Everyone has known the taste of casserole since childhood. It is introduced into the child’s diet starting at one year of age. It is very healthy, it contains fruits, cereals, vegetables, cottage cheese, and this is a source of proteins, microelements, pectins, vitamins and other useful substances. It can be sweet, with cottage cheese, fruit or semolina, or not sweet, with vegetables, fish, meat. For the smallest ones, it is steamed so its consistency becomes softer and more tender. Usually children eat it with pleasure, because it is very tasty. To make the casserole more juicy, pour sour cream or jelly over it. A sweet casserole can be made from oatmeal, semolina, rice, cottage cheese, and bread. By the way, if you have buckwheat, semolina or oatmeal left over from breakfast, you can easily prepare a new casserole dish from it.

Baby casseroles - food preparation

Typically, a casserole consists of an egg mixture beaten with a mixer and other ingredients, cottage cheese, cereals, and vegetables. Because The dish is prepared for children; special care must be taken in preparing the food. All products must be fresh, fruits, berries, and vegetables must be thoroughly washed. Eggs must also be washed with water before breaking. The cereals should be sorted and boiled. Next, all you have to do is mix the ingredients and bake.

Baby casseroles - the best recipes

Recipe 1: Curd casserole with cherries

Cherries are introduced into the diet of babies from 11 months. It is rich in pectins, vitamins and minerals necessary for growth. Because it has a pronounced sweet and sour taste; not all children will like fresh berries. Therefore, cherry compotes, jelly, and casseroles are prepared for them. Older children and very young children will eat this casserole with pleasure. If the child is allergic, replace chicken eggs with quail eggs, doubling the quantity. By the way, this casserole can be made with other berries and fruits.

Ingredients. 300g cottage cheese, ½ cup sugar and cherries, 3 eggs, butter (grease the mold), 2 tbsp. decoys.

Prepare the cherries. Rinse fresh and remove seeds. If the cherries are frozen, thaw them by pouring boiling water over them for 10 minutes.

Mix eggs and sugar and beat with a mixer or whisk. Add cottage cheese and semolina to the mixture and beat again. The dough is ready.

Place cherries on the bottom of the mold (don't forget to grease it with butter), then pour in the dough and bake. If the child is over two years old, you can bake it in the oven (at 180C - 25 minutes). For kids, it is better to steam the casserole, for example in a double boiler (25 minutes).

Recipe 2: Baby Zucchini Casserole

If your child is one year old, then he has already become acquainted with this vegetable in the form of puree. Why not diversify his menu and make a casserole. Moreover, zucchini is a very easy to digest vegetable and very healthy. Zucchini can be taken either fresh or frozen.

Ingredients. 1 small zucchini, 100g cottage cheese, 2 eggs, 1 tbsp. semolina and butter, some herbs (optional).

Initially, the zucchini needs to be lightly boiled for about two minutes. If you use a frozen vegetable, immediately throw it into boiling water, because... it's already cut into pieces. And the fresh ones are peeled and cut into longitudinal slices-rings. Place the boiled zucchini pieces in a colander and lightly press with a fork and squeeze a little. This is done in order to get rid of excess liquid. Then they are crushed with a blender.

Add eggs, softened butter and cottage cheese to the zucchini puree. Mix. You can use a spoon or a mixer. Season with salt and add chopped herbs.

Grease the mold and pour out the dough. If the molds are silicone, there is no need to grease them. The casserole won't stick. Bake in the oven (180C) or steam for about 40 minutes. It turns out tastier in the oven, but for small children under 2 years old it is better to steam it.

Because The casserole is prepared for children; it can be decorated by adding eyes, a nose, and a mustache. Or make a sun. To do this, use green onions, radishes, tomatoes, halves of olives or dark berries.

Recipe 3: Baby Pasta Casserole with Apple

Starting from the age of one year, you can introduce milk soups with pasta into your child’s diet. From the age of one and a half years, prepare casseroles or eat as a side dish. For the casserole, you can use long spaghetti-type pasta or regular short pasta. Any cottage cheese will do, as long as it is fresh. Instead of regular granulated sugar, it is better to use fructose or brown sugar (available in the store) for children.

Ingredients. 100g cottage cheese, 1 egg, 50g pasta, 2 tbsp. sour cream, butter 20g, 1 tbsp sugar, 1 apple.

