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Oven cottage cheese casserole with carrots

0
751
Kitchen Russian
Calorie content 131.8 kcal
Portions 8 port.
Cooking time 90 minutes
Proteins * 3.7 gr.
Fats * 4.9 gr.
Carbohydrates* 25.5 g
* per 100 gr. product
Oven cottage cheese casserole with carrots
Content

Cottage cheese casserole with the addition of carrots will be an excellent healthy breakfast full of vitamins. You can cook it even in the evening, and warm it up in the morning. However, when cold, such baked goods are in no way inferior in taste to preheated ones.

Ingredients

Cooking process

step 1 out of 11
If the eggs are large, they can be taken in an amount of three pieces. Peel and wash the carrots.
step 2 out of 11
Cottage cheese needs to be bought in briquettes and maximum fat content, it will not give excess liquid to the casserole. Mix eggs, add cottage cheese to them.
step 3 out of 11
Mix everything thoroughly. Beat with a mixer until smooth. If you need a pasty consistency, it is better to arm yourself with a blender instead of a mixer.
step 4 out of 11
Pour semolina, granulated sugar, vanilla sugar and salt to the eggs with cottage cheese.
step 5 out of 11
Beat until smooth.
step 6 out of 11
Grate the carrots on a fine grater, if there is excess juice, squeeze it by hand. Add carrots to the mass.
step 7 out of 11
Mix everything with a fork.
step 8 out of 11
Grease the form with vegetable oil using a kitchen silicone brush or ordinary gauze. Transfer the curd-carrot mass into the mold, wait half an hour until the semolina in the casserole swells, absorbing the excess liquid.
step 9 out of 11
Lubricate the baking blank with sour cream.
step 10 out of 11
Bake the dish in an oven preheated to 170 degrees on an average level for about 50-60 minutes.
step 11 out of 11
Turn off the oven, let the casserole stand for about 10 minutes without opening the door. Next, carefully cut the pastries into portioned squares directly in the form, if it is designed for this. Put on plates, pour over sour cream and serve.

Bon Appetit!

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