Baked Carrot Casserole

1. 1 Carrots≈ $1.50 per kg 150 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
3. 3 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 50 g
4. 4 Semolinapack 700 g ≈ $2.20 30 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Sugar 20 g
7. 7 Butterpack 180 g ≈ $1.58 10 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 20 g
9. 9 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the carrots¹ on a fine grater. Preheat the oven to 350°F (180°C).

2. Pour milk² over the carrots¹, add butter⁷ and sugar, and simmer over medium heat for 8–10 minutes until tender.

3. Stir in the semolina⁴, mix well, cook for 1–2 minutes, then remove from heat and let cool for 5 minutes.

4. Add the egg and cottage³ cheese, mixing until smooth.

5. Grease a baking dish, spread the mixture evenly, and top with sour⁸ cream.

6. Bake for 25–30 minutes at 350°F (180°C) until golden. Let stand for 5 minutes before slicing.

In short

• In the planner this dish is cooked for two days: reheat on day two.