Cottage cheese casserole with semolina and cranberries
Cottage cheese casserole with semolina turns out to be more tender and soft than if you used wheat flour. Cranberries are a great alternative if there are no fans of raisins among the tasters. In addition to cranberries, you can add other dried berries and fruits to the dough.
Ingredients
- Chicken eggs - 1 piece
- Cottage cheese - 400 g
- Semolina - 3 tbsp.l.
- Milk - 120 ml
- Sugar - 2 art.l.
- Salt - 1 pinch
- Cranberries (dried) – 2 tbsp.l.
- Butter - 15 g
Step-by-step cooking recipe
Beat an egg into a bowl and add milk, whisk with a fork.
Pour semolina into a bowl and mix well. Leave for a quarter of an hour so that the semolina swells.
In another bowl, pour the granular cottage cheese, as well as sugar, salt, cranberries. Mix thoroughly.
Put the swollen semolina in a bowl with cottage cheese and mix everything again.
Grease the baking dish with butter or vegetable oil. Transfer the curd mass into it and level it on top. Bake at 180 degrees for 25 minutes.
Before serving, let the casserole cool slightly on the table, then cut into portions and serve. Sour cream, jam or just a glass of milk can be served to the casserole.
