Tender Classic Cottage Cheese Casserole with Semolina
Fluffy, made from simple ingredients, yet incredibly tasty - pure comfort! The proportions are balanced so the classic semolina cottage cheese casserole turns out perfect: airy despite lots of cottage cheese. A versatile dish: filling breakfast, healthy afternoon snack, or light dinner.
Updated : 05 February, 2026
Easy
About 20 min.
Ingredients
4
Chicken eggs
400 grams
Curd
3 tablespoon
Sugar
0.25 teaspoon
Salt
1 tablespoon
Sour cream
5 tablespoon
Semolina
1 grams
Vanillin
0.5 teaspoon
Baking powder
20 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Take the cottage cheese and eggs out of the fridge in advance - they should be at room temperature. Use cottage cheese with 5-15% fat. If yours is curdy/grainy, you can rub it through a sieve or blend it with an immersion blender for a more tender casserole.
Step 2
In a deep bowl, whisk the eggs with sugar and salt until lightly foamy.
Step 3
Add the cottage cheese and sour cream and mix until smooth.
Step 4
Then add the semolina and vanilla (you can use vanilla sugar instead). Mix and let stand for 15 minutes, covering the bowl with plastic wrap. Meanwhile, preheat the oven to 180°C (356°F). After 15 minutes, add baking powder and mix thoroughly.
Step 5
Pour the batter into a baking dish. Silicone or nonstick pans don’t need greasing; otherwise, grease the bottom and sides with butter. Use a 20×10 cm pan. Bake for about 45 minutes on the middle rack in a preheated 180°C (356°F) oven on top/bottom heat. Don’t open the oven door for the first 15-20 minutes so it doesn’t sink. Let it cool completely in the oven with the door slightly ajar.
Step 6
Serve the semolina cottage cheese casserole warm with berries, jam, topping, sour cream, or plain. It stays tasty after cooling and even the next day.
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