Potato casserole in the oven: recipes. How long to bake cottage cheese casserole How long does it take to bake cottage cheese casserole

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

At what temperature should you bake cottage cheese casserole in the oven? The optimal baking time for the dish is 40-50 minutes, temperature - 180-200° C. In general, it is better to determine readiness by the crust; if it has acquired a golden color, the dessert is ready. The calorie content of the dish is 217 kcal. To prepare 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 a delicious dish

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

1. The cottage cheese should not be too wet or too dry. In the first case, the dish may spread, in the second, it may crumble on the plate. The consistency of the dough should resemble store-bought curd mass. To get rid of excess liquid from cottage cheese, it is recommended to squeeze it through cheesecloth or add starch or semolina to the dough.
2. To make the casserole fluffy, use low-fat cottage cheese. which becomes softer 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 hold its shape better.
3. Beat the whites separately from the yolks. This way the curd mass will be airy and the casserole will be high. To prevent the dish from falling, do not open the oven door immediately after cooking, allowing the dessert to cool. Also, to prevent the dish from settling, it is not recommended to add soda to the dough.
4. Flour makes the casserole denser and higher in calories. To make it tastier and healthier, replace part of the flour with swollen semolina (1:1).
5. Before adding fresh fruit to the cottage cheese, simmer in a frying pan with butter. Otherwise, when preparing the 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 them at the end of kneading. If desired, you can add fruits, nuts, raisins, prunes, candied fruits, and jam to the casserole. The semolina in the recipe can be replaced with a similar amount of oatmeal - this will make the cottage cheese casserole more tender in the oven.

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

1. Mix eggs, vanillin, cottage cheese, sugar, semolina.
2. Place the mixture in a mold sprinkled with semolina, smooth it out and brush with sour cream.
3. Cook in the oven at 200°C for 40 minutes.

In addition to sour cream, the surface of the casserole can be greased with egg yolk mixed with milk. In addition, sour cream can be added to the recipe when mixing the curd mass. It is better to prepare the dessert with a sweetish curd mixture, but if the cottage cheese is grainy, grind it first with a blender. There is no need to process the silicone mold before baking.

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

With milk

The recipe for cottage cheese casserole in the oven with milk is good for children's, sports and gentle nutrition. The dessert prepared with baked milk is especially tasty. If you are preparing cottage cheese casserole in the oven without milk, use 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.

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

For a brighter taste, add powdered sugar, vanillin, and cinnamon to the cottage cheese casserole in the oven. In addition, the recipe without sour cream can be prepared with grated unsalted cheese. When serving, sprinkle the dish with cheese well with finely chopped herbs.

Original recipes

With dried apricots and dates

How to make cottage cheese casserole in the oven with nuts and dried fruits? In baby food, dried foods should be crushed or ground into a paste, and in adult food 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;
• almonds - 50 g;
• baking powder - half a pack.

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

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

Before adding raisins to a dish, it is better to pour hot tea over them, allowing them to sit overnight. This way it will turn into juicy grapes, which 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 are an unusual but tasty combination, 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 zest;
• sugar - 100 g.

1. Boil potatoes in their skins.
2. Pass the cottage cheese through a sieve, peel and mash the potatoes. Mix everything.
3. Mix the yolks with sugar and melted butter. Add to the curd-potato mixture and stir.
4. Add lemon zest and egg whites. Bring until smooth.
5. Cook in an oiled container at 200°C for 60 minutes.

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

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

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Content

There are many dishes that are easy and quick to prepare, such as potato casseroles. They are accessible to everyone, because the ingredients listed are simple and can be found in every refrigerator. Even mashed potatoes left over from dinner will work. In the casserole it will acquire a new unusual taste. See for yourself, and the recipes with photos below will help you with this.

How to make potato casserole

The good thing about potatoes is that they have a neutral taste. Thanks to this, it can be combined with many other products: chicken, mushrooms, cabbage, turkey, stew or even cottage cheese. The result is a delicious variety of casseroles: high-calorie or lighter, fatty or lean. You can make any one to your taste. How to cook potato casserole? It’s very simple - you just need to properly chop all the ingredients according to the recipe, put them in a mold and bake until golden brown.

