Cottage cheese casserole with carrots

Warm and fragrant cottage cheese casserole is one of the favorite dishes in my family, which we often eat for breakfast, dinner or afternoon snack, because it is a very satisfying, healthy and, what is especially pleasant, a savory dish that no one can resist. Thanks to the constant consumption of cottage cheese casserole, the body receives both calcium and valuable milk protein from cottage cheese in sufficient quantities, as a result of which children are provided with normal growth and development, and adults have good immunity and strengthened the musculoskeletal system. But, so that this dish never gets boring and brings more health benefits, you can add berries, fruits, nuts and dried fruits, and also some sweet vegetables. For example, not so long ago I already had here a unique recipe for a delicious striped cottage cheese casserole with the addition of pumpkin, and now I would like to offer you another recipe for a very tasty and healthy dish and prepare a cottage cheese casserole with carrots. Casseroles with added vegetables have a serious advantage because they contain less regular sugars and more complex, slow-breaking carbohydrates, so they keep you feeling full longer and are generally healthier.

Cottage cheese casserole with carrots is quite simple and quick to prepare and can serve as a beautiful breakfast or dessert for tea for all large and small family members. It contains a huge amount of necessary substances and only a small amount of refined sugar, since selected carrots and high-quality natural cottage cheese can create the most delicious dessert dish without any additional additives or sweeteners. Thanks to the attractive orange inclusions from grated carrots, this casserole takes on a very appetizing, cheerful and sunny appearance, which is why this dish is constantly in high demand on the table and quickly disappears into the depths of households without complaints, whims or discontent. Try to create a casserole of cottage cheese and carrots according to this unique recipe, and I am sure that this seemingly ordinary, but tasty dish will be able to pleasantly and unexpectedly surprise you, because it combines accessibility, good taste and undeniable benefits, but what perhaps more important than these properties in the daily family menu? Bon appetit!

Necessary information

Difficulty level:	3*	Serving Size:	150 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	6	Cost of one serving:	25 rub.

How to cook cottage cheese and carrot casserole - recipe for cottage cheese casserole with carrots and semolina in the oven with step-by-step photos

INGREDIENTS:

400 g cottage cheese 5 – 9%
4 small eggs
100 g sugar
80 g semolina
2 tbsp. l. sour cream 15%
2 medium carrots (250 g)

COOKING METHOD:

1. In order to prepare cottage cheese casserole with carrots in the oven, you need to place high-quality and not very wet cottage cheese in a deep bowl. If you knead the dough with a mixer or by hand, then it is better to rub the cottage cheese through a sieve first, but if you have an immersion blender, then you do not need to create this labor-intensive function.

2. Add sugar and chicken eggs to the cottage cheese.
3. Beat all ingredients very well with a submersible blender for 1 - 2 minutes to obtain a smooth and homogeneous curd mass without lumps.
To mix the dough, you can also use a mixer, a whisk or an ordinary fork, but do not forget to rub the cottage cheese through a sieve before doing this, otherwise the casserole may turn out to be grainy and not very tender. 4. Peel the carrots and grate them on a small grater.
The sweeter the carrots, the tastier the casserole will be, so it’s better to choose large root vegetables, but at the same time durable and not very old. 5. Then you need to put the carrots in the curd dough and mix well with a spoon.
Before doing this, you need to squeeze most of the juice out of it with your hands, but a little juice should still be thrown out in order to preserve the rich taste and smell and not bring it to the state of dry pulp. 6. At the last step, add semolina, mix the dough thoroughly and let it stand on the table for 15 - 30 minutes so that the semolina swells and absorbs excess liquid.

7. Grease a baking dish with butter and sprinkle the bottom and sides with semolina, then put the dough in it and smooth it out.

8. Gently grease the surface of the casserole with carrots and cottage cheese with sour cream and after that it can finally go into the oven.
9. Cook the casserole in an oven preheated to 180°C for approximately 40 minutes, although this depends on the thickness of the curd layer.

The casserole is ready when it begins to brown on the sides and slightly pull away from the sides of the pan. The finished casserole of cottage cheese and carrots must be cooled to a slightly warm state, otherwise you cannot properly appreciate its delicate elastic thickness and unique special taste.
When serving it, you must certainly top it with the freshest cold sour cream, then your household members will simply not be able to get away from this tasty and healthy dish. Try it and see for yourself!

