Buckwheat casserole with cottage cheese top 10 recipes

Prepared by: Postman

04/18/2014 Cooking time: 45 min

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Do the kids want something tasty? Ladies on a diet, but the temptation to eat is so great? Try a simple recipe for buckwheat casserole with cottage cheese, it will please both those who want to save calories and children!

Cottage cheese casserole with buckwheat and raisins

Ingredients for “Curd casserole with buckwheat”:

Buckwheat (boiled) - 2.5 cups.
Cottage cheese (any kind, I usually use 0% fat) - 300 g
Sugar - 3 tbsp. l.
Chicken egg - 2 pcs
Butter - 10-20 g
Raisin
Jam

Recipe

Take boiled buckwheat
Add cottage cheese, sugar and eggs (you can use a little butter). If the cottage cheese is very dry, grind it first with sugar and eggs, and then add to the buckwheat.
Mix everything thoroughly! For small children, you can grind it using a blender. But don't overdo it.
If desired, you can add raisins, dried fruits, candied fruits or jam. I had some raisins left after Easter, so I added them. Mix again.
Grease the mold with butter and place our mixture into it. If it turns out very liquid, it’s okay, it will be juicier)
Put it in the oven. Readiness can be determined by the light crust on top or the firmness of the casserole.
Take the finished casserole out of the oven and let it cool. Spread condensed milk, jam, honey, jam or chocolate on top. I used strawberry jam.
Cut into pieces and serve. Bon appetit! I hope you will enjoy)

Delicious and fluffy cottage cheese casserole with raisins in the oven

The combination of sweet raisins and healthy cottage cheese is considered one of the best in baking! You can combine 2 types of raisins, so the pie will look more contrasting!

The grocery list requires:

cottage cheese (fat) – 1 kg;
vanillin – 2.5 kg;
egg – 3 pcs.;
granulated sugar – ½ tbsp. without slide;
semolina – ½ tbsp. without slide;
raisins – 50 g;
salt - a pinch.

Preparation:

Beat the cottage cheese with a blender. Pour boiling water over the raisins and let them swell.
Separate the yolks from the whites, add vanillin and granulated sugar to the yolks, beat until smooth. Pour into curd mixture.
Beat the whites until you get a white “fluffy cap”. Pour semolina into the egg-curd mixture and add steamed raisins.
Add salt and add egg whites. Stir. Preheat the oven to 180 C.
Line a baking sheet with parchment and sprinkle with semolina.
Spread the curd dough over the surface of the mold. Cover the top with foil, matte side up.
Bake for half an hour, then remove the foil and return to the oven until golden brown, about 20 minutes.

The baked goods turn out airy and with a fragrant golden crust!

Sweet buckwheat casserole with cottage cheese

Products (for 8 servings)

Buckwheat – 1 cup
Cottage cheese – 300 g
Eggs – 3 pcs.
Sour cream – 4 tbsp. spoons
Sugar – 3 tbsp. spoons
Vanilla sugar – 1 teaspoon
Salt – 1 pinch
Breadcrumbs – 2 tbsp. spoons
Butter – 1 tbsp. spoon

For decoration:

Powdered sugar – 2 tbsp. spoons
Raspberries (fresh or frozen) - to taste
Syrup - to taste

Recipe

Prepare all necessary products. Rinse the buckwheat well, add cold water (2.5 cups) and boil until tender, 15-20 minutes.
Beat eggs into a bowl, add salt, vanilla and sugar. Beat well with a mixer until the sugar dissolves.
Place cottage cheese and 2 tbsp into the whipped mixture. spoons of sour cream. Mix again with a mixer.
Pour buckwheat porridge into the resulting creamy mass. Mix the mixture with a spatula until smooth and lightly beat with a mixer.
Preheat the oven to 180 degrees. Grease the mold well with butter and sprinkle with breadcrumbs. Place the prepared mixture into the mold.
Flatten and place in the oven for 20-25 minutes.
After 20-25 minutes, remove the cottage cheese casserole with buckwheat from the oven, add 2 tbsp. spoons of sour cream and grease the top of the casserole.
Place the cottage cheese and buckwheat casserole back in the oven for 7-10 minutes to form a golden crust.
Remove the finished casserole from the oven and let cool slightly.
Sprinkle the casserole with powdered sugar and garnish with raspberries and syrup. Slice the casserole and serve with tea.
If desired, the casserole can be served with sour cream, jam, condensed milk or honey.
Enjoy your tea party everyone!

