This carrot and cottage cheese casserole is soft, golden and wonderfully light. Sweet carrots folded into creamy cottage cheese, baked until just set and topped with a cool, tangy layer. It is high in protein, gentle on calories and perfect for breakfast, brunch or a light dinner. If you love savory cheese bakes, try our Simple Cheese Quiche and Potato Crust Quiche with Chicken and Mushrooms.
Ingredients
- 300 g (2 cups) carrots, finely chopped
- 2 eggs
- 60 g (1/4 cup) semolina
- 20 g (1 1/2 tbsp) butter, melted
- 300 g (1 1/4 cups) cottage cheese (5%)
- 180 g (3/4 cup) soft low-fat cottage cheese, for topping
- Sweetener to taste
- Vanilla to taste
Instructions
- Melt the butter in the microwave.
- Combine all ingredients except the topping and blend until smooth.
- Pour into a silicone baking dish and let rest 10-15 minutes so the semolina swells.
- Bake at 180°C (350°F) for 30 minutes.
- Cool completely, then spread the soft cottage cheese over the top before serving.
Tips
- Chop the carrots very finely so the casserole sets evenly and stays tender.
- Let the casserole cool completely before adding the topping, so the soft cottage cheese spreads smoothly.
- For more cottage cheese baking ideas, browse the recipes on Allrecipes.
Nutrition (per 100 g): 126 kcal | Protein 13 g | Fat 4.6 g | Carbs 8.1 g