In a hurry, in a hurry: 35 delicious recipes for casseroles for children

Casserole is a very convenient, nutritious and simple dish. Its analogues are found in almost all cuisines of the world. This dish is suitable for both babies and children in kindergarten. We have prepared for you the best recipes for cottage cheese, vegetable and fruit, cereal, pasta, meat and fish casseroles. Bon appetit!

Source: freepik

Even one-year-old babies can be treated to steamed casseroles (most often based on cottage cheese). And from the age of two, include real casseroles in the child's menu - ruddy, appetizing, cooked in the oven or slow cooker. Nutritionists consider casseroles made with curd, vegetable, meat, and fruit to be the most useful for preschool children. The main advantage of such dishes is that they retain almost all the vitamins and trace elements that were present in the original product!

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In this article you will find the following information:

What kind of casseroles are there?

Cottage cheese casserole: the best recipes and cooking secrets

Cereal-based casseroles

Vegetable casseroles

Casserole with macaroni

Casserole with meat and fish

What kind of casseroles are there?

Casserole can be prepared from 2, 3 or more ingredients, thanks to different combinations of which the dish recipe will be new every time.

Casserole can be an everyday dish, and it can be prepared for breakfast, lunch, and dinner. It can be the main dish on the festive table, a hearty dessert or a light snack.

There are main types of casseroles, based on which you can experiment:

• Minced meat or fish, placed between layers of vegetable puree or boiled cereal and poured with sauce or sprinkled with melted butter.
• Shredded vegetables, meat or fish are placed in a form in layers, poured with sauce and sprinkled with cheese.
• Cereal casseroles with milk, eggs, cottage cheese or fruit.
• Purely fruit or vegetable casseroles with appropriate dressings.
• Egg casseroles with various fillings.
• All kinds of cottage cheese casseroles - both dessert and snack - with herbs, spices, garlic.
• Pasta casseroles, borrowed from Italian cuisine, have become very popular around the world.

Cottage cheese casserole: recipes and secrets of its preparation

Loose tender cottage cheese casserole is one of the favorite children's dishes. How to make it so that it does not fall when you take it out of the oven? Let's take a look at some of the most common reasons why casseroles fall apart.

1. The first reason is that you beat the curd mass or eggs too much. As a result, the dough turned out to be too "airy", and when you took the dish out of the oven,
   it fell as the temperature dropped.
2. The second reason is the baking powder in the casserole. Why should you not add baking powder to the dough for a casserole? The baking powder inflates the dough, and during baking, its volume is fixed, since the coagulation of the gluten in the flour occurs. When you take the casserole out of the oven, carbon dioxide escapes and the casserole falls.
3. The third reason is too liquid cottage cheese. To correct the situation, you can add a little semolina, which will absorb moisture.
4. The fourth reason is too many dried fruits. They release moisture, the dough turns out voluminous, and after baking, the moisture evaporates and the casserole falls.
5. The fifth reason is an incorrectly selected baking mode. It is necessary to bake at 180-200 degrees. And you can't take out the casserole as soon as it's ready. You need to leave it in the oven for another 10 minutes. A sharp temperature drop will cause the casserole to fall. And you should not often look into the oven during cooking to check how the dishes are doing.

Cottage cheese casserole-pudding

Ingredients:

• 400-500 g cottage cheese
• 2 eggs
• 2 Art. l. semolina
• 2 Art. l. sour cream
• 1/2 cup of sugar

Preparation:

1. Mix everything thoroughly or beat with a mixer.
2. Add any fruits (finely chopped apple, pear, banana, etc.), dried fruits or berries (fresh in season, frozen in winter and spring) to the curd mass.
3. Grease a baking dish with butter and sprinkle with breadcrumbs. Put the curd mass in it and level it.
4. Beat 1 egg with 1 teaspoon of sugar and pour the curd mass over the surface - this way the casserole will turn out with an appetizing ruddy crust.
5. Bake for 30 minutes at a temperature of 180°C.

It is important that useful substances in cottage cheese are preserved even after heat treatment!

Source: instagram@cinnamonvanilla_cook

Classic cottage cheese casserole

This recipe has stood the test of time. For babies, you can not use sugar, but replace it with raisins or a few drops of stevia syrup. In addition, casserole according to this recipe turns out always and for everyone, and especially fastidious housewives can use it as a basis for culinary experiments.

