Bottom casserole with dried tomato and greens

Most often, cottage cheese casserole is served on the table as a sweet dish. Fruits, raisins, dried apricots are added there. But cottage cheese casserole can be prepared so that it becomes a good snack or a full -fledged second dish for lunch.


Cottage cheese – 500g;

Egg – 3 pcs;

Parmesan – 30g;

Semolina – 5 tablespoons;

Dried tomato – 6 slices;

A large bundle of cilantro;

Garlic – 2 teeth;

Olive oil – 2-3 tablespoons;

Baking powder – a teaspoon;


Salt and ground pepper.

Cooking method:

Separate proteins from yolks. The yolks need to be grind with cottage cheese, and beat the proteins and add salt. Add semolina and baking powder to the mass with cottage cheese. All this needs to be mixed well.

Put the tomato slices in flour. Vegetables are added to the cottage cheese along with chopped herbs, salt, pepper, garlic and two tablespoons of olive oil. Gently pour the whipped protein into the curd and vegetable mass. Lubricate the baking dish with oil and put the resulting mass on it. Bake half an hour at a temperature of 180C.

After 30 minutes, the casserole should be removed and sprinkled with grated parmesan cheese, then send back to the oven for 10 minutes. Before serving the casserole on the table, you should let it brew in the turned off the oven with the door ajar for about 20 minutes.

Bon appetit!