Not sweet casserole with wheat porridge recipes. Millet porridge casserole

Often, when preparing porridge, we slightly miscalculate the amount of cereal or the appetite of our family. Where to put the uneaten? You can make a good healthy casserole from leftover porridge. A casserole made from yesterday's porridge with cottage cheese and fruit will disappear from the table in the blink of an eye.

For the casserole, we will need a pack of cottage cheese, one egg and any tender fruits or berries available at home. Strawberries, apricots, plums, bananas, and very ripe pears are suitable. In winter, you can use jam or canned fruit.

This casserole can be prepared from any fairly thick porridge. I have leftover oatmeal porridge, so today I am making oatmeal porridge casserole.

Add cottage cheese to the remaining porridge. Let's knead everything thoroughly. I usually do this with a simple mashed potato masher. Porridge for casserole should not be too liquid. If the porridge is a bit runny, it is preferable to use drier cottage cheese. If you want to get a more uniform consistency, you can use a blender.

Break an egg into the mixture, add a heaping tablespoon of sugar and a pinch of salt. I gave an approximate amount of sugar, since there are many nuances here: how sweet the porridge itself was and what we use as filling. You can get confused and beat the eggs with sugar first, so the casserole will be a little more tender.

Mix everything thoroughly.

Cut fruits or berries into pieces.

Place half of the prepared mixture in a greased baking dish.

Now lay out a layer of chopped fruits or berries.

Cover the top of the filling with the second half of the mixture. The oatmeal casserole is almost ready, all that remains is to bake it. Bake in the oven or air fryer for 20-30 minutes at 200 degrees. If cooking in an air fryer, use the lower rack and low speed.

An incredibly tasty, very healthy casserole! It is interesting because it is prepared from wheat porridge. Children especially like it - moderately sweet, tender, aromatic. An excellent solution for those parents whose children do not like porridge - your kids will definitely eat this casserole with great pleasure. And as a filler, you can add what your child likes - dried apricots, raisins, candied fruits. Very tasty and healthy, thanks to the Zhmenka company!

List of ingredients

• wheat groats "zhmenka"- 1 package (75 g)
• cottage cheese - 150 g
• eggs - 3 pcs
• butter - 75 g
• sugar - 100 g
• semolina - 2 tbsp. spoons
• breadcrumbs - for dusting the mold
• vegetable oil - for coating the mold
• prunes or other dried fruits- 100 g
• salt - 1/3 teaspoon
• vanillin - 1/2 sachet
• powdered sugar - optional

Cooking method

Cook a bag of wheat cereal according to the instructions on the package. Let cool completely.

Grind the sugar well with a mixer and butter. Beat the eggs well with a pinch of salt. Add cottage cheese. Beat eggs together with cottage cheese.

Add vanillin, salt and sugar, ground with butter, to this mixture. Mix well.

Pour the wheat porridge from the bag into a deep bowl and add the curd mass in small portions, mixing it well into the porridge.

Add semolina and chopped prunes (pre-steamed) or other dried fruits.

Mix everything well and pour into a baking dish, coated with butter and well sprinkled with breadcrumbs. (For reliability, I covered it with parchment, also greased and sprinkled with breadcrumbs. But you don’t have to do this. Just remove from the mold by running a knife along the edges).

Bake in an oven preheated to 180 degrees for 45-50 minutes, until you taste it with your hand and the top of the casserole is firm. Let cool. Sprinkle with powdered sugar if desired.

Bon appetit!

Millet porridge is a dish for everyone. What can be prepared from millet besides it? After all, this cereal is quite healthy and should be on the table. We offer you various casserole recipes. This dish is served warm with honey, jam, condensed milk, preserves, and sour cream. It is based on millet porridge.

Bake in molds in the oven

If your children do not like to eat millet porridge in the morning, it can easily be replaced with a casserole, placed in molds like cookies.

Ingredients:

• millet - half a glass;
• chicken eggs - 2 pieces;
• granulated sugar - 3 large spoons;
• vanilla bag;
• two large spoons of wheat flour;
• raisins to taste;
• butter.