How much to cook

The answer to the questions of how to cook and how long to bake a potato casserole in the oven depends on the form in which the main ingredient is used. If the tubers are chopped raw, then cooking will take about 30-45 minutes. Boiled or fried potatoes bake faster - about 20-25 minutes. The time also depends on the additional ingredients that are added to the casserole. In this case, it is worth preparing it according to the recommendations of a specific recipe.

Potato casserole recipe

Almost all potato casserole recipes have the same instructions on how to prepare them. To prevent the dish from crumbling, use a filling of eggs mixed with sour cream, milk or cream. Potatoes are placed in layers, between which the filling is located. Raw tubers are grated or cut into slices. Boiled ones are processed in the same way. Potato casserole in the oven can be prepared even from leftover food - a little yesterday’s mashed potatoes, a little cheese, chicken or mushrooms. These and other options are reflected in the recipes below.

With minced meat

An option on how to prepare an excellent dish for a family lunch or dinner is potato casserole with minced meat. The combination of this vegetable with meat is a classic one, and is therefore used for a variety of recipes. Don't be afraid that the dish will look like a big cutlet. Eggs make the potato dough crumbly and prevent the ingredients from sticking together. Treat yourself and your loved ones to this dish, and detailed instructions with photos will help you prepare it.

Ingredients:

• potatoes – 8 pcs.;
• minced beef – 500 g;
• cheese – 150 g;
• flour - 3 tbsp. l.;
• sour cream – 2 tbsp. l.;
• onion – 1 pc.;
• egg – 2 pcs.;
• breadcrumbs - 2 tbsp. l.;
• green onions - to taste.

Cooking method:

1. Peel the tubers, boil in slightly salted water, grind to puree.
2. Next, add eggs, chopped onion, add flour, mix.
3. Place some of the resulting dough on the bottom of the baking dish, then sprinkle with half the grated cheese.
4. Lay out the minced meat, add the remaining cheese shavings and potatoes.
5. Smooth the surface, grease with sour cream, sprinkle with breadcrumbs.
6. Bake until golden brown.

With meat

Another recipe with a minimum investment of time and products is potato casserole with meat in the oven. The dish turns out to be really satisfying, so it can easily replace your usual lunch or dinner. The meat filling will not leave even the most picky gourmets indifferent, so take a larger baking dish, otherwise someone may not get the casserole.

Ingredients:

• hard cheese – 120 g;
• potatoes – 5 pcs.;
• salt – 1 tsp;
• pork – 300 g;
• allspice ground pepper – 1 pinch;
• tomato – 1 pc.;
• water – 150 ml;
• onion – 1 pc.

Cooking method:

1. Wash and peel the vegetables. Cut the tubers into strips and the onions into half rings.
2. Cut the meat into slices approximately 1 cm thick and place on the bottom of an oiled pan. Season with pepper.
3. Place half of the potatoes, add salt, and add the leftovers.
4. Distribute the onion and tomato slices on it.
5. Pour in water and sprinkle with grated cheese.
6. Bake until fully cooked. This will take about half an hour at 180-200 degrees.

With mushrooms

Do you think that fasting food cannot be cooked deliciously? So you are unfamiliar with such a dish as Italian mushroom casserole with potatoes in the oven. Even children like the combination of these products. Due to the mushrooms, the aroma of the dish becomes richer and the taste more delicate. The recipe contains sour cream, which makes the dough even softer. Overall, the result is a satisfying, inexpensive and appetizing dish. Try it yourself!

Ingredients:

• sunflower oil – 2 tbsp;
• ground black pepper, salt - to taste;
• potatoes – 1 kg;
• milk – 400 ml;
• champignons – 1 kg;
• butter - a piece;
• onion – 1 pc.;
• sour cream – 100 g;
• hard cheese – 100 g.

Cooking method:

1. Fry chopped mushrooms and onions in oil. Stir and cook for about 10 minutes until golden brown.
2. Beat eggs with sour cream and milk, stir in cheese, salt and pepper.
3. Wash the tubers, then peel and cut into slices.
4. Grease the roasting pan with butter. Place half the potatoes in layers, then the mushrooms and the remaining potatoes.
5. Pour in the egg mixture. Bake at 220 degrees until golden brown.

