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Cottage Cheese Casserole with Pineapple

Cottage Cheese Casserole with Pineapple

This tender, soft cottage cheese casserole pairs beautifully with juicy, sweet pineapple. The number of pineapple rings you'll need depends on the diameter of your baking dish. For this casserole, I used smooth 9% cottage cheese and 20% sour cream — feel free to choose the fat content to your liking. If your cottage cheese isn't smooth, press it through a fine-mesh strainer for a completely uniform texture.

Ingredients:

  • 400 g cottage cheese
  • 70 g sugar
  • 50 g sour cream
  • 4 eggs
  • 4 tbsp semolina
  • 5-7 canned pineapple rings
Ingredients

How to cook cottage cheese casserole with pineapple

Combine all ingredients except the pineapples in a bowl.

Combine all ingredients except

Beat thoroughly with a mixer until completely smooth.

Beat thoroughly with a mixer

Pat the pineapple rings dry with a paper towel.

Pat the pineapple rings dry

Grease a baking dish well with butter — I used a 22 cm (diameter) dish. Arrange the pineapple rings in a circle; I needed 5 rings.

Grease a baking dish well with

Pour the cottage cheese mixture over the pineapple rings. Bake in an oven preheated to 180°C for approximately 40–50 minutes.

Pour the cottage cheese mixture

Let the finished cottage cheese casserole cool completely.

Let the finished cottage cheese

Then carefully flip it onto a plate, pineapple side up. If desired, dust with powdered sugar and garnish with mint and cocktail cherries.

Cottage Cheese Casserole with Pineapple
Author of the recipe: Elena Kam
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★★★★★rating: 4.6

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