Anyone who went to kindergarten will definitely have loved cottage cheese casserole, prepared according to a traditional recipe, since childhood. But you shouldn’t neglect other equally delicious casseroles, both with and without sweet fillings.

When preparing cottage cheese casserole, you shouldn’t limit yourself and you can show your imagination - add candied fruits or herbs. Here a lot depends on your taste preferences. If village cottage cheese appears in your house, then immediately start preparing the casserole - after all, it is from such cottage cheese that the most delicious casserole is made.

And believe me, no one will remain indifferent, unless, of course, everything is prepared according to the recipe and do not forget to put a little heat into the cooking process. It’s easy to prepare such a dish, just follow the recipe, prepare a good baking dish and have an oven, microwave or multicooker on hand. In short, we are moving, using cottage cheese casserole recipes, from classics to modern technologies.

The casserole can be served either warm (just cooked) or cooled. To emphasize the taste of the casserole, sour cream, jam or honey are usually served at the same time - it all depends on preferences.

Traditional cottage cheese casserole

This recipe is easy to prepare, but the recipe turns out very tender and incredibly tasty. Don't believe me? Try cooking and you will see for yourself!

For cooking we need cottage cheese 400g. But if you want a more tender option, then replace the cottage cheese with curd mass.

Also don't forget to add:

- sugar 3 tablespoons,

- semolina - 2 tablespoons,

- two eggs,

- sour cream - 2 tablespoons,

- vanillin to taste.

We mix all the ingredients (it is better to mix with a mixer or blender) - we get a mass that we will bake.

But first, let's prepare the mold: grease it with vegetable oil and sprinkle with semolina. And only after that carefully pour the resulting mass into the mold.

Using a spoon, level out our mass and spread a little sour cream on top.

Now put our casserole in an oven heated to 200 degrees for 40 minutes.

When the cottage cheese casserole prepared according to this recipe is ready, do not rush to take it out, but turn off the oven and open the oven lid slightly - this way the casserole will not lose its splendor.

When the dish has cooled a little and has not changed shape, feel free to take it out and treat your guests to a delicious sweet dessert.

Recipe in a slow cooker

Every girl dreams of eating sweets and not getting fat. You can also try . There is a way out of this situation, namely, prepare a steamed dietary cottage cheese casserole according to this recipe. This is not just a healthy dish, but also delicious. In this way, you will pamper yourself without harming your kilograms.

So, to create a dietary masterpiece called cottage cheese casserole, we need the following ingredients:

- this is low-fat cottage cheese 400 grams,

- two eggs,

- semolina - 3 tablespoons,

- low-fat kefir - 200 ml (but you need to be especially careful here - the amount of kefir depends on the consistency of the cottage cheese),

– sugar – 3 tablespoons

- and if you wish, you can add any filling to your taste (nuts, raisins, dried apricots, fruits).

First, mix kefir and semolina so that the semolina has time to swell. Prepare the filling: wash, cut. Now beat the eggs with sugar and add this mixture to kefir and semolina. Mix well. Next, add cottage cheese (it’s better if you pass it through a sieve - then the casserole will turn out without lumps and very delicate in structure). Once everything has been carefully moved, the next step is to add the filler.

Now pour everything into a steam container and turn on the “Bake” mode.

Once our cottage cheese casserole is ready, don’t worry about taking it out - give it time to brew with the lid closed. It is best to prepare this dish in the evening and leave the dietary casserole overnight in the slow cooker. And in the morning enjoy a delicious breakfast without extra calories.

Microwave recipe

We live in an age of technology, and microwave oven has already become an everyday word for us. Every day we heat or cook something in it. That's why this recipe for cottage cheese casserole was created.

It cooks quickly, and the result (cottage cheese casserole) is very tasty. To create this miracle, the dish requires:

– cottage cheese (9% fat) – 250 gr.,

- one egg,

- semolina - 1.5 tablespoons,

- sugar - 2 tablespoons,

- vanillin to taste and any filler you like (it is best to use raisins).

To lubricate the pan and the casserole itself, you also need:

- butter - 2 tablespoons,

- sour cream - 2 tablespoons.

Mix all the ingredients and let them sit for 5-10 minutes.

