The casserole, loved by many since childhood, is a great option for breakfast, snack or dessert for tea. By experimenting with additives, you can prepare a new dish each time. In addition, you can always experiment with the cooking method. We’ve put together 10 awesome casseroles for kids and adults to pick up!

Berry casserole with lingonberries

This recipe is good because the berries can be taken not only fresh, but also frozen. Whisking the whites separately gives the casserole a very delicate and airy texture.


  • Cottage cheese – 250 grams;
  • Lingonberry – 50 grams;
  • Sugar – 50-80 grams (to taste);
  • Egg – 2 pcs.;
  • Semolina – 2 tbsp. l .;
  • Vegetable or butter – 1 tbsp. l .;
  • Salt and vanillin – 1 pinch

First of all, turn on the oven and preheat to 180 degrees. Separate the whites into a dry bowl. Combine cottage cheese with yolks, sugar, vanilla and mix. Pour in semolina, add washed and dried berries. Leave for 10 minutes. Separately with a pinch of salt, beat the whites until fluffy. Put the proteins in the curd mass and stir gently. Grease a heat-resistant form with oil, lay out the finished base and smooth. Send to oven and bake until golden brown for about 40-45 minutes. Sprinkle with icing sugar before serving.

Date casserole

When there are no berries at hand, you can always use dried fruits or candied fruits. The dates are so sweet that you don’t need to add sugar. Be sure to remove the bones, if any.


  • Cottage cheese – 250 grams;
  • Egg – 1 pc.;
  • Flour – 2 tbsp. l. (about);
  • Vegetable oil – 1 tbsp. l .;
  • Salt – 1 pinch;
  • Dates – 80 grams.

Grind the curd with salt and egg until smooth. Pour in the sifted flour, add the dates cut into small pieces. Grease a baking dish with oil, add the curd mass and smooth. Bake at 180 degrees for about 30-35 minutes until golden brown.

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Casserole with pumpkin and almonds

Juicy and bright, this casserole is a great breakfast for the whole family. Nuts add a special piquancy, so do not grind them into dust, but only slightly chop them with a knife.


  • Cottage cheese – 700 grams;
  • Egg – 3 pcs.;
  • Sour cream – 4 tbsp. l .;
  • Sugar – 100 grams (or to taste);
  • Pumpkin – 100 grams;
  • Almonds – 50-70 grams;
  • Salt and vanillin – 1 pinch;
  • Semolina – 3 tbsp. l.

In a deep bowl, beat eggs with sugar, vanilla and salt until fluffy. Place cottage cheese, sour cream and semolina. Beat and leave for 10 minutes. Meanwhile, peel the pumpkin pulp and grate on a fine (medium) grater. Chop the nuts with a knife. Put pumpkin and nuts in the curd, stir and send to an ovenproof dish. Bake at 180 degrees for about 35-45 minutes until tender and delicious crust.

Spinach casserole

If you prefer a savory breakfast, then make a spinach casserole. It is good both warm and cold. Serve this casserole with spinach or a herb sauce, for example.


  • Cottage cheese – 300 grams;
  • Egg – 1 pc.;
  • Sour cream – 2 tbsp. l .;
  • Flour – 2-3 tbsp. l .;
  • Spinach – 1 bunch;
  • Vegetable oil – 1 tsp;
  • Salt – 1/2 tsp

Wash and dry the spinach and chop. Combine cottage cheese in a deep bowl with egg, sour cream and salt, beat until smooth or mash with a fork. Add flour and spinach, stir. Grease a heat-resistant form with butter, lay out the curd base in an even layer. Send in an oven preheated to 180 degrees for about half an hour.

Tomato casserole

This casserole can be prepared both for breakfast and as an appetizer or snack for tea. Choose juicy and ripe tomatoes, then your casserole will literally melt in your mouth.


  • Cottage cheese – 500 grams;
  • Tomatoes – 2-3 pcs.;
  • Flour – 4-5 tbsp. l .;
  • Egg – 2 pcs.;
  • Vegetable oil – 1 tbsp. l .;
  • Salt – 1 pinch;
  • Herbs – 1 pinch (optional)

Pound cottage cheese with egg and salt in a deep bowl until smooth. Add flour and stir. Place in a greased ovenproof dish and flatten. Wash the tomatoes, dry and cut into thin slices. Spread them out evenly. Sprinkle with a pinch of salt and herbs if desired. Send the form to the preheated oven and bake for about half an hour at 180 degrees.

