Curd and millet casserole. Casserole from leftover porridge Millet casserole in the oven

Millet porridge casserole is an easy to prepare dish. There are several options for creating the dish. Let's look at them.

Casserole with cottage cheese and carrots

This healthy dish can be prepared from leftover millet porridge. You just need to add a few components to it.

As a result, you will get delicious millet porridge, which is excellent for breakfast.

To prepare this dish you will need:

one large egg;
one pack of cottage cheese (250 grams);
one and a half glasses of millet porridge;
one carrot (medium size);
two tablespoons of sugar;
vegetable oil and butter;
yogurt or sour cream (low-fat);
salt.

Cooking a dish of porridge and carrots

First, peel the carrots and cut into small pieces.
Fry it in a frying pan with vegetable oil (1 tbsp.).
Then add a little hot water, continue to simmer until the carrots become soft and the liquid has evaporated.
Mix porridge (1.5 tbsp.) with egg.
Then add a pack of cottage cheese, a couple of tablespoons of sugar, stewed carrots and a tablespoon of sugar.
Mix well.
Then place in a mold that you have greased in advance. Level it out. Place a couple of pieces of butter on top.
The casserole is prepared for thirty minutes in an oven preheated to 180 degrees. Serve the finished casserole with yogurt or sour cream.

Millet porridge casserole with cottage cheese and raspberries

This dish is delicious and fits into the diet of people who adhere to the principles of a healthy diet. The casserole contains “healthy” carbohydrates that saturate the body for a long time. The dish is great for breakfast.

250 grams of millet and 500 ml of water;
500 ml milk;
500 grams of low-fat cottage cheese;
salt (to taste);
150 grams of sugar;
three large chicken eggs;
250 grams of frozen raspberries (if you have fresh ones, then this is even better, because a casserole prepared with such berries will turn out even tastier);
50 grams of butter (for greasing the mold).

The cooking process: step-by-step instructions

Casserole in a slow cooker

To prepare you will need:

160 grams of millet;
four multi-glasses of milk or water;
a pinch of salt;
four tablespoons of sugar;
fifty grams of butter (butter);
250 grams of cottage cheese;
one gram of vanillin;
dried apricots and raisins (to taste);
two eggs.

Millet porridge casserole: recipe

Prepare a thick porridge. Rinse the millet and pour boiling water over it for four minutes.
Then drain the water and place in a bowl. Next, pour in water (or milk), add a little salt.
Turn on the multicooker, select the “milk porridge” mode. Cook until signal (the process will take about fifty minutes).
Then transfer the porridge into a deep bowl. Let it cool. Then add butter (soft), dried fruits and cottage cheese. Then stir the mass.
Then beat the eggs separately with sugar and vanilla. Then add to the millet-curd mass. Then stir.
Afterwards, grease the multicooker bowl with any oil. Place the curd and millet mixture there. Take a spatula and smooth the surface with it.
Then turn on the multicooker, select the “Baking” mode. Cook for 65 minutes. Once cooked, let the casserole rest. Then she will be very tender.

Casserole with apples

The dish made with apples is very tasty. Fruits add some zest to the dish.

For cooking you will need:

150 grams of apples;
two medium-sized eggs;
750 ml milk;
40 grams of butter;
vegetable oil;
250 grams of millet;
eighty grams of oil for drizzling,
fifteen grams of sugar;
salt.

The casserole preparation process: step-by-step instructions

Dip the millet in milk (boiling, salted), and boil until tender.
Then add oil (preheated) to the resulting porridge.
Then beat in raw eggs and add sugar.
Then add small apple cubes.
Then stir until the mixture is homogeneous. Then place it in a pre-greased mold.
Prepare a casserole of millet porridge with apples for about forty minutes in a preheated oven. It is served in portions with melted butter.

A little conclusion

Now you know how to prepare a millet porridge casserole in a slow cooker or oven. We looked at several recipes. We hope you can make this casserole at home.

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.

Even non-millet lovers will like this millet porridge casserole, because it turns out very tasty! And if you have some uneaten porridge left, you can use it for this dish. The recipe was sent by Tatyana Tkachenko:

For those who don’t really like super healthy millet porridge, but know about its beneficial properties and still want to add it to their diet, this recipe will be just what you need. And for those who love it - another tasty treat made from millet.

