Cottage cheese casserole

8 servings

90 minutes

A traditional casserole, like the one we had in our childhood. With an ideal, repeatedly verified by the editorial staff proportion of semolina: only 60 grams per 1 kilogram of cottage cheese. After all, there is no greater disappointment than a supposed casserole that only pretends to be made of cottage cheese, masking its absence with semolina.

Energy value per serving

• Calories: 361
• Proteins: 25.4g
• Fats: 14g
• Carbohydrates: 33g

Ingredients

• Cottage cheese: 1 kg
• Chicken egg: 3 pc
• Sugar: 150 g
• Semolina: 60 g
• Raisin: 75 g
• Vanillin: 10 g
• Salt: pinch
• Butter: 50 g

Cooking steps

1. Pass the cottage cheese through a sieve to achieve a creamy texture. Separate the yolks from the whites and beat the yolks with sugar and vanillin until pale.

   Required ingredients:

   • Cottage cheese: 1 kg
   • Chicken egg: 3 pieces
   • Sugar: 150 g
   • Vanillin: 10 g

2. Whip the egg whites with a pinch of salt until soft peaks form. Combine the yolks with the cottage cheese, add semolina, and let it sit for 10-15 minutes.

   Required ingredients:

   • Salt:  pinch
   • Semolina: 60 g

3. Add raisins and whipped egg whites to the cottage cheese mixture, gently mixing from bottom to top.

   Required ingredients:

   • Raisin: 75 g

4. Grease the baking dish with butter.

   Required ingredients:

   • Butter: 50 g

5. Sprinkle with a small amount of semolina.

   Required ingredients:

   • Semolina: 60 g

6. Transfer the cottage cheese mixture into the mold.

7. Melt 40 grams of butter and pour it over the future casserole.

   Required ingredients:

   • Butter: 50 g

8. Cover the dish with foil and place it in the preheated oven at 180 degrees for 30 minutes.

9. Then remove the foil and leave in the oven for another 20 minutes.

10. Submit.