There’s something magical about a dish that’s both indulgent and nourishing. This casserole combines protein-packed cottage cheese, complex-carb semolina, and antioxidant-rich raspberries for a baked delight that’s creamy, fruity, and satisfying. It’s like breakfast, brunch, and dessert rolled into one — without the sugar overload.
Inspired by maple-pecan scone blogs that balance texture, flavor, and nostalgia, this casserole evokes the same warm, inviting feeling in every bite. You’ll get the comfort of a classic bake, plus a healthy twist that keeps your body happy while your taste buds cheer.
Health Benefits of This Cottage Cheese Casserole
- Protein powerhouse: Cottage cheese delivers high-quality protein, supporting muscle repair, satiety, and metabolism.
- Sustained energy: Semolina provides complex carbohydrates, keeping you energized without blood sugar spikes.
- Antioxidant boost: Fresh raspberries are loaded with vitamin C, fiber, and polyphenols, helping fight inflammation and support digestion.
- Balanced indulgence: Minimal added sugar and wholesome ingredients make this a guilt-free treat.
A Personal Story
Growing up, Sunday mornings meant the smell of buttery maple-pecan scones filling the house. It was comfort baked into every bite. When I moved out, I missed that cozy ritual — so I created a casserole that channels the same warmth but in a simpler, protein-rich, fruit-filled form. Swirling in fresh raspberries, folding in creamy cottage cheese, and letting semolina give structure, I ended up with a dish that’s nostalgic yet modern, comforting yet healthy.
đź“‹ Recipe at a Glance
| Feature | Details |
|---|---|
| Prep Time | ~ 15 minutes |
| Cook Time | ~ 35–40 minutes |
| Total Time | ~ 50–55 minutes |
| Servings | 6–8 |
| Difficulty | Easy to moderate |
| Best For | Brunches, make-ahead breakfasts, healthy dessert options |
| Flavor Profile | Creamy, tangy, subtly sweet, fruity, lightly golden |
| Health Highlights | Protein-packed cottage cheese, complex-carb semolina, antioxidant-rich raspberries, controlled sweetness |
🥄 Ingredients in Cottage Cheese, Semolina & Raspberry Bake
- 2 cups cottage cheese (full-fat or 2%)
- 3 large eggs
- ½ cup semolina
- ÂĽ cup sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh or frozen raspberries
- 2 tablespoon melted butter (for greasing)
- Optional topping: light maple glaze, powdered sugar, or slivered almonds
👩‍🍳 How to Make Cottage Cheese, Semolina & Raspberry Bake
1. Preheat the Oven & Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9Ă—9-inch baking dish with 2 tablespoons of melted butter or non-stick spray, making sure to coat the bottom and sides.
- Optional: Line with parchment paper for easier removal and cleanup.
- Pro Tip: Butter on the edges creates a slightly crisp, golden border — just like a bakery-style bake.
2. Mix the Wet Ingredients
- In a medium mixing bowl, combine 2 cups cottage cheese, 3 large eggs, ¼ cup sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt.
- Use a whisk or hand mixer to blend until smooth and slightly airy — cottage cheese will still have a few soft curds, which is perfect.
- Pro Tip: Let the eggs come to room temperature before mixing; this helps the mixture emulsify smoothly.
3. Fold in the Semolina
- Gradually add ½ cup semolina to the wet mixture, folding gently with a spatula.
- Let the mixture rest for 5–10 minutes. This allows the semolina to absorb moisture and thicken slightly, giving the casserole a creamy but set texture.
- Expert Note: Resting ensures that when baked, your casserole won’t weep or turn overly dense.
4. Incorporate the Raspberries
- Gently fold in 1 cup fresh or frozen raspberries, being careful not to mash them.
- If using frozen berries, fold them directly from frozen to prevent extra liquid from forming.
- Pro Tip: Use a rubber spatula and fold with a lifting motion rather than stirring aggressively — you want pockets of fruit throughout.
