Curd Casserole with Sour Cream and Semolina in the Oven
The fluffiest, most tender, appetizing, and delicious! Making curd casserole with sour cream and semolina in the oven is very easy - just mix all the ingredients. Adding sour cream makes it more tender and smooth, while soaked semolina absorbs all the excess liquid.
Updated : 11 August, 2025
Easy
More than 1 hour.
Ingredients
600 grams
Curd
150 grams
Sour cream
3
Eggs
3 tablespoon
Sugar
5 tablespoon
Semolina
1 teaspoon
Butter
to taste
Vanillin
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cottage cheese is the main ingredient, so choose the highest quality and natural product without milk fat substitutes. It’s better if the curd is soft, not grainy. Fat content can be any; I used 9%.
Step 2
Put the cottage cheese in a bowl, then add the eggs. It’s best to wash eggs before use with food-safe detergents and a brush. Add sugar, semolina, a pinch of salt, and a pinch of vanilla powder. You can adjust the sugar amount to taste. Add sour cream.
Step 3
Mix everything well until smooth. I had soft curd, so a whisk was enough. If the curd is drier or grainy, use an immersion blender for a smoother casserole. Let the mixture rest for an hour - this is essential for a fluffy, tasty casserole.
Step 4
Take a suitable baking dish and grease it with butter. No need to grease silicone molds. The narrower the dish, the higher the casserole will rise. Mine is round, 18 cm diameter.
Step 5
Pour the curd mixture into the dish and smooth the top.
Step 6
Preheat the oven to 350°F (180°C). Bake the casserole for 40 minutes to 1 hour. Baking time depends on the dish size and oven features. The casserole is done when it’s nicely browned. Remove it from the oven; it will sink slightly - this is normal.
Step 7
Serve warm or cold. It goes well with sour cream, berries, jam, honey, or condensed milk. Enjoy your meal!