Wheat casserole. Millet porridge casserole - a delicious, simple and original dish

30.03.202027.05.2017

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Millet porridge is a rather specific product. She is very useful and healthy, but at the same time, many people do not like her. And often after cooking, unclaimed leftovers remain. It’s a pity to throw them away - after all, they are healthy and healthy food. Therefore, they can be processed into a dish such as millet porridge casserole.

By the way, such dishes are served in kindergarten for kids. You can also feed this dish to children up to a year. You can easily make a casserole like in the garden at home. The main thing is to choose an interesting recipe.

What is the use of such a dish

Millet porridge casserole is very useful. Experts say that it contains a large amount of vitamins - this is the group B, A, PP. Also, the starch contained in it gives it a special benefit. The substances that make up such a dish make it possible to provide a person with everything necessary, because millet contains potassium, magnesium, as well as iron, phosphorus and fluorine.

Considering that when preparing the casserole, another row is additionally added healthy ingredients, such as cottage cheese, raisins, etc., the dish becomes even more useful.

Baking options

One option is a cottage cheese casserole made from millet. To prepare it you will need:

ready-made millet porridge;
cottage cheese;
chicken eggs;
powdered sugar(it is better to take it so that there is no nasty grinding of sugar on the teeth);
grated lemon peel;
a mixture of nuts crushed into small particles;
raisin;
breadcrumbs for breading;
butter.

A casserole with the addition of cottage cheese is prepared quite quickly and is very similar in taste to the one that is given to children in the kindergarten. It is enough to mix everything well with each other and grind until smooth. Especially if you are going to give it to a baby up to a year old. Cottage cheese casserole based on millet porridge is useful for everyone to strengthen teeth and bones.

Put the prepared mass in a form, greased with oil and sprinkled with breadcrumbs. Bake the dish in the oven until a delicious crust appears. It is very tasty to eat such a dish with sour cream.

Another recipe is krupennik. Millet porridge casserole can be quite simple in terms of ingredients. The recipe is as easy as possible and includes the use of the following list of products:

a glass of millet;
2.5 glasses of water;
a couple of eggs;
butter - 50 g;
sour cream - 0.5 cups;
sugar.

You can add cottage cheese to it if you like. Then you get an even more interesting product. Weld crumbly porridge, wait for it to cool, then put eggs and sugar in it, add sour cream. If you are going to make the casserole also cottage cheese, add cottage cheese. Adjust the amount of sugar yourself. But remember that for children, especially under the age of one, make the casserole minimally sweet. This recipe is often used for serving in kindergarten. Serve with sour cream. But, as an option, you can add jam, condensed milk, etc. Bake krupennik in the oven, after laying it tightly in a mold.
A casserole like in a kindergarten for children does not have to be cottage cheese. Its recipe is also quite simple, but instead of cottage cheese it includes raisins. For her you will need:

1.5 cups of milk;
half a glass of millet;
the same amount of raisins;
a couple of eggs;
sugar 2 tablespoons.

Boil porridge with milk (in kindergarten, the recipe for children is sometimes changed and porridge is not boiled with milk, especially if it is intended for allergy sufferers or babies under one year old). After you cool the porridge, beat it with eggs and sugar. Add raisins. Put everything in a special form and bake in the oven. This recipe can be supplemented with curd mass to get a more interesting taste.

Alternatively, you can make a casserole without cottage cheese, but with pumpkin.

Alternatively, you can make a casserole without cottage cheese, but with pumpkin. For children, this is very interesting, because. Kindergarten doesn't give one like that. First, cook porridge with pumpkin and cool it. Then add an egg and protein from the second to it. Sweeten with a pinch of sugar. Prepare the form by lubricating it with margarine, lay out one part of the resulting mixture. Top it with chopped prunes. Cover with the rest of the porridge. Grease the top of the casserole with the prepared mixture of sour cream and yolk. Put the mold in the oven and bake in the oven. The indicator of readiness for you should be the appearance golden brown.

In kindergarten, children will not be offered this option, but at home you can try to cook cottage cheese casserole from millet porridge not in the oven, but in a slow cooker. The recipe is pretty simple and versatile. For cooking are used:

millet;
milk;
sugar;
butter;
egg;
cottage cheese;
dried fruits.

