2 minutes. Then place the pan in the oven and bake for 5-8 minutes.
Remove the pan from the oven, flip the resulting thick pancake and bake the second side.
Before serving, divide the casserole into pieces, arrange them on plates, sprinkle with powdered sugar
And one more recipe. COTTAGE COTTAGE CASER In the cottage cheese passed through a meat grinder, put 2 tbsp. tablespoons of melted butter, beaten egg with sugar, semolina, 1/2 teaspoon salt, vanillin. All this is thoroughly mixed with a wooden spatula, adding peeled and washed raisins. After that, put the curd mass on a frying pan greased with butter and sprinkled with crushed breadcrumbs or in a shallow pan, level the surface, brush with sour cream, sprinkle with oil and bake in a hot oven for 25-30 minutes. The casserole is served hot with syrup or sour cream. For 500 g of cottage cheese - 1 egg, 3 tbsp. spoons of sour cream and sugar, 2 tbsp. tablespoons of semolina, 100 g of raisins, 1/4 vanilla powder, 1 cup of berry or fruit syrup and 3 tbsp. tablespoons of oil. (

Answer from Vladislav XxX[newbie]
180 degrees

Answer from Marta Valerievna Dobrovolskaya[active]
180-200

Answer from Daria Samson[guru]
you can see here:
also available in Russian
* how and how much to bake
* what and how much to add
*etc.
Good luck to you, and, pleasant, by the result, appetite!;)

First of all, composition. Cottage cheese. one kilogram.
3-4 chicken eggs.
200 grams of butter.
100-150 milliliters of milk or 50 milliliters of cream.
250 grams of sugar.
200 grams of semolina.

So with this composition, the baking time is not very long and 40 minutes is enough. And here is what such a casserole looks like.

But of course according to your taste You can also add jam and fresh strawberries to decorate the finished casserole.

And now about the baking temperature of the casserole...

Different sources give different temperatures. So, for example, many bake such casseroles at 200 - 250 degrees. But I think that this is not entirely correct. And the casserole may burn or turn out a little dry. So what is optimal The temperature is exactly 180 degrees. Moreover, the components do not require a long heat treatment. Well, for beginners it is quite suitable and more simple casserole no frills, but the basic recipe is the same.

So anyone can bake a casserole, the main thing is not to be lazy. But the benefits of such a breakfast or even dinner will really affect your health.

After that, we move on to new questions.

In the oven bake a casserole from a pound of cottage cheese at about - at a temperature of 180 degrees, from a kilogram -.

In a slow cooker cottage cheese casserole should be held in the "Baking" mode and also on "Heating".

in the microwave cottage cheese baked oven at about - at 500-600 W (70-80% power).

Cottage cheese casserole recipe

Casserole ingredients 700-750 grams
Cottage cheese - 400-500 grams
Chicken eggs - for soft cottage cheese 1 egg, and if the cottage cheese is dry, then 2-3 eggs
Semolina - 3 tablespoons
Sugar - 3 tablespoons + a little vanilla
Baking powder to make the casserole taller and airier - 5 grams, usually half a bag
Salt - at the tip of a teaspoon to enhance the sweet taste
Milk - 100 milliliters
Raisins - 3 tablespoons
Butter, slightly melted - 100 grams

How to bake a casserole in the oven
1. Which is better to take cottage cheese for casseroles? - Fatter cottage cheese casseroles will be richer and brighter. But in general, anyone will do - and the one that is drier (2% fat), and the one that is softer, fatter (up to 20%). The main thing is that it is fresh and uniform. Cottage cheese must be freed from packaging and, if it is hard, grind in any convenient way: through a sieve, potato masher, meat grinder or pass through a blender.
2. Add all the products to the curd and stir into a homogeneous dough, leaving a little oil to grease the mold. If the dough is soft, tender, homogeneous, reminiscent of pudding - everything is fine. If not, add an extra egg. No eggs - add sour cream.
3. Leave the casserole covered for half an hour in the refrigerator and beat with a fork or blender. Keep in mind that the longer the dough is infused before going into the oven, the tastier and more airy the casserole will be. We recommend preparing the dough in the evening and baking in the morning.
3. Put the dough for the casserole into a mold covered with a thin layer of butter, and bake for 25 minutes at a temperature of 200 degrees, cover with a napkin, let cool.
Ready-made casserole, as in kindergarten- with a golden crust, soft. Serve with condensed milk, sour cream and enjoy!

