Cottage cheese pumpkin casserole. Cottage cheese casserole with pumpkin in a slow cooker

Recipes for delicious casseroles for every taste

1 hour

140 kcal

5/5 (1)

Pumpkin is a seasonal autumn vegetable. From it you can cook porridge, make a pie or pies, fry pumpkin seeds. But my favorite dessert has always been and will be a pumpkin casserole with cottage cheese in the oven, the recipe of which I will write below.

Pumpkin casserole has many recipes and is quick and delicious to prepare, which is why it is a favorite treat in our family. My favorite recipe is Oven-Based Pumpkin and Apple Cottage Cheese Casserole because it is light and airy and easy to make.

Another huge plus of the casserole is that the pumpkin with cottage cheese is allowed to juice in the oven and it turns out sweet. Thus, the casserole does not require any flour or sugar, and the benefits of the main ingredients are quite significant.

And all because the pumpkin has a number of useful substances: potassium, magnesium, zinc, sodium, phosphorus, calcium, as well as beta-carotene and other vitamins of groups B, E and C. Curd contains a lot of calcium and vitamin D, which together with useful substances pumpkins contribute to the health of the skin, nails, hair, and also keep the cardiovascular and digestive systems in good shape.

And even a pumpkin can slow down the aging process! So let's figure out what needs to be done to create a delicious dessert and stay forever young and healthy.

How to choose the right ingredients

• Take a small and not heavy pumpkin. Its size and approximate weight by eye should match.
• The tail of the pumpkin should be dry, and the pattern on the peel should be clear.
• If the skin is soft, easily pressed through and stained, then you should not take such a fruit.

Cottage cheese casserole with pumpkin in the oven

Cottage cheese casserole with pumpkin in the oven has a fairly simple recipe, but with photos and videos it is easier to understand the intricacies of cooking. Therefore, they will also be in the recipe.

Kitchen appliances: grater, two plates, baking dish, spoon.

Ingredients

Cooking process

Video recipe for cooking cottage cheese casserole in the oven

As promised, cooking video for those who want to know exactly how to do everything right. If you are one of those, then watch this video.

Casserole with pumpkin, cottage cheese and apples in a slow cooker

Delicious and healthy casserole can be cooked not only in the oven. Cottage cheese casserole is easy to cook with pumpkin and in a slow cooker, you just need to select the desired program.

Time for preparing: 1 hour 20 minutes.
Servings: 8-9 servings.
Kitchen appliances: saucepan, knife, blender, multicooker.

Ingredients

• 600 g fat-free cottage cheese.
• Four eggs.
• 4 tbsp. l. cottage cheese.
• 6 art. l. decoys.

• 1 tsp baking powder.
• Vanilla sugar - 10 g.
• A couple of apples.
• 300 g pumpkin.

Cooking process

Video cooking recipe

If you need to know some details, then watch this video. Here the moment of cooking the pumpkin is missed, but the principle remains the same. Take a look and easily make your own version of the casserole.

What to serve with cottage cheese casserole

Cottage cheese casserole is a dessert. It should be eaten with tea, coffee or cocoa, although if you like, you can pour yourself juice, compote or milk. You can serve sour cream with a casserole as a sauce if it seems dry to someone.

The casserole can be given to the kids for an afternoon snack or as an after-dinner dessert, or you can just grab a couple of treats to take with you for your lunch break.

• To make the casserole airy, you can grind the cottage cheese through a sieve in small portions.
• Pumpkin can be boiled both in water and in milk.
• If you are afraid that the casserole will come out dry, add a spoonful of sour cream or milk to the cottage cheese.

Other options

For those who do not like cottage cheese or are lactose intolerant, there is another option for making pumpkin casseroles - the usual one. It comes out very tasty, sweet, but healthy due to the content of pumpkin with it. In addition, you can add to cottage cheese and regular casseroles different fruits and nuts such as pears, raspberries, Walnut, raisins, cranberries or prunes.

You can make your desserts taste as varied as you like. Therefore, if you think that you have nothing to eat, then look in the refrigerator and make a miracle out of those products that are lying around there!

And also tell us how you like to cook cottage cheese or pumpkin casserole? What do you add and what do you avoid? Help us make the most delicious dessert by finding your recipe in the comments.

Very healthy, bright and tasty pumpkin casserole - on your table! What to cook? We have collected for you various recipes: with cottage cheese, carrots, orange, raisins, apples!

Homemade pumpkin casserole is always tasty and very healthy, because it’s not without reason that Mrs. pumpkin is called the “golden miracle”. I suggest trying this very simple and delicious recipe for pumpkin casserole with cottage cheese and raisins. The casserole is tender, completely non-greasy, one might say - the perfect breakfast or dinner.

