Cottage cheese casserole like in kindergarten, gravy (sauce) for it and a bonus recipe

I just remember that there was a cottage cheese casserole in the kindergarten, but I don’t remember what it was. But my memories in this case are not an indicator, since in kindergarten I was what is now called a “little one.” However, I know that many remember it with nostalgic warmth and are looking for the recipe. As sources with a better memory say, it was cooked in the oven, semolina was added to the cottage cheese, which played the role of a stabilizer, giving the cottage cheese casserole shape and stability. The dish was baked in the oven on a huge baking sheet, then cut into portioned squares and topped with sauce. This is what we will try to reproduce today in a step-by-step recipe with photos. And in conclusion, I’ll tell you what the sauce was like and give you another bonus recipe for a delicious casserole in a modern way, without semolina, but with... Let’s go in order?

Diet milk sauce

The classic recipe for a simple white sauce uses hot milk as a base. The sauce makes any dish a true culinary masterpiece because it brings out all the flavor notes of the food. The additive has an appetizing aroma and unsurpassed piquant taste, increasing the nutritional value of the dish. That is why white milk sauce is valued in all cuisines of the world.

This gravy is suitable for meatballs, mashed potatoes, mushrooms, casseroles, pancakes, pancakes, and cheesecakes. There is nothing complicated in making diet milk sauce. Ingredients needed:

• butter – 20 g;
• milk – 1 glass;
• flour - 1 large spoon;
• salt - a pinch;
• vanillin - on the tip of a knife;
• white sugar – 1 teaspoon.

Pour the milk into a non-stick pan, place the pan over medium heat and bring the liquid to a boil. Melt a piece of butter in milk. Next, add the remaining ingredients. Stir the liquid all the time with a spoon. Cook the sauce over low heat until desired thickness. Flour must be fried in a frying pan until it turns light coffee before adding it to milk. Milk diet sauce is served cooled. Cold sauce acquires the desired consistency and a more pleasant taste. Mushrooms and sautéed onions are sometimes added separately to the sauce.

The gravy can be prepared in different thicknesses. A semi-liquid sauce is suitable for marinating; a thick sauce is needed for stuffing. To bake the dish in the oven, prepare a medium-weight gravy.

The main thickener in the mixture is flour. When this ingredient is not on hand, you can use potato starch. It is not pre-fried, but diluted in half a glass of water, excluding lumps. For desserts, the amount of sugar is increased and a sweet, rather than salted, sauce is prepared.

Sauces for potato casseroles

When choosing a sauce for a casserole made from potatoes, the housewife takes into account the taste preferences of her household. The gravy can be prepared with a tomato or milk base, the main thing is that everyone likes it. We have selected several interesting recipes for you.

Tomato sauce

We will prepare tomato sauce for potato casserole from the following set of products:

• broth (meat or vegetable) – 500 ml;
• tomato paste – 2-3 tablespoons;
• sour cream – 2-3 tablespoons;
• flour – 2-3 tablespoons;
• salt to taste.

1. Take warm broth (400 ml), add tomato paste and salt, and bring everything to a gentle boil.
2. In the remaining 100 ml of broth, dilute sour cream and flour, whisk, pour into the hot broth, stirring.
3. Let the whole mass boil and acquire a thick consistency. Don't forget to mix.
4. When we get the desired degree of thickness (keep in mind that after cooling the sauce will become even thicker), turn off the heat and cool the gravy. Pour over the casserole.

Cheese sauce

The cheese-based gravy is a feast for gourmets. It cooks very quickly, and in combination with hot potatoes it gives the dish a special piquant flavor.

• creamy processed cheese – 200 grams;
• sour cream – 1 glass;
• chopped herbs to taste.

We transfer all the taken products into a deep bowl and knead thoroughly. As a result, a thick gravy comes out, which we pour over the potato mass ready for baking. The result is a beautiful and very appetizing casserole with a golden crust and tender contents.

For pasta

A milk sauce recipe for pasta may include herbs and spices such as bay leaf, cinnamon, dill, black or red pepper powder.

It is not recommended to add vinegar essences, citric acid and other acidic ingredients to the product. Otherwise, the milk in the sauce will curdle.

To prepare the gravy take:

• milk – 200 g;
• flour – 1 spoon;
• turmeric – a pinch;
• bay leaf – 1 pc.;
• black pepper powder;
• khmeli-suneli;
• fresh dill;
• salt.

First sift the flour and pour it into the frying pan. Fry the flour, stirring with a spoon, in a hot, dry frying pan. Add spices and salt. Heat the milk and add to the flour. Stir the sauce well. Add chopped dill. Stir well and heat the sauce over the heat until there are no lumps left.