Ingredients:

• 250 g cottage cheese 5% fat
• 1,5 Art. l. semolina
• 1 large egg
• 1 / 4 hours. L. salt
• 1 / 4 hours. L. soda
• 1 tbsp. sugar
• 1,5 Art. l. butter
• vanilla sugar or vanilla to taste
• raisins, optional

Preparation:

1. Rub the cottage cheese through a sieve or grind it in a blender until smooth.
2. Beat the egg to a light foam, add to the cottage cheese and beat again with a blender.
3. Add salt, soda, 1 tablespoon of semolina, 1 tablespoon of soft butter, vanilla sugar to the curd-egg mass and mix everything well with a silicone spatula.
4. Wash the raisins, pour boiling water over them for 2-3 minutes, then put them on a paper towel and let them dry. Add the raisins to the dough and mix so that they are evenly distributed throughout the curd mass.
5. Grease the form in which you will prepare the casserole with butter and sprinkle with semolina.
6. Put the dough in the prepared form and bake in the oven for 20-25 minutes at a temperature of 180°C. The usual method of checking the readiness of baking with a wooden skewer will not work in this case, since the cottage cheese casserole must remain moist inside. You will have to focus on the color and smell of the finished dish, for this it is very convenient to use a glass form.
7. If you add more raisins, it is quite possible to do without sugar at all.

Source: Burda Media

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Cheese and rice casserole

Ingredients:

• 0,5 kg of cottage cheese
• 3 eggs
• 200 g sugar
• 1 tsp. decoys
• 1 glass of boiled rice
• 1 cup of sliced ​​apples
• 100 г изюма
• 1 hour l. lemon peel
• pinch of salt
• vanilla as desired

Preparation:

1. Mix cottage cheese, eggs, sugar, salt, semolina in a bowl and mash with a blender like mashed potatoes.
2. Add boiled rice, peeled and sliced ​​apples, washed raisins, lemon zest, and vanilla to the cottage cheese mixture. Stir everything with a spoon.
3. Grease the baking dish thoroughly with butter.
4. Put the mass in a mold and put it in a preheated oven. Bake at a temperature of 180 degrees for 40 minutes.

Source: Burda Media

Oksana Skytalinska

Dietitian

You should not give your child ready-made dry flakes or balls for breakfast, they are harmful. Moreover, for adults as well. And all because balls and flakes contain sweeteners, dyes, flavorings and taste enhancers. Sweet milk porridge, and all sweets in principle, are harmful. Eating sweets on an empty stomach is generally harmful, because as a result of a sweet breakfast, the level of insulin in a person's blood increases, which gives quick energy, but after a while you will be hungry and exhausted again. Think about children: such races are incredibly harmful for children's bodies! Another important point not only for breakfast, but also for any second meal: there are no children who don't want it, there are improperly prepared dishes, children can prefer separate meals - and this is fair to some extent. And yes, if the child does not want to finish the entire portion, do not force him. The body itself realizes that it is already full!

Curd and apple casserole with cinnamon

Ingredients:

• 500 g of cottage cheese
• 4 eggs
• 4 Art. l. flour
• 3 Art. l. Sahara
• 1 pinch of vanilla
• 2 apple
• cinnamon, dried apricots, raisins - to taste

Preparation:

1. Beat eggs with sugar, add vanilla or a few drops of vanilla essence.
2. While continuing to beat the eggs, add a little cottage cheese and flour. Beat until the mass becomes homogeneous.
3. Cut one apple into cubes and sprinkle with cinnamon. Put it in a baking dish and pour the curd mass.
4. Cut the second apple in half and cut into very thin slices. Put them on the curd mass and sprinkle with cinnamon.
5. The casserole should be cooked in the oven for about 30 minutes.
6. Curd and apple casserole is best made in the evening and left to rest overnight. For breakfast, pour jam or melted chocolate over it and serve it with dried apricots and raisins.

Source: instagram@womens_sekret

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Curd and chocolate casserole

Ingredients:

• 120 g semolina
• 1 glass of fermented baked milk
• 100 g sugar
• 2 eggs
• 250 g of cottage cheese
• 30 g of cocoa powder
• 50 g butter
• 1 hours. L. Razrыhlitelya
• vanillin
• chocolate for decoration
• 3 Art. l. milk (or water)

Preparation:

1. Pour the ryazhenko over the semolina and leave for 20 minutes to swell.
2. Beat eggs with sugar.
3. Add softened butter, cottage cheese, baking powder and swollen semolina to the egg mass, as well as cocoa powder dissolved in warm milk. Mix everything until smooth with a blender.
4. Grease the baking form with butter and put the dough, gently level it. Bake at a temperature of 180 degrees for 40-50 minutes.
5. After baking, let it cool a little, take it out of the mold and decorate it with melted chocolate.

Casserole remains delicious even when it cools down.