• 400 gr. pumpkins
• 400 gr. cottage cheese
• 3 eggs
• 3 tbsp Sahara
• a handful of raisins
• a pinch of salt
• ½ tsp vanilla sugar
• cinnamon (optional)
• lemon zest (optional)

First of all, cut the pumpkin, remove the seeds, cut off the peel. For this casserole, we use a small piece of pumpkin, about 400 grams. Cut the pumpkin into cubes.

Boil chopped pumpkin for 10 minutes. The pumpkin for the casserole should be soft but not falling apart.

While the pumpkin is cooking, prepare the rest of the ingredients. We take three eggs, beat with a pinch of salt.

We add sugar. The amount of sugar depends on the acidity of the curd, on how sweet pumpkin as well as your preferences. Of course, sweet tooth will need more sugar. Add vanilla sugar if desired.

Add cottage cheese. If the cottage cheese is hard, then it should be rubbed with a blender (it is possible along with the egg).

When the pumpkin is cooked, carefully drain the water, put the pumpkin in the egg-curd mixture.

Stir, put a handful of raisins. If desired, you can put a little cinnamon and lemon zest.

The resulting mass is laid out in a detachable form, pre-lubricated with butter.

With a spoon, we drown the protruding pieces of pumpkin so that they do not burn during baking.

We put the form in a preheated oven. Bake the pumpkin casserole for 30–40 minutes at a temperature of 170–180 degrees. It should be remembered that ovens are different, so keep an eye on the casserole and adjust the temperature and time in time.

We check the readiness of the casserole as usual. We pierce in the center with a wooden toothpick or a metal pin. If the pin is dry, then our delicious pumpkin casserole has already been baked, so it's time to take it out of the oven.

Recipe 2: Pumpkin Oven Casserole with Apples (with photo)

If you've had a big summer harvest of pumpkin and don't know what to make with it, then there's a great way to use it - in a casserole. Pumpkin casserole is good for breakfast with fragrant coffee or tea, as well as for dinner after a hard working day.

pumpkins 500 grams of apples 150 grams of eggs 2 pieces of butter 150 grams of semolina 0.5 cups of sugar 1 tablespoon vanillin salt to taste a pinch of soda or baking powder.

Remove the butter from the refrigerator at the beginning of cooking so that it melts and becomes soft. Then clean the pumpkin, wash, cut into pieces of any size.

Place the peeled pumpkin in a bowl.

Pour water into the pan so that it covers the pumpkin, cover with a lid, put on fire. When it boils, reduce heat to low and simmer for 15-20 minutes.

Try the pumpkin with a fork. If the pumpkin is soft, then it is cooked. Drain the water.

Add salt to the boiled pumpkin and crush it with a crush.

Leave the crushed pumpkin to cool.

While the pumpkin is cooking, take the apples, wash them, peel them and chop them on a coarse grater.

Beat eggs, sugar and a pinch of salt with a whisk, mixer or blender.

Put the cooled pumpkin, grated apples, melted butter, semolina, vanilla in a large bowl and mix everything thoroughly.

Add the beaten eggs and sugar to the bowl and gently fold into the batter.

Preheat oven to 180 degrees. While the oven is preheating, take parchment paper, grease it with oil and line a baking sheet with it.

Send the resulting dough into a mold and place in a well-heated oven for baking for 30 minutes.

When the casserole starts to brown, it's time to take it out of the oven. Sprinkle on top powdered sugar and you can apply. If desired, each piece can be decorated with strawberries, raspberries or any other fruit of your choice.

Recipe 3, step by step: pumpkin casserole with semolina in the oven

Pumpkin casserole with semolina is not difficult to prepare. It is best to cook the casserole in a split form and lay it on baking paper so that the casserole does not burn.

• pumpkin - 600-800 gr.,
• semolina,
• chicken eggs - 3 pcs.,
• sugar - 100 gr.,
• salt - 1 teaspoon,
• vegetable oil - 2 tbsp. spoons.

To cook pumpkin casserole with semolina, you first need to prepare the pumpkin.

To do this, peel the pumpkin.

Then grate on a coarse grater.

Transfer the grated pumpkin to a bowl and add salt.

Next, add sugar to the bowl and break three eggs.

Mix all products.

Then pour semolina into a bowl and mix everything.

Semolina must be added so much that the resulting mass is not very thick and not rare.

At the end, pour in vegetable oil and mix again.

Then transfer the resulting mass into the prepared form. Place the form in the oven and bake for 35-40 minutes at a temperature of 180 degrees.

Pumpkin casserole with semolina, cooked in the oven, is ready. Enjoy your meal!

