Scrambled Cottage Cheese Casserole with Semolina

1. 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 125 g
2. 2 Sour cream 15%pack 300 g ≈ $1.60 35 g
3. 3 Sugar 30 g
4. 4 Semolinapack 700 g ≈ $2.20 25 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Baking powder 2 g
7. 7 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. Preheat oven to 350°F (180°C). Separate the egg into yolk and white.

2. Mix cottage¹ cheese, sour² cream, egg yolk, sugar, and baking powder until smooth.

3. Stir in semolina⁴ and let sit for 10 minutes to hydrate.

4. Whip egg whites with a mixer until stiff peaks form (3–4 minutes), then gently fold into the cottage¹ cheese mixture with a spoon.

5. Grease a baking dish, spread the mixture evenly, and smooth the top.

6. Bake for 40–45 minutes at 350°F (180°C) until golden. Let cool 10 minutes before serving.

In short

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