From mashed potatoes

Few people like mashed potatoes left over from yesterday's dinner. It is very appetizing only when fresh and hot. The good thing about potato casserole in the oven is that even leftover mashed potatoes acquire a new interesting taste. Although you can also crush freshly boiled potatoes. Then it will turn out even more fragrant. Mashed potato casserole with minced meat is a tender and very satisfying dish that is loved for its taste and speed of preparation.

Ingredients:

• minced meat – 800 g;
• milk – 1 tbsp.;
• pepper, salt - to your taste;
• potatoes – 1.5 kg;
• butter – 50 g;
• hard cheese – 200 g;
• olive oil – 3 tbsp. l.

Cooking method:

1. Rinse the peeled tubers, place in a saucepan with salted water, and cook until tender. Then grind into puree, adding butter and milk.
2. Oil a baking sheet, place half of the puree, and on it - part of the overcooked minced meat. Make 2 more layers like this and sprinkle grated cheese on top.
3. Cook in the oven, heating it to 180 degrees. Take it out in half an hour.

With vegetables

Potato casserole with vegetables in the oven is much healthier and juicier. This is an excellent side dish for a meat dish. Although this potato casserole in the oven can also serve as an independent dish. You can add any vegetables you like - the more, the better. If you want to try such a hearty and healthy dish, then use the recipe with step-by-step instructions and photos.

Ingredients:

• corn – 200 g;
• sweet pepper – 1 pc.;
• potatoes – 1 kg;
• garlic – 1 clove;
• spices, salt - 1 tsp each;
• eggplants – 1 pc.;
• breadcrumbs - to taste;
• vegetable broth – 1.5 tbsp;
• zucchini – 1 pc.

Cooking method:

1. Peel the potatoes, then wash and cut into pieces. Blanch in boiling water for about 10 minutes, then drain.
2. Wash the remaining vegetables, chop them into small slices, mix everything and add salt and spices.
3. Grease a baking dish with oil and place half the potatoes in it.
4. Next, distribute the vegetable mixture evenly.
5. Pour in a mixture of broth and chopped garlic.
6. Sprinkle with breadcrumbs and place in the oven.
7. Bake for about half an hour, setting the temperature to 200 degrees.

With Chiken

The next version of potato casserole in the oven is distinguished by the speed of preparation, because the chicken included in the recipe is baked quickly. The meat of this bird does not even need to be fried first. You can take fillet, breast, or another part of the carcass, from which you just need to separate the pulp. A casserole with chicken and potatoes in the oven will help you out even in the event of an unexpected visit from guests.

Ingredients:

• onion – 1 pc.;
• sour cream – 150 ml;
• Russian cheese – 70 g;
• carrots – 1 pc.;
• potatoes – 6 pcs.;
• minced chicken – 400 g;
• spices - to your taste;
• vegetable oil – 2 tbsp. l.;
• egg – 1 pc.

Cooking method:

1. Peel the carrots and onions, chop them, or use a grater.
2. Fry the vegetable mixture over low heat until golden brown.
3. After this, add the minced meat. Fry until done, seasoning with spices.
4. Peel and rinse potato tubers. Cook for about 15 minutes. until half cooked. Grind on a grater, then combine with sour cream, beat in the eggs.
5. Lightly grease the pan with oil, place the potatoes in the first layer, then the chicken and again the potatoes.
6. Bake for 20 minutes. at 180 degrees, then sprinkle with cheese, cook for another 10-15 minutes.

With cheese

Almost all potato casserole recipes use cheese. This results in an appetizing golden brown crust. The combination of these ingredients has a neutral taste, which can be easily shaded by adding various spices, for example, Provençal herbs, dill, ground ginger or coriander. In each case, a new potato and cheese casserole is obtained. One of the delicious options is presented in the recipe below.

