Cottage cheese casserole with semolina, like in kindergarten (excellent recipe, you don’t have to look for others)
Cottage cheese 500 g (I used wet cottage cheese, the fat content is not important)
Sugar 100 g
Semolina 100 g
Milk 50 g
Butter 50 g (butter should be soft)
Egg 2 pcs
Vanillin 2 g
We rub the cottage cheese through a sieve (if we use soft curd in the “gut”, wet cottage cheese, or curd mass, then we should not grind it. But if we use curd mass, then according to the recipe you need less sugar, because the curd mass is sweet). Transfer to a bowl.
Place cottage cheese, sugar, eggs, softened butter, milk, vanillin in a bowl.
Beat well with a mixer and slowly add semolina, whisking so that there are no lumps.
Leave the finished mixture for 30-40 minutes for the semolina to swell. Then mix again.
Place the curd mass in a greased mold (or line the mold with baking paper; you can either grease or not grease the paper. This way, the dough will definitely not stick. If you use baking paper, then the finished mixture can be immediately placed in the mold and left for 30-40 minutes for swelling, then you don’t have to stir it, but go straight into the oven).
Bake in the oven at a temperature of 180-200 degrees, about 30 minutes until golden brown, but the baking time will depend on the size of the pan, I mean if you bake the casserole in a small pan, then the baking time will be a little longer. I have a 26 size pan, the smaller the pan, the higher the casserole.
The dough can be made in the evening and left in the refrigerator until the morning.
Determine readiness with a wooden toothpick.
I usually make a double portion; I like it slightly warm, or when it’s completely cooled down.
The finished casserole resembles cottage cheese pudding and turns out exactly the same as what we were given in kindergarten. The casserole can be served with sour cream, condensed milk, fruit syrup or jam.
If desired, you can add vanilla, raisins, fruits or any dried fruits to the dough (but this will no longer be a classic casserole).
The most delicious cottage cheese casserole (like in kindergarten)
500 g cottage cheese
3 tbsp. Sahara
2 tbsp. decoys
2 tbsp. butter
1 egg
1/2 tsp. salt
100 g raisins
vanillin
Mix cottage cheese with softened butter
Beat eggs with sugar
Mix cottage cheese, eggs, salt, vanillin, raisins, semolina until smooth
Grease the pan with butter and sprinkle with breadcrumbs. Pour the mixture into the mold, level it, grease the surface with sour cream and sprinkle with oil.
Bake for about 30 minutes at 180C
Cottage cheese casserole like in kindergarten
250g. cottage cheese
1 tbsp. spoon of sugar
0.5 teaspoon salt
beat 2 eggs
2 tbsp. spoons of semolina
0.5 cups milk
I have tried many recipes for cottage cheese casseroles, this recipe is one of the most worthy, because... the casserole turns out thick and fluffy, just like they gave it in kindergarten or at school.
Mix semolina with milk and let stand for 10 minutes so that the cereal swells. Beat eggs with sugar, add cottage cheese, salt and swollen semolina. Mix everything and pour into a mold greased with margarine and sprinkled with breadcrumbs or semolina (so that it does not stick). Bake in a preheated oven at 200 degrees for 40 minutes, do not open the oven, otherwise the casserole will sink
Coffee and curd casserole
Calories: Not specified
Cooking time: Not indicated
If you have never tried baking cottage cheese casserole with semolina in the oven, a step-by-step recipe with photos will be a good guide for you. In the recipe, I tried to explain all the stages of preparation as clearly as possible, so even beginners in cooking can master this cooking method. Sometimes a simple recipe is tastier than fancy cakes that take a whole day to bake and end up flat and unsuccessful. Buy cottage cheese and semolina and start cooking! So, please love and favor: cottage cheese casserole with semolina in the oven, step-by-step recipe with photos at your service!
Well, for those who cannot eat eggs for some reason, I advise you to cook them.
Required Products:
- 400 grams of cottage cheese;
- a pinch of vanilla sugar;
- 120-130 grams of thick sour cream;
- A pinch of salt;
- 3 full tables. l. granulated sugar;
- 3 full tables. l. semolina;
- ¼ teaspoon l. baking soda or baking powder;
- 2 chicken eggs;
- a little semolina for sprinkling.
Recipe with photos step by step:
I sprinkle the cottage cheese with granulated sugar. I also add a little vanilla sugar for flavor. 
I add baking soda and stir the curd mixture. With baking soda (or baking powder), the baked goods will become airy and rise to double their size. 
I beat in whole chicken eggs (without shells, of course). I do not separate the yolks from the whites. In this case, separating the whites from the yolks is not necessary, because the dough will rise anyway due to the soda. 