Unusual cottage cheese-buckwheat casserole or buckwheat krupenik

Krupenik is a casserole. It is usually made from buckwheat and is often used in baby food: buckwheat in combination with cottage cheese is a healthy and nutritious “duet”.

Any casserole is a delicious dish that can be appropriate for breakfast, dinner, tea or as a snack, and a casserole with cottage cheese and buckwheat is great in every way: it contains natural and affordable ingredients, it does not contain flour and, of course, it very tasty.

Buckwheat casserole with cottage cheese, apple and sour cream

Ingredients:

Buckwheat – 1 cup (250 ml)
Cottage cheese – 200 g (fat content 9%)
Chicken egg – 2 pcs. (the average size)
Sour cream – 3 tbsp. (25% fat)
Apple – 2 pcs. (sweet varieties)
Sugar – 1 tbsp.
Raisins – 70 g (pitted)
Lemon juice – 3 tsp.
Vanilla sugar – 10 g (heaped teaspoon)
Salt – 0.5 tsp.
Butter – 50 g (+10 g for greasing the mold)
Cinnamon - to taste

Recipe

Sort out good quality fried buckwheat groats from debris, rinse several times with cold water, pour boiling water (1:2 - grains/water), add about half a teaspoon of salt (don’t be afraid, the finished casserole will not be salty) and put on low heat covered lid. Cook the porridge until cooked – this will take about 15 minutes. You don’t need to season the porridge with oil.
It is better to take cottage cheese (homemade or purchased) of medium humidity, with a fat content of 9%. Too dry cottage cheese will not combine well with buckwheat. But if you have just such cottage cheese, then add 30-50 ml. sour cream and blend in a blender - this cottage cheese is ideal for casseroles. Too wet cottage cheese will dissolve in the buckwheat and will not be felt in the casserole.
Cottage cheese can be ground through a sieve or turned into a paste in a blender.
Pour raisins (light or dark) with warm boiled water and leave aside for 15-20 minutes. The temperature of the water should not be higher than 36-37 degrees (a comfortable temperature for the skin); if it is too hot, our raisins will become very soft and will not be felt in the casserole. Drain the water from the raisins and dry the dried fruits on paper towels.
Butter (or creamy vegetable mixture) for casserole must be at room temperature - this way it will better combine with all the ingredients, so you need to remove it from the refrigerator in advance.
You need to take sweet varieties of apples - White filling, Glory to the winner, Jonathan, Gala, Golden, Saffron, Red Delicious - then the casserole will get a sweet, delicate, refreshing taste. If the apples are sour, you will have to add more sugar, which can make it cloying.
Peel medium-sized apples (I have Golden ones) and grate them on a grater (the side for hash browns) to the seeds.
Place the apple mixture in cheesecloth (two layers will be enough) and try to squeeze out the juice as much as possible. If you do not squeeze out the liquid, but add applesauce and juice to the dough, then this casserole will fall apart.
Add applesauce to the cottage cheese and stir.
For egg-sour cream dressing, you need to combine eggs with regular and vanilla sugar and sour cream. Add 2-3 tsp. lemon juice and about a teaspoon of cinnamon. Lemon juice along with sour cream will act as a thickener, and cinnamon will add flavor to the finished dish.
For the casserole, we need to take 400 g of ready-boiled buckwheat, which is about 13 tablespoons. Transfer the finished buckwheat to a bowl and let it cool.
To keep the casserole tender and soft, I recommend blending the buckwheat in a blender. Or you can skip this process and just add ready-made buckwheat to the dough.
Mix the crushed porridge with the curd and apple mixture.
Add soft butter to the dough and mix.
Add 50 g of raisins to the dough. The remaining 20 g will be used to decorate the finished casserole.
Turn on the oven at 200 degrees.
Combine the liquid mixture with the buckwheat-curd mass. Mix.
Line a springform pan d 20 cm (you can take d 18 cm - then the casserole will be taller) with parchment and grease the sides with butter. The bottom of the pan does not need to be greased with oil, since there is enough oil in the dough and you don’t have to worry that the casserole will burn.
Transfer the buckwheat-curd dough into a mold and knock it on the table several times, this way we expel the air and the finished casserole will be smooth, without voids.
In order for the casserole to have an appetizing golden crust on top, you need to place several (7-8) thin pieces of butter in a chaotic order.
Bake the casserole for 20 minutes at 200 degrees. Check readiness as usual with a toothpick. If the stick is dry and clean, the dessert is ready.
Cool the finished casserole, remove from the pan, decorate with raisins, lemon zest (optional) and sprinkle with powdered sugar. You can serve hot or cold casserole with tea or milk, with all kinds of berry sauces, jams, honey, preserves and sour cream.

