Cottage Cheese Casserole with Vegetables
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
VEGETABLES: If the base includes herbs and garlic, even with a small amount of vegetables, the casserole turns out delicious (sometimes I just add tomatoes, just olives, or just peppers — depending on what I have in the fridge). BINDERS: I do not add flour or semolina for dietary reasons — as it comes out to about 160 kcal per 200 grams without them. ADDITIONAL INGREDIENTS: Cheese sounds great in the casserole; you can grate some into the mixture or on top for a golden crust. Plus, it’s a fairly easy dish to prepare.
Ingredients
- Low-fat lactose-free milk - 8.8 oz
- 20% Sour Cream - 2.5 oz
- Tomatoes - 10.6 oz
- Olives stuffed with lemon - 2.5 oz
- Salt - to taste
- Spices - to taste
- Garlic - to taste
- Chicken Egg - 1 piece
- Herbs - to taste
- Orange Bell Peppers - 1 piece
Step by Step guide
Step 1
Preheat the oven to 180–374°F.
Step 2
Beat the egg with salt and spices. Mix the herbs and garlic into the sour cream. Thoroughly combine both mixtures into the cottage cheese.
Step 3
Cut the 'fillers': tomatoes, pepper, olives into cubes — gently fold them into the cottage cheese mixture.
Step 4
Bake for about 30 minutes (or until golden brown). Serve with sour cream.
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