Delicious cottage cheese casserole for children in the oven. Recipe for cottage cheese casserole for a child (1 year old) in the oven and slow cooker

21.04.2021

The post is more for myself, otherwise I was tormented by thinking about what to feed my daughter) The recipes are not mine, copied from the Internet, but suddenly someone will come in handy! A collection of casseroles. Catch grab. maybe you will find your favorite recipe here))) recipes are for 1 serving

Potato and cabbage casserole

Required products:
potatoes - 100 g
white cabbage - 80 g
butter - 10 g
salt

Cooking method:
Boil potatoes, peel, pass through a meat grinder. Boil finely chopped cabbage, put in a colander, mix with potatoes, salt and add butter. Transfer the vegetable mass to a frying pan, greased with oil, and bake in the oven for 20-30 minutes.
Yield: 150 g

Pasta casserole with cottage cheese

Required products:
pasta - 50 g
cottage cheese - 50 g
milk - 40 ml
egg - 1/2 pc.
sugar - 5 g
butter - 10 g
salt

Cooking method:
Boil pasta in plenty of salted water and drain in a colander. Rub the cottage cheese through a sieve, add sugar and mix with boiled pasta. Add beaten egg and mix again. Put the mass on a greased frying pan and bake in the oven for 15 minutes.
Yield: 220 g

Pasta Casserole with Apples

Required products:
pasta - 50 g
apples - 100 g
sugar - 15 g
butter - 10 g
salt

Cooking method:
Boil finely broken pasta in lightly salted water and drain in a colander. Bake the apple in the oven, rub it through a sieve and add sugar to the prepared puree (you can use finely chopped raw apple instead of puree.) Lubricate the pan with butter and put pasta and apple puree on it in layers. Put a piece of butter on top and bake in the oven for 20 minutes.
Yield: 230 g

Fish casserole

Required products:
fish fillet - 100 g
milk sauce - 50 g
vegetable oil - 5 g
ground crackers - 5 g
egg - 1/6 pc.

Cooking method:
Boil the fish fillet, cool, divide into 2 parts. Put one part in a form greased with vegetable oil or in a portion pan, pour half of the thick milk sauce with a beaten egg, put the second part of the fish fillet on top and pour over the rest of the sauce. Sprinkle with breadcrumbs and bake in the oven.
Yield: 135 g

Cabbage casserole with egg

Required products:
white cabbage - 100 g
milk - 40 ml
semolina - 10 g
egg - 1/4 pc.
sour cream - 15 g
butter - 3 g
salt

Cooking method:
Stew shredded cabbage in milk until soft. Then, while stirring, carefully add semolina, salt and cook for 10 minutes. Add a chopped egg, mix, put on a frying pan greased with butter, grease the product with sour cream on top and bake in the oven.
Serve with sour cream.
Yield: 140 g

Potato casserole for children under 3 years old

Required products:
potatoes - 150 g
milk - 50 ml
egg - 1/2 pc.
sour cream sauce - 40 g
butter - 5 g
ground crackers - 5 g
sour cream - 5 g
salt

Cooking method:
Peel potatoes, boil them, hot pass through a meat grinder. Salt, add hot milk, beaten egg and mix. Put the mashed potatoes in a frying pan greased and sprinkled with breadcrumbs, brush the product on top with a mixture of eggs and sour cream and put in the oven for 20 minutes. Serve with sour cream sauce.
Yield: 230 g

Potato casserole with meat

Required products:
potatoes - 150 g
boiled meat - 75 g
onion - 5 g
egg - 1/6 pc.
butter - 5 g
sour cream - 5 g
ground crackers - 5 g

Cooking method:
Boil the peeled potatoes and pass through a meat grinder. Put half of the potatoes in an even layer on a frying pan greased with butter, sprinkled with breadcrumbs, put minced meat from boiled meat mixed with onions stewed in butter, then the remaining potatoes. Level the surface, brush with an egg mixed with sour cream, and bake in the oven.
Yield: 190 g

Semolina casserole with fruit

Required products:
semolina - 50 g
milk - 200 ml
fresh fruits (boiled, canned) - 25 g
sugar - 12 g
egg - 1/2 pc.
fruit sauce - 30 g
butter - 8 g
ground crackers - 5 g
salt

Cooking method:
Boil semolina porridge in milk, cool and add sugar, egg, butter, salt and mix. Put on a greased and sprinkled with breadcrumbs frying pan, sprinkle the product with sugar on top and bake in the oven. Before serving, garnish with fresh, boiled or canned fruit and drizzle with fruit sauce.
Yield: 300 g

Carrot casserole with cottage cheese

Required products:
carrots - 100 g
cottage cheese - 40 g
egg - 1/2 pc.
semolina - 10 g
butter - 10 g
sour cream - 10 g
sugar - 8 g Cooking method:
Chop the peeled carrots into strips, stew with butter and a little water, add the sifted semolina and cook until tender.

Then cool, add a raw egg, grated cottage cheese and sugar. Mix the mixture, put on a greased pan, level the surface, brush with sour cream and bake in the oven. Drizzle with melted butter before serving.
Yield: 170 g

Meat casserole with pasta

Required products:
boiled meat - 50 g
pasta - 30 g
water - 300 ml
butter - 10 g
egg - 1/2 pc.
milk - 15 ml
sour cream - 15 g

Dip the finely broken pasta into boiling salted water and cook for about 20 minutes. Then drain the water, season the pasta with butter, and when they cool down a bit, combine with the milk mixture.

