Casserole, Cheese, Cottage cheese, Beet tops, Cottage cheese casserole

Cottage cheese casserole with beet tops

If everyone knows the classic cottage cheese casserole with raisins, then what is a cottage cheese casserole with beet tops? This is a hearty, tender and rare snack dish. It can be served for breakfast with sour cream or homemade mayonnaise. Or for lunch instead of a side dish, for example, with veal or chicken. Just be sure to cut it into thin slices and pour over the bechamel sauce.

Ingredients

Servings 6 servings
  • 300 g cuttings of beet tops
  • sugar - 3 tbsp.
  • juice of half a small lemon
  • cottage cheese - 200 g
  • 300 g cream cheese
  • eggs - 2 pcs
  • flour - 1 tbsp.
  • vegetable oil for mold

Cooking

Step 1

Sort beet tops, remove large leaves. Wash the cuttings thoroughly, chop very finely.

Step 2

Boil a small amount of water in a saucepan, put 1 tbsp. l. sugar and lemon juice. Dip the tops into boiling water and cook over medium heat for 5 minutes, then drain in a colander and put on paper napkins so that it dries well.

Step 3

Mix cottage cheese, cream cheese and eggs in a large bowl. Beat with a mixer until a fluffy homogeneous mass, 3 minutes. Add remaining sugar and flour. Beat again (2 minutes).

Step 4

Preheat the oven to 180ºС. Grease a deep baking dish with vegetable oil. Introduce beet tops into the cheese-curd mass, mix gently. Pour into a baking dish, smooth the top with a spatula. Put in the oven and bake for 50 minutes. Serve immediately.

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