How to cook:

1. You need to cook thick porridge. As soon as it is ready, throw a piece of butter into it and mix well.
2. The raisins are poured with boiling water, then washed and poured with boiling water again until they swell.
3. In another bowl, beat the eggs well with vanilla and sugar.
4. The porridge must cool, after which it is whipped in a blender.
5. Combine both masses, add flour and mix well.
6. Add the swollen raisins and stir again.
7. Take silicone molds and place the finished dough in them.
8. Place in the oven for 40 minutes. Cool. Remove carefully from the molds and serve.

If you don't have silicone molds, regular ones will do, just grease them with oil.

Curd

You will need:

• millet porridge - 500 grams;
• cottage cheese - 200 grams;
• two pieces of eggs;
• powdered sugar;
• vanilla bag;
• a handful of walnuts;
• butter.

How to cook:

1. Preheat the oven to 190 degrees.
2. Mix the prepared millet porridge with cottage cheese, sugar, and vanillin.
3. In another container, beat the eggs and add them to the total mass, mix.
4. Grease the mold with oil and sprinkle it with breadcrumbs, then transfer the finished mixture and smooth the surface of the future casserole.
5. Spread the nuts evenly on top and place in the oven for 40 minutes, waiting for a golden crust to appear. Let cool and form portions.

Dairy

You will need:

• 200 ml milk;
• millet – 50 g;
• one egg;
• 10 ml sour cream;
• a handful of raisins;
• sugar;
• crushed crackers;
• a little butter.

How to cook:

1. First you need to cook porridge from millet in milk.
2. After cooling, beat in an egg, a little sugar, steamed raisins, and bring to a uniform mass.
3. Then we transfer it to the prepared form (it is greased with butter and sprinkled with breadcrumbs). Bake until done.

The finished casserole must be cooled and topped with sour cream.

Recipe in a slow cooker

You will need:

• millet – 1 glass;
• cottage cheese – 300 g;
• milk – 4 glasses;
• two chicken eggs;
• sugar – 4 large spoons;
• vanillin - sachet;
• dried apricots and raisins.

How to cook:

1. Pour boiling water over the washed millet and wait 5 minutes.
2. The water needs to be drained, and the cereal should be transferred into a mold, then pour in the milk and set the “Milk porridge” mode. Preparation will take 50 minutes.
3. After the porridge has cooled, place it in a deep container and add melted butter, cottage cheese and chopped dried fruits. Mix.
4. In a separate container, beat eggs with sugar, add vanillin and pour the mixture into the porridge, mix.
5. The multicooker mold is greased with oil, then the prepared mixture is laid out in it, and the surface is leveled.
6. Turn on the multicooker to the “Baking” mode, the casserole will be ready in 65 minutes.

Option with cheese

Required:

• millet – 1.5 cups;
• water – 3 glasses;
• Adyghe cheese – 300 g;
• sour cream – 400 g;
• – 1 bank;
• carrots – 3 pcs.;
• tomato – 2 pcs.;
• dill, parsley - 2 pinches;
• vegetable oil – 1 large spoon;
• half a small spoon of coriander;
• half a small spoon of khmeli-suneli;
• turmeric – two pinches;
• pepper and salt.

How to cook:

1. We wash and cook the millet. Add turmeric to it for a golden color, as well as oil. Do not overcook millet to avoid dryness.
2. Let the porridge cool.
3. Pour sunflower oil into a frying pan, put grated carrots there and wait until half cooked.
4. Mash the cheese with a fork. Add it to the semi-finished carrots and wait until they are ready. At the same time add spices.
5. Place millet porridge in a mold and soak sour cream on top (you will need 3 large spoons).
6. Place the cheese mixture on top.
7. The next layer consists of corn.
8. Place tomatoes cut into half rings on top of the corn and sprinkle salt on top.
9. Then grease everything generously with sour cream.
10. Place in the oven for 30 minutes, cook at 160 degrees.
11. While the casserole is cooking, chop the greens. 3 minutes before turning off, sprinkle it with herbs and leave to brew.

The casserole should cool slightly before serving.

With pumpkin

You will need:

• 400 g pumpkin;
• 2 eggs;
• liter of milk;
• 400 g millet;
• chopped prunes;
• a little sugar and salt;
• 100 g butter.

