Baked Cottage Cheese Casserole with Raisins
A tender baked cottage cheese and semolina casserole with raisins. Serve warm with sour cream.
- Time
- 50 min
- Serving
- 326 kcal
- Ingredients
- ≈ $1.35
- Protein
- 21 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 100 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Semolinapack 700 g ≈ $2.20 12 g
- 4 Sugar 5 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 15 g
- 6 Raisinspack 200 g ≈ $2.40 10 g
- 7 Butterpack 180 g ≈ $1.58 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Soak the raisins6 in boiling water for 10 minutes, drain, and finely chop. Grease a 9x9-inch baking dish, and preheat the oven to 350°F (180°C).
Mash the cottage1 cheese with the egg, semolina3, and sugar until smooth. Stir in the raisins6, mix well, and let sit for 10 minutes to allow the semolina to absorb moisture.
Spread the mixture evenly into the baking dish.
Bake for 25 minutes until golden brown; the casserole is done when a toothpick inserted in the center comes out clean.
Let it cool in the dish for 10 minutes, slice into portions, and serve warm with sour5 cream.
Tips
- Why it works
- Let the semolina sit for 10 minutes to absorb moisture fully. Skipping this makes the casserole dense and gummy. Stirring after swelling ruins the texture.
- Substitutions
- Use 10g dried apricots instead of raisins for a softer bite; swap semolina for 12g cornmeal if unavailable.
- Common mistakes
- Overbaking turns the center dry and cracks the crust; check with a skewer at 23 minutes. If wet, bake 2 more.
- Storing and reheating
- Lasts 3 days in the fridge; reheat covered in the microwave for 1 minute, stirring halfway. Eat fresh for best texture.
- Serve with
- Pair with a slice of buttered rye bread for a simple, filling dinner when you need quick energy.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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