Recipe 4: Oven Rice and Pumpkin Casserole

Golden, fragrant pumpkin rice casserole flavored with fragrant cinnamon will be enjoyed by the whole family. The best breakfast and you can't imagine. Satisfying, nutritious and healthy at the same time light dish will give strength and vigor for the whole day.

This casserole is very tasty both hot and cold, especially with sour cream, berries or honey. It is prepared quickly and easily, it is perfectly stored in the refrigerator without losing its palatability within a few days.

• long-grain rice - 200 g;
• pumpkin - 0.5 kg;
• milk - 1 tbsp.;
• eggs - 2 pcs.;
• butter - 100 g;
• raisins - 50 g;
• cinnamon - 0.5 tsp;
• vanilla sugar - 1 tsp;
• sugar to taste.

Peel the pumpkin, cut into cubes and sprinkle with 2-3 tablespoons of sugar. pumpkin for rice casserole it is better to take nutmeg - this pear-shaped representative of the pumpkin family is the most delicious and sweet. This pumpkin has a very juicy and fragrant flesh of a bright orange color. Butternut squash contains many vitamins and minerals; even children like dishes from it.

Add a few tablespoons of water to the pumpkin with sugar and put on fire. The pumpkin should simmer for approximately 7-10 minutes and be easily crushed with a spoon. No need to turn it into puree, it is more interesting and tastier when there are small pieces of pumpkin in the casserole.

In a large bowl, place rice, pumpkin, beaten eggs and milk, add raisins. If the raisins are too dry, then pre-soak them in boiling water for a few minutes. Season everything with ground cinnamon and vanilla sugar.

Mix all the ingredients well and try, if the mass is not sweet for you, then you can add sugar to your liking. Pour everything into a buttered mold. Put a few pieces of butter on top.

Bake the dish for 30 minutes in an oven preheated to 200 degrees. The casserole should have a thin, crispy golden crust.

Pour a piece of still hot fragrant pumpkin-rice casserole with sour cream and enjoy its delicate amazing taste.

Recipe 5: Pumpkin Casserole with Orange (Step by Step Photos)

If you don't really love healthy pumpkin Then this recipe for pumpkin casserole is just for you. Due to the use of orange, the taste of pumpkin in a delicate casserole is absolutely not felt.

• Pumpkin (pulp) - 350 g
• Orange - 1 pc.
• Butter ( room temperature) - 150 g + oil for greasing parchment
• Eggs - 2 pcs.
• Semolina - 200 g
• Sugar - 100 g
• Salt - a pinch
• Soda - 0.5 tsp
• Vinegar - to extinguish soda
• Powdered sugar - for decoration

For pumpkin casserole, choose a pumpkin with sweet flesh that is bright orange in color.

If you purchased a whole pumpkin, then cut it in half, clean out the seeds, cut off the necessary part for the casserole, and wrap the rest of the pumpkin cling film and place in the refrigerator. But be aware that chopped pumpkin is not stored for a long time, only about a week.

Peel the pumpkin from the peel and seeds, wash and cut into medium-sized pieces.

Put the pumpkin in a saucepan, cover with water and cook until fully cooked, for 15-20 minutes.

Drain all the water in which the pumpkin was boiled, and mash the pulp of the pumpkin to a puree state.

Shift pumpkin puree into a mixing bowl. Wash and dry the orange.

Finely grate the orange zest and add to the pumpkin puree. (If you are a fan of oranges and love their aroma and taste in a dish, you can squeeze a little orange juice.)

Remove the butter from the refrigerator before starting to cook the casserole so that it warms up to room temperature.

Cut the softened butter into several pieces to make it easier to knead the dough, and add to the pumpkin puree with zest.

Add semolina and salt.

Break the eggs into a bowl for whisking with a mixer, add sugar (you can use powdered sugar to speed up cooking).

Beat eggs with sugar with a mixer at high speed until the mass doubles.

Then add beaten eggs to all other products. Add soda slaked with vinegar.

Gently mix all the ingredients with a spoon.

Cover the baking dish with parchment, greased with butter, pour into it pumpkin dough. (I used a 23 cm diameter mold.)

Preheat the oven in advance to 200 degrees. Place the future pumpkin casserole in the oven for 25-30 minutes. (Attention! Never send the dough into the oven that is not fully heated, otherwise the pastries may not rise.)
Remove the finished pumpkin casserole from the oven and let cool without removing it from the mold. (If you take a hot casserole out of the mold, it may break.) Then put the casserole on a dish.

Garnish the pumpkin casserole with powdered sugar and serve. You can decorate the casserole with orange slices, other fruits, chocolate chips or coconut flakes. Enjoy your meal!

