Everyone knows how rich cottage cheese is in calcium, which is necessary for building the baby’s skeletal system. But, despite all the efforts of parents, one-year-old children are not as willing to eat this fermented milk product as they would like. If your child belongs to this group of kids, try replacing pure cottage cheese with baked cottage cheese. A recipe for a delicious cottage cheese casserole for a child (1 year old) can be found in our article. But first, let's present useful recommendations for preparing this dish.
The secret to making a delicious casserole
At the age of 8-9 months, the child first becomes acquainted with such fermented milk product like cottage cheese. Its introduction into the baby’s diet begins as usual with half a teaspoon and by the end of the 9th month is increased to 30 g per day. By the age of 1 year, the child should already be eating 50 g per day. But often children cannot handle even such a small portion size. The only way out of the situation is to try to choose a dish made from cottage cheese that the child would eat with pleasure, for example, a casserole.
The process of preparing cottage cheese casserole for a child (1 year) is not complete without secrets:
- When choosing cottage cheese, pay attention to the fact that its fat content does not exceed 5%.
- If possible, do not add sugar to the dish, since carbohydrates interfere with the absorption of calcium.
- To attract your child's attention to food, cook the casserole in silicone molds in the form of various animals, figures, etc.
- If the child does not suffer from allergies, add pieces of fruit and berries to the dish, which will make the taste of the casserole more pleasant.
- A lush cottage cheese casserole looks much more appetizing than a flat cake. If time permits, beat the egg whites separately from the yolks and then gently fold them into the batter with a spatula. This will only make the casserole tastier.
Cottage cheese casserole in the oven like in kindergarten
The taste of this casserole is familiar to all children who attend kindergarten. At home, this dish turns out just as tasty and fluffy.
Cottage cheese casserole in the oven, as in a kindergarten, it is prepared in the following sequence:
- Beat two eggs with sugar (100 g) until white.
- The fluffy egg mass is added to the cottage cheese (500 g) and mixed with a spatula.
- Add 100 g of semolina, a pinch of salt and milk (50 g).
- The kneaded dough is left on the table for 20 minutes so that the semolina swells. In this case, the casserole will come out more fluffy.
- At this time, the oven is preheated to 180°.
- The prepared curd dough is placed in a mold and placed in the oven for 25 minutes.
Cottage cheese casserole without eggs
Lush cottage cheese casserole is prepared in the following sequence:
- The cottage cheese is thoroughly ground through a sieve to remove lumps.
- Sugar (1 tablespoon) is added to the homogeneous curd mass.
- Next, add semolina (50 g).
- Lastly, a pinch of salt and the same amount of soda are added to the dough.
- While the semolina-curd mass swells, the oven preheats. The temperature should be set to 180°.
- The finished dough is laid out in a greased form. Please note that during baking the curd mass will rise due to the soda.
- The form goes into the oven for 30 minutes.
Cottage cheese casserole in the oven without semolina
Children with gluten intolerance will benefit from a casserole prepared according to the following recipe. Neither semolina nor flour is added to it, and starch serves as a binding ingredient.
Step by step, cottage cheese casserole in the oven without semolina is prepared as follows:
- The oven is heated to a temperature of 200°.
- The whites of two eggs are separated from the yolks.
- Cottage cheese (250 g) is crushed with a blender or ground through a sieve to obtain a more fluffy and uniform consistency. For kids, the absence of lumps in dishes is very important.
- Yolks, starch (1 tablespoon), a little sugar and sour cream (1 ½ tablespoons) are added to the ground cottage cheese. All ingredients are thoroughly mixed.
- Using a mixer, beat the whites with a pinch of salt into a fluffy and thick foam. Then, using a spatula, they carefully stir into the curd mass.
- The dough is laid out in a parchment-lined and greased form.
- The casserole cooks in the oven for about 40 minutes. When it has cooled a little, it is cut into pieces and decorated with berries.
Recipe for tender steamed cottage cheese casserole
For babies under 1 year of age, it is recommended to steam all dishes. This way they retain more vitamins, and the child’s stomach accepts such food much better. The recipe for cottage cheese casserole for a child (1 year old) involves preparing the dish in a slow cooker on a special grill for steaming.
