Cottage cheese casserole with cheese and herbs This dish is conditionally called a curd casserole because it really needs to be baked in the oven. But from the usual casserole it is distinguished by the complete absence of any flour or other "binding" ingredients. The ready dish is more like a juicy, airy and delicate soufflé with a rather piquant taste that gives it herbs and spices. Cooking cheese curd with cheese and herbs can be in one big form, but it's better to do it in small portioned molds, for example, in those that you use for muffins or julienne. In this case, it will not need to be cut, and it will be baked better, and it will be more convenient to serve it to the table. And to serve this casserole is best with fresh vegetables or a green salad. To ensure that your cheese casserole with cheese and herbs has the right consistency, strictly follow the recipe's recommendations. In fact, the recipe is very light, quick, allowing for half an hour to cook a wonderful festive dish in a hurry. Bring it into your home cookbook to always be able to not be caught unawares.
Ingredients:- Curd 500g
- Cheese hard 200 g
- Eggs chicken 3 pcs.
- Cilantro fresh 0.5 bunch
- Green onions 0.5 bunch
- Garlic 2 cloves
- Basil dry 1 tsp.
- Paprika sweet ground 1 tsp.
- Pepper black ground 2 pinch
- Salt 1 pinch
- Butter 10 g
- Breadcrumbs 3 tbsp. l.
- Step 1 To prepare the casserole, take 15% fat curd, hard cheese, eggs, a small bunch of cilantro and green onions, garlic, spices, butter and breadcrumbs.
- Step 2 Whisk the eggs in a homogeneous mass.
- Step 3 Cilantro, onions and garlic finely chopped.
- Step 4 Grate the hard cheese on a fine grater.
- Step 5 Combine the cottage cheese, cheese, greens, eggs, add sweet paprika, basil, black pepper and salt.
- Step 6 Mix everything well.
- Step 7 Lubricate the shapes with butter and sprinkle with breadcrumbs. Then put the cottage cheese mass.
- Step 8 Bake in a preheated to 180 ° C oven for 20-30 minutes before a crispy crust. Serve warm.