The prepared sauce is poured over the cooked pasta and the dish is served. As a side dish, you can offer fried chop or fish.

Innings

It is recommended to strain the finished sauce through a sieve to get rid of possible lumps, foam and other unpleasant components of the dressing. Milk gravy is not stored for long, since after cooling it thickens greatly, and when it is heated, the taste becomes less intense. Serve the dressing only warm in a separate gravy boat or pour over individual portions of the casserole. Since the sauce does not have a complex or specific composition, it is obvious that it can be used not only for serving with casseroles.

For spaghetti

Spaghetti has a slightly different density and structure than pasta. Therefore, spaghetti sauce is prepared differently - many housewives prefer to add mushrooms to the sauce. Take the following ingredients:

• 700 ml milk;
• 1 kg of mushrooms;
• flour – 3 tbsp;
• 3 onions;
• ground pepper powder;
• vegetable oil;
• salt.

The mushrooms are pre-washed in running cold water, dried and fried in a small amount of vegetable oil in a frying pan. Add salt, pepper and chopped onion to the mushrooms. Simmer until fully cooked with the lid closed. Fry the mushrooms until all the excess liquid has evaporated.

Fry the flour in a separate dry frying pan. It is transferred to a bowl. The milk is heated in a saucepan and mixed with flour with a whisk. Next, pour the liquid into the mushrooms in a thin stream, mix thoroughly and simmer until tender for another 5 minutes. As soon as the mass thickens, it can be served with spaghetti.

Ingredients

• 250 ml milk
• 30 g sugar
• 15 g butter
• 1 tbsp. flour without a slide
• a pinch of vanillin

Homemade recipe

1. Place butter in a frying pan or small thick-walled saucepan and place over low heat. When the butter is melted (no need to bring to a boil), add flour.
2. Stir the flour mixture quickly and thoroughly with a spatula so that no lumps form. When the flour turns golden and creamy, pour milk into the pan in a thin stream. At the same time, continuously stir the oil mixture with a spatula.
3. Bring the milk sauce to a boil, stirring continuously with a spatula. Boil the milk sauce at a low simmer for 7-8 minutes, stirring occasionally.
4. Then add vanillin and sugar to the sauce and stir. The sweetness of the milk sauce can be varied to suit your taste. Immediately after boiling, remove the pan from the heat and strain the sauce through a sieve into a separate pan, put it on the fire.
5. Immediately after boiling, remove the sweet milk sauce from the heat and leave to cool. When cooling, you need to stir the sauce as often as possible so that it does not become covered with a film. Then cover the pan with cling film and place the sauce in the refrigerator.
6. Sweet milk sauce can be served with rice or millet porridge, pasta, casseroles, pancakes, pancakes and cheesecakes. Bon appetit!

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Sauce is not only an addition to main courses or appetizers; sweet sauces for desserts, pancakes or pancakes are no less common. Sweet dressings are made from berries, fruits, chocolate, cream and other ingredients. The delicious sauce will give you real gastronomic pleasure and make any dessert special.

For cutlets

An excellent recipe for stewing cutlets and meatballs will allow you to enjoy a very tasty gravy. The sauce for the cutlets is prepared with the addition of butter and spices. Another option is to add garlic.

You need to take:

• milk – 200 ml;
• 2 large spoons of butter;
• 2 cloves of garlic;
• salt;
• 2 patients spoons of flour.

Melt the butter in a hot frying pan and add flour. It is fried, stirring with a wooden spoon.

The pan should be used with a non-stick coating. Such dishes will not allow your sauce to burn and will preserve its original delicate taste during the cooking process.

Heat the milk separately in a bowl until it starts to boil. Add salt to it and pour it into the flour in a thin stream. The mixture is thoroughly mixed. Add chopped garlic as desired and cook over low heat until the sauce thickens. Adding flour makes the milk gravy thick.

Cheese casserole. Kitchen image, cheese

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Delicate cottage cheese casserole with plums and semolina, served with cinnamon and mint leaves on a wooden background

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A piece of cottage cheese casserole with raspberries and honey on a white plate with a spoon on a wooden cut.

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Sweet milk gravy

Sweet milk sauce will perfectly complement and reveal the taste of casseroles, pancakes, pancakes, and cheesecakes. You will have to add vanillin to the gravy - it will give a special pleasant taste and aroma. For preparation take:

• butter – 30 g;
• milk – 150 g;
• 2 large spoons of sugar;
• salt;
• a pinch of vanillin;
• 1 patient l. flour.