Step-by-step preparation is as follows:
- Cottage cheese (200 g) is thoroughly beaten with a blender until the consistency of a soft and tender mass is obtained. While whipping, add 1 yolk to it.
- Semolina (2 tablespoons) is poured into the curd mass and 30 ml of milk is poured.
- A grill for steaming is installed in the multicooker bowl.
- The curd mass is laid out in molds, which are then sent to the wire rack.
- The multicooker mode is set to “Steaming”. Baking time is 20 minutes.
Cottage cheese casserole in a slow cooker
Baking in a slow cooker always turns out fluffy and bakes well. Therefore, if the casserole does not turn out airy enough in the oven, try cooking it in a slow cooker.
The recipe for cottage cheese casserole for a child (1 year) in this case will be as follows:
- The whites of three eggs are whipped with salt until foamy.
- The yolks are mixed into the cottage cheese. Kefir (3 tablespoons), semolina (2 tablespoons) and sugar are also added here as needed and to taste.
- Proteins are introduced into the curd mass and carefully mixed with a spatula.
- The multicooker bowl is greased with butter and sprinkled with breadcrumbs or semolina.
- The casserole is prepared in the “Baking” mode for 50 minutes.
While the multicooker is running, for children who are already 1 year old, you can prepare raspberry sauce for the casserole. To do this, raspberries (200 g) are ground through a fine sieve and mixed with a tablespoon of sugar. The resulting mass is sent to the stove in a saucepan, after which 100 ml of water with starch (1 tablespoon) is poured into it. The sauce is brought to a boil and simmered on the stove for a couple of minutes until it becomes thick. The finished casserole is cut into pieces and poured with raspberry sauce.
How to cook cottage cheese casserole in the microwave
Casserole in 10 minutes? There is nothing easier if you cook a dish in the microwave. Cottage cheese casserole is quickly, simply and deliciously prepared in the following sequence:
- In one bowl mix cottage cheese (250 g), semolina (50 g), the same amount of sugar, two eggs beaten with a fork and a pinch of soda.
- The glass form (pan) is greased with butter. The curd mass is laid out in it, after which the mold is covered with a lid.
- The casserole takes only 8 minutes to prepare with a microwave power of 800 W.
When preparing cottage cheese casserole for a child (1 year), a lid must be used so as not to dry out the dish. The same applies to observing the baking time.
It's not so easy to start feeding your baby after finishing breastfeeding. The baby's diet should be rich in vitamins and microelements, which he received in full from mother's milk. Dairy products should be a very important and integral part of a child’s diet. That is why cottage cheese casserole for a 1-year-old child is healthy, tasty and easy to prepare at the same time. The recipe is in our article.
Exactly in dairy contains a huge number of necessary components that will provide good health and correct baby growth.
Particular attention should be paid to cottage cheese.
We all know about its benefits and importance in the diet of not only a 1-year-old child, but also an adult. In this article we will talk about the benefits of cottage cheese products, namely cottage cheese casserole, which is not only very tasty, but also a healthy dish.
The benefits of cottage cheese casserole for a child
Cottage cheese casserole plays a significant role in a child’s diet, since cottage cheese, the main ingredient of this dish, very healthy, and most importantly contains calcium, which is necessary for the baby's growth. Cottage cheese is a unique product that has a number of useful properties:
- Cottage cheese according to its nutritional value replaces almost all dairy products according to availability in its composition proteins.
- Contains essential amino acids, which are vitally needed by the human body.
- Rich in many vitamins and microelements, especially , calcium, and magnesium.
- Cottage cheese casserole does not cause allergic reactions and does not increase acidity in the body, which is very important for people with chronic stomach diseases.
- Very important for the correct growth of the child especially at the age of one year , strengthens bones, teeth etc.
- This product is easily digestible, therefore ideal for feeding children.
As a rule, specialists and pediatricians recommend unleavened cottage cheese for children's diets. premium.
This type of cottage cheese is made from fresh milk and is not served heat treatment. At the same time, he does not lose his beneficial features and quality.