Recipe 6: how to cook pumpkin casserole in the oven

• 700 g pumpkin;
• about ½ cup semolina;
• 2 large chicken eggs;
• 100 g of sugar;
• 1/3 tsp salt;
• 4 tbsp. l. vegetable oil;
• 3 art. l. raisins.

We will spend 45 minutes on the whole process. This quantity makes 5 servings. That is, everyone can quickly and tasty set the table for a family tea party or even gatherings with close friends! To prepare our dessert with pumpkin and semolina, you first need to deal directly with the pumpkin. Wash it well warm water, peel, remove the seeds and the fibrous part of the pulp. Cut into manageable pieces and grate on a coarse grater.

Now beat in the eggs, sugar and salt. All this mass is thoroughly kneaded. By the way, eggs with sugar can be beaten separately and only then combined with pumpkin - so our casserole will be more airy.

Add about 5 tablespoons of semolina to the pumpkin-egg mixture and mix. We forget about all this beauty for 5-10 minutes, so that the semolina gets a little moisture and swells.

We add vegetable oil. In general, for baking, it is better to take an oil that does not have a pronounced taste, otherwise it is very likely that this will have a bad effect on the result. Although, if you really like the taste and aroma of the oil and go well with desserts, then you can try it. For example, sesame will add interesting notes to a pumpkin casserole with semolina.

And now you need to pour in the remaining semolina and knead everything well. We carefully monitor the amount of semolina - it should be enough so that the mixture is neither too liquid nor too thick. Busting is especially undesirable - the finished casserole in this case will be very dense.

Lubricate the baking dish vegetable oil and sprinkle with raisins. It is better to preliminarily scald the raisins with boiling water and, of course, rinse well with running water.

Pour the dough into the form - now it is ready to be sent to the preheated oven. The optimum temperature for baking is 180 degrees.

Our pumpkin casserole with semolina is in the oven for a little over half an hour, but no less! We get from oven when a delicious golden crust forms on top. The toothpick test will also come in handy.

As you can see, everything is very simple and fast! It remains only to cool well and the pumpkin casserole with semolina is completely ready! Any jam or condensed milk and even ordinary sour cream, added in a small amount, will only complement and improve the amazing taste of the dish.

Recipe 7: Pumpkin Curd Casserole with Banana in the Oven

The casserole is airy, tender, fragrant with a pleasant aftertaste, and also very satisfying. You can also eat a small bite.

• raw pumpkin - 300 g;
• cottage cheese - 150 g;
• sugar - a third of a glass;
• egg - 1 pc. (or just protein);
• semolina - 1.5 tbsp. spoons;
• banana - 1 pc.;
• fine salt - 1 pinch;
• sour cream - 1 tbsp. a spoon;
• cardamom - 2 pinches;
• sour cream - for serving.

Pumpkin should be cleaned and cut into small pieces.

After grinding them in a blender, put them in a bowl convenient for mixing.

A banana can also be chopped with a blender, or you can just mash it with a fork. If you choose the second option, pieces of fruit will come across in the casserole.

Mix banana and pumpkin puree.

Mash cottage cheese with a crush, or grind in a meat grinder.

Egg (or only protein) to drive into a plate, add sour cream, salt a little and mix well with a whisk.

After adding to the cottage cheese, knead everything until smooth, add sugar, mix thoroughly again.

Combine pumpkin and cottage cheese puree.

Add semolina, leave the dough for a quarter of an hour. During this time, the cereal will swell, and the remaining components will be saturated with the taste and aroma of each other.

Lubricate the baking dish with oil, lay out the dough, gently level it.

Put the casserole in an oven preheated to 180 degrees, bake for half an hour.

Cottage cheese casserole with pumpkin and banana is ready, but do not rush to serve it. Let it cool right in the mold. After you can grease it with sour cream or honey, cut into portions. Enjoy your meal.

Recipe 8, simple: pumpkin casserole in the oven with chicken

• Pasta 80 g
• Pumpkin 400 g
• Vegetables 1 tbsp
• Chicken fillet 1 pc
• Tomato sauce 1 tbsp
• Hard cheese 35 g
• Salt to taste
• Ground black pepper to taste

Boil pasta in boiling salted water until tender. Drain the water.

Peel the pumpkin and cut into cubes. Cook for 5 minutes in boiling water.

Add assorted frozen vegetables. Bring to a boil and cook for 1 more minute. Drain the water.

Finished chicken fillet cut into pieces, transfer to a large bowl. Add pasta, vegetables, tomato sauce. Salt and pepper to taste, stir.

Pour into a baking dish and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees. 10-15 minutes until cheese is melted. Enjoy your meal!

