Cottage cheese casserole with semolina and sour cream

The best breakfast for a child - very tasty and simple! Cottage cheese casserole with semolina and sour cream turns out to be very tender and juicy. And fragrant - due to the addition of fruit filling. And it's very easy to cook it!

Julia M.

The author of the recipe

Cottage cheese casserole with semolina and sour cream

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Composition / ingredients

servings:

For casserole::

Cottage cheese

400

Eggs

Sugar

Semolina

Butter

100

Sour cream

100

Salt (pinch)

Cherry (Any berries, fruits, dried fruits, nuts, candied fruits.)

100

For filling::

Eggs

Sour cream

300

Sugar

Starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 40 % 17 g

Carbohydrates 40 % 17 g

235 kcal

GI: 41 / 12 / 47

Step-by-step cooking

Cooking time: 1H

Step 1:
How to make a cottage cheese casserole with semolina and sour cream? prepare everything you need for this. Use cottage cheese soft and moist. For a more uniform consistency, you can rub the cottage cheese through a sieve. Sour cream is suitable for any fat content. Of the fillers I have cherry, you can use any berries, fruits, dried fruits, nuts, candied fruits.
Step 2:
Wash and dry the eggs with napkins. In a bowl, combine 2 eggs with sugar and beat them a little. Then pour the melted butter into the bowl.
Step 3:
Add sour cream to the bowl. The fat content of sour cream does not matter much. The higher it is, the creamier the taste will be. I have a fat content of sour cream of 15%.
Step 4:
Then add the prepared cottage cheese to the bowl.
Step 5:
Add a pinch of salt and semolina. Mix everything together. To do this, you can use a mixer. It will make the consistency of the curd dough more homogeneous. The finished curd dough is not liquid and not very thick. Sure traces remain from the corolla.
Step 6:
For baking, take any heat-resistant baking dish. Lubricate the bottom and sides of the mold with a small amount of vegetable oil. Put the curd dough into the mold and smooth it out. Put dried cherry berries all over the dough. Instead of cherries, you can use raisins, dried apricots, raspberries, etc. Put the casserole in the oven, preheated to 170 degrees for 30 minutes. Determine the exact time and temperature of baking according to your oven.
Step 7:
Separately prepare the sour cream filling. Mix sour cream, egg, sugar and starch until smooth.
Step 8:
The casserole will stop being liquid and will keep its shape. Remove it from the oven and pour the prepared sour cream filling. Return the casserole to the oven for another 20 minutes. Again - be guided by your oven.
Step 9:
During baking, the sour cream filling will be slightly browned on the sides, and its center will tremble a little. Remove the mold from the oven and cool slightly.
Step 10:
Cut the curd casserole into portions, arrange on plates and serve to the table. Enjoy your meal!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !

How to bake a lush and tender casserole? Do not expect the same increase in volume from the curd mass, as, for example, in a yeast cake or sponge cake. The splendor of the curd casserole directly depends on the size of the chosen shape: the smaller the shape and the higher the sides, the higher the layer of curd mass for baking will turn out, which means the finished casserole will be higher.

Important! In order for the curd dough or filling to be successful, it is important to carefully consider the choice of cottage cheese. A low-quality product can spoil baking, as it directly affects the consistency, taste and final result. How to choose the right cottage cheese for dough or filling read in this article .