The most tender cottage cheese casserole with carrots! Delicious, quick, and healthy.
This cottage cheese casserole with carrots is tender, airy, vibrant, delicious, and healthy.
This casserole is perfect for breakfast; it can be served warm or cold, with sour cream, heavy cream, or honey.
I highly recommend making it and trying it.
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Ingredients:
Cottage cheese (any fat content) – 600 g
Sour cream – 60 g
Eggs – 3
Sugar – 50 g, to taste
Vanilla sugar – 1 tsp
Salt – 1/3 tsp
Semolina – 40 g
Baking powder – 1 tsp
Fresh grated carrot – 1 (150 g)
Butter for greasing the pan
The pan size is 27 x 17 x 6 cm (if round, 22 cm).
The casserole cooks quickly, so preheat the oven to 180°C.
1. Cottage cheese of any fat content will do, but soft or spreadable cottage cheese is best. If the cottage cheese is grainy, blend it or strain it through a sieve. The cottage cheese should be soft and free of dry lumps.
Add the eggs, sour cream, salt, sugar, and vanilla extract, and mix until smooth.
2. Next, add the semolina and baking powder, and mix.
3. Finely grate the carrots. Add them to the cottage cheese mixture, mixing well.
4. Grease the bottom and sides of the pan (my pan is 27 x 17 x 6 cm) with butter. Spread the curd mixture over the casserole, smooth the surface, and sprinkle with sugar (to prevent the crust from separating from the main casserole during baking).
Place the curd casserole in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) and bake for 40-50 minutes. Keep in mind that every oven and baking pan is different, so temperatures and cooking times may vary.
5. Check for doneness with a wooden skewer; it should come out clean. Leave the casserole in the pan until it cools completely.
6. The curd casserole with carrots is ready! Enjoy!
Recipe on RussianFood https://www.russianfood.com/recipes/r...
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