Meanwhile, prepare a baking dish in the microwave. Grease it with butter. Now carefully pour the mixture into the mold and spread sour cream on top. Don't forget to sprinkle some more butter on top. Now you can put the mold with the mixture in the microwave and prepare our cottage cheese casserole for 10 - 15 minutes.

You should get a golden brown crust, which gives us a sign that the dish is ready and you can take it out. Now call the guests to the table, you can pour sour cream on top of the cottage cheese casserole and serve.

Cottage cheese casserole like in kindergarten:

We wish you bon appetit and creative ideas when preparing cottage cheese casseroles! Enjoy the cooking process itself and delight your friends and family with delicious cottage cheese casseroles.

The main thing is to put your love and a little warmth when preparing dishes. Then no one can resist your cottage cheese casseroles and will definitely try them. And believe me, everyone will be happy! Good luck!

Lesson topic: “Cooking cottage cheese casserole”
Time: 6 hours
The date of the:
Venue: Educational laboratory
Lesson type: Lesson on the formation and improvement of skills.
Purpose of the lesson: Educational: To develop skills in preparing dishes from cottage cheese.
Developmental: Develop skills in preparing cottage cheese dishes using different cooking methods
Educational: To cultivate a desire to learn the profession and achieve high performance.
By the end of the lesson, each student will know:
– technology for preparing dishes from cottage cheese,
– safety precautions when preparing dishes from cottage cheese;
– sanitary requirements for preparing dishes from cottage cheese;
– quality requirements for cottage cheese dishes.
– rules for serving cottage cheese dishes.
Lesson method:
Training of work techniques and skills
Material and technical equipment of the lesson:
electric stove; oven; scales, pans of various capacities; frying pans, knives and cutting boards; sieve; rolling pins; skimmers; fun; dishes; bowls; gravy boats.
posters; scheme; cards for various purposes; tasting sheets; natural samples, dummies.
raw materials: cottage cheese, eggs, butter and vegetable oil, flour, sugar, etc.
DURING THE CLASSES
1. Statement of the topic and purpose of the lesson.
Useful tips
Products made from cottage cheese will taste better if it is first passed through a meat grinder or rubbed through a sieve.
- To prevent the cottage cheese from being sour, mix it with an equal amount of milk, and after an hour, drain it in a colander or cheesecloth.
- The cottage cheese may be raw. Wrap it in gauze or a napkin, place it on a board, and press it down with a weight. Excess moisture will drain out.
- At the first signs of souring of the cottage cheese, it should be processed into cheesecakes, casseroles, etc.
- Regular milk is absorbed by the body an hour after consumption by 32%, and kefir, yogurt by 91%, cottage cheese by 75%.
- It is better to store cottage cheese wrapped in a cloth moistened with salted water.

We advise you to remember
Milk for insomnia. The British drink a cup of warm milk before going to bed. Doctors have found that after drinking milk before bed, a person moves less during sleep and sleeps more peacefully. Especially in the second half of the night. Scientists have noticed that older people rarely wake up at night and sleep longer in the morning if at 20 o'clock, i.e. in the evening, drink a glass of warm milk.
This is interesting
Milk is quite a high-calorie product. There are more than 60 kcal in 100 grams. Half a liter of milk is enough to satisfy 1/3 of the body's daily energy needs. One liter of whole milk replaces 370 grams of beef or 700 grams of potatoes. And the calorie content of different types of milk is different, 1 kg of milk from a female deer is 272 Kcal, from a cow – 700, and from a female rabbit – as much as 1700 Kcal. The fatty milk of a female hippopotamus is about 2000 Kcal, and the fattest milk is that of a female whale.

2. Conducting introductory training on safety precautions when
carrying out technological operations during the preparation of cottage cheese, heat treatment.
Safety precautions when working with an electric stove
Safety precautions when working with cookware
Oven safety precautions
3. Familiarization of students with calculation, technological maps, and the Collection of recipes.
4. Explanation of the technological sequence, drawing up a technological diagram for preparing the dish.
5. Oral survey on the material covered with a presentation.

Card 1
Questions Answers
1. What should be done if the cottage cheese contains a lot of moisture?
2. How do you remove dumplings from boiling water?