Source: Burda Media

Casseroles on a grain basis

Rice pudding

Ingredients:

• 1/2 cup rice
• 1 glass of milk
• 2 eggs
• 1-2 apples
• 2 Art. l. Sahara
• 2 Art. l. sour cream
• 2 Art. l. butter

Preparation:

1. Boil ordinary rice porridge in water and add milk at the end of cooking. Porridge should be thick enough.
2. Cut the apples into cubes.
3. Thoroughly rub the yolks with sugar, beat the whites into a stiff foam.
4. Combine cooled to 60°C (it should be warm) porridge with the rest of the ingredients, except proteins. Mix, carefully introduce proteins and mix again.
5. Put the resulting mixture in a form greased with oil and sprinkled with breadcrumbs. Flatten, fry with sour cream and sprinkle with melted butter.
6. Bake for 40 minutes at 170-180°C. Cool slightly and serve, cut into portions.
7. Pudding can be served with fresh or frozen berries and fruits, jam or syrup.

If desired, add a packet of vanilla sugar to the porridge, and you will get a vanilla rice pudding.

Source: instagram@katyadementeva

Rice pudding with prunes

Ingredients:

• 60 grams of rice
• 150 ml of water
• 1 / 2 apple
• 8-10 pcs. prune
• 100 ml of milk
• 1 egg

Preparation:

1. Add thoroughly washed rice to boiling water.
2. Peel the apple, remove the core with seeds, rub on a fine grater.
3. After 10 min. after the start of cooking, add an apple to the rice.
4. After 5 minutes, add milk and add finely chopped washed prunes.
5. Simmer over low heat for about 20 minutes. Then remove from heat and immediately beat with a mixer. Add the yolk, mix.
6. Whip the protein separately and gently add to the main mass. Distribute the mass among the molds.
7. Pudding is conveniently cooked in a steam cooker. To do this, you need to pour a little water into the multicooker bowl, install a steamer container on top and start the program "Cash for steam" on 20 minutes.
8. Pudding can be cooked in the oven. To do this, the molds are placed in a deep mold, where hot water is poured approximately to the level of the middle of the mold. Pudding is prepared in a preheated oven at a temperature of 180°C for 25-30 minutes.

Source: instagram@culinaryblog365days

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Oatmeal casserole with plums and banana [artabel id=2198el]

Ingredients:

• 100 g of oat flakes
• 250 ml of milk
• 1 egg
• 1 банан
• 4-5 plums
• 1/4 h. spoons of cinnamon
• oil or butter for greasing the mold

Preparation:

1. Pour milk over oatmeal and leave for 15-20 minutes to swell.
2. Peel the bananas, remove the pits from the plums. Cut the banana and plums into cubes.
3. Beat the egg with a fork with a pinch of salt, add oatmeal with milk, cinnamon and fruit. Mix well.
4. Grease the mold or portioned molds with oil or vegetable oil, spread the mass and put it in the oven.
5. Cook the casserole in a preheated oven at 180°C for 30-35 minutes.

Source: instagram@culinaryblog365days

Casserole is an excellent hearty breakfast for the whole family. Ideally, children's breakfast should consist of the following components: 100-200 g of any quality carbohydrates (for example, porridge or fruit), 30-60 g of protein and 5-10 g of fat. It is very important for children to get protein for breakfast. Taking into account the fact that breakfast usually makes up 30-40% of the daily norm of food, in this meal proteins should enter the child's body in the following amount per 1 kg of the child's weight: up to 1 year - 2-3 g, up to 3 years - 1,5-2 g, up to 12 years - 1 g, up to 16 years - 0,5-0,7 g. First of all, ego can be taken from cottage cheese and cottage cheese products and from eggs. If you are preparing a sweet casserole for your son or daughter's breakfast, it is desirable that the sugar be brown (unrefined). You can replace sugar with honey or stevia in a 1:1 ratio.

Millet and raisin casserole

Ingredients:

• 1/2 cup millet
• 1 glass of milk
• 1/3 cup cottage cheese
• 2-3 tbsp. l. raisins
• 2 Art. l. Sahara
• 1 egg
• 1 Art. l. butter
• 1 Art. l. sour cream

Preparation:

1. Boil millet porridge in water, and at the end of cooking, add milk. The porridge should be thick.
2. Rub the cottage cheese through a sieve and mix it with an egg beaten with sugar.
3. Wash the raisins thoroughly, pour boiling water over them and squeeze them. Mix the porridge cooled to 60°C with cottage cheese, eggs and raisins.
4. Put the resulting mass in a form greased with oil and sprinkled with breadcrumbs, fry the surface with sour cream, and then draw a wavy pattern with a fork.
5. Bake at 170-180°C until a ruddy crust appears for 30-40 minutes.
6. Pour jelly, jam or sour cream.