I add rich sour cream to the dough. Low fat sour cream will make the curd dough too liquid. 
I beat the whole dough with a blender so that the cottage cheese is crushed. I didn't put the cottage cheese through a sieve because I knew I'd be using a blender. If you do not have such a device, then a regular sieve will help. First, wipe the cottage cheese, and then add all the other ingredients to it. 
Now I add semolina into the dough. Previously, it was impossible to add it due to the fact that the dough was beaten with a blender. 
I leave the dough with semolina to swell for 1 hour at room temperature. Then I grease the mold with a small piece of butter, and then sprinkle the surface with semolina. This way, after baking, the casserole will easily come out of the pan. I pour the dough into a greased ceramic mold and put it in the oven. 
I bake the cottage cheese casserole for 45 minutes, and set the oven temperature to 180 degrees. 
Remove the cooled casserole from the pan. As you can see, such baked goods turn out rosy, fluffy and beautiful. 
I cut off large pieces and serve them on the table for everyone. 
And there are always a lot of people who want it, because it’s simply impossible to resist the cottage cheese casserole with semolina. I also have the hot brewed one ready by this time, so there’s no time to waste, it’s so alluring and attractive with its perfect appearance. I hope you’ll take note of the cottage cheese casserole with semolina in the oven, step-by-step recipe with photos!
Ingredients
- cottage cheese - 500 g;
- eggs - 3 pcs.;
- sour cream - 100 g;
- semolina - 4 tables. spoons;
- sugar - 100 g;
- raisins - 80 g;
- butter - 10 g;
- salt.
Cooking time - 1 hour 40 minutes.
Yield: 5 servings.
We offer all lovers of simple, tasty and healthy dishes to prepare a delicious casserole from cottage cheese, with raisins and without adding flour. Cottage cheese casserole with sour cream, the recipe with photos of which is outlined step by step below, was cooked in the oven, so it turned out golden brown. The article also describes a method for preparing such a casserole in a slow cooker. And, although it won’t turn out so crispy, it will delight you with an unusually delicate taste.
How to cook cottage cheese casserole with semolina and sour cream - recipe with photo
First you need to prepare all the products that you will need to prepare a casserole of cottage cheese with sour cream and semolina. It is better to take cottage cheese with at least 9% fat content. Instead of cottage cheese, you can use curd mass, but then you will need to take 2 times less sugar. It is not necessary to use full-fat sour cream; 15% fat content will do. If desired, you can add vanillin or vanilla sugar to the casserole.
First of all, you need to prepare semolina and raisins. Pour sour cream over the semolina and mix thoroughly. Raisins should be thoroughly washed with hot water, and then poured with warm boiled water. It is advisable to soak both semolina and raisins for 20-30 minutes.
While the semolina is soaked in sour cream, you can take time to prepare the remaining ingredients. Add a pinch of salt to the cottage cheese and knead it thoroughly so that there are no lumps left. Beat the eggs with a mixer until they form a thick foam, then, gradually adding sugar, continue beating until they reach a stable light foam.
Add beaten eggs and prepared semolina to the cottage cheese. Mix everything well.
Drain the water from the raisins and add them to the curd mass. Mix everything again.
Since this casserole of cottage cheese and sour cream is prepared in the oven, you need to turn it on and heat it to 180 degrees. You also need to prepare a baking dish by greasing it with butter. Place the curd mixture into the mold and smooth the top.
Bake the casserole at 180 degrees until golden brown, about 40-45 minutes. After this, remove it from the oven and remove it from the mold only when it has cooled down sufficiently.
Now you know how to prepare cottage cheese casserole with sour cream - a recipe in the oven. But, if you have a slow cooker, you can cook the casserole in it. True, it won’t turn out as rosy as in the oven, but it will be very tender and airy.
The dough for cottage cheese casserole with sour cream in a slow cooker is prepared in the same way as described above. Grease the bowl with butter and pour the curd mixture into it. Place the bowl in the multicooker, select the “Baking” program and set the timer for 50 minutes. When the signal rings, leave the casserole on the “Keep Warm” mode for another 15-20 minutes. It is convenient to remove the casserole from the bowl using a steaming container and this can only be done after the casserole has almost cooled down.
Now you know the recipe for cottage cheese casserole with sour cream and semolina.
We wish everyone bon appetit!
Cottage cheese casserole is one of the dishes that both children and adults love. Hardly anyone will refuse a piece of fluffy casserole, topped with sweet fruit jelly, syrup or condensed milk. Cottage cheese casserole is not only tasty, but also a healthy dish. Cottage cheese contains many useful elements - protein, potassium, magnesium, folic acid, vitamins B and A.