Recipe 9: Diet Pumpkin and Carrot Casserole (photo)

• Pumpkin - 300 g
• Carrot - 200 g
• Orange - 1 pc.
• Bran - 100 g
• Honey - 2-3 tablespoons
• Salt - a pinch
• Baking soda - 1 tsp without a slide
• Eggs - 2 pcs.

Peel the pumpkin and carrots, wash under running water and boil until the vegetables become soft. Cooking time will take about 15-20 minutes. You can cook foods in one pan, since they reach the degree of desired readiness at the same time. To shorten the cooking time, you can cut the vegetables into smaller pieces.

When the pumpkin and carrots reach readiness, drain the water and crush with a pusher or chop with a blender.

Transfer the resulting vegetable mass to a mixing bowl.

Pour bran to the products. They can be any according to your preference: oat, buckwheat, rye, linen, etc.

Mix the food, season with a little salt and put honey. Stir again and taste the mass, add sweetness if necessary.

Wash and dry orange. Grate the zest on a fine grater.

Determine the amount of zest yourself. If you like the taste and aroma of citrus fruits, put more, do not really prefer, limit yourself to 1 tsp.

Add baking soda to food and stir.

Separate the eggs carefully and separate the whites from the yolks. Do this carefully so that not a single drop of yolk gets into the bowl of proteins.

Beat the yolk with a mixer for about 2 minutes until airy and clarification of the liquid. Pour the beaten egg yolk into the batter and fold in.

Wash the whisks from the mixer and dry well. Then, starting with low speed, start whipping the protein and gradually move to high speed. Beat it until airy white mass and the formation of stable peaks. Send the protein to the dough.

Gently fold in the egg whites in several movements in one direction.

Grease a baking dish with butter and sprinkle with semolina, bran or cocoa powder.

Place the dough into the mold and smooth the surface.

Send the casserole to bake in an oven heated to 180 ° C for 35-40 minutes. It is not worth overdoing it in the brazier, because. all the products used are almost ready. They just need to communicate with each other.

Cool the finished dessert a little so that it is easily removed from the container. Then put on a dish and sprinkle with powdered sugar. Serve warm or chilled.

Outside the window is autumn, which means it's time to bake something delicious cottage cheese with pumpkin. The easiest way out is a casserole. Cottage cheese casserole with pumpkin is being prepared in the oven, slow cooker and even in a pan, it all depends on the recipe.

Pumpkin casserole with cottage cheese - it's simple, tasty and healthy

Pumpkin in our country is still considered an amateur product. They are terribly beautiful, but are they tasty? Not everyone will agree with this. Everything is like in that joke - "you just don't know how to cook them." We will teach you! After you master the recipe for some cottage cheese casserole with pumpkin, you will understand how delicious this vegetable is. You thought they were only grown for Halloween?

The most pleasant thing about this vegetable (well, melon) is that it does not need to be cooked somehow specially cunningly and laboriously. Cooking casseroles according to our recipes is very easy, they taste - you will lick your fingers. Not everyone tolerates a specific pumpkin flavor, but in combination with cottage cheese, and even baked, pumpkin is perfection itself.

Do I need to speak about its benefits? Need ... Diabetics, people with weak lungs, gout, suffering from gallstone disease, it is useful to feast on pumpkin. In addition, it helps to lose weight by speeding up the metabolism. And vitamins in it, vitamins! It is enough to look at the bright orange color to understand how many of them are there - life-giving, energizing. They say that ambitious people love all orange fruits for this very reason.

For a casserole, we recommend butternut squash - it has a wonderful nutty flavor, and it is the sweetest, you can even not add sugar. It’s also a good idea to use a large-fruited “Halloween” one - this is so that you understand exactly which variety we mean. In autumn it is still fresh, but the longer it is stored, the sweeter it becomes.

When choosing a pumpkin, pay attention to the following:

1. Wax coating in early autumn? Wonderful! This means that this pumpkin has not been dangled all over the country, it is fresh, with natural fruit protection and will be stored longer.
2. The peel should be hard enough, not so easy to squeeze through. Otherwise, the fruit will quickly deteriorate, it will not lie for a long time.
3. Let her have a stalk - dry, as a sign of maturity.
4. Do not take too big a pumpkin - it is fibrous, rough, tasteless.

Now that we have decided everything for ourselves and have chosen a pumpkin, let's master the recipes.

Cottage cheese casserole with pumpkin and cornmeal

I already once wrote that lately I really like to use for curd baking it is cornmeal - with it, any product always keeps its shape and has a pleasant color. The same ones turn out to be more magnificent, but not “wooden”. Cornmeal is also added to this pumpkin-curd casserole. And look how beautiful and tasty it turned out!