Ingredients:

• salt, spices - to your taste;
• onions – 2 pcs.;
• sour cream - 1 tbsp.;
• egg – 2 pcs.;
• hard cheese – 200 g;
• vegetable oil – 1 tbsp. l.;
• potatoes – 1 kg.

Cooking method:

1. Peel and rinse the tubers. You can leave the skin on young root vegetables. Next, cut them into thin slices about 2 mm thick.
2. Chop the peeled onion into half rings.
3. Beat the eggs, adding salt to them. Pour in sour cream, sprinkle with spices, stir.
4. Process the cheese into shavings using a grater.
5. Grease the bottom of the baking dish with oil, place a layer of potatoes, then onions and again potatoes.
6. Pour sour cream sauce on top and spread grated cheese.
7. Place in the oven for about 40 minutes. at 180 degrees.

With fish

Another dish from a series of healthy and very appetizing dishes is potato casserole with fish in the oven. She will help you out when you no longer have any ideas on how to deliciously feed your family or guests at a holiday. And you won’t have to stand at the stove for long. Isn't this the perfect dish? Healthy, satisfying and very juicy. You can verify this if you use the recipe for this fish casserole.

Ingredients:

• sour cream – 100 ml;
• fish fillet – 500 g;
• salt and pepper - to your taste;
• egg – 2 pcs.;
• potatoes – 7 pcs.;
• onion – 1 pc.;
• hard cheese – 100 g.

Cooking method:

1. Thinly cut the washed and peeled potatoes into slices, place them on an oiled baking sheet, sprinkle with salt and pepper.
2. Pre-defrost the fish, remove large bones. Next place on a baking sheet in the next layer.
3. Sprinkle with finely chopped onion.
4. Beat the egg with sour cream, add salt as desired, and pour this mixture over the food on the baking sheet.
5. Spread the last layer of cheese shavings.
6. Place in an oven preheated to 180 degrees. Keep for about 40 minutes.

Without meat

Potato casserole without meat is lighter and less high in calories. It can be classified as one of the simplest recipes in the “quickly prepared” series. All the ingredients are simple and can be found in any housewife’s kitchen. The peculiarity of the preparation is that the potatoes are used raw, i.e. you do not have to spend additional time boiling them. You just need to grate the clonies and mix them with the rest of the recipe ingredients.

Ingredients:

• egg – 2 pcs.;
• dried greens – 1 tbsp. l.;
• garlic – 2 cloves;
• hard cheese – 100 g;
• ground black pepper – 2 pinches;
• salt – 2/3 tsp;
• mayonnaise – 3 tbsp. l.;
• potatoes – 7 pcs. medium size.

Cooking method:

1. Turn the cheese into shavings using a medium grater, and grate the garlic on the finest grater.
2. Mix half the cheese with the egg. Sprinkle with dried herbs.
3. Combine the remaining cheese and egg in another container, season with mayonnaise, add garlic.
4. Grind the potatoes using a medium grater. Add the cheese-mayonnaise mixture to it, stir, add salt and pepper.
5. Transfer the resulting mass to the bottom of the oiled pan. Spread the mixture of cheese, egg and herbs on top.
6. Place in the oven for 40 minutes, preheating it to 180 degrees.

Like in kindergarten

Everyone remembers the classic recipe for potato casserole from childhood, when this dish was served for lunch in kindergarten. This recipe is suitable not only for feeding babies, but also for the diet of those who want to lose weight. Children's potato casserole is prepared in the oven without milk. Water is used instead, so the dish is not too greasy. Chicken breast, which is also included in the list of products for the casserole, also makes it dietary.

Ingredients:

• onion – 1/4 pcs.;
• egg – 1 pc.;
• salt - to your taste;
• potatoes – 4 pcs.;
• vegetable oil – 3 tbsp. l.;
• water – 100 ml;
• butter – 3 tbsp. l.;
• minced chicken – 100 g.