The recipe is cottage cheese casserole very simple. And the dish turns out no worse than in the oven - with the same beautiful appetizing crust. Rinse the millet, pour boiling water over it for 5 minutes. Then drain the water and put the cereal in the multicooker bowl. Set the "Porridge" mode and cook the cereal for 50 minutes. After cooling it, put it in a bowl, add butter, cottage cheese and dried fruits. Mix everything very carefully. In a separate bowl, beat the eggs with sugar and add them to the total mass. Lubricate the bowl again and put the whole mass into it. Then set the baking mode. Cooking time takes about an hour on average. Such a casserole can be given to a child at home to diversify the food that is offered to him every day in kindergarten.

Millet porridge is an amateur dish. What can be cooked from millet, besides it? After all, this cereal is quite useful and should be on the table. We bring to your attention various recipes casseroles. This dish is served warm with honey, jam, condensed milk, jam, sour cream. Its basis is millet porridge.

Bake in molds in the oven

If your children do not like to eat millet porridge in the morning, you can easily replace it with a casserole, laid out in molds like cookies.

Ingredients:

millet - half a glass;
chicken eggs - 2 pieces;
granulated sugar- 3 large spoons;
vanilla sachet;
two large spoons of wheat flour;
raisins to taste;
butter.

How to cook:

It is required to cook a thick porridge. As soon as it is ready, throw a piece of butter into it and mix well.
Raisins are poured with boiling water, after which they are washed and again filled with boiling water until they swell.
Eggs in another bowl are beaten well with vanilla and sugar.
Porridge should cool, after which it is whipped in a blender.
Both masses are combined, flour is added and mixed well.
Add swollen raisins, stir again.
Take silicone molds and put them in them ready dough.
Put in the oven for 40 minutes. Cool down. Carefully remove from molds and serve.

If you don't have silicone molds, ordinary ones will do, only they need to be lubricated with oil.

Curd

You will need:

millet porridge - 500 grams;
cottage cheese - 200 grams;
two pieces of eggs;
powdered sugar;
vanilla sachet;
a handful of walnuts;
butter.

How to cook:

We heat the oven to 190 degrees.
We mix the finished millet porridge with cottage cheese, sugar, vanillin.
In another container, beat the eggs and send them to the total mass, mix.
Grease the mold with oil and sprinkle it breadcrumbs, after that we shift the finished mixture and smooth the surface of the future casserole.
Spread the nuts evenly on top and send to the oven for 40 minutes, waiting for the appearance of a golden crust. Let cool and form portions.

Dairy

You will need:

200 ml of milk;
millet - 50 g;
one egg;
10 ml sour cream;
a handful of raisins;
sugar;
crushed crackers;
a little butter.

How to cook:

First you need to cook porridge from millet in milk.
After cooling, we drive an egg into it, a little sugar, steamed raisins, bring it to a uniform mass.
Then we shift it into the prepared form (it is greased with oil and sprinkled with breadcrumbs). Bake until done.

The finished casserole must be cooled and poured with sour cream.

Recipe in a slow cooker

You will need:

millet - 1 cup;
cottage cheese - 300 g;
milk - 4 cups;
two chicken eggs;
sugar - 4 large spoons;
vanillin - a bag;
dried apricots and raisins.

How to cook:

Pour the washed millet with boiling water and wait 5 minutes.
The water must be drained, and the cereal should be put into a mold, then pour in the milk and set the “Milk porridge” mode. Cooking will take 50 minutes.
After the porridge has cooled, put it in a deep container, add melted butter, cottage cheese and chopped dried fruits to it. Mix.
In a separate container, beat eggs with sugar, add vanillin and pour the mass into porridge, mix.
The form of the multicooker is lubricated with oil, then the prepared mixture is laid out in it, the surface is leveled.
We turn on the slow cooker to the “Baking” mode, the casserole will be ready in 65 minutes.

