Cottage cheese casserole without milk
Description
Perfectly pairs with tea and coffee. Cottage cheese casseroles are usually made with semolina. But if you don't particularly like semolina, you can replace it with flour. In our case, it's durum wheat flour—semolina. You can find it in stores. If you don't mind semolina and want to make a cottage cheese casserole without milk, you can add it. The smaller your baking dish, the higher the casserole will rise, so keep an eye on the cooking time and temperature, checking doneness with a toothpick. Serve with tea or coffee.
Instructions
- 1
Step 1
Mix the cottage cheese, 200 grams of sour cream, a pinch of vanilla, and raisin puree. Stir until smooth.
- 2
Step 2
Add the semolina. Mix once again and let the mixture stand to allow the semolina to swell.
- 3
Step 3
After 15-20 minutes the semolina will have swollen, and you can start baking. Grease the baking dish with butter and sprinkle with breadcrumbs (optional). Evenly spread the cottage cheese mixture into the dish.
- 4
Step 4
Brush the casserole with the remaining sour cream and bake in a preheated oven at 160-170 degrees for 45 minutes.
- 5
Step 5
Let the finished cottage cheese casserole without milk cool down, then put it in the refrigerator and only after that cut it into pieces. Serve it with sour cream or jam.