Recipe for cottage cheese casserole in a slow cooker
1. Use the multicooker pan itself as a baking dish.
2. Set the multicooker to the "Baking" mode, the baking time is , then hold it in the "Heating" mode.
3. Turn the multicooker shape over so that the casserole falls on a plate, cover and cool for 15 minutes.

How long to bake cottage cheese casserole in the microwave
Make the dough for the microwave thinner - and bake in portions of 250 grams
1. Pour the dough into a small form, cover with a microwave lid or cover with cling film.
2. At 500-600 W, bake for 8-10 minutes, then remove the lid and bake until golden brown for another 1 minute.

Tasty casserole rules

The ideal casserole dish is round, thick-walled and wide. All this contributes to the uniformity of baking, an appetizing crust - and of course, keep in mind that a thin layer of dough will set faster in time.

To make the casserole more tender, add fat sour cream to the dough - 3-5 tablespoons. Also good in soft casserole dough cottage cheese like Adyghe, and if you like salt in a sweet casserole, try pickled cheese (brynza, suluguni, etc.).

To make the casserole easy to come out of the mold, grease it with butter before laying the dough, and lightly sprinkle with semolina, breadcrumbs or simply crushed crackers of unleavened white bread.

Serve a casserole according to the kindergarten tradition, with condensed milk. You can replace condensed milk with jam, jam, honey, jam, syrup, sour cream, chocolate paste or grated biscuits. A fragrant placer - cocoa or cinnamon - is dispelled from above.

Drinks for children's casserole - tea, cocoa, kissels and sweet juices.

To prevent the casserole from settling for a long time after baking, add a large pinch of potato starch to the dough.

Cottage cheese casserole is used to prepare cottage cheese Easter. Easter from cottage cheese in shape symbolizes the Holy Sepulcher and replaces the sacrificial lamb on the festive table.

To check if the casserole is ready, pierce it with a knife or wooden stick. There should not be a whitish trace on the knife / stick.

You can add any chopped fresh or dried fruits and berries that you like to the cottage cheese casserole, as well as lemon zest. Delicious and unusual will be a casserole with banana and honey.

To make the casserole brown on top, grease the dough already laid in the mold with egg yolk or a thin layer of sour cream, whipped with chicken egg.

Semolina can not be added to the dough at all - for such a casserole, use dry cottage cheese, and simply ignore semolina in the recipe.

Cooking cottage cheese casseroles in the oven is a simple process. French chefs invented it by mixing cottage cheese, eggs, sugar and leaving it in the oven for half an hour. And today it is not difficult to master the secret of making a delicious casserole - it is enough to know in what order to mix the ingredients and how to bake them in the oven. Having mastered classic recipe, you can change it to your liking by introducing certain products: fruits, dried fruits, vegetables (pumpkin, carrots).

At what temperature to bake a cottage cheese casserole in the oven? Optimal time baking dish for 40-50 minutes, temperature - 180-200 ° C. In general, readiness is best determined by the crust, if it has acquired a golden color, the dessert is ready. The calorie content of the dish is 217 kcal. To cook a cottage cheese casserole in the oven for a dietary diet, it is good to take low-fat cottage cheese, replace sugar with honey, sour cream with kefir, and add bran to the dish.

5 secrets of delicious food

How to bake a cottage cheese casserole in the oven so that it turns out tasty, tender and appetizing? Here are some helpful tips.

Curd should not be too wet or too dry. In the first case, the dish may spread, in the second - crumble on a plate. The consistency of the dough should resemble the purchased curd mass. To get rid of excess curd liquid, it is recommended to squeeze it through gauze or add starch or semolina to the dough.
To make the casserole lush, use low-fat cottage cheese. which softens during heat treatment. If semolina is used, it is better to leave the mixture in the refrigerator overnight - this way the cereal will swell better, and the dish will keep its shape better.
Beat egg whites separately from yolks. So the curd mass will be airy, and the casserole will be high. To prevent the dish from falling off, do not open the oven door immediately after cooking, allowing the dessert to cool. Also, so that the dish does not settle, it is not recommended to add soda to the dough.
Flour makes the casserole denser and more nutritious. To make it tastier and safer for health, replace part of the flour with swollen semolina (1: 1).
Before adding to the cottage cheese, fresh fruits are simmered in a pan with butter. Otherwise, when making dessert, the fruit will release its juice, making the casserole watery and tasteless.

