Cottage cheese casserole with pumpkin: step-by-step recipes with photos, in the oven, in a slow cooker, with semolina, Zebra

Casserole with pumpkin and cottage cheese

Pumpkin casserole with cottage cheese is a delicate, healthy and tasty dessert for adults and children.
During pumpkin season, be sure to take advantage of this sunny gift from nature. So, let's prepare the casserole! Cottage cheese casserole with pumpkin is prepared like a Zebra pie. It's not difficult at all. As a result, you will get a delicious, mouth-watering dessert with white and orange stripes. Everyone likes this appearance, even children who don’t like pumpkin and cottage cheese. Fragrant, tender, incredibly healthy and tasty casserole is perfect for breakfast, afternoon snack or dinner. Delicious both warm and cold.

Ingredients:

• Cottage cheese – 400 grams
• Taqwa – 300 grams (raw)
• Chicken egg - 2 pieces
• Potato starch - 2 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Salt - 4 Pinches

Number of servings: 4-5

Cooking method

Prepare the ingredients for the casserole.

Peel, wash, cut and bake the pumpkin in the oven or microwave.

Then mash with a fork or beat with a blender until the consistency of puree.

Add an egg, two pinches of salt and sugar to taste.

Add a heaping tablespoon of potato starch and stir.

Place the cottage cheese in a deep bowl.

Add the egg.

Salt and sugar.

Beat cottage cheese with egg, salt and sugar until creamy.

Add a heaping tablespoon of starch.

Grease the baking dish with oil. Alternately add two tablespoons of pumpkin puree and two tablespoons of cottage cheese mixture.

Thus, fill out the entire form.

Cook the cottage cheese casserole in the oven at a temperature of 175-180 degrees for 40-45 minutes.

Cool the finished cottage cheese casserole with pumpkin, remove from the pan and cut into portions. Serve with sour cream, jam, honey.

How many calories are in one piece?

One hundred grams of low-calorie pumpkin casserole with cottage cheese contains:

• Protein: 9.62 g.
• Fat: 4.07 g.
• Carbohydrates: 4.54 g.

Calorie content - 92.4 kcal per 100 g.

Don't let the number of eggs fool you. They make the casserole more filling and as creamy as cheesecake.

And if you don’t like pumpkin, then feel free to replace it with fruits, berries or even herbs. This way you will never get tired of the casserole, and you can eat it every day, while remaining slim and satisfied with yourself.

Let's take a short break. Watch the video and smile :)

Have you rested a little? Fine! Let's continue to create in the kitchen?.. :)

Cottage cheese casserole with pumpkin and corn flour

I already wrote once that recently I really like to use corn flour for cottage cheese baking - with it, any product always keeps its shape and has a pleasant color. The same cheesecakes made with corn flour turn out more fluffy, but not “wooden”. Corn flour is also added to this pumpkin-curd casserole. And look how beautiful and delicious it turned out!

Ingredients

• 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.
• corn flour - 1 tbsp. + for dusting the mold.

Cooking method

Beat eggs into cottage cheese. Grind with an immersion blender. Initially, my cottage cheese had a homogeneous and delicate consistency. If you have grains, then rub it through a sieve first.

Add salt, brown sugar, vanilla sugar. Mix.

Peel the pumpkin from seeds, peel and fibrous parts, grate. Add to cottage cheese. Add corn flour. Mix.

Grease a baking dish with vegetable oil. Sprinkle with cornmeal. Lay out the curd dough. Place in a hot oven for 40-50 minutes. Baking temperature is approximately 180 degrees.

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

You can sprinkle with powdered sugar before serving.

Cottage cheese casserole with pumpkin in the oven, slow cooker and frying pan

It's autumn outside, 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 prepared in the oven, slow cooker and even in a frying pan, it all depends on the recipe.

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

In our country, pumpkin is still considered an amateur product. They are terribly beautiful, but are they tasty? Not everyone will agree with this. It’s all 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 tasty this vegetable is. Did you think they were only grown for Halloween?

The most pleasant thing about this vegetable (okay, melon) is that it does not need any special cunning and labor-intensive preparation. It’s very easy to prepare casseroles according to our recipes, and they taste like finger-licking goodness. Not everyone can tolerate the specific pumpkin taste, but in combination with cottage cheese, and even baked, pumpkin is perfection.

Is it necessary to talk about its benefits ? You need... Diabetics, people with weak lungs, gout sufferers, and those suffering from cholelithiasis can benefit from eating pumpkin.

In addition, it helps you lose weight by speeding up your metabolism. And there are 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 this is why ambitious people adore all orange fruits.

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

When choosing a pumpkin, pay attention to the following:

1. Waxy coating in early autumn? Wonderful! This means that this pumpkin did not wander all over the country, it is fresh, with natural protection for the fruit and will be stored longer.
2. The peel should be quite hard and not easily pressed. Otherwise, the fruit will quickly deteriorate and will not last long.
3. Let its stem be dry, as a sign of ripeness.
4. Do not take a pumpkin that is too large - it is fibrous, rough, and tasteless.