Source: instagram@moe_telo_na_pp

Buckwheat casserole with cottage cheese

Ingredients:

• 100 g of buckwheat groats
• 200 ml of water
• 100 g of cottage cheese
• 1 egg
• 3 Art. l. low-fat sour cream
• 1 Art. l. oil for lubrication

Preparation:

1. Wash the groats well, pour water and cook until ready (about 20 minutes). Let cool.
2. Add cottage cheese, egg, sour cream, a pinch of salt to the finished buckwheat porridge and grind everything with a blender.
3. Grease a baking dish with oil, put the buckwheat-curd mass in it and put it in a preheated oven.
4. Bake at a temperature of 180 degrees for 25-30 minutes.

Source: instagram@culinaryblog365days

Vegetable and fruit casseroles

Pumpkin and apple casserole made from pumpkin

Ingredients:

• 100-150 g pumpkin
• 1 яблоко
• 1 egg
• 3 century. l. semolina
• 30 ml of milk
• 50 ml of water
• oil for lubrication of molds

Preparation:

1. Pour milk over the semolina and leave for half an hour to swell.
2. Peel the pumpkin and apple, remove the seeds, cut into small pieces.
3. Pour 50 ml of water into the saucepan, put the pumpkin and apple and cook on medium heat for about 10 minutes, stirring until the excess liquid evaporates.
4. Let cool. Then grind the pumpkin-apple mass with a blender, add an egg and swollen semolina, add a little salt and mix well.
5. Grease a baking dish with oil. If the form is silicone, it is not necessary to lubricate it.
6. Put the pumpkin-apple mass in the mold. Bake in a preheated oven at a temperature of 180°C for 30-40 minutes. Allow to cool slightly and only then remove from the mold. serve with jam or sour cream.

Source: instagram@culinaryblog365days

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Pumpkin casserole with cottage cheese

Ingredients:

• 200 g pumpkin
• 1 carrots
• 3-4 dried apricots
• 1 / 2 cup water
• 200 g of cottage cheese
• 1 egg
• 3 century. l. semolina
• oil for lubrication of molds
• 2 table. spoons of sour cream

Preparation:

1. Peel the pumpkin and carrots, remove the seeds from the pumpkin.
2. Finely chop or grate the vegetables.
3. Put the vegetables in a saucepan, add washed and chopped dried apricots.
4. Pour water and simmer for about 20 minutes. until the vegetables soften, during this time the liquid should evaporate.
5. Let cool. Grind the vegetables with a blender to get a homogeneous mass.
6. Mash the cottage cheese with a fork and combine with the pumpkin-carrot mass. Add an egg, semolina, a little salt and mix.
7. Fry the form with vegetable oil. If you use a silicone mold, you don't need to oil it.
8. Put the casserole in the form. Fry with sour cream. Bake in a preheated oven at a temperature of 180 degrees for 25-30 minutes.

Source: instagram@culinaryblog365days

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Potato casserole for children from 1 year old

Ingredients:

• 0,5 kg of potatoes
• 0,5 liters of milk
• 2 eggs
• 1,5 tsp butter
• 70 g of cheese
• 0,5 hours l. cumin seeds
• salt
• black pepper
• greenery

Preparation:

1. Make the sauce. To do this, grate the cheese on a fine grater, wash the greens and finely chop them. Beat the eggs with a whisk, gradually adding milk and grated cheese. Add salt and pepper to the egg mass, add caraway seeds and chopped greens. Mix thoroughly.
2. Heat the oven to 180°C.
3. Wash the potatoes, peel them, cut them into equal circles (approximately 3-5 mm wide) and put them on a baking sheet greased with butter. Pour the sauce over the potatoes. Bake the dish for 30-35 minutes.
4. Decorate the finished dish with greens on top.

Source: Burda Media

Potato casserole with zucchini

Ingredients:

• 3 potatoes
• 100 g zucchini
• 1 / 2 apple
• 1 egg
• cream
• butter

Preparation:

1. Peel the potatoes and boil and boil. Cool, and then grate on a coarse grater.
2. Clean the zucchini, remove the seeds. Grate on a fine grater and squeeze out excess liquid.
3. Peel the apple and remove the core with seeds. Grate on a coarse grater. Squeeze out.
4. Combine potato, zucchini and apple. Add a little salt, add an egg and mix.
5. Grease the form with vegetable oil.
6. Put the vegetable mass in a mold, spread sour cream on top.
7. Cook at a temperature of 180°C for 30 minutes.