Cheese option

Would need:

millet - 1.5 cups;
water - 3 glasses;
Adyghe cheese- 300 g;
sour cream - 400 g;
- 1 bank;
carrots - 3 pcs.;
tomato - 2 pcs.;
dill, parsley - 2 pinches;
vegetable oil - 1 large spoon;
half a small spoon of coriander;
half a small spoonful of suneli hops;
turmeric - two pinches;
pepper and salt.

How to cook:

Wash and boil millet. Add turmeric to it for a golden color, as well as oil. Do not overcook millet to avoid dryness.
Let the porridge cool down.
pouring sunflower oil in a frying pan, put the grated carrots there and wait for half-cookedness.
Knead the cheese with a fork. We add it to half-finished carrots and wait until it comes up. Add spices at the same time.
We spread the millet porridge in the form, soak it with sour cream on top (it will take 3 large spoons).
Put cheese on top.
The next layer consists of corn.
On top of the corn we put tomatoes cut into half rings, sprinkle with salt on top.
Then we generously grease everything with sour cream.
Put in the oven for 30 minutes, cook at a temperature of 160 degrees.
While the casserole is cooking, chop the greens. 3 minutes before turning off, sprinkle it with herbs and leave to brew.

The casserole should cool slightly before serving.

with pumpkin

You will need:

400 g pumpkin;
2 eggs;
a liter of milk;
400 g of millet;
chopped prunes;
some sugar and salt;
100 g butter.

How to cook:

Turn the oven knob to 220 degrees to heat.
Dip the peeled pumpkin into milk and bring to a boil.
Three minutes later, put salt and sugar, washed millet.
Three minutes before the readiness, add the oil, leave to cool.
When the porridge is already warm, break one egg into a container and add the protein, mix.
Try porridge, if it's not sweet enough, add sugar.
Lubricate the form with oil and put part of the mass into it. Put the prunes on top, the rest of it on it. Set the mixture to a flat or undulating surface.
In a separate container, mix the remaining yolk with sour cream, spread the mixture over the casserole.
Place in preheated oven and bake until golden brown.

Serve with melted butter.

From cottage cheese with wheat flour

You will need:

300 g of millet porridge;
400 g of cottage cheese;
wheat flour - 2 large spoons;
two pieces of eggs;
fat sour cream - 120 g;
sugar - 3 large spoons;
vanilla - 1 sachet;
baking powder - 1 small spoon;
salt;
butter - 1 small spoon;
some breadcrumbs.

How to cook:

Preheat oven to 180 degrees.
Beat eggs with vanilla and sugar, add cottage cheese, millet, salt, baking powder and sour cream. Mix everything.
Pour in wheat flour and beat with a mixer.
Grease the form with butter, sprinkle with breadcrumbs.
Pour the finished dough and place the mold in a heated oven.
After 30 minutes, the oven turns off, the dish is infused in it.
The casserole will rise, brown, but will settle after a while.

Serve with homemade natural honey!

With vegetables

The proportions and the vegetables themselves are taken in arbitrary quantities.

Cooking method:

On the olive oil fried onion and garlic.
Vegetables are added to them, for example, carrots, green beans and zucchini, as well as millet.
In a frying pan, all the ingredients are fried until half cooked. After that, they are filled with water and cooked like risotto. The resulting mass is ready for transportation to the form.
Bake for about 25 minutes at 180 degrees when done golden brown, turn off.

Millet casserole with chicken (video)

As you can see, a casserole can be sweet and served as a dessert, or it can turn out to be quite a serious main course and table decoration.

Often, when preparing porridge, we do not calculate the amount of cereal or the appetite of our family a little. Where to put the uneaten? From the leftover porridge you can cook a good healthy casserole. A casserole of yesterday's porridge with cottage cheese and fruit will disappear from the table in the blink of an eye.

For the casserole, we need a pack of cottage cheese, one egg and any tender fruits or berries available at home. Suitable strawberries, apricots, plums, bananas, very ripe pears. In winter, you can use jam or canned fruit.

Such a casserole can be prepared from any fairly thick porridge. I have left oatmeal porridge, so I have an oatmeal porridge casserole today.

