School-Style Casserole with Raisins

Cottage cheese casserole with raisins and semolina is that classic school-cafeteria bake, tender and moist. All the ingredients are blended together, the batter sits for an hour so the semolina can swell, then it bakes for 50-60 minutes. It's delicious both warm and chilled - highly recommended, you'll love it.

School-Style Casserole with Raisins

A tender cottage cheese casserole with semolina, cream and raisins - the classic school-cafeteria favorite.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Chilling 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 500 g full-fat cottage cheese
• 150 g heavy cream 33%
• 100 g sugar
• 40 g semolina
• 280 ml milk
• 2 eggs
• 1 pinch vanillin
• 1 pinch salt
• 100 g raisins

Method

 

1. Combine and blend until smooth the cottage cheese, sugar, semolina, heavy cream, milk, eggs, vanillin and a pinch of salt.
2. Let the batter rest for an hour so the semolina swells.
3. Pour the batter into a tin, add the prepared raisins and stir.
4. Bake for 50-60 minutes at 185-200°C. Serve warm or chilled.
   

Notes

The recipe is designed for a tin 18-20 cm in diameter.

Tips

• Be sure to let the batter sit for an hour: swollen semolina makes the casserole tender rather than rubbery.
• Add the raisins right before baking, once the batter is already in the tin.
• The casserole is tasty both warm and fully chilled.