Millet porridge casserole. Millet casserole with cottage cheese and raisins Millet casserole

Rinse the millet well in cold water. Boil water in a saucepan and add millet, reduce heat and cook for 10-15 minutes. Cool the millet to room temperature.

By the way, you don’t have to cook the millet, but just pour boiling water over it and leave for half an hour. Then you should drain the water and dry the millet thoroughly.

And to make the casserole more tender and uniform, millet can be replaced with millet flakes. They do not need to be boiled, but must be added to the curd mass. Such a replacement will also shorten the cooking time of the casserole, which is usually not enough in the morning.

Mash the cottage cheese thoroughly with a fork.

It is best to use fatty cottage cheese for casserole – five or nine percent. This kind of cottage cheese is much healthier than low-fat cottage cheese. If the cottage cheese is dense and has grains, then it is better to beat it with a mixer or rub it through a sieve to get a smooth mass without lumps.

Beat eggs with sugar.

There is no need to beat too much, just stir well to dissolve the sugar.

You can divide eggs into whites and yolks. In this case, the yolks must be ground with sugar, and the whites must be beaten separately with the addition of a pinch of salt or a drop of lemon juice and carefully mixed into the curd mass at the very end. This will help enrich the casserole with air and make the structure lighter.

Pour the eggs into the cottage cheese and beat well with a whisk or mixer.

Add millet or millet flakes, if you decide to use them, and soda to the curd mass. Mix everything thoroughly.

Carefully grease a glass or ceramic baking dish with butter (silicone molds do not need to be greased). Pour the curd and millet mixture into the mold and smooth the surface with a spatula.

Bake in an oven preheated to 180°C, depending on the size of the pan, for 25-30 minutes.

The casserole can be served either hot or cooled, topped with sour cream, yogurt, honey, syrup or any jam. You can also sprinkle the casserole with lightly roasted nuts.

Millet porridge is a dish for everyone. What can be prepared from millet besides it? After all, this cereal is quite healthy and should be on the table. We offer you various casserole recipes. This dish is served warm with honey, jam, condensed milk, preserves, and sour cream. It is based on millet porridge.

Bake in molds in the oven

If your children do not like to eat millet porridge in the morning, it can easily be replaced with a casserole, placed in molds like cookies.

Ingredients:

• millet - half a glass;
• chicken eggs - 2 pieces;
• granulated sugar - 3 large spoons;
• vanilla bag;
• two large spoons of wheat flour;
• raisins to taste;
• butter.

How to cook:

1. You need to cook thick porridge. As soon as it is ready, throw a piece of butter into it and mix well.
2. The raisins are poured with boiling water, then washed and poured with boiling water again until they swell.
3. In another bowl, beat the eggs well with vanilla and sugar.
4. The porridge must cool, after which it is whipped in a blender.
5. Combine both masses, add flour and mix well.
6. Add the swollen raisins and stir again.
7. Take silicone molds and put the finished dough into them.
8. Place in the oven for 40 minutes. Cool. Remove carefully from the molds and serve.

If you don't have silicone molds, regular ones will do, just grease them with oil.

Curd

You will need:

• millet porridge - 500 grams;
• cottage cheese - 200 grams;
• two pieces of eggs;
• powdered sugar;
• vanilla bag;
• a handful of walnuts;
• butter.

How to cook:

1. Preheat the oven to 190 degrees.
2. Mix the prepared millet porridge with cottage cheese, sugar, and vanillin.
3. In another container, beat the eggs and add them to the total mass, mix.
4. Grease the mold with oil and sprinkle it with breadcrumbs, then transfer the finished mixture and smooth the surface of the future casserole.
5. Spread the nuts evenly on top and place in the oven for 40 minutes, waiting for a golden crust to appear. Let cool and form portions.

Dairy

You will need:

• 200 ml milk;
• millet – 50 g;
• one egg;
• 10 ml sour cream;
• a handful of raisins;
• sugar;
• crushed crackers;
• a little butter.

How to cook:

1. First you need to cook porridge from millet in milk.
2. After cooling, beat in an egg, a little sugar, steamed raisins, and bring to a uniform mass.
3. Then we transfer it to the prepared form (it is greased with butter and sprinkled with breadcrumbs). Bake until done.

The finished casserole must be cooled and topped with sour cream.

Recipe in a slow cooker

You will need:

• millet – 1 glass;
• cottage cheese – 300 g;
• milk – 4 glasses;
• two chicken eggs;
• sugar – 4 large spoons;
• vanillin - sachet;
• dried apricots and raisins.

