Buckwheat Casserole with Cottage Cheese Baked in the Oven
Original, tasty, healthy, perfect with tea for the whole family! Buckwheat Casserole with Cottage Cheese is a sweet, aromatic baked dish that children and adults will love. The recipe is interesting and simple. Serve for breakfast with jam, condensed milk, preserves, honey, or berry sauce. No one will say no!
Updated : 30 September, 2025
Easy
About 30 min.
Ingredients
1 cup
Buckwheat
0.5 teaspoon
Salt
200 grams
Curd
60 grams
Butter
2
Apple
70 grams
Raisins
Pour-over
2
Chicken eggs
3 tablespoon
Sour cream
3 teaspoon
Lemon juice
1 tablespoon
Sugar
10 grams
Vanilla sugar
to taste
Ground cinnamon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use homemade or store-bought cottage cheese with at least 9% fat and medium moisture; sour cream with at least 20% fat. Wash chicken eggs thoroughly. Take butter out of the fridge in advance to soften.
Step 2
Use light or dark seedless raisins. Rinse them and soak in hot water for 5-10 minutes, then drain and pat dry with paper towels.
Step 3
Press cottage cheese through a sieve or blend until smooth. If too dry, add a few spoons of sour cream. Avoid overly wet cottage cheese - it will add excess moisture to the casserole.
Step 4
Rinse buckwheat several times under cold water until clear. Pour boiling water in a 1:2 ratio, add 0.5 tsp salt. Cook until ready. Let it cool, then blend until a uniform paste.
Step 5
Use sweet or sweet-sour apples. Wash, peel, and grate finely. Place apple puree into a doubled cheesecloth and squeeze out excess juice to avoid the casserole falling apart.
Step 6
Add apple puree to cottage cheese. Mix well.
Step 7
Prepare the egg mixture: In a bowl, beat eggs, add sour cream, a spoon of regular or brown sugar, and vanilla sugar. Add 3-4 tsp lemon juice and ground cinnamon to taste (about 1 tsp).
Step 8
Beat the egg-sour cream mixture at low speed until fluffy - it will be slightly liquid in consistency.
Step 9
Place buckwheat porridge (about 13 tbsp) in a deep bowl. Add the cottage cheese-apple mixture and softened butter. Mix well.
Step 10
Add 50 g raisins and mix again.
Step 11
Pour egg mixture into buckwheat-cottage cheese mixture and stir thoroughly.
Step 12
The batter is ready - it should be uniform and pasty.
Step 13
Take a round baking pan 18–20 cm in diameter. Line the bottom with quality parchment paper. Grease bottom and sides with a slice of butter.
Step 14
Place the batter evenly, smooth with a spatula. Tap the pan a few times to release air. Place a few pieces of butter on top. Bake in a preheated 200°C (392°F) oven for about 30 minutes. Oven baking times vary; check by inserting a skewer - if clean, it’s ready.
Step 15
Let the casserole cool completely before removing from the pan. Decorate with grated lemon zest, raisins, candied fruits, or nuts. Serve with tea - delicious with milk.