Many children do not eat cottage cheese, but they certainly will not refuse it in the form of a casserole. You can add any dried fruits, fresh apples, pears, bananas, lemon or orange zest, and candied fruits to the dish. And then you will get a dish with a completely new taste every time.
Cottage cheese has a huge influence on the taste of the casserole. It's best to avoid the store-bought product as it often contains palm oil. The label that will indicate it contains the name “Curd product” or “Farmer’s cottage cheese 18% fat.” The casserole made from it turns out dense and not very tasty.
To prepare a truly delicious cottage cheese casserole, go to the market and buy natural cottage cheese. The success of the dish is guaranteed!
Step-by-step recipe for cottage cheese casserole in the oven - a classic version
To prepare a delicious cottage cheese casserole, take care of high-quality home-made cottage cheese.
Ingredients:
- cottage cheese – 400 grams;
- granulated sugar – 3 spoons;
- semolina – 2 spoons;
- sour cream – 2 spoons;
- egg - 2 pieces;
- a little vanilla for taste;
- vegetable oil (will be needed to lubricate the mold).
Preparation:
The cottage cheese needs to be made homogeneous. To do this, you can rub it through a sieve or use an immersion blender. If the cottage cheese is soft, then it can be easily brought to the desired consistency using a fork.
Beat the eggs into a separate bowl. Put granulated sugar on them. Beat the mixture until it forms a strong foam.
Transfer it to the cottage cheese. Add semolina, vanilla and sour cream. Mix everything well. Best with a mixer.
Grease the sides and bottom of the mold with vegetable oil. To prevent the cottage cheese from sticking to its walls, additionally sprinkle them with breadcrumbs.
Transfer the prepared cottage cheese into a mold and place it in an oven preheated to +200 degrees. Cook the casserole for 40 - 45 minutes.
When serving, pour sour cream, jam, syrup over portioned pieces, or you can serve it just like that. It still turns out quite sweet.
This recipe for cottage cheese casserole can be considered a classic. And based on it, prepare any variations.
Lush cottage cheese casserole in the oven - just like in kindergarten
Probably all of us remember the taste of the cottage cheese casserole that we were given in kindergarten. This is something incredible - it always turned out lush and at the same time airy. It was always served with sweet gravy.
Ingredients:
- cottage cheese – 500 grams;
- semolina – 50 grams;
- egg;
- granulated sugar – 50 grams;
- steamed raisins – 40 grams;
- butter – 30 grams;
- sour cream – 30 grams;
- vanilla for flavoring.
Preparation:
- The cottage cheese must be thoroughly processed in a blender so that it becomes cream-like in consistency.
- Add melted butter, semolina, granulated sugar, vanillin and egg yolk into it.
- The white must be whipped into a strong foam. Then gently stir it into the cottage cheese.
- Add steamed raisins there.
- Place the cottage cheese in a greased form and sprinkled with crackers. Level the top and coat it with sour cream.
- Cook the cottage cheese casserole in an oven preheated to +200 degrees for 30 minutes.
Serve slightly cooled so that the taste can be thoroughly tasted, and topped with sweet milk sauce. You will find the recipe below.
Classic recipe for cottage cheese casserole
The cottage cheese casserole prepared according to this recipe turns out sweet and looks very beautiful. When serving, you can top it with sour cream or sweet and sour sauce.
Ingredients:
- cottage cheese – 200 grams;
- granulated sugar – 40 grams;
- semolina – 1 tablespoon;
- vanillin for smell;
- egg;
- sour cream – 35 grams.
Preparation:
- Place the egg in a deep bowl and add granulated sugar. Mix thoroughly until the sugar is completely dissolved.
- Grate the cottage cheese and mix it with the egg-sugar mixture.
- Stir the mixture. Add sour cream, vanillin, semolina. Mix thoroughly again.
- Process the baking dish and place the prepared curd mass into it.
Cook the casserole in an oven preheated to +190 degrees until the top is browned. Serve hot in portions with any sauce.
How to cook cottage cheese casserole with semolina in the oven
Cottage cheese casserole according to this recipe turns out soft and at the same time airy. The cereal must first be steamed with water and only then added to the cottage cheese. This will make the casserole tastier and give it more uniformity.
Ingredients:
- cottage cheese – 550 grams;
- raisins – 1/3 cup;
- eggs – 2 pieces;
- salt - to taste;
- sour cream – 100 ml;
- granulated sugar – 3 spoons;
- semolina grits - 4 tablespoons.