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

Cottage cheese casserole with pumpkin and corn flour

I already wrote once that recently I really like to use corn flour for cottage cheese baking - with it, any product always keeps its shape and has a pleasant color. The same cheesecakes made with corn flour turn out more fluffy, but not “wooden”. Corn flour is also added to this pumpkin-curd casserole. And look how beautiful and delicious 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.
• corn flour - 1 tbsp. + for dusting the mold.

How to cook:

Beat eggs into cottage cheese. Grind with an immersion blender. Initially, my cottage cheese had a homogeneous and delicate consistency. If you have grains, then rub it through a sieve first.

Add salt, brown sugar, vanilla sugar. Mix.

Peel the pumpkin from seeds, peel and fibrous parts, grate. Add to cottage cheese. Add corn flour. Mix.

Grease a baking dish with vegetable oil. Sprinkle with cornmeal. Lay out the curd dough. Place in a hot oven for 40-50 minutes. Baking temperature is approximately 180 degrees.

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

You can sprinkle with powdered sugar before serving.

Dietary pumpkin casserole with cottage cheese in the oven

Pumpkin and cottage cheese are an excellent basis for preparing not just a delicious casserole, but one that you can follow a diet and nutrition (proper nutrition). There is no sugar, no flour, no semolina in the composition! That is, you can eat these baked goods 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 tbsp, if the pumpkin is unsweetened.

Cooking process:

1. I would advise not to take low-fat and completely dry cottage cheese - there is zero benefit from this. Check that there are no vegetable fats - even if they are more expensive, they are natural. Grated cottage cheese will be very tender.
2. Grind the oatmeal in a blender until it becomes flour.
   You can use any whole grain flour instead of oatmeal - this also fits into the dietary recipe.
3. We clean the pumpkin, getting rid of the seeds - they will be useful to you for another occasion, do not throw them away, dry them.
   Grate the pumpkin or grind it in a blender, then simmer for 10 minutes in a frying pan, stirring. 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 mixture with a blender so that the casserole becomes airy. You should end up with a batter that is more similar to pancake batter than pancake batter. In no case is it liquid! Otherwise, the casserole will not bake, but will only burn.
5. Now add the pumpkin and place 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.

Dietary steamed casserole

This is also a dietary option, but not for those losing weight, but for those who are forced to stick to a diet due to problems with the gastrointestinal tract. If your diet now is no fried, spicy or 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.

We prepare in 3 stages:

1. Peel the pumpkin and banana, cut them, mix in a blender with sugar, egg, gradually adding semolina and baking powder.
2. Place in a silicone mold and place in a slow cooker to steam. Or in a double boiler.
3. Then cover with a lid and set the timer for half an hour. After the specified time, open the lid, let it stand for a while, then take out your casserole.

Pumpkin casserole with cottage cheese and apples in a slow cooker

Even those who previously didn’t like pumpkin will love it: apples highlight the best and neutralize the dubious. 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 the semolina in kefir for half an hour, but, to be honest, an hour is even better.
2. Peel and grate apples and pumpkin.
3. Mix sugar, cottage cheese and yolks, then add swollen semolina and soft butter. And at the end - fruits and vegetables.
4. Separately, beat the whites - very firmly, well - and add them one spoon at a time, mixing gently. Grease the multicooker bowl with oil and pour in the mixture. In the “Baking” mode, bake for 1 hour, then in the “Warming” mode, hold for another 15 minutes - this is for fluffiness.
5. Let the slow cooker sit with the lid open until the casserole has cooled. Now you can take it out!

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

I don’t know what the secret is, but my family thinks this casserole is the most delicious. It seems that everything is the same as in most other recipes - both the ingredients and the preparation - but the result is special. Delicious, aromatic, 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.
• butter – 30 g.

Cooking steps:

1. Bake the peeled and chopped pumpkin in the oven.
2. From the finished and cooled mixture, make a puree, into 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. Grease the mold with oil, and lay out the pumpkin and curd masses in layers - alternating.
5. Now bake at 180 degrees for 50-60 minutes.

Layered casserole with poppy seeds and orange

This is also a layered version of cottage cheese and pumpkin casserole. It looks impressive and tastes good.

Ingredients:

• pumpkin – 500 g
• 500 g cottage cheese
• 4 eggs
• sugar - 200 g
• poppy seed – 30 g
• large orange - you only need the zest
• corn starch - 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 off the excess water.
2. Beat the cottage cheese in a blender with half the total amount of eggs, sugar, starch and all the poppy seeds that you have.
3. Turn the baked (or steamed) pumpkin into a puree and squeeze out excess moisture.
   Add the second half of the eggs, sugar, starch - mix everything in a blender. Grate the orange zest on a fine grater and mix into the pumpkin mixture.
4. Take a mold, place parchment paper on the bottom, and grease it with oil.
   with paper greased with oil, and begin to alternately pour out the curd and pumpkin-orange masses in portions. Just spoon it into the center of the mold. Place 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 one with thick walls and a non-stick coating.