You can write for a very long time about the benefits of cottage cheese and dishes containing this product (including casseroles). It is obvious that cottage cheese has a huge and unique nutritional value. And that's why it and other dairy products should be included in the daily diet of not only children, but also adults.
Recipe for cottage cheese casserole with raisins
I really want to offer you an interesting, simple, and most importantly tasty and healthy recipe cottage cheese casserole, which will definitely appeal not only to the baby, but also to your whole family.
This recipe is very simple and tasty, but in order for your baby to love it even more, you can diversify it with different
- fruits
- berries
- jams.
It all depends only on your imagination and taste qualities your child.
Ingredients:
- premium cottage cheese (650 grams)
- granulated sugar or honey, to your taste
- egg (2 pcs.)
- semolina (3 tablespoons)
- low-fat sour cream (3 tablespoons)
- butter (1 teaspoon)
- sunflower oil, can be replaced with olive oil (2 tablespoons)
- raisins (150-200 grams)
- vanilla sugar and salt
To prepare this delicious dish,
You will need to mix all the ingredients except butter and sour cream.
(don't forget, sour cream should be low-fat).
- Dishes which you will use for baking, lubricate thoroughly with oil. All received Place the mixture evenly into the baking dish, or other dishes.
- Pour sour cream on top of the curd mass. And send our preparation to the oven approximately for 35 minutes until a beautiful, golden crust forms. Preheat the oven up to 230-250 degrees.
- Our miracle curd casserole for a 1 year old child is ready.
- Serve hot, garnish with fruit or jam if desired..
Bon appetit to you and your baby!
Another recipe can be seen in the video below.
RICE CAKE WITH STRAWBERRY
Ingredients for 2 servings:
Short grain rice - 3 tablespoons
milk - 1 glass
sugar - 2 teaspoons
vanilla sugar - 1/2 teaspoon
soft cottage cheese - 100 g
egg - 1 pc.
strawberries - 5-7 pcs
for serving: sour cream or any sweet sauce (fruit yogurt, milk sauce, condensed milk).
Preparation:
Boil thick rice porridge: Put the washed cereal into boiling milk, bring to a boil and cook over low heat, covered, for 15-20 minutes, stirring occasionally. At the end of cooking, add sugar, vanilla sugar, stir, let cool slightly.
Wash the strawberries, dry them and cut them into cubes. Beat the egg until fluffy. Mix cottage cheese, strawberries and egg into warm rice porridge.
Place the mixture in a baking dish (up to 16 cm in diameter), greased with butter. Bake in an oven preheated to 200-220 degrees for 15-18 minutes.
Take out the finished casserole, cool slightly and turn it over onto a plate. Can be served warm or chilled with sauce.
SEMONA CASSERLE WITH CHERRY
Ingredients for 2-3 servings:
semolina - 1/2 cup
milk - 2 cups
sugar - 2 tablespoons + 1 tablespoon (for sprinkling)
vanilla sugar - 1/2 teaspoon,
butter- 20 g
egg - 1 pc.
cherries - 50 g
For the sauce:
cherries - 200 g
water - 50 ml
sugar - 2-3 tablespoons,
starch - 1 teaspoon.
Preparation:
Wash the cherries, dry them, cut them into halves, remove the pits.
Pour semolina into boiling milk in a thin stream. Stirring constantly, cook a very thick porridge, remove from heat, add sugar, vanilla sugar, butter - stir and let cool slightly. Then put the beaten egg into the porridge and stir, add cherries.
Place the mixture in a baking dish, greased with butter and sprinkled with breadcrumbs, smooth and sprinkle with sugar. Bake in an oven preheated to 200 degrees for 25 minutes, the top can be browned under the grill.
For the sauce, wash the cherries and remove the pits. In a small saucepan or ladle, bring water and sugar to a boil. Place cherries in boiling syrup and simmer over low heat for 5-7 minutes. Dissolve starch in 1 tablespoon cold water and pour in a thin stream into the boiling syrup; as soon as the mass thickens, remove from the heat. The sauce is ready!
Take out the finished casserole, let it cool slightly, transfer to a dish, and cut into portions. Serve with sauce.