Curd and carrot casserole

Option 1: Traditional recipe for cottage cheese and carrot casserole

Various cottage cheese casseroles are just good for a hearty breakfast. This is precisely why such snacks are very popular all over the world. But they can be made even more useful. For example, prepare cottage cheese and carrot casserole according to the recipes below.

Ingredients:

255 grams of medium-fat cottage cheese;
120 grams of fresh carrots;
3 raw eggs;
2/3 cup white sugar;
105 grams of sour cream (fat content does not matter);
2-3 spoons of flour;
a piece of butter (butter).

Step-by-step recipe for cottage cheese and carrot casserole

Cut off the soft skin of a large carrot in a thin layer. Wash the root vegetable. On a clean plate, finely grate.

Next, wipe the medium-fat cottage cheese into a dry bowl. Pour sour cream in there. Using a spoon, thoroughly mix the viscous curd mass.

Option 2: Frisky recipe for cottage cheese and carrot casserole

To create a frisky pie, we recommend using a modern food processor. Also significantly increase the temperature of the oven.

Ingredients:

medium (75 g) carrots;
a pack (200 g) of cottage cheese;
106 g sugar;
two raw medium eggs;
22 grams of flour;
oil for mold;
4 spoons of sour cream;
baking powder.

How to quickly prepare cottage cheese and carrot casserole

Break raw eggs with added sugar into a dry bowl of a food processor, avoiding any hard shell fragments.

After a few minutes, add crumbly cottage cheese and sour cream into the strengthened mass. After another minute, add finely grated (without skin) carrots.

Continuing mixing in the food processor, add sifted flour and baking powder. Having received a frisky viscous dough, move it with a spatula into any form, the bottom and walls (internal) of which are greased with oil.

Immediately put the carrot-curd casserole in the oven, where at two hundred degrees, cook it for half an hour. All that remains is to cool the dessert, cut it and add any hot or cold drink.

If you don’t have a food processor in your kitchen, knead the dough in the same order, just using a regular mixer. In the second case, give preference to fatty cottage cheese, on the basis of which you can knead the required mass in a short time.

Option 3: Cottage cheese casserole with carrots and apples in the oven

The first fruit that we will introduce together with carrots will be perfectly suitable apples. In this case, it is better to take sweet and sour fruits to achieve impeccable taste.

Ingredients:

medium (110 g) apple;
medium (80 g) carrots;
215 grams of fresh cottage cheese;
28 grams of wheat flour;
a packet of baking powder;
110 g eggs (2 pieces);
95 grams of fat sour cream;
80-90 grams of sugar.

How to cook

Disassemble the cottage cheese into a bowl. Add fatty sour cream there. Stir until the structure is homogeneous.

Separately, beat raw eggs with snow-white sugar until a fluffy, strong consistency. Transfer to a container with sweet cottage cheese. Knead.

Grate carrots and apple without skin into a separate bowl. Place the resulting fruit shavings into the viscous dough.

At the last step of mixing, add all the baking powder. Also sift the flour.

Place the finished dough for cottage cheese casserole with carrots into a prepared (wiped and greased) refractory pan.

Bake the lush dessert for forty minutes at the temperature required for similar baking of 185 degrees. All that remains is to cool the pie and cut it.

The apple blends perfectly with the carrots. That’s why they are often used together. As for the flour, determine its final size depending on the amount of juice that will be released from the fruit. It is important to get a viscous, but not clogged dough.

Option 4: Carrot casserole with cottage cheese and raisins

We will create the fourth casserole with juicy, spicy raisins, which will need to be steamed and squeezed in advance. Otherwise, the recipe will not differ from those outlined above.

Ingredients:

230 g of cottage cheese;
85 grams of fresh carrots;
55 grams of steamed raisins;
2.5-3 tablespoons of flour;
85 grams of medium-fat sour cream;
85 grams of small sugar;
2-3 raw eggs;
baking powder.

Step by step recipe

Grind the cottage cheese with sour cream to a viscous mixture. Throw in grated (very finely) fresh carrots and steamed in boiling water in advance, and then raisins, well squeezed out of water.

Now in another dry container, use a whisk to mix raw eggs (2-3 depending on size) with little sugar until they form a strong structure.

