Cottage Cheese Casserole with Condensed Milk
by Editorial Staff
One of the most delicious cottage cheese casseroles – with condensed milk. There are only four ingredients in this recipe, the time is minimal, but what a result! For breakfast and for dessert, curd casserole with condensed milk would be an ideal option.
Cook: 10 minutes
Servings: 6
Ingredients
- Cottage cheese – 500 g
- Condensed milk – 380 g
- Chicken eggs – 3 pcs.
- Vanillin – 2 g
Directions
- Pour the cottage cheese into the bowl of a food processor. It is better to take cottage cheese soft and fat, without sourness and grains.
- Pour the condensed milk into the curd.
- Add chicken eggs and vanillin immediately.
- And now our task is to get a perfectly smooth curd mass. The food processor does this task quickly and easily. Instead of a food processor, you can use a hand blender, a stationary blender, or rub the cottage cheese through a sieve, then add eggs, condensed milk, and vanillin. Beat everything with a mixer.
- Turn the oven to 170 degrees to preheat. Cottage cheese casserole with condensed milk can be baked in one form or can be poured into portioned molds. I used the last option.
- Bake the curd casserole with condensed milk in an oven preheated to 170 degrees for about 40 minutes. The baking time will be the same for both portions and one large dish.
- Serve hot or cold cottage cheese casserole for dessert or with breakfast.
Bon Appetit!
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