12 best recipes for cottage cheese casserole in the oven, slow cooker, microwave and in a pan

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With semolina or flour, with apples, pumpkin and even rice - among the many options there will definitely be yours.

Mash the curd with a fork before cooking. If it is very dry, grind it through a sieve or whisk with a blender. This will give a more uniform consistency to the casserole dough.

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1. Curd casserole without semolina

Ingredients

• 5 eggs;
• 120 g sugar;
• 500 g of cottage cheese;
• 100 g sour cream;
• some vegetable oil;
• some bread crumbs.

Preparation

Beat the eggs with a mixer until smooth. Add sugar and beat again. Add cottage cheese and sour cream and mix well.

Grease a baking dish with butter and sprinkle with breadcrumbs. Spoon out the curd mixture and flatten. Bake in an oven preheated to 180 ° C for 45-60 minutes, until the casserole is lightly browned.

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2. Curd casserole with semolina as in kindergarten

Ingredients

• 500 g of cottage cheese;
• 100 g sugar;
• 50 ml of milk;
• 50 g butter + a little for lubrication;
• 2 eggs;
• a pinch of vanillin;
• 100 g semolina.

Preparation

Beat the cottage cheese, sugar, milk, softened butter, eggs and vanillin with a mixer until smooth. Continuing to beat, gradually add semolina into the mixture.

Place the curd mass in a greased baking dish. Leave it on for 40 minutes to swell. Then place the dish in an oven preheated to 180 ° C for 30-40 minutes.

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3. Curd casserole with flour

Ingredients

• 250 g of cottage cheese;
• 2 tablespoons sour cream;
• 2 tablespoons of sugar;
• a pinch of salt;
• 1 egg;
• 1 tablespoon flour + a little for dusting;
• some butter.

Preparation

Combine cottage cheese, sour cream, sugar, salt, egg and 1 spoonful of flour. Grease a baking dish with butter and flour.

Put the curd mass in a mold and place in an oven preheated to 180 ° C for 40 minutes.

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4. Cottage cheese casserole with pumpkin

Ingredients

• 125 ml of milk;
• 5 tablespoons of semolina;
• 250 g pumpkin pulp;
• 3 tablespoons of sugar;
• 100 g of cottage cheese;
• 2 tablespoons sour cream;
• 2 eggs;
• some butter.

Preparation

Pour milk into a saucepan and add semolina there. Put on low heat and cook, stirring occasionally, until thickened. Cool the resulting porridge slightly.

Cut the pumpkin into small cubes and transfer to an ovenproof dish. Microwave on full power for 5-7 minutes to soften the pumpkin.

Purée the pumpkin with a hand blender. Add semolina to it and beat with a blender again. Add sugar, cottage cheese and sour cream and stir again. Add eggs and beat until smooth.

Grease the pan with butter and add the pumpkin-curd mixture. Place in an oven preheated to 180 ° C for about 25 minutes.

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5. Cottage cheese casserole with caramelized pears

Ingredients

• 500 g of cottage cheese;
• 2 eggs;
• 7 tablespoons of sugar;
• 3 tablespoons sour cream;
• 4 tablespoons of semolina;
• a pinch of vanillin;
• 1-2 pears;
• 1 tablespoon honey;
• 1 tablespoon butter

Preparation

With a mixer, beat the cottage cheese, eggs, 3 tablespoons of sugar, sour cream, semolina and vanillin until smooth.

Cut the pears into thin slices, after removing the core. Place remaining sugar, honey and butter in a skillet and cook over medium heat, stirring occasionally, until sugar dissolves.

Pour the caramel into a baking dish and arrange the pears in a circle. If the pan is suitable for oven cooking, you can make the casserole in the oven right away.

Gently spread the curd mass over the pears. Bake for about 40 minutes at 180 ° C. Then, flip the hot casserole over onto a serving platter, covering the baking dish with it.

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6. Curd and rice casserole

Ingredients

• 50 g white rice;
• 2 eggs;
• 1½ tablespoons of sugar
• a pinch of vanillin;
• 1 tablespoon butter + a little for lubrication;
• a pinch of salt;
• 125 g of cottage cheese.

