Cottage cheese casserole with cranberries
10 servings
60 minutes
Cottage cheese casserole with cranberries is a delicate and airy dish that combines the creamy taste of cottage cheese with the refreshing tartness of cranberries. This recipe is a classic of Russian cuisine, where cottage cheese products traditionally hold a special place. The ease of preparation and availability of ingredients make the casserole an excellent choice for breakfast or dessert. Semolina gives structure, while eggs create an appetizing texture. The casserole pairs perfectly with sour cream or honey, and cranberries not only decorate the dish but also enrich it with vitamins. It can be baked in both the oven and a slow cooker to achieve a golden crust. This cozy, homemade treat brings warmth and pleasant memories.
1
Put cottage cheese and sugar in a deep dish and mix a little with a fork. Then add eggs and semolina, and mix everything carefully until smooth. The 'dough' will be liquid and beige in color.
- Crumbly curd cheese: 400 g
- Sugar: 3 tablespoons
- Chicken egg: 3 pieces
- Semolina: 3 tablespoons
2
Add frozen cranberries to the dish and mix again.
- Frozen cranberries: 100 g
3
If you decide to bake in a multicooker - use the 'Baking/Pie' mode, and the multicooker will set the time itself. If baking in the oven - temperature 180 degrees, until a golden crust forms (about 15-20 minutes).