Cooking method:

1. First peel the potatoes, rinse them, then place them in a saucepan with water and boil until tender.
2. At the end of cooking, make a puree by adding water and butter.
3. Finely chop the peeled onion, mix with the minced meat, then fry until tender in a small amount of vegetable oil.
4. Divide the resulting puree into 2 equal parts. Spread half over the bottom of the greased baking dish and level it out.
5. Place the minced meat sautéed with onions in the next layer. Flatten it too.
6. Lastly, distribute the remaining puree. Level the surface again.
7. Take a separate container to beat the egg. Grease the top of the future casserole with it.
8. Turn on the oven to preheat to 180 degrees.
9. Send the form into it and leave for about 30 minutes. The degree of readiness can be checked by a slight blush on the surface of the dish.
10. Serve when slightly cooled.

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Potato casserole in the oven: recipes

In the oven Bake a casserole made from half a kilo of cottage cheese at about - at a temperature of 180 degrees, per kilo - .

In a slow cooker The cottage cheese casserole should be carried out in the “Baking” mode and also in the “Heating” mode.

In the microwave bake the cottage cheese bake at about 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 higher and airier - 5 grams, usually half a bag
Salt - on 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. What is the best cottage cheese for casserole? - Casseroles made from richer cottage cheese will be richer and brighter. But in general, any one will do - both the one that is drier (2% fat content) and the one that is softer and fattier (up to 20%). The main thing is that it is fresh and uniform. The cottage cheese must be removed from the packaging and, if it is hard, crushed in any convenient way: through a sieve, potato masher, meat grinder, or passed through a blender.
2. Add all the products to the cottage cheese 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 for half an hour, covered, in the refrigerator and beat with a fork or blender. Keep in mind that the longer the dough rests before going into the oven, the tastier and fluffier the casserole will be. We recommend preparing the dough in the evening and baking in the morning.
3. Place the casserole dough in a mold coated with a thin layer of butter and bake for 25 minutes at 200 degrees, cover with a napkin and let cool.
The finished casserole is just like in kindergarten - with a golden crust and 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 keep it in the “Warming” mode.
3. Turn the multicooker pan over so that the casserole falls onto a plate, cover and cool for about 15 minutes.

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

Rules for a delicious casserole

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

To make the casserole more tender, add 3-5 tablespoons of rich sour cream to the dough. Soft curd cheese such as Adygei is also good for casserole dough, and if you like salt in a sweet casserole, try pickled cheese (brynza, suluguni, etc.).

To make the casserole come out of the mold easily, before adding the dough, grease it with butter and lightly sprinkle with semolina, breadcrumbs or simply crushed unleavened white bread crumbs.

The casserole is served according to the kindergarten tradition, with condensed milk. You can replace condensed milk with jam, jam, honey, marmalade, syrup, sour cream, chocolate spread or grated cookies. A scattering of aromatic scattering - cocoa or cinnamon - is scattered on top.

Drinks for children's casserole - tea, cocoa, jelly 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 made from cottage cheese 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 be no whitish mark left on the knife/stick.

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

To make the casserole golden brown on top, brush the dough already placed in the pan with yolk or a thin layer of sour cream beaten with a chicken egg.

You don’t need to add semolina to the dough at all - for this casserole, use dry cottage cheese, and simply ignore the semolina in the recipe.

Many of us remember our kindergarten childhood for a wonderful cottage cheese casserole. How cooks in kindergartens cast their spells, what they put into the curd mass, what secret they hold - this is a mystery shrouded in darkness. More than one housewife has spent a lot of time trying to replicate a kindergarten culinary masterpiece, but not everyone has been able to accurately reproduce that very taste of childhood. Well, okay! The good thing about cottage cheese casserole is that you can experiment with its taste to your heart’s content.

The cuisine of any nation has its own recipes for cottage cheese casseroles, but they all have one thing in common: in order to get a cottage cheese casserole, no matter whether it is an American cheesecake or an Italian cassata, choose only a high-quality starting product - cottage cheese. No “curd products” or “ready-made curd masses”, only real fresh cottage cheese, crumbly and not too greasy, otherwise your casserole will float. All other ingredients must also be fresh.