Put half of the pasta on a frying pan greased with butter, put the minced meat on top, and then put the remaining pasta. Level the surface, grease with butter and sour cream. Bake in the oven for 25 minutes.
Yield: 150 g

Meat casserole with pasta and white cabbage

Required products:
boiled meat - 50 g
pasta - 30 g
white cabbage - 50 g
butter - 5 g
egg - 1/4 pc.
cheese - 10 g
onion - 5 g
salt Cooking method:
Skip the boiled meat through a meat grinder. Separately, boil finely broken pasta and finely chopped cabbage. Combine meat with pasta and cabbage, add onion sautéed in butter, raw egg, salt and mix everything.

Put the mass in a mold or in a pan greased with butter, sprinkle with grated cheese on top and bake in the oven.
Yield: 160 g

Millet casserole with raisins

Required products:
millet - 50 g
milk - 200 ml
egg - 1/2 pc.
raisins - 10 g
sugar - 8 g
sour cream - 10 g
butter - 3 g
ground crackers - 5 g
salt Cooking method:
Boil millet porridge in milk, cool and add a raw egg, sugar, salt, washed raisins and mix well. Put on a greased and sprinkled with breadcrumbs frying pan, pour over sour cream, bake in the oven.
Yield: 220 g

Rice casserole

Required products:
rice - 25 g
milk - 100 ml
egg - 1/2 pc.
sugar - 8 g
sour cream (jam) - 10 g
butter - 5 g
ground crackers
salt Cooking method:
Boil rice milk porridge, cool to 60 ° C and add an egg mashed with sugar. Transfer the mass to a mold, greased with oil and sprinkled with breadcrumbs, bake in the oven. Drizzle with sour cream or jam before serving.
Yield: 130 g

Rice casserole with boiled meat

Required products:
rice - 25 g
boiled meat - 50 g
butter - 5 g
cheese - 5 g
salt Cooking method:
Boil the sorted and washed rice in boiling salted water. Put half of it on a frying pan greased with butter, put boiled meat passed through a meat grinder on top, then the remaining rice. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven.
Yield: 100 g

Rice casserole with cheese

Required products:
rice - 50 g
milk - 100 ml
water - 100 ml
cheese - 15 g
butter - 5 g
salt Cooking method:
Sort and rinse the rice, pour into boiling water and cook for 20 minutes. Then recline in a colander, transfer to a saucepan, pour hot milk, salt and cook, stirring occasionally, under the lid, until tender. Put half of the cooked rice on a greased frying pan, sprinkle with mild grated cheese, put the rest of the rice and sprinkle with cheese on top too. Drizzle with butter and bake in the oven.
Yield: 200 g

Rice casserole with apples

Required products:
rice - 30 g
water (milk) - 100 ml
apples - 50 g
egg - 1/2 pc.
sugar - 10 g
sour cream - 15 g
salt Cooking method:
Boil rice porridge in water or milk. When the porridge has cooled down a bit, put sugar, salt, raw egg, sliced peeled apple into it, mix and bake in the oven. Serve with sour cream.
Yield: 160 g

Cottage cheese casserole

Required products:
cottage cheese - 70 g
semolina - 10 g
sugar - 15 g
egg - 1/4 pc.
sour cream - 15 g
butter - 8 g
vanillin - 1 g

Rub the cottage cheese through a sieve, add semolina, sugar, half the butter, vanillin, mix. Transfer the mass into a form greased with oil and sprinkled with breadcrumbs, grease the product on top with a mixture of eggs and sour cream and bake in the oven until a golden crust forms.
Yield: 130 g

Cottage cheese casserole with milk sauce

Required products:
cottage cheese - 50 g
milk - 50 ml
semolina - 15 g
egg - 1/2 pc.
sugar - 5 g
butter - 5 g
ground crackers - 5 g
milk sauce - 20 g Cooking method:
To the semolina soaked in warm milk, add the egg mashed with sugar and grated cottage cheese, mix well. Put the curd mass on a frying pan greased with butter and sprinkled with breadcrumbs, pour over with melted butter and bake in the oven. Drizzle with milk sauce before serving.
Yield: 135 g

Curd-carrot casserole

Required products:
cottage cheese - 50 g
carrots - 80 g
bun - 20 g
egg - 1/2 pc.
sugar - 5 g
butter - 6 g
sour cream - 20 g
salt Cooking method:
Boil carrots, grate on a fine grater. Add the soaked bun, egg, cottage cheese, sour cream, sugar, salt and mix. Put the mass on a frying pan greased with butter, level the surface, brush with butter and bake the product in the oven for 20 minutes. Drizzle with sour cream before serving.
Yield: 165 g

Cottage cheese and rice casserole

Required products:
cottage cheese - 50 g
rice - 20 g
water - 100 ml
egg - 1/2 pc.
sugar - 5 g
butter - 5 g
sour cream - 5 g
jam - 10 g
vanillin - 1 g
ground crackers - 5 g Cooking method:
Boil rice porridge, add mashed cottage cheese, beaten egg with sugar, vanillin, butter and mix. Place on a greased and breaded skillet. Top with a mixture of sour cream and egg and bake in the oven. Serve with jam, fruit syrup or sauce.
Yield: 185 g

