Tear-Free Kids Menu
Kindergarten-style cottage cheese casserole
That very tall, velvety, and juicy casserole with a golden sour cream crust that we remember from childhood. In our healthy version, there is no white sugar: a ripe banana and juicy golden raisins provide the caramel sweetness.
Dishday
Recipe overview
- Total time
- 55 min
- Prep
- 15 min
- Cooking
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Tear-Free Kids Menu
Nutrition
per serving
- Calories
- 335 kcal
- Protein
- 27.5 g
- Fat
- 13.8 g
- Carbs
- 27.1 g
- Fiber
- 1.7 g
Step by step
Method
- 01
In a small bowl, pour warm milk over the semolina, stir, and…
In a small bowl, pour warm milk over the semolina, stir, and let it soak for 10 minutes — this is the main secret of the tender kindergarten-style texture without lumps. At the same time, wash the raisins and soak them in warm water.
- 02
Preheat the oven to 180 °C
Preheat the oven to 180 °C. Grease a baking dish (approx. 18×18 cm) with soft butter.
- 03
In a deep bowl, place the cottage cheese, banana broken into…
In a deep bowl, place the cottage cheese, banana broken into pieces, eggs, and soaked semolina with milk. Process everything with an immersion blender into a smooth, fluffy cream.
- 04
Drain the water from the raisins, pat them dry with a paper t…
Drain the water from the raisins, pat them dry with a paper towel, and fold them into the curd mass with a spatula (if the toddler is very small and doesn't like raisins, you can blend them with the cottage cheese in the previous step).
- 05
Transfer the mass into the dish, smooth the top, and gently b…
Transfer the mass into the dish, smooth the top, and gently brush the surface with sour cream using a silicone brush or the back of a spoon.
- 06
Bake in the oven at 180 °C for 40 minutes until the casserole…
Bake in the oven at 180 °C for 40 minutes until the casserole rises and the sour cream top turns appetizingly golden.
- 07
Be sure to let the casserole cool in the dish for at least 20…
Be sure to let the casserole cool in the dish for at least 20–30 minutes before slicing — during this time it will stabilize, become firm, and cut into neat rhombus shapes.
Dishday
Useful advice
Cooking tip
For a gluten-free option, replace semolina with corn flour or fine corn polenta (no soaking needed). If your child is allergic to eggs, replace 2 eggs with 2 tablespoons of corn starch and increase the banana amount to 200 g. For lactose intolerance, use lactose-free cottage cheese, milk, and sour cream.
How to serve
Cut the warm or fully cooled casserole into portioned squares and serve as a standalone dish.
How to store
Stores great in the refrigerator in a closed container for up to 3 days, becoming even tastier and firmer on the second day.
Note
Make this casserole on Sunday evening — and you will have a ready healthy breakfast or afternoon snack for your child for the first three days of the week.