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Multicooker casserole with dried apricots

You can bake a delicious casserole using the technique. To make it easier to remove the finished casserole, you can cover the bowl with parchment or foil, for example.


  • Cottage cheese – 400 grams;
  • Egg – 2 pcs.;
  • Sour cream – 3 tbsp. l .;
  • Semolina – 2 tbsp. l .;
  • Flour – 1 tbsp. l. (if necessary);
  • Sugar and salt to taste;
  • Dried apricots – 150 grams.

Wash dried apricots, fill with boiling water and dry after a couple of minutes. Mash the cottage cheese with eggs, a pinch of salt and sugar (if adding). Add sour cream, semolina. Stir and leave for 10 minutes. If the curd mass is thin, add a little sifted flour. Cut dried apricots into small pieces and put in cottage cheese, stir. Send the prepared mass to the multicooker bowl. Set the “Baking” program for 45 minutes (the time may vary, depending on the power of your equipment), and then leave it on the heat for another 10-15 minutes.

Kefir casserole in a slow cooker

This is a simple recipe for a classic casserole without additives. Before serving, it can be supplemented with fresh berries or jam, sour cream, or simply sprinkled with powdered sugar.


  • Cottage cheese – 500 grams;
  • Egg – 5 pcs.;
  • Kefir – 200 grams;
  • Sugar – 200 grams;
  • Semolina – 1/2 cup (approximately);
  • Vegetable oil – 1 tbsp. l .;
  • Salt, baking powder and vanillin – 1 pinch

Put the cottage cheese in a deep bowl. Add baking powder, vanillin and half the sugar. Separate the yolks and beat until smooth. Pour in kefir, add semolina and leave for 10-15 minutes. Whisk the whites separately with sugar and salt until fluffy. Place the whites in the curd and stir gently to keep the mixture fluffy. Grease a bowl with butter and add the curd mass. Set the “Baking” program for 1 hour, and then leave on the heating for another 10-15 minutes.

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PP casserole

This casserole can be cooked in the oven and in a slow cooker, and even in the microwave. Without sugar and semolina, this option is suitable for anyone who counts calories and monitors nutrition.


  • Cottage cheese – 250 grams;
  • Egg – 1 pc.;
  • Rice flour – 2 tbsp. l .;
  • Baking powder – 1/2 tsp;
  • Natural yogurt – 2 tbsp l .;
  • Sweetener to taste.

Mash the cottage cheese and egg until smooth. Stir in flour and baking powder, add yogurt and substitute sugars to taste. Mix everything thoroughly. Put the curd mass in a heat-resistant form and send to the oven preheated to 180 degrees for 30 minutes.

Microwave banana casserole

If you have a minimum of time, then take note of this recipe. This casserole is best prepared in small portioned tins.


  • Cottage cheese – 100 grams;
  • Egg – 1 pc.;
  • Sugar – 2 tbsp. l .;
  • Semolina – 1 tbsp. l .;
  • Banana – 1 pc.;
  • Vegetable oil – 1 tbsp. l.

Beat the egg into a deep bowl, add sugar and beat. Add peeled banana, cottage cheese, and semolina. Whisk again until smooth. Lubricate molds (suitable for microwave ovens) with oil. Arrange the curd mass in molds and send to the microwave. Set the power to maximum and cook the casserole for 1 minute. Check it, turn it on for another 15-30 seconds. Repeat the process as needed. On average, such a casserole will take no more than 2 minutes to cook.

Casserole in a frying pan

Even if you don’t have an oven, multicooker or microwave on hand, you can bake a delicious casserole on the stove.


  • Cottage cheese – 500 grams;
  • Egg – 3 pcs.;
  • Sugar – 100 grams (to taste);
  • Semolina – 2-3 tbsp. l .;
  • Lemon zest – 1 tsp;
  • Vegetable oil – 2 tsp

Whisk eggs and sugar in a deep bowl until fluffy. Add semolina and stir. Grate the lemon zest and combine with the curd. Place the curd in the egg mass and beat until smooth. Grease a skillet with vegetable oil. Send the curd mass to the pan, cover and put on low heat. Simmer the casserole for about 35 minutes until tender and golden brown.

What’s your favorite version of the curd casserole? Share your proven recipes in the comments!


Home-maker with a deep passion for cooking multi-cuisine eateries, DIY recipes, and an avid love for culinary arts.

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