Pumpkin casserole

Required products:
pumpkin - 100 g
milk - 50 ml
semolina - 15 g
egg - 1/2 pc.
butter - 5 g
sour cream - 10 g
ground crackers - 5 g Cooking method:
Stew peeled, sliced pumpkin in milk until half cooked. Then add, stirring, semolina and cook over low heat for 10-15 minutes. When the mass has cooled, add a raw egg and beat. Transfer to a greased and sprinkled with breadcrumbs frying pan, grease the surface with sour cream and bake in the oven. You can drizzle with sour cream before serving.
Yield: 160 g

Everyone knows how rich cottage cheese is in calcium, which is necessary for building the baby's skeletal system. But, despite all the efforts of parents, one-year-old children are not as willing to eat this fermented milk product as they would like. If your child belongs to this group of babies, try replacing pure cottage cheese with baked one. And the recipe for a delicious cottage cheese casserole for a child (1 year old) can be found in our article. But first, let's present useful recommendations for preparing this dish.

The secret to making delicious casseroles

At the age of 8-9 months, the child first gets acquainted with such a fermented milk product as cottage cheese. Its introduction into the baby's diet begins as usual with half a teaspoon and by the end of 9 months is brought to 30 g per day. By the age of 1, a child should be eating 50 g per day. But often even such a small portion of the portion of the children can not master. The only way out of the situation is to try to pick up a dish of cottage cheese that the child would eat with pleasure, for example, a casserole.

The process of making cottage cheese casserole for a child (1 year old) is not complete without secrets:

When choosing cottage cheese, pay attention to the fact that its fat content does not exceed 5%.
If possible, do not add sugar to the dish, as carbohydrates interfere with the absorption of calcium.
To draw the child's attention to food, prepare a casserole in silicone molds in the form of various animals, figures, etc.
If the child does not suffer from allergies, add pieces of fruit and berries to the dish, which will make the casserole taste more pleasant.
A lush curd casserole looks much more appetizing than a flat cake. If time permits, beat the egg whites separately from the yolks, then carefully fold them into the batter with a spatula. This casserole will only taste better.

Cottage cheese casserole in the oven like in a kindergarten

The taste of this casserole is familiar to all children who attend kindergarten. At home, this dish turns out just as tasty and lush.

Cottage cheese casserole in the oven, as in a kindergarten, is prepared in the following sequence:

Two eggs are beaten with sugar (100 g) until white.
Lush egg mass is added to cottage cheese (500 g) and mixed with a spatula.
100 g of semolina, a pinch of salt and milk (50 g) are added.
The kneaded dough is left on the table for 20 minutes so that the semolina swells. In this case, the casserole will come out more magnificent.
During this time, the oven heats up to 180°.
The prepared curd dough is laid out in a mold and sent to the oven for 25 minutes.

Cottage cheese casserole without eggs

Lush cottage cheese casserole is prepared in the following sequence:

Cottage cheese is carefully rubbed through a sieve to eliminate lumps.
Sugar is added to a homogeneous curd mass (1 tablespoon).
Semolina (50 g) is poured next.
Lastly, a pinch of salt and the same amount of soda are added to the dough.
While the manna-curd mass swells, the oven heats up. The temperature should be set to 180°.
The finished dough is laid out in a greased form. It should be noted that during baking, the curd mass will rise due to soda.
The form goes into the oven for 30 minutes.

Cottage cheese casserole in the oven without semolina

Children with gluten intolerance will benefit from the casserole prepared according to the following recipe. Neither semolina nor flour is added to it, and starch performs the function of a bonding ingredient.

Step by step cottage cheese casserole in the oven without semolina is prepared as follows:

The oven is heated to a temperature of 200°.
The whites of two eggs are separated from the yolks.
Cottage cheese (250 g) is crushed with a blender or rubbed through a sieve to obtain a more fluffy and uniform consistency. For babies, the absence of lumps in dishes is very important.
Yolks, starch (1 tablespoon), a little sugar and sour cream (1 ½ tablespoons) are added to grated cottage cheese. All ingredients are thoroughly mixed.
With the help of a mixer, the proteins with a pinch of salt are whipped into a lush and thick foam. Then, with the help of a spatula, they carefully interfere with the curd mass.
The dough is laid out in a form covered with parchment and oiled.
In the oven, the casserole cooks for about 40 minutes. When it cools down a bit, it is cut into pieces and decorated with berries.

Recipe for a tender steamed cottage cheese casserole

For babies under the age of 1 year, all dishes are recommended to be steamed. So they retain more vitamins, and the children's stomach perceives such food much better. The recipe for a cottage cheese casserole for a child (1 year old) involves cooking a dish in a slow cooker on a special grill for steaming.

Step by step preparation is as follows:

Cottage cheese (200 g) is thoroughly beaten with a blender until a soft and tender mass is obtained. During whipping, 1 yolk is added to it.
Semolina is poured into the curd mass (2 tablespoons) and 30 ml of milk is poured.
A steam rack is installed in the multicooker bowl.
The curd mass is laid out in molds, which are then sent to the grate.
The multicooker mode "Steam cooking" is set. The baking time is 20 minutes.

Cottage cheese casserole in a slow cooker

Baking in a slow cooker always turns out lush and bakes well. Therefore, if the casserole does not turn out airy enough in the oven, try cooking it in a slow cooker.

