Millet casserole

If you have a breakfast after breakfast millet porridge , do not rush to throw it away. After all, it will be an excellent basis for cooking a delicious casserole, which children enjoy with pleasure. This dish will be an excellent alternative to the usual porridge for breakfast and will surprise you with a pleasant aroma and unmatched rich taste. Serve the casserole is best in a warm form with sour cream, honey or jam .

Casserole of millet porridge with cottage cheese

Ingredients:

• millet porridge - 500 g;
• cottage cheese - 200 g;
• egg - 2 pieces;
• powdered sugar;
• vanillin;
• walnuts - to taste;
• breadcrumbs;
• butter.

Preparation

We put the prepared millet porridge in a bowl, add cottage cheese, pour sugar and throw vanillin to taste. Then drive the eggs and mix well until smooth. Refractory form is lubricated with oil, sprinkled with breadcrumbs, we spread the porridge and spread it with a spoon. Next, sprinkle the casserole with chopped nuts and send it to a preheated oven to 200 degrees. Bake a delicacy before the formation of an appetizing golden crust, for 40 minutes. After that, let the dish cool down a bit, put it on a plate, cut it into slices and serve it to a table with honey or jam.

Recipe for casseroles of millet porridge

Ingredients:

• milk - 200 ml;
• millet - 50 g;
• egg - 1 piece;
• sugar;
• raisins - 10 g;
• sour cream - 10 ml;
• ground biscuits;
• butter.

Preparation

First, cook the millet porridge on the milk, then cool it and add the raw chicken egg, pour the sugar, washed raisins and mix well. We spread the mass on oiled with oil and sprinkled with breadcrumbs, pour sour cream and bake in the oven until cooked.

Casserole in millet

Ingredients:

• millet - 1 item;
• milk - 4 items;
• granulated sugar - 4 tbsp. spoons;
• butter - 50 g;
• egg - 2 pieces;
• cottage cheese - 300 g;
• Vanillin - to taste;
• dried apricots, raisins - if desired.

Preparation

Millet is washed, poured with boiling water and leave for 5 minutes. Further pour out the liquid, put the croup in the bowl, pour in the milk and turn on the multivark for 50 minutes, setting the "Milk porridge" mode. Then we cool it, put it into a deep bowl, add a soft creamy butter, cottage cheese and finely chopped dried fruits. We mix the whole mass thoroughly with a spoon. Separately beat eggs with sugar, vanillin and spread to the curd mass.

We lubricate the cup of the multivark oil, lay out the porridge, level it, turn on the device and select the "Baking" mode. We cook the cake for about 65 minutes, after which we cool and shift to a beautiful dish. We serve the finished curd casserole with millet porridge with chilled sour cream or jam.