3. What do you use to coat the casserole before baking?
4. What kind of breading is used for cheesecakes?

How thick is the dough for dumplings with cottage cheese rolled out?

What disease occurs when using unprocessed eggs? Pressed.

With a slotted spoon.

Sour cream or egg.

White flour.

1.5 – 2 cm.

Salmonellosis.

Card 2
Questions Answers
1. How are curd dishes classified according to serving temperature?

2. What are cottage cheese dishes served with?

3. What utensils and equipment are used for frying cheesecakes?

4. How thick is the curd mass for lazy dumplings rolled out?

5. For which cottage cheese dishes is boiling used?
6.
7. What is added to the curd mass for flavoring? Cold 12-14 0 C.
Hot 65 0 C.
Sour cream, jam, butter,
Sweet sauce

Frying pan, spatula

Vareniki.

Vanillin
Grated zest

Card 3
Questions Answers
1. What dishes use low-fat cottage cheese?
2.

3. How do lazy dumplings differ from dumplings with cottage cheese?
4.

5. What shape do cheesecakes have?

6. Cooking time for dumplings?

7. Lay out the casserole mixture in a layer...

8. Based on the type of heat treatment, cottage cheese dishes are divided into...

Syrniki
Casseroles
Vareniki
Lazy dumplings are prepared without dough.

Round-flattened.

Boiled
Fried
Baked.

6. Current briefing:
– preparation of workplaces and start of work;
– adherence to cooking technology;
– compliance with safety requirements;
– intermediate control of work performed;
– quality of execution;

– warning of possible errors;

Compliance with heat treatment;

– providing assistance to students when performing work;

– cleaning of workplaces.
7. Final briefing:
– message about the completion of the lesson goal;
– table setting;
– lesson analysis (analysis of typical mistakes, causes of defects, ways to eliminate them, what to pay attention to);
– analysis of students’ compliance with the safety rules of labor organization and workplaces;
– assessment of work in accordance with quality requirements (submission to a journal)
- homework.

In contact with

Classmates

Casseroles belong to the group of dishes that are united by one common process - baking. Essentially, anything that can fit in a baking dish can become a casserole.

The casserole can be prepared not only in the oven, it can easily be prepared even in a slow cooker. There are many answers to the question: “How to cook a casserole?” The casserole recipe can be based on absolutely any product that is in the refrigerator. You can prepare a meat casserole with minced meat, fish, and vegetables. Naturally, casseroles are not only single-component, they can also combine several different products, for example, potatoes with meat, or potatoes with mushrooms would be an excellent combination in a casserole. In addition to the main dish, the casserole can also be a dessert, so you can prepare a casserole from cottage cheese, pumpkin or rice.

Another advantage of the casserole is that it requires little time to prepare and often becomes a “lifesaver.” Potato, cabbage, zucchini, and carrot casseroles are an excellent option for vegetarians.

Ingredients:

100 grams of semolina;

½ glass of milk;

500 grams of cottage cheese;

80 grams of butter;

2 tablespoons starch;

A glass of sugar;

½ teaspoon baking powder;

100 grams of raisins.

Preparation:

Heat the milk and pour it into a deep bowl, add semolina to the milk, mix well and let stand for 35 minutes.

Meanwhile, soak the raisins in hot water for 10 minutes, then place in a colander to drain excess liquid.

Beat eggs with sugar, add butter, beat everything thoroughly with a mixer. Add cottage cheese, starch and baking powder to the eggs, beat everything well, add semolina with milk, raisins and mix everything well again.

Line a baking dish with parchment, grease it with oil and pour the curd mass into it. Place in the oven preheated to 180 degrees for 30 minutes until golden brown.

The casserole is ready.

Ingredients:

1 large eggplant;

4 medium potatoes;

2 onions;

300 grams of ham;

1 sweet pepper;

Fresh herbs;

2 processed cheese;

150 grams of mayonnaise;

100 grams of hard cheese;

3 tomatoes;

2 cloves of garlic.

Preparation:

Peel the potatoes and eggplants and cut them into slices. Grease the pan with butter and place the sliced ​​eggplant and potatoes on the bottom in an even layer. Top with diced onions and ham. We cut the sweet peppers into strips, the tomatoes into slices and spread them in an even layer on the ham.