Classic recipes for cottage cheese casserole in the oven

With sour cream and semolina

This recipe for a delicious cottage cheese casserole in the oven can be called a "classic of the genre." To add airiness, it is recommended to add baking powder to the recipe, as well as beat the whites separately and add at the end of kneading. If desired, fruits, nuts, raisins, prunes, candied fruits, jam can be added to the composition of the casserole. Semolina in the recipe can be replaced with the same amount oat flour- so the cottage cheese casserole in the oven will be more tender.

cottage cheese - 400 g;
semolina - 40 g;
egg - 2 pcs.;
sour cream - 50 ml;
vanillin - a pinch;
sugar - 75 g.

Mix eggs, vanilla, cottage cheese, sugar, semolina.
Put the mixture in a form sprinkled with semolina, smooth and brush with sour cream.
Cook in the oven at 200°C for 40 minutes.

In addition to sour cream, the surface of the casserole can be smeared with egg yolk mixed with milk. In addition, sour cream in the recipe can be introduced when kneading the curd mass. Dessert is best prepared with a sweet curd mixture, but if the curd is grainy, chop it first with a blender. The silicone mold does not need to be processed before baking.

A very unusual and tasty combination of cottage cheese casserole with forest and garden berries (raspberries, black, red currants, blueberries, blackberries) and grated chocolate.

With milk

The recipe for cottage cheese casserole in the oven with milk is good for children, sports and sparing nutrition. Dessert made with baked milk is especially delicious. If you cook cottage cheese casserole in the oven without milk, take the same amount of kefir, cream or sour cream.

butter- 100 g;
sugar - 100 g;
eggs - 4 pcs.;
cottage cheese - 450 g;
semolina - 100 g;
milk - a third of a glass;
salt - a pinch.

Pour semolina with non-cold milk.
Mix butter (softened) with eggs, sugar and salt.
Add semolina and cottage cheese to the mixture. Stir.
Cook in a greased or breaded pan at 180°C for 45 minutes.

For a brighter taste, it is good to introduce into the curd casserole in the oven powdered sugar, vanillin, cinnamon. In addition, a recipe without sour cream can be prepared with grated unsalted cheese. When serving a dish with cheese, it is good to sprinkle with finely chopped greens.

original recipes

With dried apricots and dates

How to make a cottage cheese casserole in the oven with nuts and dried fruits? In baby food, dried foods should be crushed or ground into gruel, and in adults they can even be infused in cognac.

egg - 2 pcs.;
cottage cheese - 500 g;
sugar - 50 g;
cream - 100 ml;
semolina - 25 g;
dates - 50 g;
dried apricots - 50 g;
almond nuts - 50 g;
baking powder - half a pack.

Whisk eggs and sugar with cream.
Combine the resulting mass with cottage cheese, baking powder, semolina. Add chopped nuts, chopped dried apricots and dates.
Cook at 180°C for 40 minutes.

This recipe for a delicious cottage cheese casserole in the oven is good for holiday table: it is appetizing and, moreover, very useful. In addition to other dried fruits, you can use fresh or dried berries, jam and even condensed milk in the dish, having previously reduced the amount of sugar in the recipe.

Before adding raisins to a dish, it is better to pour hot tea over it, allowing it to stand overnight. So it will turn into juicy grapes that will give the casserole an original taste.

with potatoes

This recipe for cottage cheese casserole in the oven is suitable for thrifty housewives who want to please their household with something simple and satisfying. Potatoes with cottage cheese - an unusual combination, but tasty, ideal for vegetarians. The casserole can be prepared not only for dessert, but also used as a second course. To make it successful, use non-acidic and unsalted cottage cheese.

potatoes - 4 pcs.;
cottage cheese - 250 g;
eggs - 4 pcs.;
butter - 50 g;
lemon peel;
sugar - 100 g.

Boil potatoes in their skins.
Pass the cottage cheese through a sieve, peel and rub the potatoes. Mix everything.
Mix the yolks with sugar and melted butter. Enter into the curd-potato mass, mix.
Add lemon zest and whites. Bring to homogeneity.
Cook in an oiled container at 200°C for 60 minutes.

How much to bake a cottage cheese casserole with potatoes depends on the characteristics of the oven. The average quenching time varies from 50-70 minutes. If you are using a recipe for the first time, keep a close eye on the dish, checking its readiness with a wooden skewer.

How to do delicious casserole from cottage cheese in the oven? Take fresh eggs, homemade cottage cheese, seasonal berries or fruits and use simple step-by-step recipes. Everything will definitely work!

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Kindergarten childhood was remembered by many of us with a wonderful cottage cheese casserole. How cooks conjure in kindergartens, what they put in the curd mass, what secret they own - this is a mystery covered in darkness. More than one hostess spent a lot of time trying to repeat kindergarten cooking masterpiece However, not everyone managed to accurately reproduce the same taste of childhood. Well, okay! Curd casserole is good because you can experiment with its taste as much as you like.