5. Transfer to Baking Dish & Smooth Top
- Pour the mixture into the prepared pan.
- Use an offset spatula or the back of a spoon to spread evenly.
- Optional: Dab a few small pieces of butter on top for an extra golden finish.
- Expert Note: Smooth top ensures even baking and a professional-looking presentation.
6. Bake Until Golden & Set
- Place the pan in the preheated oven and bake 35–40 minutes.
- Check doneness by inserting a toothpick in the center — it should come out mostly clean with a few moist crumbs, not wet batter.
- Pro Tip: Oven temperatures vary; start checking at 32 minutes to avoid overbaking. The casserole should have a slightly golden top and firm edges, but still be tender inside.
7. Cool Slightly Before Serving
- Remove the casserole from the oven and let it cool for 10–15 minutes.
- Cooling allows it to firm up for clean slices and prevents the berries from sliding.
- Optional: If you like it warm, serve after 10 minutes; for a more set texture, let it rest 20–30 minutes.
8. Optional Finishing Touch
- Drizzle with maple glaze, sprinkle with powdered sugar, or top with slivered almonds.
- For extra flair, serve with a dollop of Greek yogurt or a light cream.
- Pro Tip: The finishing touches enhance flavor and visual appeal, perfect for photographing or serving to guests.
đź’ˇ Tips for Success
- Room-temperature eggs mix better.
- Avoid overmixing once semolina is added — prevents dense texture.
- Fold in frozen raspberries directly.
- Dab butter on top for a golden crust.
- Rest before slicing to firm up.
🔄 Variations
- Swap berries: blueberries, blackberries, or strawberries.
- Add crunch: pecans or almonds.
- Gluten-free: replace semolina with almond flour.
- Sweetener alternatives: honey, maple syrup, monk fruit.
- Creamier: add ricotta or mascarpone.
🌟 Pro Tips
- Make ahead: assemble night before, bake fresh in the morning.
- Storage: refrigerate 3–4 days, reheat gently.
- Serving: top with Greek yogurt or fruit compote.
- Slicing: use serrated knife for clean cuts.
🥗 Nutritional Information (per serving, approx. 6 servings)
- Calories: 180–200 kcal
- Protein: 12–14g (thanks to cottage cheese)
- Fat: 6–8g
- Carbs: 18–20g (from semolina for sustained energy)
- Fiber: 2–3g
- Sugar: 8–10g (mostly from raspberries and minimal sugar)
🥡 STORAGE & MAKE-AHEAD TIPS
- Refrigerate in airtight container for 3–4 days.
- Freeze up to 2 months, wrapped in plastic + foil.
- Prepare night before, bake fresh in morning.
- Reheat: oven 325°F 10–12 min or microwave 1–2 min.
🍽️ WHAT TO SERVE WITH
- Brunch: fruit salad, Greek yogurt, whole-grain toast.
- Dessert: drizzle maple syrup, powdered sugar, or scoop of vanilla ice cream.
- Drinks: hot coffee, tea, or sparkling fruit water.
âť“ FAQS ABOUT THIS COTTAGE CHEESE, SEMOLINA & RASPBERRY CASSEROLE
Q1: Can I use frozen raspberries?
A: Yes, fold them in frozen to keep texture intact.
Q2: Gluten-free options?
A: Swap semolina with almond or gluten-free flour.
Q3: Vegan-friendly?
A: Use plant-based yogurt/cottage cheese alternatives and flax eggs.
Q4: Other fruits?
A: Blueberries, blackberries, or strawberries work.
Q5: Prevent browning?
A: Tent foil over the casserole for the last 10 min if necessary.
đź“Ś PIN THIS RECIPE FOR LATER
Save this protein-packed, berry-filled breakfast or dessert casserole to your brunch or healthy breakfast board on Pinterest!
🧼 FOOD SAFETY
- Bake until internal temp 160°F (71°C).
- Store in airtight container promptly.