Preparation

Boil the rice and cool slightly. Whisk together the egg yolks, sugar, vanillin, softened butter and salt. Add cottage cheese and mix thoroughly.

Whisk the whites separately until fluffy. Add them to the curd mixture and mix well. Then add the rice and stir again.

Oil a baking dish. Transfer the curd-rice mass there and place in an oven preheated to 180 ° C for 30 minutes.

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7. Cottage cheese casserole without eggs

Ingredients

• 450 g of cottage cheese;
• 4 tablespoons of semolina;
• 3 tablespoons of sugar;
• ½ teaspoon of baking soda;
• ½ teaspoon salt;
• some vegetable oil;
• 3-4 tablespoons of cream or milk.

Preparation

Add semolina, sugar, soda and salt to the curd and grind the mass thoroughly with a spoon or fork. Cover with plastic wrap and leave for half an hour to swell.

Grease a baking dish with oil and transfer the curd mass to it. Pour cream or milk over it. Bake for about 30 minutes at 180 ° C until golden brown.

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8. Cottage cheese casserole with banana without eggs

Ingredients

• 1 kg of cottage cheese;
• 100 g + 3 tablespoons of sour cream;
• 50 g butter;
• 6 tablespoons of sugar;
• a pinch of vanillin;
• a pinch of salt;
• 6 tablespoons of semolina + a little for sprinkling;
• 1 banana;
• some vegetable oil.

Preparation

Combine cottage cheese, 100 g sour cream, softened butter, sugar, vanillin and salt. Add semolina and mix well. Cut the banana into small pieces, add to the curd mixture and stir again.

Grease the dish with vegetable oil and dust with flour. Put the curd mass there, smooth and brush with the remaining sour cream. Bake at 180 ° C for 40–45 minutes. Cool the casserole before slicing.

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9. Diet cottage cheese casserole with apples

Ingredients

• 180 g fat-free cottage cheese;
• 1 tablespoon oat bran
• 1-2 apples;
• 1 egg;
• 1 tablespoon of natural yogurt.

Preparation

Mix curd and bran. Peel and seed apples and grate or cut into small cubes. Add apples and an egg to the curd and mix thoroughly.

Place in a baking dish and brush with yogurt on top. Bake in an oven preheated to 190 ° C for 20-25 minutes until golden brown.

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10. Lush curd casserole in a slow cooker

Ingredients

• 600 g of cottage cheese;
• 3 tablespoons flour;
• 3 eggs;
• 6 tablespoons of sugar;
• a pinch of salt;
• a pinch of vanillin;
• some butter.

Preparation

Put all the ingredients except the butter in a bowl and beat thoroughly with a mixer until creamy. To make the casserole fluffy, you have to beat it for a long time - about 20 minutes.

Lubricate the multicooker bowl with butter and add the curd mixture. Bake the casserole, covered, for an hour. After cooking, leave it covered for another 15–20 minutes.

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11. Cottage cheese casserole in a pan

Ingredients

• 3 eggs;
• 5 tablespoons of sugar;
• 4 tablespoons of semolina;
• 500 g of cottage cheese;
• 1 teaspoon grated lemon zest
• 1-2 tablespoons of vegetable oil.

Preparation

Beat eggs and sugar with a mixer. Add semolina and beat until creamy. Add lemon zest and egg mixture to the curd and mix thoroughly with a mixer.

Grease a skillet with vegetable oil. Put it on high heat and heat for about 40 seconds. Reduce heat to low, put curd mass in a skillet and flatten.

Cover the skillet with a lid and cook for 30 minutes. In the process, the middle of the casserole will rise, but will settle when it cools.

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12. Cottage cheese casserole in the microwave

Ingredients

• 200 g of cottage cheese;
• 2 tablespoons of semolina;
• 2 tablespoons of sugar;
• 1 tablespoon butter + a little for lubrication;
• 2 eggs;
• 1 teaspoon baking powder
• a pinch of salt;
• a pinch of vanillin.

Preparation

Mash cottage cheese, semolina, sugar and butter with a fork. Add eggs, baking powder, salt and vanillin and mix with a mixer until smooth.

Grease a small baking dish with oil. Put the curd mixture there, cover the mold with cling film and make several punctures in it with a knife.

Microwave the casserole at 800 watts for about 5-7 minutes.

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