The cuisine of any nation has its own recipes for cottage cheese casseroles, but they all have one thing in common: in order for you to get a cottage cheese casserole, it does not matter whether it is an American cheesecake or an Italian cassata, choose only a high-quality source product - cottage cheese. No "curd products" or "ready-made curd masses", just 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 casseroles - all variations on the theme “cottage cheese + eggs + semolina / flour + filler (dried fruits, fruits, berries, etc.)”, as well as recipes for casseroles with the addition of pasta or noodles, rice or millet, pumpkin or vegetables (a variant of the savory casserole). To make the cottage cheese casserole tender, wipe the cottage cheese through a sieve, but in no case pass it through a meat grinder, the cottage cheese will be sticky and heavy. For a lush casserole, make the curd mass thinner (add sour cream, kefir or natural yogurt) and add a little soda or baking powder for the dough. For a low-calorie casserole, there are recipes without flour or without eggs, such a casserole, especially unsweetened, is the best fit 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 cottage cheese casseroles you can invent.

Ingredients:
1 kg homemade cottage cheese,
½ stack semolina,
2-3 eggs
1 stack Sahara,
½ stack sour cream
½ stack milk,
1 stack raisins,
a pinch of salt,
vanillin - to taste.

Cooking:
Pour the semolina with milk and let stand for 30-50 minutes until it swells. Whisk eggs with sugar. Add semolina, beaten eggs, washed and scalded raisins and other ingredients to the curd rubbed through a sieve. Lubricate the baking dish with butter, sprinkle with semolina or breadcrumbs, lay out the dough and level it. Lubricate the top with sour cream mixed with raw yolk, and place in a preheated oven to 180 ° C for 50-60 minutes.

Ingredients:
500 g cottage cheese,
3 eggs,
5 tbsp semolina,
1 tbsp baking powder
1 sachet of vanilla
dried cranberries, dried cherries, raisins - to taste.

Cooking:
Separate the whites from the yolks and beat them with a pinch of salt until fluffy. Mix the rest of the ingredients, gently fold in the beaten egg whites and put the resulting mass into a greased form. Place in an 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.

Cooking:
Blend eggs with sugar until lush mass. Rub the cottage cheese through a sieve and mix with sour cream. Combine cottage cheese with egg mass, 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 an oven heated to 180-200 ° C for 40-45 minutes.

Ingredients:
600 g cottage cheese,
250 ml milk
100-150 g of sugar,
50 g starch,
2 eggs,
100 g of a mixture of nuts and candied fruits,
1 sachet of vanilla
a pinch of salt.

Cooking:
Separate the whites from the yolks. Mash the yolks with cottage cheese, add milk, sugar, vanillin and chopped candied fruits and nuts. Mix well. Whip the whites in a strong foam with salt, enter into curd dough and stir. Line a baking dish with parchment paper and grease it with butter. Pour the dough and put in the oven preheated to 180 ° C for about 1 hour.

Ingredients:
500 g cottage cheese,
1 stack kefir,
½ stack semolina,
4 eggs,
¾ stack. Sahara,
1 tsp baking powder
¼ tsp salt,
½ stack raisins, cinnamon or candied fruits,
vanillin.

Cooking:
Using a mixer, beat the eggs with sugar into a fluffy foam, add grated cottage cheese, kefir, semolina, salt, vanillin, baking powder and raisins. Pour the resulting dough into an oiled multicooker bowl and close the lid. Set the "Baking" mode for 45 minutes. After the signal about the end of work, leave the multicooker in the "Heating" 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 stack raisins,
sugar, cinnamon, vanillin - to taste.

Cooking:
Stir the cottage cheese with the egg, add the pumpkin cut into small cubes, raisins, spices and mix. Put in a ceramic pot and put to languish in the oven with medium heat for 1-1.5 hours.

Ingredients:
1 stack round rice,
450 g cottage cheese,
100 g sugar
2.5 stack. water,
3 eggs,
1 sachet of vanilla
150 g raisins,
1.5 stack. milk,
a pinch of salt.

Cooking:
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. 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.

Cooking:
Grind 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 into a homogeneous mass in a separate bowl. It is better to wipe the cottage cheese through a sieve beforehand. Line a baking dish with baking paper, lay out the curd mass, level it and lay out the orange mass. Place the mold 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
vanilla, salt, breadcrumbs.

