Cottage Cheese Casserole with Herbs and Sun-Dried Tomatoes

by Editorial Staff

A woman, as you know from a French proverb, can make a scandal out of nothing, a hat, and a salad. I would add that there is also a casserole since this wonderful dish can be prepared from anything in the refrigerator. In this case, from a pack of cottage cheese, eggs, butter, herbs, and sun-dried tomatoes, we got an unsweetened cottage cheese casserole without flour, an easy and beautiful dish.

Cook: 50 minutes

Ingredients

  • Cottage cheese 5-6% – 300 g
  • Fresh dill – 5-7 branches
  • Sun-dried tomatoes – 30 g
  • Eggs – 3 pcs.
  • Butter (room temperature) – 40 g + for greasing the mold
  • Salt – 1/4 teaspoon (to taste)

Directions

  1. Transfer the cottage cheese to a deep bowl, add softened butter there and mix the ingredients with a mixer or hand blender.
  2. Add eggs one at a time while continuing to beat.
  3. Rinse the dull, dry, and chop finely. Add chopped herbs to the curd mass. Season with salt to taste.
  4. The mass turned out to be quite liquid. Line a casserole dish with parchment and brush with butter.
  5. Pour the curd mass into the mold.
  6. Arrange the sun-dried tomatoes on top in random order.
  7. Bake in an oven preheated to 180 degrees, 35-40 minutes until the curd casserole is firm, slightly ruddy. Remove the finished curd casserole along with the parchment from the mold and cool on a wire rack or wooden surface.
  8. Cut the casserole into portions and serve. Cottage cheese casserole with herbs and sun-dried tomatoes is very tasty both warm and cold. Especially interesting is the combination of curd casserole with slightly sweet coffee – a real gourmet breakfast.

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