Boil the pasta in the usual way, drain in a colander and cool. If the noodles are too long, it is better to break them into several pieces before throwing them into the water.

Mix cottage cheese with egg, sugar and sour cream. Combine with pasta and stir.

Grate the apple. Now you can assemble the casserole. Grease the mold, place half of the dough, grated apple on it, and cover with the other half of the curd dough. Add a piece of butter to each mold. Bake the product for 30 minutes, steamed or in the oven (180C). Sprinkle the casserole with sour cream or decorate it.

Recipe 4: Fish baby casserole

This casserole is recommended for children over two years of age. This delicately textured dish features mashed potatoes with fish and eggs. The casserole does not contain semolina or cottage cheese. The recipe includes milk, which, like fish, is very healthy for children. The casserole turns out to be large, so the amount of ingredients can be halved or served to the whole family for dinner or breakfast. Adults will also eat it with great pleasure.

Ingredients. 500 g potatoes, 800 g fish, 2 eggs, 150 ml milk, 50 g butter, breadcrumbs for dusting the mold, sour cream (optional) to pour over the casserole.

Boil the fish. If it is not a fillet, then remove the skin and remove the bones.

Separate the eggs - separate the yolks from the whites. Mash boiled potatoes. Add salt, milk, half the butter. Mix with fish and pound again with a masher. Add the yolks and mix. Add the whipped whites.

Grease the mold with the remaining oil, sprinkle with breadcrumbs and lay out the potato-fish mixture. If desired, the surface can be lined with tomato slices and bake (180-200) for 30 minutes. Cut into pieces and serve with tomato slices or sour cream.

Recipe 5: Meat casserole with cabbage

Children eat not only vegetable or cottage cheese casseroles. They are quite capable of handling meat. The meat used is ground beef. A tender and juicy dish, vaguely reminiscent of cabbage rolls. The creamy taste and attractive appearance of the finished product will be given by sour cream, which should be poured over a piece of casserole, and sprinkled with chopped dill on top. The ingredients are for 4-5 servings. Reduce the quantity of products if desired.

Ingredients. minced meat 0.5 kg (beef), 50 g butter, a piece of white cabbage (0.5 kg), milk ½ cup. sour cream, breadcrumbs, salt, 1 onion, 2 eggs and dill.

Finely chop the onion. Lightly fry in a frying pan, then add minced meat and fry and simmer together for about seven minutes.

Chop the cabbage into regular small strips. Pour a glass of water and put it on the stove. Simmer for 15 minutes from the moment it boils. At the end, add butter and minced meat with onions. Mix well.

Beat 1 egg until foamy, add to the minced meat and cabbage, add crackers there. Salt the mixture and put it in a mold. Level the top.

The final touch remains: mix the remaining egg with milk and pour over the casserole. Place the mold in the oven and bake for half an hour (180C).

Recipe 6: Children's chicken casserole with buckwheat.

This casserole is for children aged three years and older. If you don’t specifically boil the food, it cooks very quickly. It is best to do it when you have ready-made buckwheat porridge and boiled or baked chicken, legs or chicken fillet in the house. Then all that remains is to lightly sauté the carrots and onions, mix the ingredients and bake. By the way, you can simply boil carrots and finely grate them.

Ingredients. boiled or baked chicken 100g, buckwheat porridge 200g, half a carrot and an onion, a couple of tablespoons of sour cream, salt, egg.

Finely grate the carrots, chop the onion into small cubes and sauté. Cut the chicken into thin strips, mix with buckwheat porridge and fried vegetables, add salt. Beat eggs with sour cream and add to buckwheat. Pour the mixture into molds and bake for 15 minutes (180C). The top of the finished product can be decorated with kernels of canned corn. Ingredients are indicated for two servings.

To steam the casserole, you don't have to use a steamer. It can easily be replaced by a water bath. To do this, place the casserole dish in a pan filled a quarter full with water. The water will boil, and the mass in the mold will bake. You just need to make sure that water does not pour into the mold through the sides, i.e. The bubbling should not be too strong.

Ingredients:

• cottage cheese 5% fat – 0.5 kg
• eggs – 2 pcs.
• semolina – 2 tbsp.
• sugar – 3 tbsp.
• vanilla sugar – 1 sachet
• salt – 0.5 tsp.

There are a huge variety of casserole recipes of various types and compositions. Moreover, they are all united by cooking technology - the constituent products are connected by a binding component and then subjected to heat treatment, that is, baked. By the way, the well-known lasagna is, in fact, also a casserole. But today I would like to talk not about it, but about a dish that is closer to us and familiar from childhood - cottage cheese casserole.

Cottage cheese casserole is a great tasty idea for a full breakfast or a light afternoon snack. And if you also serve it with a sweet treat such as jam or fruit yogurt, then it will become one of your favorite desserts. So, this healthy dessert can be prepared using a slow cooker! I think that the method described in this recipe will appeal to everyone, including supporters of a healthy diet, because it will be a steamed cottage cheese casserole in a slow cooker - a favorite taste from childhood, prepared in a new way!

I picked up the idea of ​​making a steamed casserole from one chef, and it interested me (I love experimenting!), especially since I recently acquired a large baking dish, which is the perfect size for the bowl of my PHILIPS HD3077/40 multicooker. If you don’t have such a mold, then don’t be upset, small silicone or ceramic molds can serve as an alternative, only then the cooking time will need to be halved (up to 15 minutes instead of 30). So, if you have all the necessary products in your refrigerator, and have a little free time, all you have to do is try and see how simple the cooking process is, and you will definitely like the result of your work, take my word for it! I invite all readers of the site to repeat this recipe and try to prepare such an unusual cottage cheese casserole - steamed!

Cooking method

1. 
   So, first I collect all the necessary products.
2. 
   As in classic cottage cheese casseroles, all the ingredients need to be combined, but since I don’t really like grains that may appear during the cooking process, I always first grind the cottage cheese through a sieve so that it has a soft consistency and resembles a curd mass (also You can beat it with a blender).
3. 
   Now I add semolina, sugar, vanilla sugar (I love the subtle aroma of vanilla) and yolks (I separate them from the whites in advance, and they, in turn, put them in the refrigerator) to the prepared cottage cheese.
4. 
   I mix everything thoroughly with a spoon into a homogeneous mass. I put it in the refrigerator for an hour - during this time the semolina will swell properly.
5. 
   After an hour, I take the curd mass and cooled egg whites out of the refrigerator. Beat the egg whites with a mixer until stiff, adding a pinch of salt.
6. 
   If you don't have a mixer, you can beat it with a whisk, but it will take longer. Gently fold the whipped whites into the curd mixture, moving the spatula from bottom to top until the whites are completely incorporated.
7. 
   I put the prepared dough into the mold, compacting it firmly. There is no need to grease the mold.
8. 
   I pour 1 liter of hot water into the bowl, and place the mold with the curd mass on top.
9. 
   And now, perhaps, the most important point! If you have a mold as large as mine, be sure to ensure that it has a hole for steam to escape, otherwise you may damage the multicooker. I had to make this hole myself (as you can see in this photo), since it wasn’t there initially. As I already said, you can also use portioned molds, thereby reducing the cooking time. Perhaps you will use a different mold and its size will be smaller, then place it in the container for steaming, but make sure that there is free space around the edge so that steam can escape.

   I close the lid of the multicooker, set the “cook for steam” program and after the sound signal I start counting down the time. In half an hour, the steamed cottage cheese casserole will be ready.

10. 
    As soon as the cooking time has expired, I turn off the multicooker, carefully open the lid and allow the casserole to cool slightly. Afterwards, carefully, so as not to burn yourself, I remove the mold and place the casserole on a flat dish.
11. 
    Let it cool completely. Before serving, top with fruit yoghurt and garnish with fresh berries or fruit. Please note that yogurt is not included in the calorie calculation.

This steamed cottage cheese casserole in a slow cooker will be no less tasty if served with sour cream, condensed milk or your favorite jam. Bon appetit!

Simple and healthy recipes for steamed cottage cheese casseroles that you will want to cook again and again. Dietary casserole without eggs, recipe without semolina and flour, with the addition of fruit, for losing weight and mice. 5 ways to make a casserole light and low-calorie.

Cottage cheese casserole in a double boiler is an ideal healthy breakfast option. They steam it for several reasons.

• For a child. Even a one-year-old child can prepare a similar dish. It is tasty and will not cause any harm to the baby, since there is no fried crust and a large amount of fat.
• Losing weight. Lubricating the mold with vegetable oil carries extra calories, which are completely inappropriate for those watching their figure. A properly selected recipe for cottage cheese casserole in a double boiler will help you gain muscle mass and effectively burn fat tissue. The average calorie content of a cottage cheese casserole is 166 kcal per 100 g. If you use low-fat ingredients and steam it, the calorie content can be 125-140 kcal per 100 g.
• Diseases of the gastrointestinal tract. For people suffering from gastritis, ulcers, inflammation of the duodenum, etc., light, easily digestible food is needed. Grated cottage cheese in the form of a casserole retains most of its beneficial properties. And steaming gets rid of excess fat.

Steamed cottage cheese casserole with banana

• cottage cheese - 200 g;
• sour cream - 1 tablespoon;
• egg - 1 piece;
• semolina - 1 teaspoon;
• sugar - 2 tablespoons;
• banana - 1 piece;
• vanillin - a pinch;
• cinnamon - a third of a teaspoon;
• salt - a pinch.

1. In a double boiler bowl, mix semolina, sugar, cottage cheese, egg, sour cream, vanillin and salt.
2. Peel the banana and cut into cubes. Mix with other products.
3. Smooth out the mixture and sprinkle with cinnamon.
4. Cover the steamer with a lid and turn on the timer for 30 minutes.
5. After cooking, quickly remove the lid to prevent excess liquid from dripping into the casserole and leave for 5-7 minutes. Then turn the container over and remove the finished dish.

Cottage cheese casserole with banana is best eaten hot. Once cooled, you can reheat it.

Lush recipe without semolina

• cottage cheese - 600 g;
• egg - 5 pieces;
• corn starch - 3 tablespoons;
• sugar - 7 tablespoons;
• sour cream - 2-3 tablespoons;
• vanillin, salt - a pinch.

1. Separate the whites from the yolks.
2. Add sugar, salt, starch and sour cream to the yolks. Beat everything with a blender or mixer until smooth.
3. Beat the egg whites in a separate container until they form stiff peaks.
4. Pour the beaten egg whites into the curd mixture and mix gently from top to bottom.
5. Pour the mixture into the steamer bowl, cover with a lid and cook for 30-40 minutes.

Diet casserole without eggs

5 Low Calorie Secrets

1. Low-fat cottage cheese. The simplest thing you can do for a dietary casserole is to choose low-fat cottage cheese. Fat-free or up to 5% fat is suitable.
2. Cooking without semolina and flour. These products can be replaced with starch or not used at all. The basis of the cottage cheese casserole will be milk or low-fat cream.
3. No eggs. This ingredient is not used in baking not only by those who want to lose weight, but also by anyone who monitors their cholesterol levels.
4. We use parchment or a double boiler. Lubricating the mold with oil means additional fat and, accordingly, calories. Therefore, when baking in the oven, use parchment or steam the dish. Especially if the casserole is intended for a child.
5. We exclude sugar. Sugar is empty calories, so other than taste, it has no benefits. Instead of sugar, you can use a sweetener, fructose, or stevia. Or, as an option, add sweet fruits (banana, pear, peach) or dried fruits to the casserole. You can pour liquid honey over the finished dish.

Step by step recipe

• cottage cheese - 200 g;
• sugar - 1 tablespoon;
• sour cream (low-fat) - 2 tablespoons;
• pear, banana or apple (your choice) - 1 piece;
• semolina - 2 tablespoons.

1. Mix cottage cheese, sugar, semolina and 1 tablespoon of sour cream in a deep plate. Leave the semolina to swell for a few minutes.
2. Make puree from any fruit (banana, apple, pear) in a blender or on a special grater. Squeeze out excess juice from an apple or pear through cheesecloth or a sieve.
3. Add puree to cottage cheese, stir.
4. Preheat the oven to 190 degrees and cook for 40 minutes. Then take out the pan and brush the top layer with the remaining sour cream. Place in the oven for another 20 minutes.

Delicate pastries made from cottage cheese and pineapple

• cottage cheese - 400 g;
• egg - 4 pieces;
• sour cream - 2 tablespoons;
• sugar - 6 tablespoons;
• canned pineapple - 3 slices;
• butter - 10 g.

1. Separate the eggs into yolks and whites. Beat the whites into foam. Add sugar (2 tablespoons) and beat at maximum power until stiff peaks form.
2. Beat the curd mass with a mixer: cottage cheese, yolks, 4 tablespoons of sugar.
3. Gently mix the whites with the curd paste.
4. Pour the entire mixture into a steaming container. Top with diced pineapple pieces
5. Cottage cheese casserole is cooked in a double boiler for 50 minutes.

According to many people, steamed cottage cheese casserole is bland and tasteless. But those who prepared it incorrectly think so. In fact, the casserole can be made sweet, airy in consistency, and you can add nuts, fruits or dried fruits to it. This healthy dish will appeal to everyone, especially pregnant women, nursing mothers and small children.

I often cook this casserole, especially at the dacha where there is no oven, but we definitely take a double boiler with us. And the other day I once again made cottage cheese casserole, but this time it was to save a spoiled product, namely milk. As they say, “misfortune does not come alone,” and during my dental misadventures, our refrigerator burned down into a heap, so the milk turned into curdled milk, and here we are not far from cottage cheese. From 2 liters of milk you get approximately 300-400 grams. cottage cheese.

I’m too lazy to bother with cheesecakes, and I don’t have time for them, but here I mix everything and in 20 minutes a tasty and healthy casserole is ready.

Well, the recipe itself. Mix cottage cheese (300-400 gr.), 2 eggs, 2 tbsp. spoons of semolina and 1-2 tbsp. spoons of sugar.

It seems to me 2 tbsp. spoons of sugar turns out very sweet, but it also depends on whether berries (dried fruits) are added to the casserole and what kind. For example, this time we had a casserole with irga,

I added 1 tbsp sugar. spoon, it turned out just right, although the goddaughter said that it could have been sweeter, in general, add sugar to taste. I also mixed the berries with the main mass. I mixed everything right away in the rice bowl, so there was no need to transfer it.

Well, as you already understood, our casserole is baked in this very rice bowl. Set the steamer for 20 minutes and go for a walk. The goddaughter (17 years old) and her son almost got into a fight over this cottage cheese casserole, although the goddaughter herself doesn’t really like cottage cheese.

If I’m making a casserole only for my son, the amount of ingredients is correspondingly reduced and so that the whole casserole doesn’t smear on the bottom of the rice bowl, I cook it in a regular small-sized food container.

Try it, the casserole is really tasty and healthy, and most importantly, it requires a minimum of time to prepare.

Sweet and delicious curd pudding(casserole) steamed will appeal not only to small children, but also to adults. It is very easy to prepare in a steamer or slow cooker. You can diversify the taste of steamed cottage cheese pudding with various sweet additives: banana, candied fruits, dried apricots, raisins, prunes, any fruits and berries. Despite its steaming, an airy casserole made from cottage cheese without semolina, similar to a delicate soufflé, will dispel the myth that diet food is always not tasty. Healthy and tasty, especially with some berry syrup!

Curd pudding or casserole in a double boiler

(recipe and photo from Notebook reader Olga from Angarsk)

“A very tasty and healthy steamed cottage cheese casserole according to this simple recipe will delight you with its airy consistency and unusual taste. If desired, a steamed cottage cheese casserole can be made not only with bananas, as in my recipe, but also with apples, cinnamon, berries or other fruits.”

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Ingredients:

Cooking process:

Mix cottage cheese, eggs, sugar and vanillin with a mixer, or better yet, beat with a blender for 5 minutes until a homogeneous consistency is obtained.

Cut the banana for curd pudding into small cubes.

Thoroughly grease the steamer bowl for cooking rice with oil and place the resulting curd mass into it. Place in the steamer, turn it on and cook the steamed curd pudding for 45 minutes. After the steamer signal, remove the casserole dish from the steamer and let it cool slightly. Then transfer the casserole by turning it over onto a plate.

In a multicooker, the curd pudding can be placed in a steaming tray in a silicone mold of suitable size, and 3 cups of water can be poured into the multicooker bowl and steamed in the same way.

Bon appetit!