Source: instagram@culinaryblog365days

Beet pudding

Ingredients:

• 1 small beet
• 1 carrot
• 1 Art. l. semolina
• 1 egg
• 30 г изюма
• sour cream

Preparation:

1. Beets and carrots should be pre-boiled or baked in foil in the oven. Cool down.
2. With the help of a kitchen chopper, turn the vegetables into a homogeneous mass. Or you can grate it on a medium grater. Add semolina and yolk. Mix
3. Add washed raisins.
4. Separately, beat the protein until the volume increases by 3 times. Carefully mix the protein into the vegetable mass. Divide into silicone molds.
5. Pudding is conveniently cooked in a steam cooker. To do this, you need to pour water into the multicooker bowl, install the steamer container. Lay out the molds. Run it "Steam cooking" program for 15 minutes. When the program turns off, leave it for another 15-20 minutes in the slow cooker.
6. Pudding can also be cooked in the oven. Place molds in a deep baking tray, pour hot water up to the middle of the molds. Cook in a preheated oven at a temperature of 180°C for 20-25 minutes. Let it cool in the oven.

Source: instagram@culinaryblog365days

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Tender zucchini and apple casserole

Ingredients:

• 300 g zucchini
• 1 big apple
• 50 g of oat flakes
• 50 ml of milk
• 2 eggs
• oil for lubrication of molds

Preparation:

1. Soak oatmeal in milk and leave for 15-20 minutes.
2. Peel the zucchini and apple and remove the seeds. Grate on a coarse grater.
3. Add eggs and oatmeal to zucchini and apples, add a little salt.
4. Lubricate the form or portioned molds with vegetable oil, lay out the resulting mass.
5. Cook in a preheated oven at a temperature of 180 degrees for 30-35 minutes.

Source: GettyImages

Zucchini casserole with Brussels sprouts

Ingredients:

• 200 g zucchini
• 3 heads of Brussels sprouts
• 1 egg
• 2 Art. l. semolina
• oil for form lubrication

Preparation:

1. Brussels sprouts are pre-boiled for 10 minutes.
2. Peel the zucchini, remove the seeds, grate on a coarse grater.
3. Add an egg, semolina, a little salt to the zucchini and mix thoroughly.
4. Put the zucchini mass in an oiled form, flatten it.
5. Cut the Brussels sprouts in half and lay the halves on top of the zucchini, pressing a little in the middle.
6. Bake in a preheated oven at a temperature of 180°C for 30 minutes.

Source: instagram@culinaryblog365days

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Ovoshtnaya baked dishes

Ingredients:

• 300 g flour
• 200 g butter
• 4 eggs
• 2 red sweet peppers
• 1 stalk leeks
• 1 small zucchini
• 200 g of frozen green peas
• 3 sprigs rosemary
• 1 clove garlic
• 200 ml cream
• 100 g grated sыra
• 100 g sour cream
• ground black pepper
• salt

Preparation:

1. Knead the dough from flour, butter, 1 egg and a pinch of salt. Wrap it in cling film and put it in the fridge for 30 minutes.
2. For the filling, wash the sweet pepper and cut it into cubes. Rinse and chop the leeks. Wash zucchini and cut into pieces. Defrost the peas. Mix all the vegetables.
3. For filling, peel and crush the garlic. Chop half of the rosemary.
4. Beat the remaining eggs with cream and sour cream. Add garlic, cheese and rosemary. Salt and pepper.
5. Roll out the dough thinly, divide it into 4 parts and line 4 baking molds with it.
6. Put the vegetables on the dough, pour the filling and bake for 40 minutes. at 200°C.

Source: instagram@makarchenko_dasha

Casserole with broccoli, egg and cheese

Ingredients:

• broccoli - 500 g
• Bulgarian pepper - 100 g

Fill:

• flour - 20 g
• eggs — 4 pcs.
• cream - 50 d
• cream 10-20% — 100 g
• milk 2,5% — 100 g
• hard cheese - 150 g
• salt to taste
• vegetable seasoning - to taste
• oil (to lubricate the mold)

Preparation:

1. Cut the broccoli into florets and rinse well under running water. Dip the inflorescences into boiling salted water and cook for 5-7 minutes. It is very important not to overcook the broccoli, so that it does not acquire a too soft and crumbly consistency. Throw the cooked broccoli on a sieve and cover with cold water to preserve the color.
2. In a deep bowl, beat the eggs with a fork, pour milk, cream, sour cream, finely grated cheese, salt, add seasoning, flour. Mix well until smooth.
3. Grease a baking dish with oil, lay out broccoli florets, bell pepper (cut into cubes) evenly and pour the egg-cheese mixture.
4. Put the broccoli casserole in the preheated oven for 20-25 minutes. Bake until golden brown.

