Cottage Cheese Raisin Casserole in the Air Fryer
A tender cottage cheese casserole with semolina and raisins for a hearty breakfast. A layer of sour cream on top helps create a soft golden crust.
- Time
- 35 min
- Serving
- 659 kcal
- Ingredients
- ≈ $2.55
- Protein
- 39 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 180 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Semolinapack 700 g ≈ $2.20 25 g
- 4 Sugar 15 g
- 5 Raisinspack 200 g ≈ $2.40 25 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 25 g
- 7 Salt 1 g
- 8 Butterpack 180 g ≈ $1.58 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the raisins5 and cover with hot water for 5 minutes, then pat dry.
Mash the cottage1 cheese with the egg, sugar, and salt using a fork.
Add the semolina3 and raisins5, stir, and let the mixture stand for 7 minutes.
Grease the baking dish with butter8, add the cottage1 cheese mixture, and smooth the top.
Spread a thin layer of sour6 cream over the top.
Cook in the air fryer at 160 °C for 20–25 minutes, until the casserole is set and the top is golden brown.
Let stand for 5 minutes, then slice and serve.
Tips
- Why it works
- Leave the semolina mixture for 7 minutes so the grain absorbs moisture from the cottage cheese and the casserole holds its shape when sliced.
- Substitutions
- Replace the raisins with 25 g of finely chopped dried apricots, or leave them out and add another 5 g of sugar if you want it sweeter.
- Common mistakes
- A common mistake: cutting right after the air fryer; the center looks wobbly and breaks into wet pieces.
- Storing and reheating
- Keep in the fridge up to 2 days. Reheat for 1–2 minutes in the microwave or 5 minutes in the air fryer at 140 °C.
- Serve with
- Serve for breakfast with sour cream or plain tea, no extra side needed.
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