How to cook:

1. Pour boiling water over the washed millet and wait 5 minutes.
2. The water needs to be drained, and the cereal should be transferred into a mold, then pour in the milk and set the “Milk porridge” mode. Preparation will take 50 minutes.
3. After the porridge has cooled, place it in a deep container and add melted butter, cottage cheese and chopped dried fruits. Mix.
4. In a separate container, beat eggs with sugar, add vanillin and pour the mixture into the porridge, mix.
5. The multicooker mold is greased with oil, then the prepared mixture is laid out in it, and the surface is leveled.
6. Turn on the multicooker to the “Baking” mode, the casserole will be ready in 65 minutes.

Option with cheese

Required:

• millet – 1.5 cups;
• water – 3 glasses;
• Adyghe cheese – 300 g;
• sour cream – 400 g;
• canned corn - 1 can;
• carrots – 3 pcs.;
• tomato – 2 pcs.;
• dill, parsley - 2 pinches;
• vegetable oil – 1 large spoon;
• half a small spoon of coriander;
• half a small spoon of khmeli-suneli;
• turmeric – two pinches;
• pepper and salt.

How to cook:

1. We wash and cook the millet. Add turmeric to it for a golden color, as well as oil. Do not overcook millet to avoid dryness.
2. Let the porridge cool.
3. Pour sunflower oil into a frying pan, put grated carrots there and wait until half cooked.
4. Mash the cheese with a fork. Add it to the semi-finished carrots and wait until they are ready. At the same time add spices.
5. Place millet porridge in a mold and soak sour cream on top (you will need 3 large spoons).
6. Place the cheese mixture on top.
7. The next layer consists of corn.
8. Place tomatoes cut into half rings on top of the corn and sprinkle salt on top.
9. Then grease everything generously with sour cream.
10. Place in the oven for 30 minutes, cook at 160 degrees.
11. While the casserole is cooking, chop the greens. 3 minutes before turning off, sprinkle it with herbs and leave to brew.

The casserole should cool slightly before serving.

With pumpkin

You will need:

• 400 g pumpkin;
• 2 eggs;
• liter of milk;
• 400 g millet;
• chopped prunes;
• a little sugar and salt;
• 100 g butter.

How to cook:

1. Turn the oven knob to 220 degrees to heat up.
2. Dip the peeled pumpkin into milk and bring to a boil.
3. Three minutes after this, add salt and sugar, washed millet.
4. Three minutes before readiness, add oil and leave to cool.
5. When the porridge is already warm, break one egg into a container and add the white, stir.
6. Try the porridge, if it is not sweet enough, add sugar.
7. Grease the mold with oil and place part of the mixture into it. Place prunes on top and the rest on top. Give the mixture a flat or wavy surface.
8. In a separate container, mix the remaining yolk with sour cream, distribute the mixture over the casserole.
9. Place in a preheated oven and bake until golden brown.

Serve with melted butter.

From cottage cheese with wheat flour

You will need:

• 300 g millet porridge;
• 400 g cottage cheese;
• wheat flour - 2 large spoons;
• two pieces of eggs;
• fat sour cream – 120 g;
• sugar – 3 large spoons;
• vanilla – 1 sachet;
• baking powder - 1 small spoon;
• salt;
• butter – 1 small spoon;
• some breadcrumbs.

How to cook:

1. Preheat the oven to 180 degrees.
2. Beat eggs with vanilla and sugar, add cottage cheese, millet, salt, baking powder and sour cream. Mix everything.
3. Add wheat flour and beat with a mixer.
4. Grease the mold with butter and sprinkle with breadcrumbs.
5. Pour the finished dough and place the mold in the heated oven.
6. After 30 minutes, the oven turns off and the dish is infused in it.
7. The casserole will rise and brown, but will settle after a while.

Serve with homemade natural honey!

With vegetables

The proportions and the vegetables themselves are taken in arbitrary quantities.

Cooking method:

1. Onions and garlic are fried in olive oil.
2. Vegetables are added to them, such as carrots, green beans and zucchini, as well as millet.
3. All ingredients are fried in a frying pan until half cooked. After this, they are filled with water and cooked like risotto. The resulting mass is ready for transportation into the mold.
4. Bake for about 25 minutes at 180 degrees, when the crust turns golden brown, turn it off.

Millet casserole with chicken (video)

As you can see, the casserole can be sweet and served as a dessert, or it can turn out to be quite a serious main course and table decoration.

Often, when preparing porridge, we slightly miscalculate the amount of cereal or the appetite of our family. Where to put the uneaten? You can make a good healthy casserole from leftover porridge. A casserole made from yesterday's porridge with cottage cheese and fruit will disappear from the table in the blink of an eye.

For the casserole, we will need a pack of cottage cheese, one egg and any tender fruits or berries available at home. Strawberries, apricots, plums, bananas, and very ripe pears are suitable. In winter, you can use jam or canned fruit.