Millet casserole with tofu can not only diversify the holiday table and become a side dish instead of standard potatoes, but it can also become one of your favorite everyday dishes.

Millet porridge casserole

Compound:

1.5 cups millet
3 cups water
250-300 g regular tofu without spices (or Adyghe cheese)
1 can canned corn
3 medium carrots
2 medium tomatoes
400 g sour cream
vegetable oil or butter
some fresh herbs (parsley, dill)
spices:
0.5 teaspoon coriander
0.5 teaspoons khmeli-suneli
turmeric

ground black pepper

Recipe for millet porridge casserole:

We prepare the products that we will need.
Products
Boil the millet. Take 1.5 cups of millet and rinse thoroughly. Boil water and pour millet into it in proportions 1:2. Add turmeric at the tip of a teaspoon for a beautiful sunny color and asafoetida (if you don’t have asafoetida, then you can do without it), butter (30 grams) or sunflower oil (1 tablespoon), salt to taste. Try not to overcook the millet so that it does not become dry! Place the finished millet porridge in a cool place to cool.
Millet porridge
Grate the carrots and fry in sunflower oil until half cooked.
Grated carrots
Place tofu in a bowl and mash with a fork.
Add the tofu to the carrots and continue frying until the carrots are fully cooked. At the same time, add 0.5 teaspoons of coriander and suneli hops, on the tip of a teaspoon turmeric and asafoetida (if not, then without it), salt and pepper to taste.
Filling for millet casserole
Take a baking sheet. Mine is 37.5 x 27 x 5 cm, you can use a round one or any other one you have, just don’t fill it completely if it is large, and be guided so that the millet layer is no more than 1.5-2 cm. Lubricate with sunflower oil and spread our millet porridge in an even layer. Then grease it with sour cream (I used about 3 tablespoons of sour cream).
Layer of millet porridge
Spread tofu and carrots in an even layer on top of the millet, greased with sour cream.
Layer of tofu filling
Place corn on top of carrots and tofu.
Then cut the tomatoes in half and cut into thin half rings. We put them on top of our millet casserole and add a little salt.
Corn and tomatoes
Lubricate the top thoroughly with sour cream (do not skimp on the sour cream!).
Layer of sour cream
And put it in the oven for 30 minutes, bake at a temperature of 160 ºС. Everyone's oven bakes differently, so I advise you to keep an eye on it so that the casserole does not burn.
At the end, chop the greens (dill, parsley) and sprinkle them on the top of the casserole. Let it brew for a while longer with the oven turned off.
Sprinkle millet casserole with herbs

When the millet porridge casserole has cooled a little, you can take it out, cut it into pieces and serve it like this.

Millet porridge casserole

Bon appetit!

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Julia author of the recipe

Calories: Not specified
Cooking time: Not indicated

History is silent about what the first casserole was made from. But we do know the name of the young housewife who came up with this simple dish that has become incredibly popular. Almost a century and a half ago, American Elmira Jolicoeur mixed the ingredients left over from dinner and prepared a casserole for breakfast. Perhaps someone had made the casserole before, but apparently Elmira Jolicoeur prepared something special, since it was she who went down in history as the author of this dish.
We won't invent anything special. The basis of our casserole will be millet porridge cooked in milk, and to it we will add cottage cheese and raisins. If millet is not on the list of your favorite dishes, still try to make a millet casserole - perhaps after tasting you will change your attitude towards it and millet dishes will take their rightful place on your menu.

Ingredients:

- millet – 0.5 cups;
- milk – 1 glass;
- water – 1 glass;
- sugar – 3-4 tbsp. l. (taste)
- egg – 1-2 pcs;
- cottage cheese – 200 gr;
- raisins - a handful;
- salt – 0.5 tsp;
- butter – 50 gr.

Recipe with photos step by step:

Cook viscous millet porridge. Rinse half a glass of millet until the water becomes completely clear. Pour a glass of water into a thick-bottomed pan and bring to a boil. Pour in a glass of milk and wait until the milk starts to boil. Turn the heat down to low and add the millet. Stir so that the cereal does not stick to the bottom. Add salt and sugar to taste.

