Cottage Cheese Sasserole with Greens in a Slow Cooker Recipe
Tender cottage cheese casserole - prepare its base, and then your assistant, a slow cooker, will take care of its preparation. This casserole can be served as a hot dish - for breakfast, lunch, dinner, and in cold form it is good!
Servings 8
Cook Time 80 minutes
Ingredients
- 550 gram Cottage cheese
- 3 pieces Chicken eggs
- 100 gram Mozzarella
- 1 bunch Dill
- 1 bunch Parsley
- 1,5 teaspoons Paprika sweet
- 6 pieces Dried tomatoes
- 50 gram Green Onion
- 20 gram Butter
- 1 tablespoon Breadcrumbs
- 2 cloves Garlic
- Salt, black pepper to taste
Instructions
- Power: 1200W Program: Baking (35 minutes). Ingredients.
- Divide the eggs into whites and yolks. Grind the yolks with cottage cheese and paprika. Whisk the whites with a pinch of salt to firm peaks.
- Chop the herbs, finely chop the garlic, dried tomatoes, grate the cheese on a coarse grater. Add 70 g of cheese and everything else to the curd mass and mix well. Carefully insert the proteins from the bottom up and mix them. Grease a baking bowl with butter and sprinkle with breadcrumbs. We put the curd mass in a bowl, put it on the "Baking" mode. I have a power of 1200W - 35 minutes, focus on MV. If necessary, increase the cooking time. After the end of the program, sprinkle the remaining cheese on the casserole and hold it under the lid for another 10-15 minutes - until the cheese melts.
- Then take out the cup, leave it in the casserole so that it grabs, for 10 minutes. You can remove the casserole from the steamer. Here's how it turns out.
- Bon appetit.