Ingredients for 2 servings:

• cottage cheese - 250 g
• pumpkin - 200 g
• chicken egg - 2 pcs.
• salt -1 pinch
• vanilla sugar - 1 tsp
• brown sugar - 2 tbsp
• vegetable oil - 0.5 tsp
• cornmeal - 1 tbsp + for powdering the form.

How to cook:

Whisk the eggs into the curd. Grind with an immersion blender. I had cottage cheese of a homogeneous and tender consistency from the beginning. If you have grains, then wipe it first through a sieve.

Add salt, brown sugar, vanilla sugar. Mix.

Peel the pumpkin from seeds, peel and fibrous part, grate. Add to curd. Pour in the cornmeal. Mix.

Grease a baking dish with vegetable oil. To sprinkle cornmeal. Submit curd dough. Send to hot oven for 40-50 minutes. The baking temperature is about 180 degrees.

Cottage cheese fragrant and very tasty casserole with pumpkin is ready.

You can sprinkle with powdered sugar before serving.

Diet pumpkin casserole with cottage cheese in the oven

Pumpkin and cottage cheese are an excellent basis for cooking not just delicious casserole, but one that can be on a diet and pp ( proper nutrition). There is no sugar, no flour, no semolina in the composition! That is, you can eat this pastry and continue to lose weight!

We will need:

• half a kilo of pumpkin,
• half a kilo of cottage cheese
• 2 chicken eggs
• 50 g oatmeal
• corn starch - 1 tbsp.
• liquid honey - 3 tablespoons, if the pumpkin is unsweetened.

Cooking process:

1. I would advise not to take fat-free and completely dry cottage cheese - there is zero benefit from this. Check that there are no vegetable fats- let it be more expensive, but natural. Cottage cheese grated on a grater will be very tender.
2. Grind oatmeal in a blender to a state of flour. You can take any instead of oatmeal whole grain flour- this also fits into the diet recipe.
3. We clean the pumpkin, getting rid of the seeds - they will be useful to you on another occasion, do not throw them away, dry them. Grate the pumpkin or chop it in a blender, then simmer for 10 minutes in a frying pan, stirring occasionally. If you get a lot of juice, drain it.
4. Then we leave it all to cool, and mix the oatmeal with cottage cheese, eggs, add honey and starch. It is useful to beat the mass with a blender so that the casserole becomes airy. In the end, you should end up with a dough that looks more like something for pancakes, and not like something for pancakes. By no means liquid! Otherwise, the casserole will not bake, but will only burn.
5. Now add the pumpkin and put everything in a silicone or non-stick metal baking dish. The oven should already be preheated to 180 degrees, bake your casserole for 45 minutes.

Diet steamed casserole

This is also a dietary option, but not for those who are losing weight, but for those who are forced to adhere to a diet due to malfunctions in the digestive tract. If now your diet is no fried, spicy and smoked, then write down the recipe!

What do you need:

• pumpkin 200 g
• ripe large banana
• 1 egg
• semolina and sugar - 2 tbsp each
• baking powder - 1 tsp

Cooking in 3 stages:

1. We clean the pumpkin and banana, cut it, mix it in a blender with sugar, an egg, gradually adding semolina and baking powder.
2. Posting in silicone mold and put in a slow cooker for steaming. Or in a steamer.
3. Then cover with a lid and set the timer for half an hour. After the specified time, open the lid, let stand a little, then take out your casserole.

Pumpkin casserole with cottage cheese and apples in a slow cooker

Even those who did not like pumpkin before will love it: apples emphasize all the best and neutralize the doubtful. And we also have a slow cooker - the savior of busy cooks.

We take the following products:

• pumpkins - 200 g
• cottage cheese - 400 g
• apples - 200 g
• 2 eggs
• kefir - 50 ml
• semolina and sugar - 3 tbsp each
• butter 50 g.
• vanilla sugar - a bag.

How to do:

1. Soak semolina in kefir for half an hour, but, to be honest, for an hour is even better.
2. Peel and grate apples and pumpkin.
3. Mix sugar, cottage cheese and yolks, then add swollen semolina, soft butter. And finally, fruits and vegetables.
4. Separately, beat the whites - so strong, good - and add them one at a time, gently mixing. Lubricate the multicooker bowl with oil, pour the mixture. In the "Baking" mode, bake for 1 hour, then in the "Heating" mode, hold for another 15 minutes - this is for splendor.
5. Let the slow cooker stand with the lid open until the casserole cools down. Now you can get it!

The most delicious cottage cheese casserole with semolina, pumpkin and raisins

I don’t know what the secret is, but this casserole seems to be the most delicious for my family. Everything seems to be the same as in most other recipes - both products and cooking - but the result is special. Delicious, fragrant, appetizing pastries. Perfect with a cup of cold milk!