Cottage cheese casserole with semolina in a slow cooker. Simple recipe:

Curd dessert prepared in a slow cooker turns out tasty and healthy. And the most important thing is that it can be done simply and quickly.

Products for cooking:

cottage cheese – 800 g;
sugar – 150 g;
semolina – 3 tablespoons;
raisins – 120 g;
chicken eggs – 3 pcs.;
sour cream 15% – 1 tablespoon;
butter – 1 tbsp.

The description of preparation includes the following steps:

Grease the multicooker bowl with butter, softened at room temperature.
Pour hot water over raisins.
In a container with a deep bottom, combine 750 g of cottage cheese, 150 g of granulated sugar, 40 g of semolina, mix.
Break the eggs into the mixture, add a pinch of salt, and beat with a blender.
Add sour cream and softened cube of butter, weighing approximately 20 g.
Beat the mixture thoroughly with a mixer for 3-5 minutes.
Place 50 g of brown raisins into the dough and sprinkle everything with vanilla sugar. Stir.
Place the curd dough into the multicooker bowl and spread with a spatula.
Set the kitchen unit to the “Baking” mode and cook for an hour. closing the lid.

A one-and-done recipe, incredibly quick and delicious! Cool before serving!

Buckwheat casserole with cottage cheese and dried apricots

Compound

buckwheat 100 g
dry non-acidic cottage cheese 200 g
dried apricots 150 g
sour cream 150 g
chicken eggs 2 pcs.
brown sugar 2 tbsp. l.
vegetable oil 1 tbsp. l.
ground cinnamon ¼ tsp.
sea salt ½ tsp.

Recipe

Preheat the oven to 190ºC.
Pour a glass of water over the buckwheat, add a little salt and boil until tender.
Beat eggs with sugar until fluffy, add cinnamon and mix.
Place the finished buckwheat in a deep bowl, add cottage cheese, sour cream, salt and mix everything.
Add beaten eggs with sugar, knead the dough.
Finely chop the dried apricots (reserve 3-4 pieces) and add to the buckwheat dough, mix everything.
Grease a small ceramic heat-resistant mold with vegetable oil and spread the dough evenly.
Cut the remaining dried apricots into thin strips and decorate the casserole.
Bake the casserole in a preheated oven for 20 minutes.

Nutritional and energy value:

Ready meals
kcal 2211 kcal	proteins 121 g	fat 36.6 g	carbohydrates 366.2 g
Portions
kcal 276.4 kcal	proteins 15.1 g	fat 4.6 g	carbohydrates 45.8 g
100 g dish
kcal 243 kcal	proteins 13.3 g	fat 4 g	carbohydrates 40.2 g

Buckwheat casserole with chicken

Ingredients

Buckwheat: 250 grams;
Chicken breast: 1 piece;
Onions: 1 piece;
Sour cream: 5 tablespoons;
Parmesan cheese: 100 gr;
Chicken eggs: 2 pcs;
Vegetable oil: 4 tablespoons;
Salt: to taste;
Ground black pepper: to taste.