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PUMPKIN-APPLE CASSERLE
Ingredients for 2 servings:
pumpkin - 150 g
medium apple - 1 pc.
water - 50 ml
milk - 50 g
semolina - 3 tablespoons
sugar - 1.5 tablespoons
egg - 1 pc.
Preparation:
Pour milk over semolina and leave to swell.
Peel the pumpkin from the peel and seeds, grate it on a coarse grater, put it in a saucepan, pour in a little water (50 ml), add butter, put on fire, simmer for 10 minutes. Then add the apple, peeled and grated on a coarse grater, simmer for another minute. 5. Remove from heat, cool slightly, add sugar and puree with a blender until almost pureed.
Then add semolina and egg yolk to the apple-pumpkin mixture. Beat the whites into a fluffy foam and fold into the mixture.
Grease a round mold (up to 16 cm in diameter) with butter, sprinkle with semolina, and lay out the mixture. Bake in an oven preheated to 190 degrees for 25-30 minutes.
Take out the finished casserole, let it cool, then turn it over onto a plate. When serving, cut into portions.
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CREATURE CASSERLE “PUSHISTIK”
Ingredients:
cottage cheese (5%) - 400 g
egg yolk - 1 pc.
egg white - 3 pcs
sugar - 3 tablespoons
semolina - 1 tablespoon
flour - 2 tablespoons
butter - 1 tablespoon
vanilla - a pinch
Preparation:
Combine cottage cheese, semolina, vanilla and yolk and mix thoroughly, preferably using a blender until smooth and tender. Grind butter, flour and sugar until crumbly crumbs are formed and add to the curd mass. Beat the whites until stiff peaks form and gently fold into the curd mixture. vk.com/zaykinaskazka
Grease a baking dish with butter, sprinkle with semolina, and lay out the curd mass. Bake in an oven preheated to 190 degrees for 30-35 minutes.
Take out the finished casserole, let it cool slightly, then turn it over onto a plate, when serving, cut into portions, pour over sour cream. The casserole is delicious both warm and cold.
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VEGETABLE CASSERLE
Ingredients for 1-2 servings:
potatoes - 3 pcs.
milk - 50 ml
butter - 1 teaspoon,
medium carrots - 1/2 pcs
onion - 1/4 pcs
white cabbage - 3-4 leaves (about 40 g)
egg - 1/2 pcs
vegetable (olive) oil - 1 teaspoon
salt - to taste
Preparation:
Peel the potatoes and boil until tender in salted water, drain the broth. Then make a puree with the addition of milk and butter and cool.
Cut the cabbage leaves into squares, peel and grate the carrots, peel and finely chop the onion.
Pour a little vegetable or olive oil, add vegetables and simmer covered for 15 minutes, stirring occasionally, then cool slightly.
Combine the cooled puree and vegetables, add the egg, salt if necessary - mix. Place the vegetable mass in a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina, and level. Bake in an oven preheated to 200 degrees for 20-25 minutes.
Take out the finished casserole, let it cool slightly in the pan, then turn it over onto a plate. When serving, cut the casserole into portions and top with sour cream.
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Zucchini-CHEESE CASSERLE
Ingredients:
zucchini - 250 g
cheese - 100 g
egg - 1 pc.
flour - 1 tablespoon
butter - 20 g
salt
Preparation:
Peel the zucchini and remove seeds. Grate the zucchini and cheese on a coarse grater, add the egg, salt and flour - mix everything thoroughly.
Place the mixture in a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina. Bake in an oven preheated to 180 degrees for 30-35 minutes.
Take out the finished casserole, let it cool slightly, then turn it over onto a plate and, when serving, cut it into portions.
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CORN CHICKEN CASSERLE
Ingredients:
corn (frozen or canned) - 100 g
chicken fillet- 100 g
hard cheese - 100 g
egg - 1/2 pcs. (or 1 protein)
salt - to taste.
Preparation:
If the corn is frozen, boil until tender; if it is canned, rinse with water, drain in a colander and allow excess liquid to drain. Boil chicken fillet (you can use lean pork) in salted water.
Place corn into a blender bowl (you can leave a little as whole kernels), chicken fillet, finely grated cheese, egg white (or half an egg), salt - beat everything until smooth.