Pasta casseroles

Casserole with mushrooms and pasta

Ingredients:

• 500 g of tubular pasta
• 500 g of fresh or 3 handfuls of dried forest mushrooms
• 1 bulb
• 1 Art. l. butter
• 2 Art. l. Seasonings for mushrooms
• 2 stalk of green onion
• 6 eggs
• 250 ml cream
• salt

Preparation:

1. Boil pasta in boiling salted water until half-cooked, drain and rinse with cold water.
2. Wipe the mushrooms with a damp cloth and finely chop.
3. Peel the onion, chop it and fry it in vegetable oil until translucent.
4. Add mushrooms, fry them together with onions, sprinkle with seasoning, salt. Pour a little water and simmer under the lid for 20 minutes.
5. Beat eggs with cream.
6. Wash green onions, chop and mix with mushrooms and pasta.
7. Put in layers in a greased deep baking dish, watering each layer with an egg-cream mixture.
8. Bake for 40 minutes. at 170°C.

Source: Burda Media

Pasta casserole with cauliflower

Ingredients:

• 400 g of any pasta
• 800 g of flowering cauliflower
• 1 peeled red onion
• 6 slices of bacon
• 3 peeled cloves of garlic
• 4 Art. l. olive oil
• ground black pepper
• salt
• 4 slices of white bread
• a handful of chopped parsley
• 100 g grated sыra

Preparation:

1. Boil the macaroni in boiling salted water until half-cooked. Set aside, collect 100 ml of liquid.
2. Heat the oven to 180 ° C.
3. Dry the bread in the oven and grind it in a blender. Mix with cheese and 2 tbsp. l. oils
4. Place the washed cabbage blossoms, garlic cloves, onion cut into half rings, and bacon slices on a baking sheet lined with baking paper. Sprinkle 2 tbsp. l. oil, salt, pepper and bake for 15 minutes.
5. Mix the macaroni with the vegetable mass, greens and the collected liquid and spread it on greased portioned baking forms. Sprinkle with breadcrumbs and bake for 15 minutes.

Source: Burda Media

Sweet pasta casserole

Ingredients:

• pasta — 200 g
• eggs — 4 pcs.
• milk 3,2% - 100 ml
• sugar - 150 g
• salt - to taste
• butter - 60 g (leave 10 g for greasing the mold).

Preparation:

1. Preheat oven to 180 degrees.
2. Boil the pasta. For this amount of dry products, you will need 1 liter of water, which must be slightly salted. Cook for 8 to 12 minutes, depending on the shape and size, then drain the water, season with butter and let cool.
3. Prepare the filling for the casserole. In a deep plate or bowl, mix eggs with sugar until it is completely dissolved. Add milk to the mixture and mix thoroughly again.
4. Grease the bottom and sides of the mold with butter and lay out the cooled macaroni. Pour a mixture of eggs and milk with sugar on top.
5. Bake for 40 minutes at a temperature of 180 degrees.
6. The finished pastry should be allowed to cool so that the egg-milk mixture solidifies well - then it can be cut into even pieces. Serve with sour cream, honey or jam.

Meat and fish casseroles

Casserole with minced chicken
and Brussels sprouts

Ingredients:

• 600 g of frozen Brussels sprouts
• 400 g minced chicken
• 2 Art. l. olive oil
• 4 tbsp. yogurt
• 2 Art. l. lemon juice
• 200 ml of milk
• 80 g of cheese
• salt
• ground black pepper

Preparation:

1. Brussels sprouts must be thawed.
2. Heat the oven to 220°C.
3. Season the minced chicken with salt, pepper, mix and form small balls from it.
4. Grease a baking dish with oil and put cabbage heads and meatballs in it.
5. Add the remaining olive oil, yogurt, lemon juice to the milk and pour the sauce into the mold.
6. Cover the form with foil and put it in the oven for 20 minutes. Then remove the foil, sprinkle the dish with grated cheese and bake for another 5 minutes.

Source: Burda Media

Pumpkin casserole with turkey

Ingredients:

• 500 g pumpkin
• 2 eggs
• 200 g of cheese
• 200-300 g of turkey fillet
• 1 small parsley root
• 1 carrot
• 1 / 4 hours. L. soda

Preparation:

1. Wash the turkey fillet, cover it with cold water and put it on the fire. When the water boils, skim off the foam, add peeled parsley root, a small carrot and cook over low heat with the lid on until done. You can add a little salt, however, this is not necessary - turkey meat is rich in sodium and this allows you not to salt it at all, especially for baby food.
2. While the meat is cooking, cut the pumpkin into cubes, put it in a saucepan, add about ¼ cup of water and cook over low heat with the lid on until it becomes soft.
3. Prepare the pumpkin, mash it to the state of a homogeneous puree and cool it. At this stage, you can add carrots that were cooked together with the turkey to the pumpkin: it will make the color of the casserole brighter.
4. Grate hard cheese on a coarse grater.
5. Beat the eggs. Mix grated cheese with eggs, add soda, put in pumpkin-carrot puree and mix well.
6. Cut the finished turkey meat into small cubes across the grain and place in a baking dish pre-greased with vegetable or butter.
7. Pour the cheese-pumpkin mixture over the meat and bake in an oven preheated to 180°C for 10-15 minutes. Since all the components are already ready, we just need to wait for the cheese to melt and a beautiful crust to appear on top.