Recipe

Boil the buckwheat until tender according to the instructions on the package, in slightly salted water.
Boil the chicken, separate from the bones and break into small pieces with your hands. The broth can be used to prepare soup or some other dish.
Cut the onion into thin quarter rings.
Heat the vegetable oil in a frying pan and alternately add the onions and then the chicken at intervals of 5 minutes. Fry it all for about 7 minutes in total.
Add 2 tablespoons of sour cream to the pan, add salt and pepper, stir and simmer for 3 minutes.
Grate the cheese on a fine grater.
In a bowl, whisk chicken eggs with 3 tablespoons of sour cream.
Grease the baking dish with vegetable oil using a pastry brush. Place half the buckwheat in it and sprinkle with a third of the cheese.
Place the next layer of chicken in the pan and also sprinkle with a third of the cheese.
Next, fill the dish with the remaining buckwheat, evenly pour in the beaten eggs with sour cream and sprinkle with the remaining cheese. Place the mold in the oven preheated to 180 degrees for 40 minutes.
Our buckwheat casserole is ready, you can cut it into portions and serve it to guests with fresh vegetable salads.
It turned out very tasty!

Delicate cottage cheese casserole in the oven without eggs

A delicious dessert for tea without the hassle!

Product components:

cottage cheese – 500 g;
condensed milk – 100 ml;
flour – 60 g;
semolina – 60 g;
peaches – 2 pcs.;

Cooking method:

Place the cottage cheese in a blender bowl and beat for 3-5 minutes.
Add condensed milk to the whipped mixture, first mix the mixture with a spoon, then beat again with a blender for a couple of minutes.
Combine flour with semolina in a separate bowl with a deep bottom. Add to the main composition. Stir with a spoon.
Wash the peaches and cut into neat cubes. Add to the test. To stir thoroughly.
The oven must be “prepared” in advance by heating to 200 C.
Grease the baking dish on all sides with odorless vegetable oil.
Pour in the dough and distribute.
The baking process takes 35-40 minutes.

A quick casserole with the most delicate taste and delicious aroma! The filling can be made from any fruit you like.

Buckwheat krupenik

Ingredients

Buckwheat – 1 cup
Salt – 1/4 tsp.
Egg – 2 pcs.
Cottage cheese (5%) – 400 g
Sugar – 3 tbsp.
Vanilla sugar – 10 g
Butter – 10 g
Breadcrumbs – 1 tbsp.
Sour cream – 4 tbsp.

Recipe

We sort out the buckwheat and wash it.
Sort and wash the buckwheat
Pour a glass of boiling water over the buckwheat and cook over low heat, covering it with a lid, for 15 minutes, until all the water has boiled away.
Combine eggs, sugar and vanilla sugar and beat.
Add cottage cheese to the beaten eggs.
Mix the resulting mass well. If the cottage cheese has a uniform consistency, the mass will be like cream.
Add cooked buckwheat to the mixture.
Mix everything well and turn on the oven at 180 degrees.
Grease the bottom and walls of the baking dish from the inside with butter.
Sprinkle the greased pan with breadcrumbs so that the crust comes out easily and does not stick.
Place the prepared mixture into the mold.
Generously grease the surface of the krupenik with sour cream.
Place in an oven preheated to 180 degrees for 50 minutes.
After 50 minutes, remove the baked buckwheat from the oven.
Let it cool a little.
We take the warm cereal out of the mold and place it on a plate.
Serve buckwheat groats for tea with grated berries, jam, sour cream, whatever you like. Help yourself!

Buckwheat casserole with minced meat in the oven

Ingredients

Buckwheat – 1.5 cups
Minced chicken – 400 g
Onions – 1 pc.
Carrots – 1 pc.
Champignons – 5-6 pcs.
Eggs – 2 pcs.
Sour cream – 200 g
Cream – 100 g
Vegetable oil – 2 tbsp.
Fresh greens - a few sprigs
Salt and pepper - to taste
Garlic - optional

Recipe

Cut the onion into half rings and fry for a couple of minutes in vegetable oil.
Add grated carrots and fry for a few minutes.
Add chopped mushrooms to vegetables.
And cook everything together for 5-7 minutes.
Place boiled buckwheat in a frying pan, add herbs and garlic if desired. Add salt and pepper to taste and cook for another 5 minutes.
Place a layer of buckwheat on the bottom of the baking dish.
Then a layer of minced chicken fillet, it should also be salted and pepper to taste.
Add the remaining buckwheat and smooth it out with a spoon or kitchen spatula.
In a deep bowl, mix sour cream with cream, add eggs, salt and pepper to taste.
Pour the resulting filling onto the casserole. In order for the casserole to be soaked to the bottom with the filling, it should be pricked in several places with a knife with a thin blade. Cook buckwheat casserole with minced meat in the oven, preheated to 180 degrees, in top and bottom heating mode for 40 minutes.
Serve the finished casserole immediately, cutting it into portions. With lightly salted cucumbers - just a bomb!
However, you yourself probably already see that the buckwheat casserole with minced meat in the oven was a great success. Have fun!