The recipe for a cottage cheese casserole for a child (1 year old) in this case will be as follows:

The whites of three eggs are beaten with salt until foamy.
The yolks interfere with the curd. Kefir (3 tablespoons), semolina (2 tablespoons) and sugar are also added here as needed and to taste.
Proteins are introduced into the curd mass and carefully interfere with a spatula.
The multicooker bowl is greased with butter and sprinkled with breadcrumbs or semolina.
The casserole is cooked in the "Baking" mode for 50 minutes.

While the slow cooker is running, for children who are already 1 year old, you can prepare raspberry sauce for a casserole. For this, raspberries (200 g) are ground through a fine sieve and mixed with a tablespoon of sugar. The resulting mass is sent in a saucepan to the stove, after which 100 ml of water with starch (1 tablespoon) is poured into it. The sauce is brought to a boil and cooked on the stove for a couple of minutes until it thickens. The finished casserole is cut into pieces and poured with raspberry sauce.

How to cook cottage cheese casserole in the microwave

A casserole in 10 minutes? Nothing is easier than cooking in the microwave. Cottage cheese casserole is quickly, simply and deliciously prepared in the following sequence:

In one bowl, mix cottage cheese (250 g), semolina (50 g), the same amount of sugar, two eggs beaten with a fork and a pinch of soda.
The glass form (pan) is greased with butter. The curd mass is laid out in it, after which the form is covered with a lid.
The casserole is prepared in just 8 minutes at a microwave power of 800 W.

When preparing a cottage cheese casserole for a child (1 year old), the lid must be used without fail so as not to overdry the dish. The same applies to observing the baking time.

RICE BASKET WITH STRAWBERRY

Ingredients for 2 servings:
round grain rice - 3 tablespoons
milk - 1 cup
sugar - 2 teaspoons
vanilla sugar - 1/2 teaspoon
soft cottage cheese - 100 g
egg - 1 pc.
strawberries - 5-7 pcs
for serving: sour cream or any sweet sauce (fruit yogurt, milk sauce, condensed milk).

Cooking:
Cook thick rice porridge: put the washed cereal in boiling milk, bring to a boil and cook over low heat under the lid for 15-20 minutes, stirring occasionally. At the end of cooking, add sugar, vanilla sugar, mix, let cool slightly.
Wash strawberries, dry and cut into cubes. Beat the egg until fluffy. Mix in warm rice porridge, cottage cheese, strawberries and an egg.
Put the mass into a baking dish (up to 16 cm in diameter), greased with butter. Bake in an oven preheated to 200-220 degrees for 15-18 minutes.
Remove the casserole, cool slightly and invert onto a plate. Can be served warm or chilled with sauce.

CHERRY SELF CASING

Ingredients for 2-3 servings:
semolina - 1/2 cup
milk - 2 cups
sugar - 2 tablespoons + 1 tablespoon (for sprinkling)
vanilla sugar - 1/2 teaspoon,
butter - 20 g
egg - 1 pc.
sweet cherry - 50 g

For sauce:
sweet cherry - 200 g
water - 50 ml
sugar - 2-3 tablespoons,
starch - 1 teaspoon.

Cooking:
Wash the cherries, pat dry, cut in half and remove the pits.
Pour semolina into boiling milk in a thin stream. Stirring constantly, cook a very thick porridge, remove from heat, add sugar, vanilla sugar, butter - mix and let cool slightly. Then put a beaten egg into the porridge and mix, add the cherry.
Put the mass into a baking dish, greased with butter and sprinkled with breadcrumbs, smooth and sprinkle with sugar. Bake in an oven preheated to 200 degrees for 25 minutes, the top can be browned under the grill.
For the sauce, wash the cherries and remove the pits. In a small saucepan or saucepan, bring sugar and water to a boil. Put cherries into boiling syrup, boil over low heat for 5-7 minutes. Dilute starch in 1 tablespoon of cold water and pour in a thin stream into boiling syrup, as soon as the mass thickens, remove from heat. The sauce is ready!
Remove the finished casserole, let it cool slightly, transfer to a dish, cut into portioned pieces. Serve with sauce.
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PUMPKIN AND APPLE CASTLE

Ingredients for 2 servings:
pumpkin - 150 g
medium apple - 1 pc
water - 50 ml

milk - 50 g
semolina - 3 tablespoons
sugar - 1.5 tablespoons
egg - 1 pc.

Cooking:
Semolina pour milk and leave to swell.
Peel the pumpkin and seeds, grate it on a coarse grater, put it in a saucepan, pour in a little water (50 ml), add butter, put on fire, simmer for 10 minutes. Then add the apple, peeled and grated on a coarse grater, simmer for another minute 5. Remove from heat, cool slightly, add sugar and blend with a blender until almost puree.
Then add semolina and egg yolk to the apple-pumpkin mass. Beat the protein in a lush foam and mix into the mass.
Grease a round shape (up to 16 cm in diameter) with butter, sprinkle with semolina, lay out the mass. Bake in a preheated oven at 190 degrees for 25-30 minutes.
Take the casserole out, let it cool, then invert onto a plate. When serving, cut into portions.
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COTTAGE COTTAGE CASTLE "PUSHISTIK"

Ingredients:
cottage cheese (5%) - 400 g
egg yolk - 1 pc.
egg white - 3 pcs
sugar - 3 tablespoons
semolina - 1 tablespoon
flour - 2 tablespoons
butter - 1 tablespoon
vanilla - a pinch