Such a casserole is perfect for both breakfast and dinner. In addition, this dish does not contain gluten, and it will help diversify the child's menu on a gluten-free diet.

Source: Burda Media

Potato and pumpkin casserole with turkey

Ingredients:

• 100 g turkey fillet
• 1/2 small onion
• 1 medium potato
• 50 g pumpkin
• 1 quail egg
• 1 Art. l. sour cream
• oil for form lubrication

Preparation:

1. Turkey fillet with peeled onions will pass through a meat grinder. Add a little salt and place in a greased baking dish.
2. Peel the potato and pumpkin and grate them on a coarse grater.
3. Add egg and sour cream to the vegetable mixture, add a little salt and mix.
4. Place the vegetables on top of the minced meat.
5. Cover the form with foil and put it in a preheated oven. Bake at a temperature of 180-190 degrees under foil for 30 minutes. and at a temperature of 170°C for 20 min. without foil

Source: instagram@culinaryblog365days

Potato casserole with minced meat

Ingredients:

• 400 g ground beef
• 1 bulb
• 6-7 potatoes
• 120 ml of milk
• 2-3 tbsp. l. sour cream
• 100 g grated sыra

Preparation:

1. Peel the potatoes, boil until ready.
2. Heat the milk, pour it over the potatoes, add the butter and mash the potatoes to a puree state.
3. Finely chop the onion, fry it in a pan until half done, add minced meat. Stir, add salt to taste and fry everything until the meat is ready.
4. Lubricate the baking dish with butter, put a layer of puree on the bottom, then minced meat, then puree again. Spread sour cream on top and place in an oven preheated to 180°C for 15 minutes.
5. Then sprinkle the casserole with grated cheese and put it in the oven for another 5 minutes so that the cheese melts and browns.

Source: instagram@cinnamonvanilla_cook

Chicken casserole with a cap made of puff pastry

Ingredients:

• 700 g chicken fillets
• 1 bulb
• 1 medium carrot
• 100 g frozen peas
• 200 ml of 10% cream
• 2 Art. l. flour
• salt and ground black pepper to taste
• vegetable oil
• 200-250 g puff pastry
• egg yolk for greasing the dough

Preparation:

1. Peel the carrots and onions and cut them into small cubes.
2. Heat a frying pan with vegetable oil. Fry the onion together with the carrot for 5-6 minutes until the onion is transparent.
3. Meanwhile, cut the chicken fillet into small pieces, about 1,5 cm. Add the chicken to the pan with the vegetables. Fry everything together until the chicken turns white.
4. Reduce heat to medium. Salt and pepper the chicken with vegetables, mix. Pour in the cream and bring to a boil. Add 2 spoons of flour, mix well and heat until thickened.
5. Remove the mixture from the heat and add the green peas, stir. The filling for the casserole is ready.
6. Preheat the oven to 180°C.
7. Pour the chicken-vegetable mixture into the baking dish.
8. Roll out the puff pastry to the size of your mold. Cover the filling with this layer and press the edges of the dough to the mold.
9. Make several cuts in the dough.
10. Brush the top with a yolk beaten with a spoonful of water.
11. Bake at 180°C for 20-25 minutes.

Source: instagram@cinnamonvanilla_cook

Greek-style rice casserole with meat

Ingredients:

• 200 grams of rice
• 500 ml of water
• 300 g of ground beef
• 3 large tomatoes
• 2 bulbs
• 3 eggs
• 50 g grated sыra
• 50 ml of vegetable broth
• oil for lubrication of molds

Preparation:

1. Wash the rice thoroughly, cover with water, add a little salt and cook for 20 minutes.
2. Peel and finely chop the onion. Then put it in a saucepan, add minced meat, broth, a little salt and simmer on low heat for 10 minutes until the onion is ready.
3. Pour boiling water over the tomatoes, remove the skin and cut into small cubes.
4. Beat the eggs.
5. Grease the baking dish with vegetable oil.
6. Lay out layers of rice, minced meat with onions, and tomatoes. Cover with eggs, sprinkle with cheese and put in the oven.
7. Bake at 180°C for 20-25 minutes.