In a separate bowl, combine mayonnaise, eggs, processed cheese, chopped herbs, garlic and pour into the mold. Sprinkle grated cheese on top and place in the oven for 50 minutes. Sprinkle the top of the finished casserole once again with grated cheese and chopped herbs.

“Nourishing” casserole with meat

Ingredients:

300 grams of minced beef (an alternative to minced meat can be sausages or boiled sausage);

3 medium potatoes;

1 tomato;

1 onion;

150 grams of hard cheese;

Sour cream or mayonnaise, 100 grams;

Salt, spices.

Preparation:

Break the egg into the minced meat, add salt and pepper and mix well.

Wash the potatoes, peel and cut into thin slices. peel and cut into rings, also cut the tomatoes into rings.

Grease a baking dish with oil, place potatoes on the bottom, salt and season. To ensure that the potatoes cook quickly and the casserole is juicy, you can pour the sauce on top of the potatoes, mix 4 large spoons of mayonnaise with 3 large spoons of water, add salt and pepper and pour it over the potatoes. Place a layer of onion on top of the potatoes, then minced meat and tomatoes. We make a mayonnaise mesh over the tomato, crush it with grated cheese and bake in an oven preheated to 200 degrees for forty minutes.

Casserole “Quickly”

Ingredients:

800 grams of frozen dumplings;

2 onions;

100 grams of hard cheese;

250 grams of mayonnaise or sour cream;

Salt, pepper, fresh herbs.

Preparation:

Peel the onion, wash it and cut it into medium cubes. Pour sunflower oil into a heated frying pan and saute the onion for three minutes until it acquires a golden hue.

Take a baking dish, grease it with oil and heat it slightly in the oven (a warm baking dish will not allow the dumplings to stick). Place frozen dumplings in a mold in one layer, add salt and pepper. Place fried onions on top.

In a deep bowl, beat the eggs with mayonnaise, salt and pepper and pour the resulting mass over the dumplings. Grind the cheese onto a coarse grater and sprinkle on top of the casserole.

Place the casserole in the oven preheated to two hundred degrees for forty minutes. The finished casserole is sprinkled with chopped herbs and served.

In contact with

Baked dishes include casseroles, rolls, puddings, souffles, etc. When preparing these dishes, vegetables are first subjected to all kinds of heat treatment, then baked in sauces, sour cream or butter for 15 minutes at a temperature of 250 ° C until the surface appears soft browned crust. When baking, the product should warm up inside to a temperature of 80° C.

Potato casserole. The process of preparing this dish consists of obtaining minced meat, preparing the potato mass, molding, and cooking the product.

Minced meat is prepared as follows: cook rice in a large amount of water; Finely chop hard-boiled eggs, onions and parsley. The onions are sautéed, combined with eggs, rice, herbs, salt, and mixed. Instead of rice, you can add boiled mushrooms.

The potato mass is prepared in the same way as for cutlets. It is allowed to add a small amount of milk to it.

On a baking sheet, greased with oil and sprinkled with breadcrumbs, spread half of the potato mass in an even layer of 1.5-2 cm, and minced meat on it. The minced meat is covered with the same layer of mass on top. The leveled surface of the casserole is greased with sour cream or raw egg, and a pattern is applied. Then the casserole is placed in the oven and baked at a temperature of 230-250 ° C until a soft, browned crust appears on the surface. Cool the finished casserole slightly and cut into portions. The casserole can be prepared from one potato mass without minced meat.

When serving, a piece of casserole is placed on a plate and topped with butter, sour cream or red sauce.

Potatoes 213, milk 30, eggs! /b rice 15, onion12, parsley 5, butter 5, sour cream5, Output 200.

Carrot casserole with apples and rice . Rice is boiled in a large amount of water, the liquid is drained, and the cereal is seasoned with butter. Apples are peeled and seeds removed and cut into strips. The carrots are chopped and simmered in a small amount of milk. Raw eggs are ground with sugar and diluted with milk - you get sweet leison,

Poached carrots are combined with rice, apples and lezon, mixed, and placed on a baking sheet greased with oil. The top of the casserole is moistened with leisonn. It is baked in the same way as a potato casserole.

Serve the casserole (1 piece per serving) with butter or sour cream sauce.