Products:

• 500 g pumpkin
• cottage cheese - 150 g
• semolina - 3 tbsp.
• 2 eggs
• sugar - 5 tbsp.
• oil - 30 g.

Cooking steps:

1. Bake the peeled and chopped pumpkin in the oven.
2. Make a puree from the finished and cooled one, in which put half the semolina and sugar, one egg.
3. Add the remaining sugar, semolina and egg to the cottage cheese, mix everything well.
4. Lubricate the form with oil, and spread the pumpkin and curd masses in layers - alternating.
5. Now bake at 180 degrees for 50-60 minutes.

Puff pastry with poppy seeds and orange

It is too puff option cottage cheese pumpkin casserole. Looks impressive and tastes good.

Ingredients:

• pumpkin - 500 g
• 500 g cottage cheese
• 4 eggs
• sugar - 200 g
• poppy - 30 g
• large orange - only the zest will be needed
• cornstarch - 2 tbsp.
• odorless vegetable oil - 1-2 tsp

Step by step preparation:

1. First, boil the poppy seeds for a quarter of an hour, then drain the excess water.
2. We beat the cottage cheese in a blender with half of the total number of eggs, sugar, starch and all the poppy seeds that you have.
3. We turn the baked (as an option - steamed) pumpkin into mashed potatoes, squeeze out excess moisture. Add the second half of the eggs, sugar, starch - mix everything in a blender. Finely grate the orange zest and stir into the pumpkin mass.
4. We take the form, put it on the bottom parchment paper, lubricate with oil. with oiled paper, and we begin to alternately pour out the curd and pumpkin-orange masses in portions. Just pour with a spoon into the center of the mold. We put in a preheated oven and bake for 50 minutes.

Carrot-pumpkin cottage cheese casserole

Such a bright and appetizing pie can be baked even in a frying pan if you have it with thick walls and a non-stick coating.

Ingredients:

• 400 ml kefir
• 200 g semolina
• 1 tsp baking soda
• 400 g cottage cheese (fat content optional)
• 3 eggs
• 120 g sugar (or your choice)
• 1 carrot
• 200 g pumpkin
• 2 tbsp olive oil
• a pinch of salt
• vanillin - on the tip of a knife.

How to cook:

1. Pour semolina with kefir, add soda and mix. Let it brew for 10-15 minutes.
2. Three carrots and pumpkin on a fine grater.
3. Add salt, eggs, vanilla, sugar and cottage cheese, mix everything well.
4. We mix all the ingredients, pour the dough into a frying pan (already oiled) and cover with a lid. The casserole will be cooked for 25-30 minutes on the smallest fire.

So, we have given you some very tasty and healthy recipes, verified experienced housewives. Now you can cook pumpkin with cottage cheese without repeating yourself, each time delighting your loved ones with beautiful and tasty casseroles.

I am Michael, the owner of this site. I like to cook, I also have an appropriate education - a technologist Food Industry(here more detailed information). True, I work in a different field, but I enjoy doing what I love in my free time. Everyone at home likes it, especially my wife))) I have also been a vegetarian for several years, so there are so many recipes from cottage cheese without eggs on the site.

For those who follow their health, figure, are on a diet, there are many delicious recipes. low calorie desserts. Pumpkin and cottage cheese - this is the basis of one of them - light meal, which can be prepared quickly, at no cost. Only good, no extra calories. Offer a pumpkin casserole with cottage cheese and semolina to your family, hardly anyone will refuse such a dessert for tea.

Everyone in our family loves cottage cheese, I often cook various desserts with it, we really like donuts, healthy candy with dried fruits, but with pumpkin the situation is more complicated. This healthy vegetable Until recently, I ate alone. I am gradually mastering new recipes for dishes (firsts, side dishes, desserts, pastries), where pumpkin is taken as the basis.

Pumpkin is useful for cardiovascular diseases, diseases of the veins and blood vessels. Those who simply don’t want to eat baked pumpkin or don’t like its taste will surely like main courses with a bright vitamin, mouth-watering vegetable, soups and cereals.

Often appeared on our table in the fall, I decided to combine the two useful product(plus cottage cheese) in one dish and cook new dessert. Semolina in the recipe has a binding function. The result exceeded expectations, I am happy to share useful, delicious recipe! Cooking time will take about an hour, in 100 gr. 105 kcal.

