Many people will probably remember such a delicious and nutritious dish as cottage cheese casserole. In the Soviet Union, this meal was fed to children in schools and kindergartens. It is commendable that now there is still a tendency to cook the younger generation casserole
. However, there is an assumption that in the USSR casserole was tastier. It is impossible to give a precise answer about the flavor characteristics of this dish in the past and present. Maybe the quality of cottage cheese plays a role. In Soviet times, food was prepared from more natural products.
We will tell you how to make a homemade casserole, useful for children and adults.
Ingredients for cottage cheese casserole:
- cottage cheese – 700 g;
- salt – a pinch;
- sugar – 150 g;
- vanilla sugar – 10 g;
- cornstarch – 50 g;
- sour cream – 200 g;
- eggs – 5 pcs.
Preparation of cottage cheese casserole:
Proteins should be separated from the yolks, beat the cottage cheese with an immersion blender. To the cottage cheese mass lay out the yolks, pour salt, cornstarch and vanilla and classic sugar.
Beat the components together with cottage cheese, mix additionally with sour cream
.
Whites need to be beaten with a mixer until white lush foam.
Carefully pour the proteins into the cottage cheese mixture in batches, stir, keeping the structure of the proteins. Grease a baking dish (20×20 cm) with butter,
pour the curd mixture into the dish and preheat the oven to 175 degrees Celsius. Bake the dish for one hour.
We recommend that half an hour before readiness to cover the casserole with foil, so that the top does not burn. As a result, we get an airy and tender cottage cheese casserole.