Carrots 130, milk 40,apples 50,rice 20,sugar 10, buttercreamy 10, eggs! /4" sour cream 5.Exit205.

For cabbage casserole, the mass is prepared in the same way as for cutlets.

Zucchini baked in sour cream. The pulp and seeds are removed from peeled zucchini, then they are cut into slices or cubes and fried, sprinkled with salt.

Prepare a medium thick sour cream sauce. Fried zucchini is placed on a baking sheet greased with oil, poured with sour cream sauce and baked in the oven until a light golden crust appears on the surface and the sauce thickens.

When serving, place the zucchini along with the sauce on a heated plate and sprinkle with chopped parsley.

Zucchini 315, butter 10, wheat flour5, sour cream20, parsley 5. Yield 190.

Potato roll . The potato mass is prepared in the same way as for potato cutlets (possibly with the addition of flour). Then they make minced meat: hard-boil the eggs, peel them, and finely chop them. Cauliflower is divided into inflorescences and boiled. Parsley is also finely chopped. Canned green peas are simmered in their own juice and drained in a colander. The prepared cauliflower is combined with peas, butter, chopped eggs and herbs are added, and the resulting mixture is mixed.

The potato mass is laid out on a moistened napkin in the form of a rectangular layer 1.5-2 cm thick. Minced meat is placed along the middle of the potato mass. Using a towel, connect the edges of the roll, give it a shape, and carefully transfer it, seam side down, onto a greased baking sheet. The surface of the roll is greased with raw egg or sour cream, sprinkled with grated cheese or breadcrumbs, pierced in the middle in several places so that the roll does not deform during baking, poured with butter and placed in a heated oven. The roll is baked in the same way as a potato casserole.

When serving, the roll is cut crosswise into elongated pieces 2-2.5 cm thick, placed on a plate (1-2 pieces), sprinkled with butter, sauces - sour cream, tomato, etc.

You can also prepare the roll with minced meat from sauteed onions and carrots with the addition of eggs or white cabbage and carrots.

Potato213, cauliflower 80, green peas 10, parsley 5, butter10, eggs! /z, wheat flour 5, Dutch cheese5. Exit200.

Cabbage roll. The mass for the roll is prepared in the same way as for cabbage cutlets. For minced meat, boil rice in a large amount of water and drain in a colander. Carrots are cut into small cubes, simmered in water or milk, seasoned with salt and sugar. Seedless raisins are washed and kept in water to swell. Carrots, rice and raisins are combined, mixed, seasoned with butter.

Beetroot roll. The beets are boiled in their skins, peeled, passed through a meat grinder, placed in a saucepan, and milk is added. The resulting mass is heated to a boil, semolina is gradually introduced into it and boiled with stirring for 7-10 minutes. Then it is cooled to 50° C, raw eggs are added and mixed.

Either jam, or fresh apples with cottage cheese, or boiled rice with raisins are used as minced meat.

A beet roll is shaped and baked in the same way as a potato roll. When serving, pour over butter.

Pumpkin and apple pudding. Apples are peeled and seeds cut into thin slices, and processed pumpkin is cut into medium cubes. Egg yolks are separated from the whites and ground with sugar.

The pumpkin is placed in a bowl and simmered in its own juice until half cooked, then milk is added to it, brought to a boil, apples are added and the mixture is simmered until soft. After this, semolina is introduced into it, stirring, the mass is boiled for 5-7 minutes at low heat, cooled to 50-60 ° C. Then salt, egg yolks, ground with sugar, are added, and everything is mixed. Beat the whites until a fluffy, stable foam forms, combine with the vegetable mass and mix carefully so that they do not settle. The pudding is placed on a greased baking sheet, filling the dish to 3/4 of the height, poured with oil, and baked in the oven until a small dried crust appears on the surface.

Puddings are also prepared from zucchini, cauliflower, carrots and other vegetables.

When serving, the slightly cooled pudding is cut into portions (1 per serving), sprinkled with butter, sour cream or milk sauce.

Pumpkin 155, apples 65, milk 40, semolina 20, eggs! /4" butter 10, sugar 10. Yield 200/5.