The sweet product is prepared in this way: milk is brought to a boil on the stove and butter is added to it. Melt the remaining butter in a frying pan, add flour and stir with a spoon.

Milk is gradually added to the flour and mixed thoroughly. Add vanillin, sugar, salt. The mixture is stirred and boiled to the desired thickness. Serve the sauce hot or cold.

Cottage cheese casserole - a recipe like in kindergarten

They say she was soft, moderately sweet and tender. Semolina was responsible for tenderness. And to make the consistency even more tender, I think it’s better to take fatty cottage cheese, not grainy, but more pasty, and give up all these dubious principles of “healthy” nutrition - don’t take low-fat cottage cheese! There is nothing useful in it (and almost no cottage cheese itself).

Ingredients:

• cottage cheese 9% - 360g;
• milk – 70ml;
• egg – 1 piece;
• semolina – 40g;
• sugar – 2 tbsp;
• salt - a pinch;
• butter – 1 tsp.

How to cook a fluffy casserole like in kindergarten

1. Pour semolina into a bowl and pour cold milk. We want it to swell, so we let it sit for 15 minutes.

2. Place cottage cheese in another large bowl. 360 grams is two packs of cottage cheese, which previously weighed 200g, and some time ago suddenly began to weigh 180g.

3. Knead it a little with a fork, transfer the swollen semolina, add sugar, salt and break the egg.

4. Mix thoroughly with a fork until smooth. There is no need to beat with a mixer, it will turn out fluffy without whipping.

5. Grease the baking dish with butter. The dimensions of my form are: 20cm x 20cm, and the height of the sides is 5cm. It is ideal for these purposes.

6. Pour the mixture into the mold. Place in a preheated oven at 250°C for 20-30 minutes, depending on the features of the oven. If necessary, cover the top with foil.
7. The casserole will rise well in the oven, but when you take it out it will fall a little. This is fine.

8. Let it cool and serve warm.

Now, about the gravy or sauce. Options are possible; in kindergarten they served this classic casserole with: 1) milk sauce; 2) sour cream; 3) a mixture of sour cream and condensed milk (2 to 1). The first one needs to be prepared, if you don’t want to bother with it, then the second or third options.

For chicken

Milk sauce goes well with chicken fillet and other parts of the bird carcass. It is prepared with the addition of garlic and onions. Take:

• chicken fillet – 300 g;
• onions – 1 pc.;
• sunflower oil for frying;
• milk – 350 ml;
• flour - 3 large spoons;
• garlic – 2-3 cloves;
• ground pepper powder.

For the dish, the bird carcass must be divided into portioned pieces. You can cook chicken fillet in milk gravy. The meat is washed with water, dried, and cut into small strips.

The onion is peeled, chopped, and fried in a frying pan in vegetable oil. You should not overcook the onions so that they do not subsequently spoil the taste of the sauce. Place chicken in a frying pan, salt, pepper and fry on both sides.

Flour is added to the chicken. Add salt and garlic to the milk and pour it in a thin stream into the dish in the frying pan. The chicken is stewed in the resulting sauce, stirring. At the end, the dish is sprinkled with chopped herbs.

Hot sweet sauces

Sauce is not only a heady aroma and pleasant taste, but also a way to present a dish beautifully. Some desserts lose their specialness without berry or fruit dressing. Playing on the difference in tempo - cold dessert and hot sauce will please any sweet tooth. You can pour hot chocolate over the ice cream and eat the melted dessert, feeling cold and warm in your mouth at the same time.

Hot sauces are served immediately after preparation, before they harden. Typically, dressings are prepared in saucepans with the addition of various thickeners. The sauce can turn the dish into a real work of art - a chocolate dome is placed over the cake, hot sauce is poured over it, the dome melts, revealing a beautiful dessert.

Turkish sour milk sauce

The sauce goes well with vegetables - cucumbers, tomatoes, fried zucchini, salad. It's not bad with meat either. The main thing is not to over-salt it and not leave it for “tomorrow”, since the sauce has a short shelf life.

Prepare:

• sour milk – 250 ml;
• garlic – 1 clove;
• black pepper (ground) - on the tip of a knife;
• salt - a pinch;
• greens - optional.

Cooking steps:

1. Pour the sour milk (yogurt) into a colander, at the bottom of which 3-4 layers of gauze are laid and leave for several hours.
2. Mix the curd that remains after the whey has gone off with salt, pureed garlic and chopped herbs.
3. Cover the mixture with a bowl and place in the refrigerator for 2-3 hours. All!