- Reheat fully before serving.
- Wash raspberries thoroughly and check for mold before baking.
Other RASPBERRY recipes for you
Raspberry Cream Cheese Puff Muffins Recipe > These Raspberry Cream Cheese Puff Muffins are the perfect treat for breakfast or as a delightful snack.
Raspberry Thumbprint Cookies > This easy recipe features buttery dough filled with tart raspberry jam, perfect for festive gatherings and delicious treats everyone will love.
Raspberry Coconut Butter Fudge > a creamy, tangy, no-bake treat that’s as easy to make as it is to devour.
Print🥰 Rustic Comfort: Cottage Cheese, Semolina & Raspberry Casserole You’ll Crave
Ingredients
🥄 Ingredients
- 2 cups cottage cheese (full-fat or 2%)
- 3 large eggs
- ½ cup semolina
- ÂĽ cup sugar (or coconut sugar)
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup fresh or frozen raspberries
- 2 tbsp melted butter (for greasing)
- Optional topping: light maple glaze, powdered sugar, or slivered almonds
Instructions
👩‍🍳 Step by Step Instructions
1. Preheat the Oven & Prepare the Pan
-
Preheat your oven to 350°F (175°C).
-
Grease a 9Ă—9-inch baking dish with 2 tablespoons of melted butter or non-stick spray, making sure to coat the bottom and sides.
-
Optional: Line with parchment paper for easier removal and cleanup.
-
Pro Tip: Butter on the edges creates a slightly crisp, golden border — just like a bakery-style bake.
2. Mix the Wet Ingredients
-
In a medium mixing bowl, combine 2 cups cottage cheese, 3 large eggs, ¼ cup sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt.
-
Use a whisk or hand mixer to blend until smooth and slightly airy — cottage cheese will still have a few soft curds, which is perfect.
-
Pro Tip: Let the eggs come to room temperature before mixing; this helps the mixture emulsify smoothly.
3. Fold in the Semolina
-
Gradually add ½ cup semolina to the wet mixture, folding gently with a spatula.
-
Let the mixture rest for 5–10 minutes. This allows the semolina to absorb moisture and thicken slightly, giving the casserole a creamy but set texture.
-
Expert Note: Resting ensures that when baked, your casserole won’t weep or turn overly dense.
4. Incorporate the Raspberries
-
Gently fold in 1 cup fresh or frozen raspberries, being careful not to mash them.
-
If using frozen berries, fold them directly from frozen to prevent extra liquid from forming.
-
Pro Tip: Use a rubber spatula and fold with a lifting motion rather than stirring aggressively — you want pockets of fruit throughout.
5. Transfer to Baking Dish & Smooth Top
-
Pour the mixture into the prepared pan.
-
Use an offset spatula or the back of a spoon to spread evenly.
-
Optional: Dab a few small pieces of butter on top for an extra golden finish.
-
Expert Note: Smooth top ensures even baking and a professional-looking presentation.
6. Bake Until Golden & Set
-
Place the pan in the preheated oven and bake 35–40 minutes.
-
Check doneness by inserting a toothpick in the center — it should come out mostly clean with a few moist crumbs, not wet batter.
-
Pro Tip: Oven temperatures vary; start checking at 32 minutes to avoid overbaking. The casserole should have a slightly golden top and firm edges, but still be tender inside.
7. Cool Slightly Before Serving
-
Remove the casserole from the oven and let it cool for 10–15 minutes.
-
Cooling allows it to firm up for clean slices and prevents the berries from sliding.
-
Optional: If you like it warm, serve after 10 minutes; for a more set texture, let it rest 20–30 minutes.
8. Optional Finishing Touch
-
Drizzle with maple glaze, sprinkle with powdered sugar, or top with slivered almonds.
-
For extra flair, serve with a dollop of Greek yogurt or a light cream.
-
Pro Tip: The finishing touches enhance flavor and visual appeal, perfect for photographing or serving to guests.
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