Preparation:
- Break the eggs into a bowl, add salt and start beating, adding a little sugar to them.
- Soak raisins and semolina in water, but in separate bowls.
- Rub the cottage cheese through a sieve until it becomes homogeneous. First, mix it with the egg-sugar mixture, and then add the remaining ingredients.
Cook the casserole for 40 minutes at a temperature of +180 degrees. The oven must be preheated in advance.
Recipe for cottage cheese casserole without semolina
I suggest you try a delicious cottage cheese casserole with apricots and without semolina.
Ingredients:
- cottage cheese – 1 kg;
- eggs – 3 pieces;
- granulated sugar – 2/3 of a glass;
- flour/starch – 3 tablespoons;
- apricot jam – 150 grams.
Preparation:
- Combine cottage cheese with granulated sugar and flour.
- The yolks need to be separated from the whites and added to the cottage cheese. Grind thoroughly and add the entire amount of jam.
- Beat the whites until they form a strong foam and add them to the curd mixture.
Cook the dish for 40 - 50 minutes at a temperature of +180 degrees. Before serving, let the casserole cool, cut into portions and you can invite your family to the table. If desired, you can top with sauce.
Dietary recipe for cottage cheese casserole
This recipe for cottage cheese casserole is dedicated to all those with a sweet tooth who are on diets. The calorie content of the dish is minimal, but the taste and aroma are simply amazing.
Ingredients:
- low-fat cottage cheese – 360 grams;
- bran (oat) – 2 tablespoons;
- apple - 1 piece;
- honey – 1 spoon;
- natural yogurt – 2 tablespoons;
- eggs – 2 pieces.
Preparation:
- Cottage cheese must be thoroughly mixed with bran.
- Peel the apple and chop finely. Place in cottage cheese.
- Add the remaining ingredients to the mixture – honey, eggs.
- Mix the mixture and transfer to a greased baking dish. Grease the top with yogurt and cook the dessert for 20 minutes at +200.
When serving, cut into portions and let cool slightly.
Cooking fluffy cottage cheese casserole in the oven
Cottage cheese casserole prepared according to this recipe will be fluffy and sweet. It rises a little when baked and the kids really like it.
Ingredients:
- cottage cheese – 250 grams;
- salt to taste;
- kefir/sour cream – 50 ml;
- vanillin - on the tip of a spoon;
- egg;
- soda – ½ part of a level teaspoon;
- butter – 50 grams;
- semolina – 130 grams.
Preparation:
- Pour semolina with a small amount of warm water and leave to swell.
- Melt the butter. Pour kefir into it, add an egg, salt, vanillin and soda. Beat the mixture with a mixer.
- Add the cottage cheese little by little, stirring it in with a fork. When it is completely put in, use the mixer.
- Place the swollen semolina into the curd mass and let the mixture stand for 15 minutes.
- Transfer the cottage cheese into a greased pan and place in the oven. Cook the casserole at a temperature of +180 degrees for 40 minutes.
When serving, the pieces can be decorated with fruits, berries and even sprinkled with chocolate chips.
Milk sauce recipe
This version of milk sauce is great for sweet cottage cheese casseroles.
Ingredients:
- milk – 250 ml;
- flour – 10 grams;
- butter – 10 grams;
- granulated sugar – 30 grams;
- vanillin for taste.
Preparation:
- Melt the butter in a saucepan over low heat so it doesn't burn.
- Put flour in it, stir and fry it for 1 minute.
- Start pouring in the preheated milk in small portions while stirring constantly. Let the mixture boil and cook the sauce until thickened. This is approximately 10 minutes.
How to cook a delicious cottage cheese casserole - cooking secrets
To make the dish tasty, you need to know some subtleties:
- Before adding dried fruits, they must be soaked in hot water. Otherwise they may be harsh.
- Before adding fresh fruits to the cottage cheese, they need to be fried in a frying pan. This will help remove excess juice and the casserole will have the desired consistency.
- Eggs do not need to be laid whole. The whites must be whipped separately with the addition of salt to a strong foam. Grind the yolks with cottage cheese and only then combine both compositions.
- There is no need to make a layer of cottage cheese too thick. Otherwise it won't bake well.
- The mold must be greased with oil and sprinkled with semolina or breadcrumbs.
- If the cottage cheese is a little runny, you can add a little starch to it. But be careful not to dry out the product.
- Before adding semolina, it must be soaked in warm water. The longer it sits, the better.
- If you need to increase the calorie content of the cottage cheese casserole, then semolina should be replaced with flour. And vice versa.
Video recipe for cottage cheese casserole in the oven
Bon appetit and see you new recipes!