Cooking:
Sort the millet, rinse well, scald with boiling water and drain the water. Pour into boiling water, boil for 10 minutes, then pour in boiling milk, salt and cook the porridge until tender. Cool down. Rub the cottage cheese through a sieve and combine with millet porridge. Beat the eggs with sugar in a lush foam and add along with vanilla to the porridge with cottage cheese. Grease a baking dish with butter and sprinkle with breadcrumbs. Put the resulting mass, level it, brush it with a beaten egg mixed with sour cream, and bake until golden brown in the oven, heated to 180-200 ° C.

Cottage cheese dessert with coconut

Ingredients:
750 g cottage cheese,
150 g butter,
4 eggs,
½ stack semolina,
150 g sugar
1 sachet coconut flakes (not colored!),
1 sachet of vanilla sugar
½ stack poppy,
100 ml of milk.

Cooking:
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 a strong foam and gently fold into the curd mass. Divide the mass into two parts, add poppy seeds to one, and coconut flakes to the other. In a form covered with baking paper, lay out the curd mass, alternating, with a tablespoon, in two layers. Place the mold in an oven preheated to 180 ° C for 1 hour, then turn off the oven and leave 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 peel - to taste.

Cooking:
Boil macaroni in salted water and drain. Separate the yolks from the protein. Rub the yolks with cottage cheese, sugar, butter and lemon zest, combine with pasta, nuts and raisins. Whisk the whites with a pinch of salt into a strong foam and combine with the curd mass. Pour into a greased baking dish and bake in 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.

Cooking:
Peel the apples, remove the core and cut into slices. Put the apples in the pan, add the butter, sugar and cinnamon and simmer for 5-6 minutes. Cool down. Rub the cottage cheese through a sieve, combine with apples and beaten eggs and mix until smooth. Put in the prepared form and place in the oven, heated to 180-200 ° C, for 15-20 minutes. Sprinkle with powdered sugar when serving.

Cottage cheese casserole with cauliflower

Ingredients:
400 g cauliflower,
200 g cottage cheese,
200 g cheese
4 eggs,
1-2 tbsp butter,
salt.

Cooking:
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. Put the resulting mixture into a greased form and bake for 20-25 minutes at a temperature of 180 ° C.

Cottage cheese and potato casserole

Ingredients:
1 kg potatoes
200 g onion
50 g vegetable oil,
1 tbsp breadcrumbs,

Filling:
500 g cottage cheese,
5 eggs
100 g parsley.

Cooking:
Boil the peeled potatoes until tender and rub through a sieve. Chop the onion and fry 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 mass. For the filling, chop the greens, rub the cottage cheese through a sieve, mix with parsley and yolks, salt to taste. Grease a baking sheet with oil and sprinkle with breadcrumbs. Put half of the potato mass on a baking sheet, on it - the filling of cottage cheese and herbs, then close the top with the remaining potato mass. Grease the top of the casserole with butter or sour cream and place in an oven heated 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 sun-dried tomatoes,
1-2 garlic cloves,
2-3 tbsp vegetable oil,
1 tsp baking powder
1 bunch of greens
flour, salt, black ground pepper - to taste.

Cooking:
Wipe the cottage cheese through a sieve, chop the greens, cut the tomatoes into small cubes, chop the garlic very finely. Separate the whites from the yolks. Whisk egg whites to stiff peaks with a pinch of salt. Mash 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 mix so that the pieces of tomatoes are completely in the flour. Add to curd mass, mix and gradually gently fold in the beaten egg whites. Salt and pepper to taste. Grease the form with oil and put the dough into it. Place in an 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 ground pepper,
1 tsp ground paprika,
salt, herbs - to taste.

Cooking:
Rub the cottage cheese through a sieve, chop the greens, grate the cheese on a fine grater. Whip the egg whites into a fluffy foam. Combine all ingredients and mix well. Grease the molds with oil and sprinkle with breadcrumbs, lay out the curd mass and bake at a temperature of 200 ° C until golden brown.

Ingredients:
500 g potatoes
100-200 g of cottage cheese,
½ stack sour cream
1 onion
1 tbsp flour,
salt, pepper - to taste.

Cooking:
Peel potatoes, boil and mash. Combine it with cottage cheese rubbed through a sieve, finely chopped onion and other ingredients. Pour into a greased baking dish and place in the 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 bulbs
500 g mushrooms (fresh or frozen)
salt, black ground pepper - to taste.

Cooking:
Mix cottage cheese, cheese, grated on a fine grater, eggs and sour cream until smooth. Cut the onion into cubes and fry together with the mushrooms in vegetable oil. Cool and add to curd mass. Pour into a baking dish and bake at 180°C for 45 minutes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina