Cottage Cheese Casserole with Semolina

Cottage cheese casserole with semolina is a classic baked dish that suits breakfast, dessert, or a simple family snack. Cottage cheese casserole with semolina has a tender, airy texture, and the pear on top adds a soft fruit layer. Cottage cheese casserole with semolina is delicious both hot from the oven and after it has cooled.

Eggs, sugar, cottage cheese, semolina, and pear each have a clear role in the recipe. Eggs and sugar are beaten into a fluffy foam, which gives the casserole a lighter texture. 9% cottage cheese provides the main body and creamy dairy taste. Semolina thickens the batter after resting and helps the casserole hold its shape. Pear adds moisture and a gentle sweetness on top, while a pinch of salt balances the overall taste.

The key point during preparation is to beat the eggs with sugar until fluffy and then mix the cottage cheese until smooth. The semolina resting time of 20 minutes should not be skipped, because the semolina needs time to swell in the batter. The pear slices should be thin and only lightly pressed into the surface so they stay visible and bake neatly on top.

The main sign of doneness is a browned top after baking at 180°C for about 30 minutes. A skewer test should confirm that the center is cooked through. Cottage cheese casserole with semolina should look set rather than wet in the middle, while still staying soft.

The fruit in the recipe can be changed without changing the method. Pear can be replaced with apples, peaches, or plums in the same place in the recipe. If fresh fruit is not available, raisins or prunes can simply be mixed into the batter instead. The rest of the ingredients are the base of the recipe and are not presented with other substitutions on the source page.

Serving is simple because cottage cheese casserole with semolina tastes good in more than one state. Cottage cheese casserole with semolina can be served warm straight after baking, when the texture is softer. Cottage cheese casserole with semolina can also be served cooled, when the slices hold their shape more firmly.

Storage is practical if the casserole is cooled first. Cooked cottage cheese casserole with semolina keeps for 3 to 4 days in a closed container in the refrigerator at 2 to 6°C. The texture on the second day becomes denser, but the taste does not change. Cooled cottage cheese casserole with semolina can also be cut into portions, wrapped, and frozen for up to 2 months.

Questions about this recipe

How long does cottage cheese casserole with semolina take to make?

The total time is 1 hour 5 minutes. Active preparation takes 35 minutes, and the rest of the time is for the semolina to rest and for the casserole to bake.

What can I use instead of pear in cottage cheese casserole with semolina?

Pear can be replaced with apples, peaches, or plums in the same quantity. If there is no fresh fruit, 50 to 70 g of raisins or prunes can be mixed directly into the batter.

Can I freeze cottage cheese casserole with semolina?

Yes, cooled cottage cheese casserole with semolina can be cut into portions, wrapped, and frozen for up to 2 months. Reheat frozen portions in the microwave for 2 to 3 minutes or in the oven at 160°C for about 15 minutes.

How long does cottage cheese casserole with semolina keep in the fridge?

Cottage cheese casserole with semolina keeps for 3 to 4 days in a closed container in the refrigerator at 2 to 6°C. The texture becomes denser on the second day, but the taste stays the same.