How to cook cottage cheese casserole with semolina in the oven so that it pleases with its tenderness and fluffiness? It is enough to take fresh products, arm yourself with recipes from professional chefs and please your guests and loved ones with healthy and tasty desserts.
The recipe for cottage cheese and semolina casserole is popular and time-tested. This is the kind of casserole with the addition of semolina that is served in kindergarten canteens for an afternoon snack. Thanks to semolina, the dish turns out 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 is not the reason for the excess calorie content of the dish.
How many calories are in cottage cheese casserole with semolina? The calorie content of a dish with full-fat cottage cheese reaches 217 kcal/100 g, due to which it cannot be classified as a dietary product. If you use low-fat cottage cheese, the nutritional value of the casserole will decrease to 140 kcal, however, along with the fat, the product will also leave fat-soluble vitamins A and D. Therefore, 0% cottage cheese is better used by sedentary people who get enough nutrients from vegetables, fruits and fish.
Cottage cheese for casserole
How to bake cottage cheese casserole so that the dish turns out both healthy and tasty? Professionals recommend paying close attention to the quality of the main product of the cottage cheese casserole.- Use homemade whole food. It excludes the presence of preservatives and vegetable oils. In addition, natural cottage cheese, unlike its store-bought counterpart, is rich in lactic acid bacteria, which normalize intestinal microflora. Homemade cottage cheese is best used within 3 days.
- Take cottage cheese of normal consistency. A wet product will make the casserole sticky; too dry a product will prevent the dish from holding 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 way, an optimal balance is achieved between the benefits and calorie content of the product. Cooks also believe that the fat content of cottage cheese affects the fluffiness of the prepared casserole: the higher the percentage of fat content, the denser the dish.
- Don't be tempted by the curd product. Despite the cheapness, a dish made from a curd product will turn out tasteless, shapeless and harmful.
Classic recipes
With sour cream
How to cook a casserole of cottage cheese and semolina in the oven? It is better to take cottage cheese for the dish with medium fat content (for those watching their weight - low-fat), non-liquid, and of a uniform consistency. If you choose cottage cheese with 0% fat content, it is better to add a couple of tablespoons more sugar 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.
- Mix semolina with sour cream and leave for half an hour to swell.
- Grind the cottage cheese with a blender and mix with semolina with sour cream and other ingredients.
- In a form sprinkled with semolina, bake the dish for 40 minutes in an oven preheated to 180° C.
A kilogram of cottage cheese fully satisfies the daily calcium requirement of an adult. However, transporting calcium to the body with cottage cheese alone is undesirable: excessive consumption of the product can lead to autoimmune and joint diseases - especially in old age.
With semolina porridge
A casserole made from semolina porridge and cottage cheese retains its shape well and turns out 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 crushed in a 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 cooling, it will fall significantly.
You will need:
- cottage cheese - 600 g;
- eggs - 2 pcs.;
- milk - 300 ml;
- sugar - 75 g;
- vanillin - sachet;
- salt - to taste.
- Cook semolina porridge with milk, salt, vanillin and granulated sugar.
- Add cottage cheese and beaten eggs to the cooled porridge. Mix thoroughly.
- Bake the mold sprinkled with semolina for 35 minutes in the oven at 180°C until golden brown.
Before adding fresh fruit to the curd dough, it is good to simmer for 2-3 minutes in a hot frying pan. This will rid the casserole of excess liquid and a viscous, unappetizing consistency.
Curd pie with semolina
When preparing cottage cheese pie with semolina, it is worth considering that the dish will remain at its original level: it will not rise or settle. When finished, the pie may seem slightly underbaked and soft, but after cooling its consistency will reach normal.
You will need:
- cottage cheese - 800 g;
- eggs - 7 pieces;
- milk - 200 ml;
- flour - 1 glass;
- semolina - 1 glass;
- butter - 200 g;
- cognac - 2 tbsp. l.;
- salt - a pinch;
- vanillin - 1 sachet;
- baking powder - 1 tsp;
- prunes, raisins - 2 handfuls each.
- Pour warm milk over semolina to swell.
- Pour hot water over prunes and raisins for a quarter of an hour. Then drain the liquid and soak the dried fruits in cognac.
- Mix eggs, flour, granulated sugar, soft butter, baking powder and vanillin. Add cottage cheese and semolina to the resulting mixture and knead the dough.
- Place dried fruits into the dough and mix.
- Bake in a hot (180°C) oven for 30 minutes in a pre-greased pan.
Cottage cheese casserole with semolina in the oven is a tasty and satisfying dish that can be served 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!