This casserole can be prepared from any fairly thick porridge. I have leftover oatmeal porridge, so today I’m making oatmeal porridge casserole.

Add cottage cheese to the remaining porridge. Let's knead everything thoroughly. I usually do this with a simple mashed potato masher. Porridge for casserole should not be too liquid. If the porridge is a bit runny, it is preferable to use drier cottage cheese. If you want to get a more uniform consistency, you can use a blender.

Break an egg into the mixture, add a heaping tablespoon of sugar and a pinch of salt. I gave an approximate amount of sugar, since there are many nuances here: how sweet the porridge itself was and what we use as filling. You can get confused and beat the eggs with sugar first, so the casserole will be a little more tender.

Mix everything thoroughly.

Cut fruits or berries into pieces.

Place half of the prepared mixture in a greased baking dish.

Now lay out a layer of chopped fruits or berries.

Cover the top of the filling with the second half of the mixture. The oatmeal casserole is almost ready, all that remains is to bake it. Bake in the oven or air fryer for 20-30 minutes at 200 degrees. If cooking in an air fryer, use the lower rack and low speed.

Rinse half a glass of millet well. Pour 350 ml of cold water over the millet, after the water boils, cook the porridge over low heat under the lid, stirring occasionally. I cooked for about 20 minutes, the water completely evaporated, and the millet was completely cooked. Millet porridge should turn out crumbly. To prepare the casserole you need 1 cup of ready-made porridge.

Cool the porridge slightly. In a convenient mixing bowl, combine the yolks, sugar and vanilla sugar.

Beat the yolks with sugar using a mixer for 5 minutes.

Then add sour cream and beat again until smooth.

Combine the finished mass with millet porridge.

Mix the mass thoroughly.

I used portioned baking dishes. Lightly grease the molds with butter. Divide the mixture into molds. You can make a casserole from millet porridge in a large form, and then cut it into pieces.

Bake the millet porridge casserole in a preheated oven at 200 degrees for about 35 minutes. The casserole will be covered with a beautiful and appetizing crust.

Serve the finished millet porridge casserole warm, garnished with berries or fruits.

Bon appetit!

If you have millet porridge left after breakfast, do not rush to throw it away. After all, it will be an excellent basis for preparing a delicious casserole that children will eat with pleasure. This dish will be an excellent alternative to regular porridge for breakfast and will surprise you with a pleasant aroma and unparalleled rich taste. The casserole is best served warm with sour cream, honey or jam.

Ingredients:

• millet porridge - 500 g;
• cottage cheese - 200 g;
• egg - 2 pcs.;
• powdered sugar;
• vanillin;
• walnuts - to taste;
• breadcrumbs;
• butter.

Preparation

Place the finished millet porridge in a bowl, add cottage cheese, add sugar and add vanilla to taste. Then beat in the eggs and mix thoroughly until smooth. Grease a refractory mold with butter, sprinkle with breadcrumbs, spread the porridge and level with a spoon. Next, sprinkle the casserole with chopped nuts and place in an oven preheated to 200 degrees. Bake the delicacy until a delicious golden crust forms, for 40 minutes. After this, let the dish cool slightly, transfer it to a plate, cut into pieces and serve with honey or jam.

Millet porridge casserole recipe

Ingredients:

• milk - 200 ml;
• millet - 50 g;
• egg - 1 pc.;
• sugar;
• raisins - 10 g;
• sour cream - 10 ml;
• ground crackers;
• butter.

Preparation

First, cook millet porridge in milk, then cool and add a raw chicken egg, add sugar, washed raisins and mix well. Place the mixture on a frying pan greased with butter and sprinkled with breadcrumbs, pour in sour cream and bake in the oven until cooked.

Millet porridge casserole in a slow cooker

Ingredients:

• millet - 1 tbsp.;
• milk - 4 tbsp;
• granulated sugar - 4 tbsp. spoons;
• butter - 50 g;
• egg - 2 pcs.;
• cottage cheese - 300 g;
• vanillin - to taste;
• dried apricots, raisins - optional.

Preparation

Wash the millet, pour boiling water over it and leave for 5 minutes. Further drain the liquid, put the cereal in a bowl, pour in the milk and turn on the multicooker for 50 minutes, setting the “Milk porridge” mode. Then cool it, transfer it to a deep bowl, add soft butter, cottage cheese and finely chopped dried fruits. Mix the whole mass thoroughly with a spoon. Separately, beat the eggs with granulated sugar, vanilla and add to the curd mass.

Grease the multicooker bowl with oil, lay out the porridge, level it, turn on the device and select the “Baking” mode. Cook the pie for about 65 minutes, then cool and transfer to a beautiful dish. Serve the finished cottage cheese casserole with millet porridge with chilled sour cream or jam.