Cottage Cheese Casserole with Cornflakes and Lingonberries
by Editorial Staff
An interesting version of the curd casserole is a delicate curd casserole with cornflakes and lingonberries. Thanks to the addition of flakes, the casserole has a very unusual cut, and the interspersed berries are eye-catching. Tasty and original!
Ingredients
- Cottage cheese – 250 g
- Corn flakes – 150 g
- Lingonberry – 50 g
- Egg (large) – 1 pc.
- Lemon (for zest) – 1/2 pc.b or lemon zest – 1 teaspoon
- Sugar – 3 tbsp
- Butter – 20 g
- Vegetable oil – for lubricating the mold
Directions
- Prepare foods on the list. It is better to get the butter out of the refrigerator in advance. Sort the berries, rinse and dry. Cottage cheese casserole is prepared quickly enough, so it is better to turn on the oven in advance to warm up to a temperature of 180 degrees.
- Combine curd and egg in a bowl. Wash the lemon thoroughly and remove the zest from it with a fine grater. Add the zest to a bowl and stir.
- Then grind the mass with a fork or punch with a blender until smooth. Add sugar. Add softened butter and stir until smooth. Add cornflakes and stir. Add the lingonberries and stir gently.
- Grease a baking dish with vegetable oil. I have a mold with a diameter of 18 cm. Transfer the curd mass to the mold and smooth. Bake in an oven preheated to 180 degrees for about 45 minutes.
- Then remove the prepared casserole from the oven, cool slightly, remove from the mold, cut into portions, and serve.
Enjoy your meal!
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