Cottage cheese casserole is not about the ideal shape, but about comfort, simplicity and taste that is remembered from childhood. This version is especially tender because it does not contain flour or semolina. Instead, use a ripe banana, eggs and a little sour cream. It is soft, slightly moist inside and is perfect even for school lunch.
Ingredients:
Soft cottage cheese (5–9%) – 400 g
Ripe banana – 1 piece (about 120 g)
Eggs – 2 pcs
Sour cream 15–20% – 3 tbsp. l.
Sugar – 3 tbsp. l.
Vanilla sugar – 1 tsp.
Salt – a pinch
How to cook:
- Rub the cottage cheese through a sieve or beat with a blender until smooth.
- Mash the banana with a fork until pureed.
- Add eggs, sour cream, sugar, vanilla sugar and salt, mix.
- Place the mixture in a pan lined with parchment or greased with butter.
- Bake at 170°C for about 40-45 minutes until the surface is golden.
- Check readiness with a skewer. It should come out almost dry.
- Let cool 10-15 minutes before slicing. This way the casserole holds its shape better.
Serve warm or chilled. Pairs well with berries, honey or just a cup of warm milk.