Place the mixture in a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina. Bake in an oven preheated to 180 degrees for 25-30 minutes.
Take out the finished casserole, let it cool slightly in the pan, then transfer to a dish. Serve with fresh vegetables or any side dish.
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BUCKWHEAT CASSERLE WITH TURKEY
Ingredients:
turkey fillet - 50 g
buckwheat- 70 g
carrots - 1/3 pcs.,
onion - 1/4 pcs,
sour cream - 1 teaspoon,
yolk - 1 pc.
Preparation:
Boil turkey and buckwheat until full readiness in slightly salted water, cool. Peel the carrots and onions: finely chop the onion, grate the carrots on a fine grater. Place all ingredients in a blender bowl and blend until smooth.
Place the resulting mass in a baking dish greased with butter and place in an oven preheated to 200 degrees for 15-20 minutes.
Cool the finished casserole until room temperature and cut into portions.
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FISH CASSERLE WITH POTATOES
Ingredients:
fish fillet - 100 g
potatoes - 150 g
butter - 20 g
milk - 50 g egg - 1 pc.
salt
breadcrumbs
sour cream - 2 teaspoons
Preparation:
Peel and boil the potatoes. Mash the hot potatoes with a pestle, add butter, milk, and salt. Clean and boil the fish. Separate the fish from the bones with skin and chop.
Combine everything, mix well and place in a baking dish, greased with butter and sprinkled with breadcrumbs. Bake in an oven preheated to 190 degrees for 20-30 minutes.
When serving, cool slightly and cut into portions. Serve with sour cream.
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LAPSHEVNIK WITH COOK
Ingredients:
pasta- 50 g
cottage cheese - 50 g
milk - 40 ml
egg - 1/2 pcs
sugar - 5 g
small apple - 1 pc.
raisins - a handful
butter - 10 g
salt
Preparation:
Boil the pasta in plenty of salted water and drain in a colander. Rub the cottage cheese through a sieve, add sugar and mix with boiled pasta. Add the egg beaten with milk and mix again.
If desired, you can add grated apple and raisins to the pasta mixture.
Place the resulting mass in a mold greased with butter and bake in the oven at 180 degrees for 20-30 minutes.
Let the casserole cool slightly and cut into portions; when serving, pour over melted butter or jam.
Bon appetit!
Collection of casseroles. Catch and grab. Maybe you’ll find your favorite recipe here))) recipes are for 1 serving
Potato and cabbage casserole
Required Products:
potatoes - 100 g
white cabbage - 80 g
butter - 10 g
salt
Cooking method:
Boil the potatoes, peel them and pass through a meat grinder. Boil finely shredded cabbage, drain in a colander, mix with potatoes, salt and add butter. Transfer the vegetable mass to a greased frying pan and bake in the oven for 20–30 minutes.
Yield: 150 g
Pasta casserole with cottage cheese
Required Products:
pasta - 50 g
cottage cheese - 50 g
milk - 40 ml
egg - 1/2 pcs.
sugar - 5 g
butter - 10 g
salt
Cooking method:
Boil the pasta in plenty of salted water and drain in a colander. Rub the cottage cheese through a sieve, add sugar and mix with boiled pasta. Add the egg beaten with milk and mix again. Place the mixture in a greased frying pan and bake in the oven for 15 minutes.
Yield: 220 g
Pasta casserole with apples
Required Products:
pasta - 50 g
apples - 100 g
sugar - 15 g
butter - 10 g
salt
Cooking method:
Boil finely broken pasta in lightly salted water and drain in a colander. Bake the apple in the oven, rub through a sieve and add sugar to the prepared puree (instead of puree, you can use finely chopped raw apples.) Grease a frying pan with butter and place pasta and applesauce on it in layers. Place a piece of butter on top and bake in the oven for 20 minutes.
Yield: 230 g
Fish casserole
Required Products:
fish fillet - 100 g
milk sauce - 50 g
vegetable oil - 5 g
ground crackers - 5 g
egg - 1/6 pcs.
