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.