Add cottage cheese to the rest of the porridge. Let's break everything down nicely. I usually do this with a simple potato masher. Porridge for casseroles should not be too liquid. If the porridge is liquidish, it is preferable to take the dryer cottage cheese. If you want to get a more uniform consistency, you can use a blender.

We break the egg into the mixture, add a tablespoon with a slide of sugar, a pinch of salt. I gave an approximate amount of sugar, since there are many nuances here: how sweet the porridge itself was and what we use as a filling. You can get confused and pre-beat the eggs with sugar, so the casserole will be a little more tender.

Mix everything thoroughly.

Cut fruits or berries into pieces.

We spread half of the prepared mixture in a greased baking dish.

Now lay out a layer of chopped fruits or berries.

Close the filling on top with the second half of the mixture. Casserole from oatmeal almost ready, it remains only to bake it. Bake in the oven or air grill for 20-30 minutes at a temperature of 200 degrees. If you are cooking in an airfryer, use the lower rack and low speed.

Rinse the millet well in cold water. Boil water in a saucepan and add millet, reduce heat and cook for 10-15 minutes. Cool millet to room temperature.

Millet, by the way, can not be boiled, but just poured with boiling water and left for half an hour. Then the water should be drained, and the millet should be dried thoroughly.

And to make the casserole more tender and homogeneous, millet can be replaced with millet flakes. They do not need to be boiled, but must be added to the curd mass. Such a replacement will also reduce the cooking time of the casserole, which is usually not enough in the morning.

Cottage cheese thoroughly rub with a fork.

Cottage cheese for casseroles is best to take fat - five or nine percent. Such cottage cheese is much healthier than fat-free. If the cottage cheese is dense and with grains, then it is better to wipe it with a mixer or rub it through a sieve to get a smooth mass without lumps.

Whisk eggs with sugar.

There is no need to beat hard, you just need to mix well so that the sugar dissolves.

Eggs can be divided into whites and yolks. In this case, the yolks must be ground with sugar, and the whites should be beaten separately with the addition of a pinch of salt or a drop. lemon juice and carefully mix at the very end to the curd mass. This will help air the casserole and make the texture lighter.

Pour the eggs into the cottage cheese and beat well with a whisk or mixer.

AT curd mass add millet or millet flakes if you decide to use them, and soda. Mix thoroughly.

Grease a glass or ceramic baking dish thoroughly with butter ( silicone mold lubrication is not required). Pour the curd-millet mass into the mold and smooth the surface with a spatula.

Bake in an oven preheated to 180°C, depending on the size of the pan, for 25-30 minutes.

The casserole can be served both hot and cooled, pouring sour cream, yogurt, honey, syrup or any jam. You can also sprinkle the casserole with lightly roasted nuts.

We wash the millet and pour over with boiling water. Then pour it into two glasses. cold water, add salt to taste, bring to a boil and over moderate heat, cook until tender, stirring occasionally for about 10 minutes.

While the millet is cooking, you can prepare the filling. To do this, chop the onions and carrots, I prefer large cuts, but this is optional.

Fry the vegetables until soft and add any mushrooms, in my case, these are frozen champignons.

Fry everything together for another 2-3 minutes and add chopped meat, tomato paste, chopped garlic, salt and spices to taste.

Fry everything together for another couple of minutes, while breaking the minced meat with a spatula so that it does not form lumps.

Now that the filling is ready, we return to millet porridge. Let it cool down a bit and add mashed potatoes(for this, simply boil the peeled potatoes until cooked and knead it with a crush). We beat the eggs here and pour the milk. If necessary, add salt to taste.

Mix everything thoroughly and visually divide the mass into two parts.

Spread one part in an even layer in a greased form.

Distribute evenly over the top. meat stuffing.

Then spread the remaining millet mass on top.

Ready to fill. To do this, combine eggs, sour cream, cheese and salt.

Mix with a fork and cover the casseroles with this mass.

We send the form to the oven preheated to 200 * C for about 30 minutes. As soon as the top is browned, then the millet casserole with meat and mushrooms is ready.

We decorate the dish with herbs and serve. It is advisable to let the casserole cool down a little, then it will keep its shape better, but even without this it turns out to be very tasty, fragrant and satisfying.