Baked Cottage Cheese Casserole

1. 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 100 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
3. 3 Sugar 10 g
4. 4 Semolinapack 700 g ≈ $2.20 12 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Sour cream 15%pack 300 g ≈ $1.60 25 g
7. 7 Baking powder 2 g
8. 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

1. Take out the cottage¹ cheese, egg, and milk² ahead of time so they come to room temperature. Preheat the oven to 350°F (180°C).

2. Mash the cottage¹ cheese with a fork, then mix in the milk², sugar, semolina⁴, egg, sour⁶ cream, and baking powder.

3. Let the mixture sit for 15 minutes to allow the semolina⁴ to absorb the liquid.

4. Grease a baking dish with butter⁸, spread the mixture evenly inside, and level the top.

5. Bake for 30–35 minutes at 350°F (180°C) until golden brown; the center should be just set, not runny.

6. Cool for 10 minutes in the pan, then slice into portions.

In short

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