Cooking:
Combine cottage cheese, semolina, vanilla and yolk and mix thoroughly, it is advisable to beat with a blender until a homogeneous, delicate consistency. Grind butter, flour and sugar to crumbly crumbs, mix into the curd mass. Whisk the egg whites to stiff peaks and fold gently into the curd mixture. vk.com/zaykinaskazka
Lubricate the baking dish with butter, sprinkle with semolina, lay out the curd mass. Bake in a preheated oven at 190 degrees for 30-35 minutes.
Take out the finished casserole, let it cool a little, then turn it over onto a dish, cut it into portions when serving, pour sour cream over it. The casserole is delicious both warm and cold.
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VEGETABLE CASING

Ingredients for 1-2 servings:
potatoes - 3 pcs
milk - 50 ml
butter - 1 teaspoon,
medium carrot - 1/2 piece
onion - 1/4 piece
white cabbage - 3-4 leaves (about 40 g)
egg - 1/2 piece
vegetable (olive) oil - 1 teaspoon
salt - to taste

Cooking:
Peel the potatoes and boil until tender in salted water, drain the broth. Then, with the addition of milk and butter, make a puree, cool.
Cut the cabbage leaves into squares, peel and grate the carrots on a coarse grater, peel and finely chop the onion.
Pour a little vegetable or olive oil into a small saucepan or ladle, put vegetables and simmer covered for 15 minutes, stirring occasionally, then cool slightly.
Combine the chilled puree and vegetables, add the egg, salt if necessary - mix. Put the vegetable mass in a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina, level it. Bake in an oven preheated to 200 degrees for 20-25 minutes.
Take out the casserole, let it cool slightly in the form, then turn it over onto a dish. When serving, cut the casserole into portions, pour over sour cream.
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zucchini and cheese casserole

Ingredients:
zucchini - 250 g
cheese - 100 g
egg - 1 pc.
flour - 1 tablespoon
butter - 20 g
salt

Cooking:
Clean the zucchini from the peel and seeds. Grate the zucchini and cheese on a coarse grater, add the egg, salt and flour - mix everything thoroughly.
Put the mass into a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina. Bake in a preheated oven at 180 degrees for 30-35 minutes.
Take out the casserole, let it cool slightly, then invert onto a serving dish and cut into portions when serving.
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CORN CASTLE WITH CHICKEN

Ingredients:
corn (frozen or canned) - 100 g
chicken fillet - 100 g
hard cheese - 100 g
egg - 1/2 pc. (or 1 protein)
salt - to taste.

Cooking:
Corn, if frozen - boil until tender, if canned - rinse with water, put in a colander and allow excess liquid to drain. Boil chicken fillet (low-fat pork can be used) in salted water.
Put the corn into the blender bowl (you can leave a little with whole grains), chicken fillet, cheese grated on a fine grater, egg white (or half an egg), salt - beat everything until smooth.
Put the mass into a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina. Bake in a preheated oven at 180 degrees for 25-30 minutes.
Remove the finished casserole, let it cool slightly in the form, then transfer to a dish. Serve with fresh vegetables or any side dish.
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BUCKWHEAT CASTLE WITH TURKEY

Ingredients:
turkey fillet - 50 g
buckwheat - 70 g
carrots - 1/3 pcs,
onion - 1/4 piece,
sour cream - 1 teaspoon,
yolk - 1 pc.

Cooking:
Boil turkey and buckwheat until fully cooked in slightly salted water, cool. Peel carrots and onions: finely chop the onion, grate the carrots on a fine grater. Place all ingredients in a blender bowl and blend until smooth.
Put the resulting mass into a baking dish, greased with butter and put in an oven preheated to 200 degrees for 15-20 minutes.
Cool the finished casserole to room temperature and cut into portions.
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FISH CASTLE WITH POTATOES

Ingredients:
fish fillet - 100 g
potatoes - 150 g
butter - 20 g
milk - 50 g egg - 1 pc
salt
breadcrumbs
sour cream - 2 teaspoons

Cooking:
Peel and boil potatoes. Mash hot potatoes with a pestle, add butter, milk, salt. Clean and boil the fish. Separate the fish from the bones with the skin and chop.
Combine everything, mix well and put in a baking dish, greased with butter and sprinkled with breadcrumbs. Bake in a preheated oven at 190 degrees for 20-30 minutes.
When serving, cool slightly and cut into portions. Serve with sour cream.
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Noodles with cottage cheese

Ingredients:
pasta - 50 g
cottage cheese - 50 g
milk - 40 ml
egg - 1/2 piece
sugar - 5 g
small apple - 1 pc
raisins - handful
butter - 10 g
salt

Cooking:
Boil pasta in plenty of salted water and drain in a colander. Rub the cottage cheese through a sieve, add sugar and mix with boiled pasta. Add beaten egg and mix again.
If desired, grated apple and raisins can be added to the pasta mass.
Put the resulting mass into a mold greased with butter and bake in the oven at a temperature of 180 degrees for 20-30 minutes.
Allow the casserole to cool slightly and cut into portioned pieces, pour with melted butter or jam when serving.
Bon appetit!