How to cook:

1. Turn the oven knob to 220 degrees to heat up.
2. Dip the peeled pumpkin into milk and bring to a boil.
3. Three minutes after this, add salt and sugar, washed millet.
4. Three minutes before readiness, add oil and leave to cool.
5. When the porridge is already warm, break one egg into a container and add the white, stir.
6. Try the porridge, if it is not sweet enough, add sugar.
7. Grease the mold with oil and place part of the mixture into it. Place prunes on top and the rest on top. Give the mixture a flat or wavy surface.
8. In a separate container, mix the remaining yolk with sour cream, distribute the mixture over the casserole.
9. Place in a preheated oven and bake until golden brown.

Serve with melted butter.

From cottage cheese with wheat flour

You will need:

• 300 g millet porridge;
• 400 g cottage cheese;
• wheat flour - 2 large spoons;
• two pieces of eggs;
• fat sour cream – 120 g;
• sugar – 3 large spoons;
• vanilla – 1 sachet;
• baking powder - 1 small spoon;
• salt;
• butter – 1 small spoon;
• some breadcrumbs.

How to cook:

1. Preheat the oven to 180 degrees.
2. Beat eggs with vanilla and sugar, add cottage cheese, millet, salt, baking powder and sour cream. Mix everything.
3. Add wheat flour and beat with a mixer.
4. Grease the mold with butter and sprinkle with breadcrumbs.
5. Pour in the prepared dough and place the pan in the preheated oven.
6. After 30 minutes, the oven turns off and the dish is infused in it.
7. The casserole will rise and brown, but will settle after a while.

Serve with homemade natural honey!

With vegetables

The proportions and the vegetables themselves are taken in arbitrary quantities.

Cooking method:

1. Onions and garlic are fried in olive oil.
2. Vegetables are added to them, such as carrots, green beans and zucchini, as well as millet.
3. All ingredients are fried in a frying pan until half cooked. After this, they are filled with water and cooked like risotto. The resulting mass is ready for transportation into the mold.
4. Bake for about 25 minutes at 180 degrees, when the crust turns golden brown, turn it off.

Millet casserole with chicken (video)

As you can see, the casserole can be sweet and served as a dessert, or it can turn out to be quite a serious main course and table decoration.

Hello dear readers. Are you tired of your casseroles yet? Well, okay. Then I have something else for you. Millet porridge casserole will satisfy our stomachs. And it will not only fill you up, but will also bring a lot of pleasure to millet lovers. And I can tell you there are quite a few such comrades.

Fans of tasty things made from millet will be the envy of anyone today. Loosen the belt of your narrow trousers, you have a difficult battle with your belly.

One of these fans of millet casserole is. As you know, these domestic creatures, I mean the entire cat family, are very picky in their gastronomic preferences and you cannot force them to eat just anything. Although this largely depends on upbringing.

Overall, the gourmet really enjoyed the meal. Just don’t think that you prepared a millet porridge casserole exclusively for him. He begged, you know how they know how to do it. Also, you should not jump to conclusions, label the casserole and call it cat food.

I declare on behalf of the human race! Millet porridge cooked in milk and then baked in the oven in butter with the addition of raisins and eggs is a real standard of tasty and healthy food.

Millet porridge casserole

• 300 grams of millet;
• half a liter of milk;
• 3 eggs;
• 100 grams of raisins;
• 100 grams of butter;
• glass of water;
• 100 grams of sugar;
• salt.

First of all, you need to cook millet porridge. It should be different from . To do this, I first scald the millet with boiling water.

I put the cereal on a sieve and let the water drain.

I pour scalded millet into boiling water. Cook until half cooked.

Then add milk and salt to taste.

I continue to cook the millet porridge until completely cooked. It should turn out very cool (thick). If there is a lot of liquid in the porridge, then you should open the lid and bring it to the desired state over low heat. Such as shown in this recipe with photo.

Then I cool it slightly. I put butter in the millet porridge and add sugar.

Add washed raisins and mix.

I beat the eggs with a whisk.

Pour the beaten eggs into the millet porridge with raisins and mix again.

I pour the resulting mixture into the prepared baking dish. If necessary, it should be lubricated with vegetable oil or fat.

Millet porridge casserole is cooked in the oven until a golden brown crust appears on the surface.