Fluffy Oven-Baked Cottage Cheese Casserole

Light, airy, very tasty. It just melts in your mouth! Lush cottage cheese casserole in the oven is a dish familiar from childhood. If you follow some nuances, it will always turn out tasty and tender. It can be served for breakfast or afternoon snack.
cook time: 1h 30 min
Miles Denholm
Fluffy Oven-Baked Cottage Cheese Casserole

Nutrition Facts (per serving)

194
Calories
11g
Fat
12g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Cottage cheese 600 g
Sour cream 150 g
Eggs 3 pc
Sugar 4 tbsp
Semolina 4 tbsp
Soda 1 tsp
Vanillin 0.25 tsp
Salt to taste

To grease the mold:

Butter 1 tsp
Semolina 1 tsp

Recipe instructions

Step 1

Step 1
How to make a lush cottage cheese casserole in the oven? Prepare your food. Take thicker cottage cheese, at least 5%. Then the casserole will turn out really tasty, not dry. Also choose thicker sour cream. If you have thick sour cream, then put it less, liquid — more. You can change the amount of sugar to your taste — 4 spoons is the average amount.

Step 2

Step 2
Take a bowl, put cottage cheese in it. In this recipe, all ingredients are pureed with an immersion blender. If you don’t have one, then rub the cottage cheese through a sieve — it will become homogeneous. Add sugar. Add baking soda. It is necessary for the splendor of the casserole. And salt to enhance the taste. Add vanillin for flavor. You will learn how to choose cottage cheese and the specifics of using soda by reading the articles at the end of this recipe.

Step 3

Step 3
Break the eggs into the cottage cheese. Take them large, selected category. If the eggs are smaller, increase the number. They are also responsible for the fluffiness of the casserole, do not reduce their quantity. If you don’t have a blender, beat the eggs and sugar separately, and only then add to the main mass. Add sour cream. Consider what kind of cottage cheese you have — dry or wet — and adjust the amount of sour cream.

Step 4

Step 4
Beat all the ingredients with an immersion blender — the mass will become homogeneous and creamy.

Step 5

Step 5
Add semolina. Its quantity may also vary. If the mixture was initially thick, add less; if it is too liquid, add one spoon more. Keep in mind that it will still swell during baking. Donʼt overdo it.

Step 6

Step 6
Mix the mass well. Leave it to stand for 20 minutes, during which time the semolina will swell.

Step 7

Step 7
Prepare a baking dish. Grease it with a piece of soft butter and then sprinkle with semolina. The semolina will stick to the butter and become crusty during baking. This will help you easily remove the casserole from the pan.

Step 8

Step 8
Pour the batter into the pan and smooth the top with a spatula. My mold is 20*20 cm in size, the casserole did not turn out very high. In a smaller form it will turn out taller.

Step 9

Step 9
Bake the casserole in the oven at 180°C, top-bottom mode, about 30-40 minutes, until the top is golden brown. Times are approximate. Read about the operation of ovens below the steps. How to check if the casserole is ready? Once a light golden crust forms on the surface, take a skewer and pierce the casserole in several places. If the skewer is dry, then the casserole is ready. Cool the finished casserole completely and only then remove it from the pan.

Additional rubrics

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