There are no strict recipes for cottage cheese casserole - there are only variations on the theme “cottage cheese + eggs + semolina/flour + filling (dried fruits, fruits, berries, etc.)”, as well as recipes for casseroles with the addition of pasta or noodles, rice or millet, pumpkin or vegetables (unsweetened casserole option). To make the cottage cheese casserole tender, rub the cottage cheese through a sieve, but under no circumstances put it through a meat grinder, the cottage cheese will be sticky and heavy. For a fluffy casserole, make the curd mass thinner (add sour cream, kefir or natural yogurt) and add a little baking soda or baking powder. For a low-calorie casserole, there are recipes without flour or eggs; such a casserole, especially unsweetened, is perfect for a hearty breakfast. In general, the result depends only on your imagination, and our site only gives a few examples of what kind of casseroles with cottage cheese you can invent.

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

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

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

Preparation:
Separate the whites from the yolks and beat them with a pinch of salt until fluffy. Mix the remaining ingredients, carefully fold in the beaten egg whites and place the resulting mass into a greased pan. Place in the oven, preheated to 180-200° C, for 40-45 minutes, until the top of the casserole is browned.

Ingredients:
500 g cottage cheese,
200 g sour cream,
400 g semolina,
300 g sugar,
6 eggs
2 tsp baking powder,
1 stack raisins

Preparation:
Grind the eggs with sugar until fluffy. Rub the cottage cheese through a sieve and mix with sour cream. Combine the cottage cheese with the egg mixture, add semolina mixed with baking powder, and washed and dried raisins. Mix well. Pour the resulting mass into a mold greased with butter and place the mold in the oven, heated to 180-200° C, for 40-45 minutes.

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

Preparation:
Separate the whites from the yolks. Grind the yolks with cottage cheese, add milk, sugar, vanillin and chopped candied fruits and nuts. Mix well. Beat the whites into a strong foam with salt, add to the curd dough and mix. Line a baking dish with baking paper and grease it with butter. Pour the dough and place in an oven preheated to 180°C for about 1 hour.

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

Preparation:
Using a mixer, beat eggs with sugar into a fluffy foam, add grated cottage cheese, kefir, semolina, salt, vanillin, baking powder and raisins. Pour the resulting dough into the oiled multicooker bowl and close the lid. Set the “Bake” mode for 45 minutes. After the end signal, leave the multicooker in the “Warming” mode for 10 minutes, then remove the casserole using the steamer basket.

Ingredients:
200 g low-fat cottage cheese,
100-150 g pumpkin,
1 egg,
½ cup raisins,
sugar, cinnamon, vanillin - to taste.

Preparation:
Stir the cottage cheese with the egg, add the pumpkin cut into small cubes, raisins, spices and mix. Place in a ceramic pot and simmer in the oven at medium heat for 1-1.5 hours.

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

Preparation:
Pour the washed rice with water, bring to a boil, reduce heat and cook under the lid until the liquid has completely evaporated for 30-35 minutes. The rice will be sticky. Meanwhile, beat eggs with sugar. Combine all ingredients, adding rice last. Pour into a greased mold and bake at 180° C for 40-45 minutes.

Ingredients:
500 g cottage cheese,
100 g butter,
200 g sugar,
3 tbsp. starch,
5-6 tbsp. semolina,
1 egg,
2-3 oranges.

Preparation:
Grind the peeled and pitted oranges in a blender until smooth. Add 100 g sugar and 2 tbsp. starch and stir. Set aside for now and combine all other ingredients until smooth in a separate bowl. It is better to first rub the cottage cheese through a sieve. Line a baking dish with baking paper, lay out the curd mass, smooth it out and lay out the orange mass. Place the pan in the oven preheated to 180°C for 50 minutes, then turn off the oven and leave to cool for 15-20 minutes.

Ingredients:
500 g millet,
250 g cottage cheese,
1 liter of water,
10 eggs,
100 g sugar,
500 ml milk,
vanillin, salt, breadcrumbs.

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

Curd dessert with coconut

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

Preparation:
Separate the whites from the yolks. Mix the yolks with cottage cheese, semolina, sugar, juice and vanilla sugar until smooth. Then add softened butter and mix well. Separately, beat the whites with a pinch of salt until stiff foam and carefully fold into the curd mass. Divide the mixture into two parts, add poppy seeds to one and coconut flakes to the other. In a mold lined with baking paper, place the curd mass, alternating, using a tablespoon, in two layers. Place the pan in an oven preheated to 180°C for 1 hour, then turn off the oven and bake the casserole for another 15 minutes without opening the door.