Cook thick millet porridge over low heat (preferably on a divider). Depending on the quality of the cereal, porridge can be cooked for 20 to 30 minutes. The millet should boil well, the porridge will become almost homogeneous. It needs to be seasoned with butter and cooled until warm.

Beat the egg and 2 tbsp. l. sugar until fluffy.

Take about half of the cooked porridge and mix with the egg. If you are preparing a large portion of casserole, then increase the amount of eggs and cottage cheese.

Mash the cottage cheese with a masher (or rub through a sieve). Mix with millet and egg. Add a little more sugar to the sour cottage cheese.

Wash the raisins in warm water and dry. Add to the casserole. There is no need to steam in a water bath - there is enough moisture in the casserole, the raisins will become soft during baking.

Grease the portion molds with butter. Fill with the prepared millet-curd mass almost to the top. There is no need to grease the casserole with anything.

Place the molds in the oven at 200 degrees. Bake for 25 minutes until golden brown. A larger pan should be kept in the oven for 35-40 minutes. Let the finished casserole sit and cool slightly.

Cut the casserole into pieces. Serve warm or cooled with any other jam of your choice, sour cream or honey.

Millet casserole is a suitable option for those who do not really like millet in its pure form. Additional ingredients completely change the taste of the familiar porridge.

Sweet millet casserole can be served with tea or coffee

Ingredients

Sugar 20 grams Butter 30 grams Sour cream 50 grams Raisin 50 grams chicken egg 3 pieces) Cottage cheese 150 grams Milk 150 milliliters Millet 100 grams

Number of servings: 3
Preparation time: 30 minutes
Cooking time: 25 minutes

Millet porridge casserole with cottage cheese

If there is some millet porridge left in the refrigerator, try making a delicious casserole with raisins and cottage cheese. If you don't have raisins, you can use any dried fruit instead. The apple enhances the taste of the casserole well, giving it juiciness.

Preparation:

Boil the porridge in milk. Season with butter.
Rub the cottage cheese.
Steam the raisins.
Mix cottage cheese, raisins, 2 eggs and sugar. Add this mass to the porridge.
Mix everything well and put it in the mold.
Brush the surface of the casserole with egg.

Bake for 25-30 minutes. until ready. Serve with sour cream or fruit yoghurt.

Recipe for millet casserole with pumpkin

This dish is an excellent option for a hearty breakfast. The set of ingredients is minimal, the casserole holds its shape well even without eggs.

Ingredients:

millet – 300 g;
water – 600 ml;
pumpkin – 400 g;
raisins – 2 handfuls;
butter – 50 g;
sugar – 4 tbsp. l.;
cinnamon – 1 tsp;
salt - a pinch.

Preparation:

Boil the porridge in water with salt.
Grate the pumpkin and simmer in butter, adding cinnamon and sugar.
Place ½ of the porridge into a greased pan and press well with a spoon.
Place the pumpkin, then the rest of the millet.

Bake for 25 minutes. at a temperature of 190 °C. Carefully turn the finished dish over and cut into portions. For decoration, you can use roasted seeds with sugar, mint leaves, powdered sugar or fruit.

Millet casserole with chicken

Salty casseroles with millet are no worse than sweet ones. Plus, they're great for dinner. Ingredients:

millet – 200 g;
chicken fillet – 200 g;
egg – 3 pcs.;
milk - a glass;
hard cheese – 50 g;
spinach – 200 g;
green onions - a small bunch;
sunflower oil – 1 tbsp. l.;
salt and pepper - to taste.

Preparation:

Boil millet in water.
Cut the fillet into cubes, finely chop the onion and spinach.
Place the millet in the pan and smooth with a spoon.
Place spinach and fillet pieces on the millet. Sprinkle green onions on top.
Beat eggs, milk, salt and pepper.
Grate the cheese. Add ½ of the mass to the egg-milk mixture.
Pour the egg mixture over the casserole and sprinkle the remaining grated cheese on top.

Bake for 25 minutes. at a temperature of 170 °C. This casserole is good both hot and cold.

Such dishes are indispensable for those who value healthy eating or simply want to diversify their daily menu.