Carrot casserole with cottage cheese

1. Turn the oven on 180 degrees Celsius.

2. In order for the curd casserole to be without lumps, it turned out to be tender and airy, the cottage cheese must be ground through a large sieve. The fat content of cottage cheese does not matter much. The main thing is that it should be homogeneous, without getting hard lumps. Mash the cottage cheese in a bowl, add sugar and stir.

3. To give the baking an appetizing flavor, put vanilla sugar (you can replace it with vanilla).

4. Break the eggs into a separate container and lightly beat them with a whisk or fork.

5. Pour the egg mixture into a bowl with cottage cheese and mix until smooth.

6. Peel carrots, rinse under running water, dry and grate on a fine grater. If the carrot is very juicy and has let the juice out, then it should be squeezed out - otherwise the casserole will turn out too wet and liquid. And then transfer the grated carrot mass into a bowl with cottage cheese and eggs. Distribute it evenly, thoroughly mixing the products in a bowl.

6. Pour semolina into the curd mixture. It may need a little more or, conversely, a little less - it depends on the consistency and fat content of the cottage cheese used. With the introduction of semolina, the curd dough will become thicker, but it should still be poured with a thick ribbon.

7. For pomp and lightness, add baking powder to the dough and mix again.

8. Grease the bottom and sides of a round baking dish with a piece of butter and sprinkle with breadcrumbs. Then pour in the curd dough and distribute it evenly over the mold, tilting it in different directions.

9. Put the baking dish in the preheated oven for 40-45 minutes, until an appetizing ruddy crust appears on top of the casserole.

Cool the finished casserole a little and you can serve it to the table. It is good, both hot from the heat-from the heat, and cold the next day.

Bon appetit!