Cooking method:
Boil the fish fillet, cool, and divide into 2 parts. Place one part in a form greased with vegetable oil or in a portioned frying pan, pour over half of the thick milk sauce with a beaten egg, place the second part of the fish fillet on top and pour over the rest of the sauce. Sprinkle with breadcrumbs and bake in the oven.
Yield: 135 g
Cabbage casserole with egg
Required Products:
white cabbage - 100 g
milk - 40 ml
semolina - 10 g
egg - 1/4 pcs.
sour cream - 15 g
butter - 3 g
salt
Cooking method:
Simmer chopped cabbage in milk until soft. Then, stirring, carefully add semolina, salt and cook for 10 minutes. Add the chopped egg, mix, place in a frying pan greased with butter, coat the product with sour cream on top and bake in the oven.
Serve with sour cream.
Yield: 140 g
Potato casserole for children under 3 years old
Required Products:
potatoes - 150 g
milk - 50 ml
egg - 1/2 pcs.
sour cream sauce - 40 g
butter - 5 g
ground crackers - 5 g
sour cream - 5 g
salt
Cooking method:
Peel the potatoes, boil them, and pass them through a meat grinder while hot. Add salt, add hot milk, beaten egg and mix. Place the mashed potatoes in a frying pan greased with oil and sprinkled with breadcrumbs, brush the product with a mixture of eggs and sour cream on top and place in the oven for 20 minutes. Serve with sour cream sauce.
Yield: 230 g
Potato casserole with meat
Required Products:
potatoes - 150 g
boiled meat - 75 g
onion - 5 g
egg - 1/6 pcs.
butter - 5 g
sour cream - 5 g
ground crackers - 5 g
Cooking method:
Boil the peeled potatoes and pass through a meat grinder. Place half of the potatoes in an even layer on a frying pan greased with butter, sprinkled with breadcrumbs, and top with minced boiled meat mixed with the meat stewed in butter. onions, then the remaining potatoes. Level the surface, brush with egg mixed with sour cream and bake in the oven.
Yield: 190 g
Semolina casserole with fruits
Required Products:
semolina - 50 g
milk - 200 ml
fresh fruits (boiled, canned) - 25 g
sugar - 12 g
egg - 1/2 pcs.
fruit sauce - 30 g
butter - 8 g
ground crackers - 5 g
salt
Cooking method:
Cook semolina porridge in milk, cool and add sugar, egg, butter, salt and mix. Place in a frying pan greased with oil and sprinkled with breadcrumbs, sprinkle the product with sugar on top and bake in the oven. Before serving, garnish with fresh, boiled or canned fruit and top with fruit sauce.
Yield: 300 g
Carrot casserole with cottage cheese
Required Products:
carrots - 100 g
cottage cheese - 40 g
egg - 1/2 pcs.
semolina - 10 g
butter - 10 g
sour cream - 10 g
sugar - 8 g Method of preparation:
Chop the peeled carrots into strips, simmer with butter and a little water, add sifted semolina and cook until tender.
Then cool, add raw egg, grated cottage cheese and sugar. Stir the mixture, place in a greased frying pan, smooth the surface, brush with sour cream and bake in the oven. Before serving, drizzle with melted butter.
Yield: 170 g
Meat casserole with pasta
Required Products:
boiled meat - 50 g
pasta - 30 g
water - 300 ml
butter - 10 g
egg - 1/2 pcs.
milk - 15 ml
sour cream - 15 g
Place the finely broken pasta in boiling salted water and cook for about 20 minutes. Then drain the water, season the pasta with butter, and when it has cooled slightly, combine with the milk-egg mixture.
Place half of the pasta in a frying pan greased with butter, put minced boiled meat on top, and then add the remaining pasta. Level the surface, grease with butter and sour cream. Bake in the oven for 25 minutes.
Yield: 150 g
Meat casserole with pasta and white cabbage
Required Products:
boiled meat - 50 g
pasta - 30 g
white cabbage - 50 g
butter - 5 g
egg - 1/4 pcs.
cheese - 10 g
onion - 5 g
salt Method of preparation:
Pass the boiled meat through a meat grinder. Separately, boil finely broken pasta and finely shredded cabbage. Combine meat with pasta and cabbage, add onions sautéed in butter, raw egg, salt and mix everything.