Pasta casserole with cottage cheese

Ingredients:
150 g pasta,
400 g cottage cheese,
2 tbsp. oils,
4 eggs,
4 tbsp. Sahara,
1 stack nuts,
raisins, lemon zest - to taste.

Preparation:
Boil the pasta in salted water and place in a sieve. Separate the yolks from the whites. Grind the yolks with cottage cheese, sugar, butter and lemon zest, combine with pasta, nuts and raisins. Beat the whites with a pinch of salt into a strong foam and combine with the curd mass. Place in a greased pan and bake in a hot oven for 20-25 minutes.

Ingredients:
400 g cottage cheese,
2 eggs,
2 apples,
3 tbsp. butter,
1-3 tbsp. Sahara,
½ tsp. cinnamon,
breadcrumbs, powdered sugar.

Preparation:
Peel the apples, remove the core and cut into slices. Place apples in a frying pan, add butter, sugar and cinnamon and simmer for 5-6 minutes. Cool. Rub the cottage cheese through a sieve, combine with apples and beaten eggs and stir until smooth. Place in the prepared pan and place in the oven, heated to 180-200° C, for 15-20 minutes. When serving, sprinkle with powdered sugar.

Cottage cheese casserole with cauliflower

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

Preparation:
Separate the cauliflower into florets and chop. Grate the cheese on a coarse grater. Combine cottage cheese, cheese, cauliflower and eggs and mix until smooth. Place the resulting mixture in a greased pan and bake for 20-25 minutes at 180° C.

Cottage cheese and potato casserole

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

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

Preparation:
Boil the peeled potatoes until tender and rub through a sieve. Chop the onion and fry in vegetable oil until golden brown, add to the potatoes, salt and pepper to taste. Separate the whites from the yolks, beat the whites and mix with the potato mixture. For the filling, chop the greens, rub the cottage cheese through a sieve, mix with parsley and yolks, and add salt to taste. Grease a baking sheet with butter and sprinkle with breadcrumbs. Place half of the potato mixture on a baking sheet, then place the filling of cottage cheese and herbs on it, then cover the top with the remaining potato mixture. Grease the top of the casserole with butter or sour cream and place in an oven preheated to 180-200° C for 20-30 minutes.

Cottage cheese casserole with sun-dried tomatoes

Ingredients:
500 g low-fat cottage cheese,
3 eggs,
50 g hard cheese,
5 tbsp. semolina,
5-6 slices of sun-dried tomatoes,
1-2 cloves of garlic,
2-3 tbsp. vegetable oil,
1 tsp baking powder,
1 bunch of greens,
flour, salt, ground black pepper - to taste.

Preparation:
Rub the cottage cheese through a sieve, chop the herbs, cut the tomatoes into small cubes, and chop the garlic very finely. Separate the whites from the yolks. Beat the whites into a fluffy foam with a pinch of salt. Grind the yolks with cottage cheese, add semolina and baking powder and mix. Add vegetable oil, chopped herbs and garlic. Sprinkle the tomatoes with flour and stir until the tomato pieces are completely covered in flour. Add to the curd mass, stir and gradually gently fold in the whipped whites. Salt and pepper to taste. Grease the mold with oil and place the dough into it. Place in the oven, heated to 180°C, for 30-35 minutes. Then sprinkle grated cheese on top and bake for another 10 minutes.

Cottage cheese casserole with herbs

Ingredients:
500 g cottage cheese,
200 g hard cheese,
4 eggs,
1 bunch of green onions,
2 cloves of garlic,
½ tsp. hot red pepper,
1 tsp ground paprika,
salt, herbs - to taste.

Preparation:
Rub the cottage cheese through a sieve, chop the greens, grate the cheese on a fine grater. Beat the whites into a fluffy foam. Combine all ingredients and mix well. Grease the molds with butter and sprinkle with breadcrumbs, add the curd mixture and bake at 200° C until golden brown.