Cottage cheese is an indispensable product in the diet of every child. It is necessary for the full development of the body, the growth of bones and nails, and the strengthening of bones. In addition, it improves memory and increases brain activity, develops attention and concentration, and strengthens the immune system. For children under one year old, this product is especially needed, as it improves the intestinal microflora, the work of the esophagus and liver.

If you can't make cottage cheese yourself, buy children's cottage cheese. Before buying, carefully check the composition, expiration date and integrity of the package. Babies should not be given the usual adult cottage cheese!

Cottage cheese begins to be given to children from 0.5-1 teaspoon. Give a new product in the morning and observe the reaction of the baby's body. If allergic symptoms occur, discontinue administration and contact your pediatrician. You can try again no earlier than in a month.

If the child reacted normally, you can continue to give cottage cheese to the baby and gradually increase the dosage to 50-60 grams per day. By the way, this product can be given to children every day, but do not overfeed the baby. An overdose leads to an excess of calcium in the body, which causes kidney problems.

Until 9-10 months, cottage cheese is given to children in its pure form, then fruits, vegetables and berries are added to the product. After 10-12 months, cottage cheese casserole is also included. To make the dish tasty, wipe the cottage cheese through a sieve or pass through a blender before cooking. However, in the second case, the mass will turn out to be more liquid. Be sure to sift the flour, and place the casserole in a slightly preheated oven.

By the way, instead of regular chicken eggs, you can use quail eggs. They are more useful and hypoallergenic. For the preparation of quail eggs, take twice as much chicken. And now let's look at how a cottage cheese casserole is prepared for a one-year-old child.

Classic recipe

In the oven

Cottage cheese - 250 gr;
Semolina - 2 table. spoons;
Eggs - 2 pieces;
Milk - 100 ml;
Sugar - 1 table. the spoon;
Vanillin to taste.

Heat milk and pour semolina. Beat the egg whites in a separate bowl, grind the yolks with cottage cheese and sugar. Combine semolina with the resulting egg mass and mix. Pour in the beaten egg whites and mix again. Grease a baking dish (baking tray or special form) with oil or take baking paper, carefully lay out the curd dough, cover with foil on top. Bake for half an hour to forty minutes at two hundred degrees.

In a slow cooker

Cottage cheese - 0.5 kg;
Semolina - 100 gr;
Milk - 70 ml;
Eggs - 2 pcs.;
Butter - 50 gr;
Sugar - 150 gr..

Break eggs into cottage cheese, add butter and sugar, pour in milk and mix thoroughly. Add mango and mix again. Leave for half an hour, then put in a bowl, previously greased with butter. Cook in a slow cooker for an hour in the “Baking” mode at 160-180 degrees.

Other cooking recipes

Casserole for the little ones without semolina

Cottage cheese - 500 gr;
Raisins - 60 gr;
Egg - 2 pcs.;
Sugar - 3 table. spoons.

Pound the eggs with sugar, pour into the cottage cheese and mix. Raisins are soaked in boiling water for 15-20 minutes before cooking, then poured into the prepared mass. The casserole is laid out in a baking dish and cooked for forty minutes at 180 degrees. Instead of raisins, you can use dried apricots or prunes. Dried fruits must be pre-soaked and finely chopped.

With buckwheat without semolina

Cottage cheese - 100 gr;
Buckwheat (groats or flour) - 4 table. spoons;
Eggs - 2 pcs.;
Sour cream - 100 gr;
Sugar - 2 tsp. spoons.

If you cook from buckwheat, boil buckwheat separately in water without salt, sugar and milk. By the way, buckwheat is the safest and most useful. Ready buckwheat porridge is put in cottage cheese and mixed. If you use buckwheat flour, the product is poured without pre-cooking. By the way, buckwheat flour is a great option for children with allergies. Such flour can be used for baking instead of wheat flour. You can buy buckwheat flour or cook it yourself by grinding buckwheat in a coffee grinder.

Combine eggs with sour cream and sugar, pour 2⁄3 of the resulting mixture into cottage cheese with buckwheat and mix. Put the curd-buckwheat mass in a baking dish, pour the remaining egg-sour cream mixture on top. Bake in the oven for twenty minutes at 190 degrees.

Carrot and cottage cheese casserole for a child 1-1.5 years

Cottage cheese - 250 gr;
Semolina - 3 table. spoons;
Carrots - 0.5 kg;
Egg - 2 pcs.;
Butter - 50 gr;
Milk - 200 ml;
Sour cream - 100 ml;
Sugar - 3 table. spoons.

Peel and grate the carrots or cut into small strips. Put in a saucepan, pour in hot milk, add sugar and put a piece of butter. Simmer covered until done. Pass the cooked carrots through a blender. Transfer the resulting puree back to the pan and pour semolina. Boil for five minutes and add egg yolks, mix.

Mix the cottage cheese with sour cream, beat the whites in a separate bowl and add to the cottage cheese, mix. Put everything to the carrots and put the resulting mixture on a mold or baking sheet. Bake for half an hour at 180-200 degrees. You can add walnuts or dried fruits, pre-soaked and chopped, to the recipe. Or put chopped and peeled apples. Choose the green variety as it is less allergic.

Casserole is a healthy and tasty dish that will diversify the nutrition of young children. For cooking, you can use various ingredients - vegetables, meat, rice, cottage cheese and pasta. At what age can children be fed casseroles? As a complementary food, from 6 months of age, babies can be fed with puddings and vegetable baked dishes. For children over two years old, meat is suitable, as well as with rice, pasta.