Place the mixture in a mold or frying pan greased with butter, sprinkle grated cheese on top and bake in the oven.
Yield: 160 g
Millet casserole with raisins
Required Products:
millet - 50 g
milk - 200 ml
egg - 1/2 pcs.
raisins - 10 g
sugar - 8 g
sour cream - 10 g
butter - 3 g
ground crackers - 5 g
salt Method of preparation:
Cook millet porridge in milk, cool and add raw egg, sugar, salt, washed raisins and mix well. Place in a frying pan greased with oil and sprinkled with breadcrumbs, pour over sour cream, and bake in the oven.
Yield: 220 g
Rice casserole
Required Products:
rice - 25 g
milk - 100 ml
egg - 1/2 pcs.
sugar - 8 g
sour cream (jam) - 10 g
butter - 5 g
ground crackers
salt Method of preparation:
Cook the rice milk porridge, cool to 60°C and add the egg, mashed with sugar. Transfer the mixture into a mold, greased with butter and sprinkled with breadcrumbs, and bake in the oven. Before serving, top with sour cream or jam.
Yield: 130 g
Rice casserole with boiled meat
Required Products:
rice - 25 g
boiled meat - 50 g
butter - 5 g
cheese - 5 g
salt Method of preparation:
Boil the sorted and washed rice in boiling salted water. Place half of it in a frying pan greased with butter, put the boiled meat minced through a meat grinder on top, then the remaining rice. Sprinkle with grated cheese, pour over melted butter and bake in the oven.
Yield: 100 g
Rice casserole with cheese
Required Products:
rice - 50 g
milk - 100 ml
water - 100 ml
cheese - 15 g
butter - 5 g
salt Method of preparation:
Sort and rinse the rice, add to boiling water and cook for 20 minutes. Then drain in a colander, transfer to a saucepan, pour in hot milk, add salt and cook, stirring occasionally, covered, until tender. Place half of the cooked rice in a greased frying pan, sprinkle with mild grated cheese, lay out the rest of the rice and sprinkle with cheese on top as well. Drizzle with butter and bake in the oven.
Yield: 200 g
Rice casserole with apples
Required Products:
rice - 30 g
water (milk) - 100 ml
apples - 50 g
egg - 1/2 pcs.
sugar - 10 g
sour cream - 15 g
salt Method of preparation:
Cook rice porridge in water or milk. When the porridge has cooled a little, add sugar, salt, a raw egg, sliced peeled apple, mix and bake in the oven. Serve with sour cream.
Yield: 160 g
Cottage cheese casserole
Required Products:
cottage cheese - 70 g
semolina - 10 g
sugar - 15 g
egg - 1/4 pcs.
sour cream - 15 g
butter - 8 g
vanillin - 1 g
Rub the cottage cheese through a sieve, add semolina, sugar, half the butter, vanillin, mix. Transfer the mixture into a pan greased with butter and sprinkled with breadcrumbs, brush the top of the product with a mixture of eggs and sour cream and bake in the oven until golden brown.
Yield: 130 g
Curd casserole with milk sauce
Required Products:
cottage cheese - 50 g
milk - 50 ml
semolina - 15 g
egg - 1/2 pcs.
sugar - 5 g
butter - 5 g
ground crackers - 5 g
milk sauce - 20 g Method of preparation:
To the semolina soaked in warm milk, add the egg, mashed with sugar, and grated cottage cheese, mix well. Place the curd mass on a frying pan greased with oil and sprinkled with breadcrumbs, pour over melted butter and bake in the oven. Before serving, pour milk sauce over the casserole.
Yield: 135 g
Curd and carrot casserole
Required Products:
cottage cheese - 50 g
carrots - 80 g
bun - 20 g
egg - 1/2 pcs.
sugar - 5 g
butter - 6 g
sour cream - 20 g
salt Method of preparation:
Boil carrots, grate on a fine grater. Add soaked bread, egg, cottage cheese, sour cream, sugar, salt and mix. Place the mixture in a frying pan greased with butter, level the surface, grease with oil and bake the product in the oven for 20 minutes. Before serving, sprinkle with sour cream.