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

Preparation:
Peel the potatoes, boil and prepare mashed potatoes. Combine it with cottage cheese rubbed through a sieve, finely chopped onion and other ingredients. Place in a greased baking dish and place in a hot oven for 15-20 minutes.

Cottage cheese and mushroom casserole

Ingredients:
400 g cottage cheese,
200 g cheese,
4 eggs,
5-6 tbsp. sour cream,
2 onions,
500 g mushrooms (fresh or frozen),
salt, ground black pepper - to taste.

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

How to prepare cottage cheese casserole and at what temperature should it be baked and for how long so that it does not sink? and got the best answer

Answer from Yanyushka[guru]
And it's very simple! Take 500 gr. cottage cheese, add 2-3 eggs, semolina - about 2 tablespoons, granulated sugar - to taste (whether you like it sweet or not) about 2 tbsp. spoons or more. Salt 1/2 teaspoon. Butter - 50 g. You can add raisins, prunes, dried apricots, but this is according to taste. (Finely chop the prunes and dried apricots). For taste, add a little vanillin. Spread the entire curd mass with sour cream on top. I don’t add soda, because it “sinks” from it. Bake at 150-180 until a golden brown 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 tablespoons semolina,
100g melted butter,
150-200g raisins,
1 packet of vanilla sugar.
It is advisable to pass the cottage cheese (if in lumps) through a meat grinder.
You put all this mass into a mold greased with drain oil and
bake in the oven at t=200-250`C for 40 minutes (until it browns).
You take it out and wait until it cools down a little (hot is bad for
stomach), and “gobble it up” by both cheeks.
Very simple. We take cottage cheese, I prefer fatty soft, 0.5 kg.
2 eggs, sugar to taste, a teaspoon of soda on the tip, flour until
readiness. The dough should be like thick homemade sour cream, you can
and add a couple of tablespoons, vanilla sugar, raisins.
Mix well, place in a greased form
/you can use a frying pan/ and bake in a hot oven,
preheated.

Answer from User deleted[guru]
With your hands torn off, you won't be able to cook it.

Answer from Nadia VN[guru]
I don't know the recipe.
But as for the second part of the question - you cannot open the oven while it is still half-cooked, and it is better to leave it in the oven to cool.
Because everything masculine and sweet quickly settles when suddenly dropped 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 packets of vanilla sugar,
2 tbsp. l. semolina,
1 tbsp. l. starch,
30 g granulated sugar,
salt, powdered sugar,
1 tbsp. l. butter.
Separate the yolks from the whites of eggs. Thoroughly mix the cottage cheese with sour cream, lemon zest, vanilla sugar and a pinch of salt, then stir in the yolks, semolina and starch.
Stir the mixture thoroughly again and let stand for 30 minutes. Preheat the oven to 180?C.
Grind the whites with sugar until creamy. Quickly mix one third of the resulting mass into the curd mixture, then add the remaining protein mass.
Heat oil in a frying pan, pour in the curd and egg mixture and cook 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 over and bake the other side.
Before serving, divide the casserole into pieces, place them on plates, and sprinkle with powdered sugar.
And one more recipe COOK CASSERLE Put 2 tbsp of cottage cheese into the cottage cheese passed through a meat grinder. tablespoons of melted butter, an egg beaten with sugar, semolina, 1/2 teaspoon of salt, vanillin. Mix all this thoroughly with a wooden spatula, adding peeled and washed raisins. After this, place the curd mass on a frying pan or in a shallow pan, greased with oil and sprinkled with crushed breadcrumbs, level the surface, grease 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. spoons of semolina, 100 g of raisins, 1/4 vanillin powder, 1 glass of berry or fruit syrup and 3 tbsp. spoons of butter.(

Answer from Vladislav XxX[newbie]
180 degrees

Answer from Marta Valerievna Dobrovolskaya[active]
180-200

Answer from Daria Samson[guru]
you can look here:
available also "in Russian"
*how and how long to bake
*what and how much to add
*etc.
Good luck to you, and bon appetit! ;)