Combine the sweet mixture with the curd mixture and, sifting the flour with baking powder, create a flowing, homogeneous dough with raisins.

Place it in the mold. To prevent the cottage cheese casserole with carrots from burning in the oven, coat the walls of the container with butter.

At the last step, bake the dessert for about forty minutes. Cabinet temperature – 185 degrees. Before cutting the pie, cool it and top it up with green tea or milk already on the table.

The raisins used, of course, must be seedless. Apart from this, it is permissible to include other dried fruits in the dessert. For example, dried apricots or candied fruits, such as cherries, apricots, tangerines or lemon, which can now be purchased on the eastern market.

Option 5: Curd and carrot casserole with berries in the oven

Do you want to create an even more juicy cottage cheese casserole with carrots in the oven? Add fresh berries to the recipe. It will be super tasty!

Ingredients:

half a glass of blueberries;
290 g of cottage cheese;
half a glass of sugar;
90 grams of carrots and sour cream;
2 huge raw eggs;
32 grams of wheat flour;
a packet (regular) of baking powder.

How to cook

Wash a small amount of blueberries well. Drain on paper towels to dry.

While this is happening, use a spatula to mix the sour cream with the fatty cottage cheese. Add chopped (grated) carrots.

Separately, in an unstained bowl, beat raw eggs with little sugar until a strong, snow-white mixture forms.

Combine both masses, kneading with a spatula. Later sift the flour. At the same time, add baking powder.

At the end, add dried blueberries. Place the purchased dough in a non-stick pan.

Cook the future carrot-curd casserole in the oven for 40-45 minutes. The temperature indicator should correspond to 180 degrees.

After the time indicated above has passed, turn off the stove and cool the dessert (at least partially).

In addition to using the freshest blueberries in our version, it is permissible to use other berries. It could be currants of any color, cherries, crushed peaches and apricots. Whatever you include in the recipe, the main thing is to take seedless berries or remove them in advance.

Option 6: Casserole of cottage cheese and carrots with kefir without eggs in a slow cooker

We will create the final pie without eggs using kefir, and transfer the baking itself to a modern multicooker.

Ingredients:

a glass of medium-fat kefir;
baking powder (sachet);
395 grams of cottage cheese;
butter into a bowl;
105 g grated carrots;
105-115 grams of sugar;
45 grams of wheat flour;
vanilla to taste.

Step by step recipe

Place cottage cheese, sugar and drink into a food processor. Start active kneading. After one and a half to two minutes, add grated or chopped carrots.

Now add a little for the smell of vanilla and for the splendor of the baking powder. Also sift the flour through a sieve.

Pour the dough mixed for the cottage cheese and carrot casserole into a bowl greased on the inside with oil.

Place the container in the multicooker. Turn on the “Baking” or “Pie” mode by snapping the lid. Total cooking time is 40 minutes.

After turning off the pie and cooling it directly in the bowl, take it out and cut it. Serve with milk or berry juice.

Excluding eggs can cause a bad “bundle” of dough, which can cause the casserole to break when cut out. That’s why we transferred the baking process to a slow cooker. In this machine, the pie will literally turn out tender and soft. Try it yourself!

The best recipes for carrot-curd casserole, just like in kindergarten

Nowadays, more people are trying to adhere to proper nutrition, and what could be healthier than carrots and natural homemade cottage cheese? It is from these products that you can prepare a good casserole (like in childhood) or, on the contrary, a unique and low-calorie casserole according to the recipes of well-known nutritionists. Try making a casserole using one of the recipes below and you will understand how simple and easy it is to make.

Carrots with cottage cheese, baked with raisins: recipe for the oven

Do you want to vary your own diet? This means the most delicious casserole just for you! Even diabetics are allowed to eat it because it does not contain sugar, and black raisins give it a sweet taste.

Required components:

250 g of cottage cheese;
4 juicy carrots;
raisin;
a couple of eggs;
one yolk;
75 grams of semolina.