Casseroles for allergic children

A young child often has allergies to dairy products, gluten, eggs, and fish. From the diet of allergy sufferers, you need to exclude foods that can aggravate the disease - bright vegetables and fruits, citrus fruits, chocolate.

Potato casserole with minced meat in the oven

Classic and simple dish. A recipe that is easy to follow.

What is necessary:

peeled potatoes - 160 g;
minced chicken - 65 g;
chopped onion - 25 g.

How to cook:

Boil the potatoes, mash into a medium thick puree.
Fry the onion and minced meat separately in a small amount of oil. If the child does not perceive the onion, you can not put it in the casserole.
Grease the mold. Lay out the dish in layers: half the potatoes, minced meat, onions, the remaining potatoes.
If the child is not allergic to dairy products, you can sprinkle the dish with cheese.
Bake in the oven for 50 minutes.

If a child is allergic to sunflower oil, onions can be sautéed in a small amount of water, then dried with a paper towel.

banana cheesecake

Little gourmets will love this dish.

Required products:

banana;
dairy-free, gluten-free cookies - 50 g;
tofu cheese - 50 g;
sugar - 15 g;
soy milk or regular milk - 50 ml.

How to cook:

Grind banana with a blender.
Add tofu, continue blending until smooth.
Mix banana puree with milk and sugar.
Crush the cookies finely.
Preheat the oven to 200 degrees.
Spread the cookie crumbs along the bottom of the greased mold, put the sweet mass on top.
Bake 50 minutes.

For overweight children, cookies can be replaced with half an apple, cut into thin slices.

Casseroles with vegetables (up to a year)

Vegetables are among the first to be introduced into the baby's complementary foods. Dishes from pumpkin and zucchini are suitable even for babies up to a year old.

Pumpkin casserole with apples

Pumpkin is an indispensable vegetable for the normal development of the child. It contains ascorbic acid, vitamins A, E.

What is necessary:

pumpkin pulp - 150 g;
apples - 70 g;
egg;
flour - 17 g;
butter or vegetable oil - 12 g;
granulated sugar - 25 g.

How to cook:

Grate pumpkin pulp, apple, mix with egg, flour, add oil.
Grease the mold, put the puree.
Baking time - 40 minutes at 180 degrees.
For serving, you can prepare a sauce of sour cream or cream with a little sugar.

Apples for the dish should be sweet, medium juicy. If the fruit is very watery, after grinding the puree, put it on a thin natural cloth to remove excess juice.

Semolina casserole with fruit - a treat for a child 2 years old

All mothers know that sometimes it is very difficult to make a baby eat semolina. But, if semolina is served in a different form, attractive and tasty, then the problem will disappear once and for all.

What will be required:

semolina - 0.05 kg;
milk - 0.2 l;
cane sugar - 0.015 kg;
fruit sauce - 0.03 kg;
butter - 0.01 kg;
white ground crackers - 0.005 kg;
salt;
canned fruits (peaches, apricots, pears) - 0.05 kg;
egg - 0.5 pcs.

What to do:

The first step is to cook milk semolina porridge. Do not try to buy semolina at an expensive price - there is no fundamental difference in the cheapest and most expensive semolina. It is checked up repeatedly by practical consideration.
Cool the prepared porridge. Pour sugar into it. You can replace regular sugar with cane sugar - the taste will be more interesting.
Then add half a chicken egg, salt and butter to the porridge (here you need to take a quality product). Mix everything well.
In a baking dish (a round detachable one is well suited) smeared with butter and dusted with white breadcrumbs, transfer the cooked porridge. Smooth over the surface. Sprinkle with sugar and bake in the oven.

When serving, put the fruit on the surface and pour over the fruit sauce.

Zucchini casserole for allergy sufferers

What is necessary:

young zucchini - 135 g;
carrots - 35 g;
egg;
sour cream - 35 ml;
flour - 15 g.

How to cook:

Peel vegetables. Grind half on a coarse grater, half on a fine grater. So the finished dish will have an interesting structure.
Squeeze vegetable puree a little, add egg, flour, sour cream.
Mix until smooth, beat a little.
Lubricate the baking dish with grease, pour the mass, level it.
Cooking time - 55 minutes. The temperature is 200 degrees.

Carrots in the dish can be replaced with broccoli or cauliflower.

Casseroles for children with meat and fish

As they grow older, meat and fish appear in the child's diet. You need to start your baby's acquaintance with these products with low-fat and dietary varieties.

Casserole with potatoes and fish

The dish is intended for children over two years old.

What is needed:

boiled potatoes - 110 g;
fish fillet - 160 g;
large egg;
milk - 55 ml.

How to cook:

Boil fish.
Crush the potatoes, add slightly warmed milk, salt, a little butter.
Add fish, beat well again.
Add the yolk, mix, gently fold in the beaten egg white.
Lubricate the mold, sprinkle with breadcrumbs, lay out the prepared mass.
Baking time - 35 minutes at 190 degrees.

Serve with tomatoes or sour cream.

Noodles with cottage cheese - a dish for children under 5 years old

The recipe for this casserole is simple, but satisfying, and perfectly digested. And adults will be happy to keep the company of the child.

