Cottage Cheese and Rice Casserole

by Editorial Staff


Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine European
Servings (Default: 4)


  • 200 g risotto
  • 60 g butter
  • 200 g suar
  • 4 egg yolks
  • 500 g quark
  • 1 tablespoon cornstarch
  • 1 lemon (s), juice and grated zest it
  • 4 egg whites
  • Breadcrumbs
  • Butter flakes
Cottage Cheese and Rice Casserole
Cottage Cheese and Rice Casserole


  1. Boil the rice, let it cool down.
  2. Separate the eggs and beat the egg whites until stiff. Mix the butter, sugar and egg yolks together until frothy. Add the cornstarch, lemon juice, grated lemon zest and quark and stir well. Then fold in the cooled rice and carefully fold in the egg whites.
  3. Grease a baking dish and pour the mixture into it. Sprinkle with the breadcrumbs and the butter flakes and bake at approx. 200 degrees for about 60 minutes.
  4. We love to eat pear compote with it.
  5. Tip:
  6. You can also use chopped noodles instead of risotto rice.

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