Manufacturing in 6 steps:

Take the raisins, put them in a bowl and pour boiling water over them.
Peel the carrots, wash them, and then chop them on a small grater.
Take a bowl and place eggs and 50 grams of semolina there. Beat everything thoroughly with a mixer. Next, add carrots, 1/2 part of raisins and stir thoroughly again.
Take a separate bowl and mix cottage cheese with yolk, 25 grams of semolina, and also add the remaining raisins.
Take the pan where you will bake the pie, cover it with parchment paper, and then lay out two layers. The bottom one will be made from cottage cheese, the top one will be made from carrots.
Preheat the oven to 180 degrees and place the mold in it. Cook the casserole in the oven for 40 minutes. After it is ready, let it cool, and then place it in the refrigerator for a couple of hours.

It should be served chilled with yogurt.

Casserole “Like in kindergarten”: recipe for kids with photos

By preparing the casserole according to this recipe, you will get a mind-blowing and especially delicious dessert. We can say about this casserole that it tastes “like in kindergarten.”

Required components:

7 juicy carrots;
half a glass of semolina;
three glasses of milk;
one glass of homemade cottage cheese;
a pair of eggs;
three tbsp. l. breadcrumbs;
sugar, salt, sour cream - to taste.

Manufacturing:

Preparing carrots. The carrots need to be washed and peeled, chopped into small pieces and placed in a small saucepan, and simmered until fully cooked over low heat. After the carrots are ready, you need to drain the remaining water from them and crush them. Later, set the pan aside for a while.
Making semolina. Take a separate saucepan and cook thick semolina in milk. Once the semolina is ready, add carrots, cottage cheese, and eggs to it. Add sugar and a pinch of salt to the resulting slurry to taste. Stir everything thoroughly.
The final step to the finished casserole. Take a mold with sides, grease with butter, sprinkle with breadcrumbs. Place all the carrot-curd mixture in a frying pan, and then transfer it to the oven, preheated previously at 180-190 degrees, for 50 minutes. After the casserole is ready, place a dish on top of it, a little larger than the size of the form, turn it over with a sharp movement so that the form is on top, then remove the form. The finished casserole remains on your plate.

Let the finished casserole cool, and then serve with sour cream. Bon appetit!

Magic casserole with carrots and cottage cheese

There are a lot of recipes for making a casserole, but you can only make this incredibly tasty one using this recipe. It will turn out airy and fluffy thanks to the special ingredients.

Required components:

8 medium-sized carrots;
400 grams of homemade cottage cheese;
50 grams of semolina;
a pair of eggs;
60 g butter:
25 grams of breadcrumbs;
120 g sour cream;
70 g sugar;
salt.

Manufacturing process:

Carefully peel and wash the carrots, chop into small pieces. Later, take a pan and place the carrots in it. After this, fill the carrots with water above its level by about a finger and let it cook for 10 minutes. Next, remove it from the water, let it cool and pass through a meat grinder. After this, take a bowl, place the carrots in it and sprinkle with semolina. Stir everything thoroughly and set aside for a while.
Take the cottage cheese and carefully grind it through a strainer. After this, add carrots, eggs, sugar and salt to the cottage cheese, stir everything well.
Next, take a mold with high sides and grease it with butter and sprinkle with breadcrumbs. Place the prepared mass into the prepared pan, level the surface so that the casserole is even, and on top of it place finely chopped pieces of butter over the entire area of the casserole.
Then move the pan to the oven (preheat it to 180 degrees in advance). The casserole must remain in the oven for 40 minutes.
When the cooking time is up, take out the casserole, let it cool slightly, and then cut into portions. When serving, garnish with sour cream on top. Bon appetit!

Recipe for carrot-curd casserole in a slow cooker

This casserole is dietary, recommended for people who adhere to proper nutrition. Its calorie content is 160 calories, but at the same time it is very warm and tasty.

Required components:

30 g butter;
250 g of cottage cheese;
a pinch of salt;
80 g milk;
half a kilo of carrots;
30 g sugar;
one testicle;
2 tablespoons semolina.

Manufacturing:

Wash and peel the carrots, chop on a small track.
Place in the slow cooker: grated carrots, milk, butter. Set the multicooker to the “Baking” mode for a quarter of an hour. After preparing the carrots, wash and dry the multicooker bowl.
Then heat the milk in the same mode. Turn off the unit and add semolina to the milk. Close the lid and leave the cereal to swell for a quarter of an hour.
Rub the cottage cheese until smooth and add two yolks and a pinch of salt.
Add sugar to the cooled whites, broken with the yolk, and beat with a mixer.
In a separate cup, combine cottage cheese, carrots and whipped egg whites.
Place the carrot-curd mixture into a washed and dry multicooker (the bottom of the bowl must be greased with oil and sprinkled with breadcrumbs in advance). Set the multicooker to “baking” mode for an hour.