What will be required:

cottage cheese - 0.05 kg;
gossamer vermicelli - 0.05 kg;
milk - 0.04 l;
sugar - 0.005 kg;
apple - 0.08 kg;
raisins - 0.03 kg;
butter (good quality) - 0.01 kg;
egg - 0.5 pcs.

What to do:

Boil vermicelli in salted water. Drain all water.
Punch the cottage cheese through the shenua (cone). Pour sugar into it. Mix thoroughly with boiled vermicelli.
Add to the resulting mass milk, whipped with an egg. Mix thoroughly again.
Add grated apple and raisins pre-soaked in warm water to the resulting mass.
Lubricate the prepared form with oil. Move pasta mixture into it. Cook in the oven in the format: 30 minutes at 180 °Ϲ.
Remove the finished casserole from the oven. Set aside to let it cool down a bit. When it has cooled a little, portion it into pieces of the size you need.

Serve the casserole already focusing on the taste of the "consumer" - with melted butter, jam, jam, or simply - with nothing. In any case - your child will be satisfied - the casserole is self-sufficient and without sauces.

Casserole with meat and cabbage

The dish resembles cabbage rolls, it is juicy, with a delicate taste.

Required products:

minced beef or chicken - 110 g;
white cabbage - 115 g;
milk - 25 ml;
chopped onion -20 g;
egg.

How to cook:

Fry the onion a little, add minced meat, continue cooking for 7 minutes.
Cut the cabbage into small strips, stew in a small amount of water for a quarter of an hour after boiling.
Add a little oil, minced meat, mix.
Beat the egg, separate half, add to the rest of the ingredients, salt.
Sprinkle the mold with breadcrumbs, lay out the mass.
Mix the remaining egg with milk, pour over the casserole.
Baking time - 25 minutes.

Cottage cheese, semolina and rice casseroles

Cottage cheese, semolina, rice are not very fond of small children. But in these dishes, these products have a completely new taste that kids like.

Semolina casserole

What is needed:

semolina - 55 g;
milk - 180 ml;
sugar - 12 g;
fruits, berries, jam - 45 g;
egg.

How to cook:

Prepare thick semolina in milk.
Add a little salt, sugar, an egg, a little butter, half the fruit to the porridge.
Mix, arrange in molds, sprinkle with sugar.
Cooking time - 20 minutes. The temperature is 190 degrees.
Pour the finished dish with jam, or decorate with fruits and berries.

Rice casserole with apples

Products:

boiled rice - 55 g;
apples - 55 g;
carrots - 35 g;
raisin;
granulated sugar - 15 g;
sour cream - 12 ml;
egg.

How to cook:

Steam the raisins, peel the apple, cut into slices, grate the carrots.
Beat egg with butter.
Mix rice with egg, add 5 g of granulated sugar, prepared raisins and grated carrots.
Put half of the rice in a greased form, apple slices, the remaining rice, sprinkle with sugar.
Baking time - half an hour. The temperature is 180 degrees.

For children under two years of age, such dishes should be steamed or in a slow cooker.

Cottage cheese and cherry casserole

Cherry has a high content of vitamins, pectin, and minerals. You can introduce it into the children's diet from 11 months. But not all kids will like the sour berry - it is better to add it to a sweet casserole.

What is needed:

cottage cheese - 120 g;
pitted cherries - 45 g;
egg;
semolina - 12 g.

How to cook:

Beat the egg with sugar.
Mix cottage cheese, semolina and eggs, beat again.
Put the cherry in greased molds, pour the curd dough.
Cooking time - 25 minutes. The temperature is 180 degrees.

For allergic children, chicken eggs can be replaced with quail eggs, increasing the number by 2 times.

puddings

Pudding has a more delicate structure; such a dish is always prepared in a water bath or in a double boiler.

Steamed chocolate pudding

If the child can already eat chocolate, you can prepare this delicate dessert for him. It harmoniously combines the benefits of semolina and the sweetness of chocolate.

Ingredients:

semolina - 55 g;
milk - 185 ml;
egg;
cocoa - 7 g;
black chocolate - 50 g.

How to cook:

Boil thick semolina porridge in milk. Add a little butter to the finished porridge.
Chop up half of the chocolate.
Add the egg, chopped chocolate and cocoa to the chilled porridge, mix.
Put the mass in a greased mold, steam until ready.
Transfer the finished pudding to a plate and cool.
Melt the remaining chocolate, pour over the finished dish.

For the dish, you need to use only real cocoa, and not confectionery powder.

Cottage cheese pudding in a slow cooker

This dish has a more delicate and airy texture than the usual cottage cheese casserole.

Ingredients:

fine-grained cottage cheese - 150 g;
semolina - 35 g;
fat-free kefir - 45 ml;
egg;
a third of a teaspoon of soda slaked with vinegar;
granulated sugar, vanilla - to taste.

How to cook:

Pour semolina with kefir, leave for a quarter of an hour.
Separate the protein from the yolk.
Mix cottage cheese, yolk, slaked soda, granulated sugar and salt. Mix with a blender.
Beat the protein with a mixer into a thick foam.
Mix cottage cheese, semolina, protein, mix gently.
Put the mass into the bowl of the multicooker. Cook in the “Baking” mode for 40 minutes with the lid closed.

Potato casserole for children (video)

Simple and tasty casseroles will please the little gourmet. Dishes for children are best prepared in cupcake molds, beautifully decorated. Be sure to involve the baby in the culinary process - food prepared by oneself is always tastier.