Buckwheat casserole with ricotta and spinach

Ingredients

Ricotta – 120 g
Green buckwheat – 100g
Hard cheese – 40 g
Onions – 0.5 pcs.
Fresh spinach – 130 g
Salt - to taste
Olive oil – 1 tbsp.

Recipe

Boil the buckwheat until half cooked according to the instructions on the package.
Finely chop the onion. Heat olive oil in a frying pan and fry the onion until transparent.
Add spinach and heat for 1 minute. Remove from heat and cool.
Grate the cheese on a coarse grater and combine with ricotta.
Add spinach with onions, buckwheat and stir. Add salt to taste.
Grease the molds with olive oil and pour out the mixture. Bake in an oven preheated to 180 degrees for 30 minutes.
Buckwheat casserole with ricotta and spinach is ready. Serve immediately! Bon appetit!

Dietary buckwheat casserole

This casserole is perfect for baby food. But it can also be an excellent dish for the whole family.

buckwheat - 0.75 cups
cottage cheese - 300 gr
eggs - 2 pcs
salt

Combine cottage cheese and yolks.
Grind everything using a blender until a homogeneous mass is formed.
Boil buckwheat until done.
Mix prepared buckwheat and cottage cheese. Add salt.
Gently fold in the beaten egg whites.
Line a 16x16 cm mold with cooking paper and pour the curd and buckwheat mixture into the mold.
Bake in the oven for 25 minutes at 180ºC.
When serving, cut the casserole into portions.

About the dish

Buckwheat and cottage cheese are the main ingredients of a delicious casserole. Buckwheat itself is very beneficial for the body; it contains a large amount of microelements and vitamins. In addition, it is also valued because it contains choline (a type of B vitamin), which is rare for grain products, which is necessary for the proper functioning of the nervous system.

Everyone already knows about the benefits of cottage cheese. It is rich in calcium, which is beneficial for a growing body.

Cottage cheese casserole with buckwheat in the oven is not only tasty, but also a very healthy instant dish, the recipe of which includes only simple ingredients. It's ideal for breakfast or an afternoon snack between lunch and dinner. Buckwheat krupenik can be served with fruits, dried fruits, nuts, jam and absolutely any preserves.

Buckwheat casserole with cottage cheese is a dietary dish, which allows you to enjoy it without fear of gaining extra pounds.

Buckwheat casserole with mushrooms

For the casserole recipe you will need:

buckwheat – 1 cup
mushrooms (champignons) – 500g
onion – 1 pc. (more possible)
egg – 1 pc.
sour cream – 125g
butter – 3 tbsp. l.
vegetable oil for greasing the mold
salt - to taste
ground black pepper - to taste.

Casserole recipe:

First, prepare the crumbly buckwheat porridge. To make the porridge crumbly, you need to boil 1 cup of well-washed buckwheat in 2 cups of water. Set the finished porridge aside for a while.
Peel the onion and chop into cubes. Onions make buckwheat casserole juicier, so it will be better if you take 2 onions.
Wash the mushrooms and cut into slices. Fry the onions and mushrooms in butter until light golden brown, about 5-7 minutes.
In a separate bowl, prepare the filling for the casserole. To do this, mix sour cream and egg together, add salt and pepper to taste.
Combine all the ingredients for the buckwheat casserole - porridge, vegetables and sour cream and egg filling - into a single mass, mixing well.
Place the finished mixture in a baking dish greased with vegetable oil and place in an oven preheated to 180C for 10-15 minutes. Divide the finished buckwheat casserole into portions and serve immediately before it cools, seasoning it generously with sour cream. Bon appetit!