Beet soufflé . The beets are boiled in their skins, cooled, peeled, rubbed or minced. Prepare a milk sauce of medium thickness. The yolks of raw eggs are separated from the whites, ground with sugar, and the whites are beaten into a fluffy foam. Combine the beets with the sauce and yolks, mix, add the whites and carefully stir the mass again.

The soufflé is placed in greased molds or on a baking sheet and baked in the oven, like pu-ding, or steamed (in a steamer box or in a water bath). The finished slightly cooled soufflé is taken out or cut into portions, placed on a plate (1 piece or 1 piece), poured with butter or milk sauce.

Soufflé is also prepared from individual types of other vegetables (carrots, zucchini, pumpkin) or from a mixture of several vegetables.

Beetroot 200,milk 70, butter 10,eggs ¼, wheat flour 10,sugar 5.Yield 200/5.

Cabbage baked with milk sauce. White cabbage is cut into pieces, cauliflower is divided into individual inflorescences, placed in boiling salted water and boiled until tender, then placed in a colander to drain the broth.

Prepare a milk sauce of medium thickness and combine it with cabbage and mix. The resulting mixture is placed in an even layer on a greased baking sheet, sprinkled with grated cheese on top, poured with butter and baked in the oven until the sauce thickens and a light, dried crust appears.

When serving, the cabbage is divided into portions, placed on a plate, and sprinkled with oil or milk sauce. Cabbage can be baked and released in portioned pans.

Stuffed cabbage rolls . The process of preparing cabbage rolls consists of preparing cabbage, preparing minced meat, molding semi-finished products, heat treatment, and serving.

The stalks are removed from a whole head of cabbage. Then the head of cabbage is boiled in salted water, cooled, divided into leaves, and their thickened part is beaten or cut off.

Minced meat is prepared either from vegetables alone, or from vegetables with cereals (rice, buckwheat). To do this, eggs are hard-boiled and chopped, vegetables are finely chopped or cut into strips. Then saute the onions, poach the carrots, combine with eggs, add chopped parsley or spinach, and salt. This minced meat can be prepared without onions.

Another option for stuffing cabbage rolls is also possible: boil rice crumbly porridge and combine it with minced vegetables. You can add a raw egg into it. To prepare minced meat with buckwheat, boil crumbly buckwheat porridge and combine it with sautéed onions and chopped eggs.

Any minced meat is placed on prepared cabbage leaves and their edges are folded, giving the products a rectangular shape. Semi-finished stuffed cabbage rolls are placed on a heated baking sheet with oil, fried on both sides until a light crust appears, poured with sour cream sauce, sprinkled with oil and baked in an oven at a temperature of 220-240 ° C for 15-20 minutes.

When serving, cabbage rolls are placed on a plate (2 pieces per serving), poured with sour cream sauce, and sprinkled with herbs.

Stuffed cabbage rolls can also be stewed in sour cream sauce with tomato without frying.

White cabbage 180, carrots50, bowonions 15, parsley 7, rice 25, eggs 1/4, wheat flour 5, butter 10, sour cream 15. Yield 200.

Stuffed zucchini. Zucchini prepared for stuffing are placed in boiling salted water and cooked for 3-5 minutes, then removed from the water, cooled and filled with minced meat.

The minced meat consists of boiled rice combined with sautéed onions, chopped parsley, salt and raw or boiled eggs. You can add poached carrots to it. Minced meat is also prepared without rice, but with the addition of boiled white cabbage or cauliflower.

Grease a baking sheet with oil, sprinkle with breadcrumbs, place zucchini on it, pour sour cream or Ukrainian sauce over it, sprinkle with grated cheese, pour over oil. Zucchini is baked in the oven until the sauce thickens and a light, dried crust appears on their surface.

When serving, zucchini (1-2 pieces per serving) are placed on a plate, poured with the sauce with which they were baked, or with butter, and sprinkled with chopped herbs.

Stuffed tomatoes. Ripe but firm medium-sized po-midoris are prepared for stuffing.

For minced meat, boil fluffy rice, sauté chopped onion, and finely chop parsley. Season the rice with raw eggs, add onion, parsley, salt, and stir. The tomatoes are filled with minced meat, placed in a greased frying pan or baking sheet, poured with butter and baked in the oven.

When serving, tomatoes (1-2 pcs.) are placed on a plate and poured with sour cream or milk sauce.