After the unit turns off, let the casserole stand in it for another quarter of an hour.

After the time has passed, you can take the casserole out of the multicooker, cut it into portions and start drinking tea with family and friends.

Carrot-curd casserole according to Dukan's recipe

This recipe for carrot and cottage cheese casserole was developed by Dukan specifically for the diet of the same name (Diet is a set of rules for human consumption of food) . But it is not only dietary, which is necessary for those who want to get rid of excess weight, but also unusually tasty.

Required components:

350 grams of low-fat cottage cheese;
1 large boiled carrot;
2 testicles;
a pack of vanillin;
a pinch of salt.

Manufacturing:

Peel the boiled carrots and grate them on a large grater.
Add cottage cheese to the carrots, previously minced or rubbed through a strainer, stir everything thoroughly.
In a separate cup, carefully beat the eggs with a mixer until thick foam, then add vanillin to them and beat these two components again.
Combine carrots with cottage cheese, eggs with vanilla and add salt and soda to them. Stir with a spoon and wait for the mass to rise in volume due to the soda.
Then you can take a baking sheet, grease it with oil and lay out the resulting mass. You can also use a silicone mold. There is no need to spread it with oil; the dough does not stick to the walls of the silicone mold and can be removed without any problems.
Place the casserole in the oven, preheated to 180-190 degrees. Bake for 30 minutes.
After the time has passed, look: if the top of the casserole is covered with a golden crust, then it is ready.

Carrot-curd magic can be served either hot or cooled with jam, cream or sour cream. Bon appetit!

Very tasty carrot-curd casserole (video)

If you like one of the recipes, that’s great, but you can experiment yourself, creating your own new recipes, with such healthy products as carrots and cottage cheese. In any case, your casserole will turn out good: soft, moderately baked, one that you wouldn’t be ashamed to treat to friends.

Curd and carrot casserole, warm and fluffy

Cottage cheese casseroles with various additives are a beautiful way to feed children healthy food that is balanced in composition without harming taste. A lot of abilities are revealed: here you can use cereals, pasta, dried fruits, apples, pumpkin and even carrots.

Cottage cheese casserole with carrots is prepared in the oven with the addition of semolina, it comes out very tender, catchy, sweet - kids eat it with pleasure! In the recipe with step-by-step photos, it is better to boil the carrots, then they will not be felt at all in the casserole, but you can add them raw. And, so that the carrot taste does not appear, flavor the curd mass with vanilla sugar or cinnamon.

Ingredients:

cottage cheese of any fat content – 250 g;
testicle – 1 piece;
boiled or raw carrots – 1 piece;
semolina – 2 tbsp. l;
sugar – 2 tbsp. l;
milk – 4 tbsp. l;
baking powder – 1 tsp;
vanillin – 0.5 tsp (as needed);
vegetable oil – 0.5 tsp (for the mold).

How to cook cottage cheese casserole with carrots

Pour semolina into a bowl and add warm milk. Stir immediately so that no lumps appear, leave to swell for 10-15 minutes. During this period of time, beat the eggs, preheat the oven and prepare other products.

Grind the thick cottage cheese through a sieve or mash it with a masher. Mix the soft paste with a fork. Add swollen semolina and beaten egg.

If we add boiled carrots, boil and cool in advance. Instead of boiling whole carrots, you can cut them into pieces, steam them and mash them with a fork. If the carrots are added raw, peel them and grate them on a small grater.

Transfer the chopped carrots to the curd mass. Add regular sugar and vanilla or vanillin (if necessary). Knead everything thoroughly, sparingly distributing the grated carrots.

Grease the mold with oil, you can sprinkle with semolina. We spread the cottage cheese with carrots, level the top or make a relief sketch with a spoon (waves or zigzags).

Place the cottage cheese casserole in the oven at 180 degrees. Bake on medium level for 45-55 minutes, cooking time depends on the height of the mold. In a low and wide setting, the casserole will cook faster; in the deepest setting, it will cook for about an hour.

Cool and serve the casserole with sour cream or other additives. Bon appetit!