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Cottage cheese casserole with raisins

Author
Cookinero 17 Oct 2025
1280
Cottage cheese casserole with raisins

Cottage cheese casserole is perfect for people watching their figure, because it has much fewer calories than rich pastries. It is perfect for both breakfast and dinner, and remains just as tasty when cold, which means you can take it in a container to work. The texture of the casserole is airy and tender due to the addition of semolina to the cottage cheese. You can add your favorite dried fruits or nuts to the cottage cheese.

How to cook Cottage cheese casserole with raisins

Step 1

Cottage cheese casserole with raisins

Break the eggs into a deep container, beat until fluffy. Add milk, stir.

Step 2

Cottage cheese casserole with raisins

Mix the cottage cheese with semolina. Take a baking dish, grease it with butter, spread the cottage cheese on it and put raisins on top.

Step 3

Cottage cheese casserole with raisins

Pour milk and egg on top of the cottage cheese, spread vanilla sugar evenly over the entire surface and put the form in a preheated oven for 40-45 minutes. Let the finished casserole cool down a little and serve.

Cottage cheese casserole with raisins - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute raisins with other dried fruits like dried cranberries, chopped apricots, or dates. Keep in mind that sweeter fruits may increase the overall sweetness, so you might want to taste before adding more sugar. Drier fruits like cranberries might need a quick soak in warm water first to soften them.
Yes, you can omit the semolina, but it helps to bind the ingredients and gives the casserole its characteristic texture. Without it, the casserole might be a bit softer. You could try substituting with an equal amount of all-purpose flour, though the texture will be slightly different. For a gluten-free version, almond flour or oat flour can work, but you may need to adjust the quantity as they behave differently.
Once cooled completely, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions. Wrap them tightly in plastic wrap or place in an airtight container. They'll keep for about 2-3 months. Reheat in the oven or microwave until warmed through.
Yes, but it requires several substitutions. For the eggs, use a commercial egg replacer or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 mins). Use plant-based milk (like soy or oat) instead of dairy milk. For the cottage cheese, you can try blending firm tofu with a bit of lemon juice and salt, though the texture will be different. Use plant-based butter for greasing. Keep in mind the flavor profile will change significantly.
Yes, you can assemble the casserole up to the point before baking. Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When ready to cook, let it sit at room temperature for about 30 minutes while you preheat the oven, then bake as directed. You might need to add a few extra minutes to the baking time if it's going into the oven cold from the fridge.
This casserole is delicious warm, right out of the oven, or even at room temperature. It's sweet and satisfying on its own, but you can also serve it with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup for an extra indulgent treat. A side of fresh berries also complements it nicely.
If your casserole seems too wet or undercooked after the recommended time, it's likely because the ingredients (especially the cottage cheese) released more moisture than expected. Simply pop it back in the oven for another 10-15 minutes, checking regularly. To prevent this next time, ensure your cottage cheese isn't overly wet—you can strain it in a fine-mesh sieve for 10-15 minutes before using.

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