Cottage cheese casserole with beet tops

Name: Cottage cheese casserole with beet tops
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 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

Cookinero 23 December 2022

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.

How to cook Cottage cheese casserole with beet tops

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.