This cottage cheese casserole bakes up impossibly fluffy, with a delicate golden top and a creamy, melt-in-your-mouth center. Rice flour keeps it naturally gluten-free while the whipped eggs give it a souffle-like lift. Serve it warm — it barely needs anything else.
Ingredients
- 600 g (1.3 lb) cottage cheese
- 5 tsp sugar
- 3 eggs
- 100 g (3.5 oz) sour cream
- 3 tbsp rice flour
- butter for the dish
Instructions
- Blend the cottage cheese, rice flour, and eggs until completely smooth.
- Transfer to a buttered baking dish.
- Spread the sour cream over the top.
- Bake at 180°C (355°F) for 50 minutes, until puffed and golden. Serve warm.
Tips
- Blend the mixture until completely smooth — any lumps will keep the casserole from puffing evenly.
- Let it rest for 10 minutes after baking so the center sets and slices cleanly.
- More cottage cheese favorites: Berry Cottage Cheese Bake, Cottage Cheese Vatrushki with Fruit and Baked Cottage Cheese Donuts.
Nutrition (per 100 g): 116 kcal · protein 10 g · fat 3.3 g · carbs 11 g. For more inspiration with high-protein bakes, browse the recipe ideas at allrecipes.com.