Source: instagram@culinaryblog365days

Chicken casserole with tomatoes

Ingredients:

• 1 small onion
• 1 clove garlic
• 3 pods of red sweet pepper
• 6 green onion feathers
• 6 g of chicken fillet
• 4 Art. l. olive oil
• salt
• ground black pepper
• 500 g of peeled canned tomatoes cut into pieces
• 2 Art. l. seasonings from dried Provencal herbs
• 15 g mozzarella
• 100 g of hard cheese (for example, Emmental)

Preparation:

1. Peel and chop the onion and garlic.
2. Cut sweet pepper, green onion and chicken fillet. Grate the cheese.
3. Fry onion, garlic, fillet in vegetable oil for 3 minutes. Add pepper, green onion and cook, stirring, for another 2 minutes.
4. Put the fillet with vegetables in a baking dish.
5. Tomatoes are stewed for a minute, salted and peppered, seasoned with Provencal herbs. Add to fillet with vegetables.
6. Put sliced ​​mozzarella on top, sprinkle with grated cheese and bake for about 5 minutes in the oven at 200°C.

Source: Burda Media

Rice casserole with keto

Ingredients:

• 300 g chum salmon fillet
• 100 grams of rice
• 220 ml of water
• 1 carrot
• 1 bulb
• 1 egg
• 2 Art. spoons of sour cream
• 1/2 cup of water for stewing
• 1 Art. l. vegetable oil

Preparation:

1. Wash the rice thoroughly, put it in a saucepan, pour water and boil it until ready (about 20 minutes).
2. Peel the carrots and onions. Grate the carrot on a coarse grater. Finely chop the onion.
3. Pour oil and half a glass of water into a saucepan, put stewed vegetables for 10 minutes.
4. Peel the fish from the skin and finely chop, simultaneously removing all the bones.
5. Add fish to vegetables. Simmer for about 10 minutes. Cool a little.
6. Combine fish with vegetables and rice, add egg and sour cream. Add a little salt and mix well.
7. Lubricate the form with vegetable oil and put the resulting mass.
8. Bake in a preheated oven at a temperature of 180°C for 25-30 minutes.

Source: instagram@culinaryblog365days

Portion casseroles (muffins) from minced chicken

Ingredients:

• minced chicken - 300 g
• egg - 1 pieces.
• carrot - 1 pc. (small)
• potatoes - 1 pcs.
• onion - 1 pc. (large)
• salt, ground bitter pepper - to taste
• basil, oregano, dill - a pinch each

Preparation

1. Put minced meat in a bowl, add egg, spices.
2. Wash and peel the potatoes, carrots, and onions. Then grate the vegetables on a fine grater, finely chop the dill greens and add salt, mixing everything thoroughly.
3. If you have metal molds, fry them with oil and spread the minced meat in them.
4. Place in an oven heated to 180 degrees for 30-35 minutes.
5. Carefully separate the muffins from the form and place them on a plate.

Fish Soufflé

Ingredients:

• cod fillet - 200g (you can use another sea fish)
• egg - 1/2 pc. (or quail egg - 1 pc.)
• white bread - 1 slice
• milk - 100 ml

Preparation:

1. Remove all the bones from the fish fillet and finely chop. Grind everything with a blender.
2. Cut the crust from the bread, break the crumb into pieces and pour milk to soften it.
3. Add bread to the fish (excess milk is drained), greens and egg. Thoroughly mix the mixture to a homogeneous state.
4. Spread the mixture on baking tins. You can take forms for cupcakes. This amount of mixture is enough for 4 small or 2 large molds.
5. Place in an oven preheated to 180°C for 30 minutes.
6. After the soufflé is ready, you need to turn off the oven and leave it there for a short time so that the soufflé absorbs the released liquid.

Casserole made of minced meat and small vermicelli

It is advisable to take beef and twist it yourself at home. Turkey, rabbit, chicken are allowed, if there is no allergy to them. The base is small vermicelli. Boil according to the recipe.

Ingredients:

• 250 g of ground beef
• 200 g vermicelli
• 1 egg
• 0,5 Art. milk
• 20 g butter
• 0,5 bulbs.

Preparation:

1. We boil about one and a half liters of water, add a spoonful of salt and fine vermicelli. Stir immediately so that it does not stick together. Then boil for about three minutes. Pour into a colander.
2. We wash the beef, twist it once through a meat grinder, and then a second time together with onions. Or put everything together in a grinder, beat until smooth. Add a pinch of salt.
3. Beat the egg and milk, you can also add a little salt to them. Grease the baking dish with a piece of butter. Preheat the oven to 180 degrees.
4. Pour half of vermicelli into the form, spread a layer of minced meat on it, cover with the remaining pasta. Pour all this with milk and egg.
5. Cover the form with foil. Ready in the oven for 35 minutes. Remove the foil, cook for another 5-8 minutes. It is possible not to open, bring to full readiness under the coating.