Pumpkin casserole with semolina and cottage cheese: recipe 1

What are we preparing from:

• pumpkin pulp (peeled) - 600 g;
• cottage cheese (I have homemade, but it will also work from the store, just don’t take completely fat-free, dry, crumbling) - 300 g;
• milk - 1 cup;
• semolina - 3 tablespoons;
• egg - 2 pcs.;
• salt, sugar - to taste (I have a pinch and 3 tablespoons, respectively);
• vanillin - 1 sachet;
• soda - a pinch;
• oil (vegetable or butter to grease the baking sheet);
• sesame (seeds) - 1 teaspoon.

How to cook pumpkin casserole with cottage cheese and semolina

It happens that casseroles (not only pumpkin with cottage cheese, but also others) do not want to go out of shape. Baking is easy to take out if you hold the form over steam, wrap it briefly with a wet towel, or dip it in cold water for a couple of minutes.

Another recipe for pumpkin-curd casserole without eggs (125 Kcal per 100 g).

Pumpkin casserole with cottage cheese and semolina: recipe 2

Ingredients:

• pumpkin pulp - 200 g;
• water or milk - 2 cups;
• semolina - 3/4 cup;
• cottage cheese - 500 g
• kefir or sour cream - 3/4 cup;
• sugar - 1 cup (or less);
• soft butter - 2 tablespoons.

Pumpkin casserole with cottage cheese and semolina

Cooking process:

• Pour water or milk into a saucepan, add semolina, cook semolina porridge until viscous.
• Cut the pumpkin into cubes, put in a pan, simmer with oil until half cooked. We do not add any liquid.
• Add sugar, sour cream or kefir to the cottage cheese, beat with a blender. Next, grated cottage cheese is combined with semolina and pumpkin.
• I have a baking dish 20 cm in diameter) grease sunflower oil, put the pumpkin-curd mass with semolina, level the surface, bake in the oven for 45-50 minutes at 180 degrees.

Such a pumpkin casserole with cottage cheese and semolina tastes better when completely cooled. Enjoy your meal!

Cottage cheese casserole with pumpkin- it is not only incredibly tasty, but also healthy dish. It is the combination of pumpkin and cottage cheese that makes this dish a real vitamin bomb and is therefore recommended for children. Cottage cheese casseroles, which include pumpkin, are very common in many cuisines of the world.

Recipes for cottage cheese with pumpkin with the addition of semolina, flour, eggs, rice, apples, raisins, dried apricots, poppy seeds, banana, orange are popular. Each of the casseroles will be special in taste and will differ. appearance. Of all the casseroles, perhaps the most beautiful can be called a curd casserole with pumpkin and poppy seeds "Zebra" which is cooked in layers. This casserole has already managed to win the hearts of many housewives.

You can cook any pumpkin and cottage cheese casserole not only in the oven, but also in a slow cooker or microwave.

Cottage cheese casserole with pumpkin, step by step recipe with photo which we will consider today turns out to be very tasty and bright. With its rich yellow color on a cloudy winter or autumn day, it can cheer you up, get rid of blues and sadness. It will be an excellent breakfast, afternoon snack or addition to tea or coffee.

This pumpkin cottage cheese casserole will be prepared without flour with the addition of semolina. You can diversify this casserole recipe by adding poppy seeds, dried fruits or nuts to its composition. Be that as it may, not all children like cottage cheese and pumpkin, but if you add a small amount of grated on a fine grater to this orange peel and 2-3 tbsp. spoons of freshly squeezed orange juice, then the characteristic smell of pumpkin can be removed.

Ingredients:

• Cottage cheese - 500 gr.,
• Pumpkin - 200 gr.,
• Eggs - 1 pc.,
• Sour cream - 4 tbsp. spoons,
• Vanillin - 1 sachet,
• Potato starch - 1 tbsp. a spoon,
• Semolina - 5 tbsp. spoons
• Sugar - ¾ cup
• Turmeric - 0.5-1 teaspoon

Cottage cheese casserole with pumpkin - recipe

Transfer the prepared cottage cheese for the casserole to a bowl.

Beat in an egg.

Add sour cream to curd.

Add a packet of vanilla.

Add potato starch.

Pour in the semolina.

Since the cottage cheese casserole with pumpkin will be cooked without flour, potato starch and semolina will act as thickeners. Mix all the ingredients of the cottage cheese casserole with a spatula until smooth.

Pour in the sugar. If you want a sweeter pumpkin curd casserole, use a little more sugar.

Remove the skin from the pumpkin. Remove pulp with pits. Grate the pumpkin on a fine grater.

Add it to the curd.

stir curd base with pumpkin.

Add turmeric for a vibrant color to pumpkin curd casserole. It will not give a special smell, but the color of the casserole will become rich yellow.

Blend again with an immersion blender. Small pieces of pumpkin will turn into puree and combine even better with curd mass, as a result of which the casserole will turn out to be more uniform and even more tender.

Cottage cheese casserole with pumpkin. A photo