Curd Casserole with Vegetables

Serve a curd casserole with vegetables for lunch. By the way, you can cook it in the evening, and in the afternoon cut and warm it up. Or eat it cold. And if the house has an oven or slow cooker that allows you to program the start time of cooking, entrust the preparation of the casserole to the right time to the equipment.

Ingredients

• 800 g cottage cheese
• 250 ml natural yogurt or sour cream
• 300 g broccoli
• 3 eggs
• 4 tbsp. l. semolina
• 2 carrots
• 8 tbsp. l. grated cheese
• 1 red bell pepper
• 2 cloves of garlic
• 5 sprigs of thyme
• 1/2 tsp dried oregano
• 3 tbsp. l. olive oil
• salt, freshly ground black pepper

Directions

1. Peel the carrots and cut into thin circles. Chop the garlic finely. Peel the bell peppers from seeds and partitions, cut into medium cubes. Disassemble the broccoli into small inflorescences, place in a saucepan with boiling salted water and cook for 5 minutes. Throw in a colander.
2. Heat a skillet with olive oil and sauté carrots with garlic, 5-7 minutes. Add bell peppers and fry for another 3 minutes, season with salt and pepper and sprinkle with oregano.
3. Beat eggs with salt, add yogurt and cottage cheese, stir well. Add semolina and half of the grated cheese, stir.
4. Grease a ceramic or glass baking dish with oil and lay out the fried vegetables. Then pour the curd mass, smooth. Place broccoli, pressing lightly into the dough. Sprinkle with the remaining cheese. Place the casserole in an oven preheated to 175 ° C and bake for 40-45 minutes. Cool slightly before serving.