Yield: 165 g
Curd-rice casserole
Required Products:
cottage cheese - 50 g
rice - 20 g
water - 100 ml
egg - 1/2 pcs.
sugar - 5 g
butter - 5 g
sour cream - 5 g
jam - 10 g
vanillin - 1 g
ground crackers - 5 g Method of preparation:
Cook rice porridge, add grated cottage cheese, beaten egg with sugar, vanillin, butter and mix. Place in a frying pan greased with oil and sprinkled with breadcrumbs. Pour a mixture of sour cream and egg on top and bake in the oven. Serve with jam, fruit syrup or sauce.
Yield: 185 g
Pumpkin casserole
Required Products:
pumpkin - 100 g
milk - 50 ml
semolina - 15 g
egg - 1/2 pcs.
butter - 5 g
sour cream - 10 g
ground crackers - 5 g Method of preparation:
Simmer peeled, sliced pumpkin in milk until half cooked. Then add semolina, stirring, and cook over low heat for 10-15 minutes. When the mixture has cooled, add the raw egg and beat. Transfer to a frying pan greased with oil and sprinkled with breadcrumbs, brush the surface with sour cream and bake in the oven. Before serving, you can top it with sour cream.
Yield: 160 g
Casseroles for children over 1 year old are healthy and delicious dish, because they can be combined a large number of variety of foods, fruits and vegetables. Kids enjoy eating casseroles, even those in which their mothers hide their unloved but healthy foods, the presence of which the baby will never guess.
Casserole recipes for children over 1 year old
Meat casserole for children over 1 year old
- minced beef or chicken 200 grams
- medium size potatoes 3 pcs.
- milk 100 grams
— onion 1 pc.
- chicken egg 1 pc.
- butter 30 grams
- vegetable oil 1 tbsp. l.
- sour cream 20 grams
- salt to taste
Cooking process:
Peel the potatoes, rinse and boil until tender. Heat the milk, beat the egg. Rub the boiled potatoes through a sieve and pour hot milk and half a beaten egg into it, add a little salt and mix everything thoroughly. Onion finely chop and lightly fry in vegetable oil, add minced meat to the frying pan, stir and simmer a little. Grease the baking dish with oil, now lay it out in layers, first some mashed potatoes with an egg, then minced meat with onions and again with mashed potatoes on top. Smooth the top layer and spread it with sour cream. Cook the meat casserole in the oven for 20 minutes.
Curd casserole with rhubarb for children over 1 year old
To prepare this dish you will need the following products:
- rhubarb stems 250 grams
- chicken egg 1 pc.
- sugar 100 grams
- butter for greasing the pan
- cottage cheese 200 grams
- vanillin and cinnamon, if desired, to taste
Cooking process:
Peel and finely chop the rhubarb, then add sugar (40 grams). Let the rhubarb and sugar sit for a while, then drain off the resulting liquid. Add egg, vanillin, cinnamon and sugar to the cottage cheese. Grease a baking dish and place the rhubarb in an even layer on the bottom of the dish. Place the form with rhubarb in the oven, preheated to two hundred degrees and leave there for five minutes. Now place the curd mixture on top of the rhubarb and return the pan to the oven and bake for 25 minutes.
Cottage cheese casserole with rhubarb can be served topped with sweet sauce or your baby’s favorite jam.
Vermicelli casserole with meat for a child over 1 year old
To prepare this casserole you will need the following ingredients:
- meat 80 grams
- vermicelli 100 grams
- chicken egg 1 pc.
- butter 1 tsp.
- onion 10 grams
- tomato sauce
Cooking process:
Boil the vermicelli in salted water until tender, discard through a colander and transfer to a bowl, add milk and egg. Mix everything thoroughly. Pass the boiled meat through a meat grinder or grind in a blender, sauté in a frying pan with vegetable oil and finely chopped onions. Grease a mold or baking sheet with vegetable oil and place half the noodles, then the minced meat and the noodles on top again. Cut the butter into small pieces and place them on the surface of the top layer of noodles, sprinkle with breadcrumbs. Place in the oven and bake for 20 minutes. You can serve the casserole with tomato sauce.