How to cook:

1. Pour kefir over semolina, add soda and mix. Let it brew for 10-15 minutes.
2. Grate carrots and pumpkin on a fine grater.
3. Add salt, eggs, vanillin, sugar and cottage cheese, mix everything well.
4. Mix all the ingredients, pour the dough into a frying pan (already greased with oil) and cover with a lid. The casserole will take 25-30 minutes to cook on the lowest heat.

So, we have given you several very tasty and healthy recipes, tested by experienced housewives.

Now you can cook pumpkin with cottage cheese without repeating yourself, delighting your family with beautiful and tasty casseroles every time.

I am Mikhail, the owner of this site. I love to cook, and I have the appropriate education as a food industry technologist (more detailed information here). 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’ve also been a vegetarian for several years, which is why there are so many eggless cottage cheese recipes on the site.

Dietary pumpkin casserole with cottage cheese in the oven

Pumpkin and cottage cheese are an excellent basis for preparing not just a delicious casserole, but one that you can follow a diet and nutrition (proper nutrition). There is no sugar, no flour, no semolina in the composition! That is, you can eat these baked goods and continue to lose weight!

Ingredients

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

Cooking process:

1. I would advise not to take low-fat and completely dry cottage cheese - there is zero benefit from this. Check that there are no vegetable fats - even if they are more expensive, they are natural. Grated cottage cheese will be very tender.
2. Grind the oatmeal in a blender until it becomes flour. You can use any whole grain flour instead of oatmeal - this also fits into the dietary recipe.
3. We clean the pumpkin, getting rid of the seeds - they will be useful to you for another occasion, do not throw them away, dry them. Grate the pumpkin or grind it in a blender, then simmer for 10 minutes in a frying pan, stirring. 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 mixture with a blender so that the casserole becomes airy. You should end up with a batter that is more similar to pancake batter than pancake batter. In no case is it liquid! Otherwise, the casserole will not bake, but will only burn.
5. Now add the pumpkin and place 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.

Do you have everything you need? Then read the detailed recipe with photos.

1. Mix cottage cheese, fructose and eggs, beat with a blender until smooth.

2. Peel the pumpkin and cut into cubes approximately 2x2 cm.

3. Grease the baking dish with oil.

4. Place the pumpkin in the mold, and pour the curd-egg dough on top.

5. Bake the dish in the oven, preheated to 180-200 degrees, for half an hour.

That's all. Now you can put the kettle on and invite your family and friends for tea with a dietary dessert. This dessert can be eaten even in the evening; it will not prevent you from remaining light as a feather.

Casserole with pumpkin, cottage cheese and semolina

Homemade cottage cheese cakes are the most delicious and healthy.
I offer a recipe for casserole with pumpkin and almonds. The result is a very tender and appetizing casserole, ideal for a children's menu. We choose well-pressed cottage cheese for the casserole, preferably homemade. Adjust the amount of semolina and sour cream during the process, it all depends on the type of cottage cheese. As a result, the curd mass should turn out to be fluid, but not liquid. In addition to grated pumpkin, you can add any nuts or seeds to the casserole.

Ingredients:

• Eggs – 3 pieces
• Cottage cheese – 700 grams
• Sour cream - 3-4 tbsp. spoons
• Sugar - 0.5 cups
• Semolina - 3 tbsp. spoons
• Salt - 1 pinch
• Pumpkin – 100 grams
• Almonds – 20 pieces
• Vanilla - To taste
• Powdered sugar - 1-2 teaspoons

Number of servings: 8

Cooking method

Let's prepare the ingredients.

Place eggs, salt and sugar in a bowl. Beat everything until foamy.

Add semolina, sour cream and cottage cheese. Mix with a blender until smooth. Peel the pumpkin, grate it and add it to the curd mass.

Add nuts and a little vanilla. Mix everything.

Transfer the curd mass with fillings into a silicone mold and place in the oven. Bake at a temperature of 170-180 degrees, about 35-40 minutes. After 20 minutes, the oven temperature can be reduced slightly.

Cottage cheese casserole with pumpkin and nuts is ready. Sprinkle it with powdered sugar and serve. Bon appetit!

Recipe 7: cottage cheese casserole with pumpkin and banana in the oven

The casserole turns out airy, tender, aromatic with a pleasant aftertaste, and also very satisfying. You can eat a small piece.

• 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. spoon;
• cardamom – 2 pinches;
• sour cream - for serving.

The pumpkin must be peeled and cut into small pieces.

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

You can also chop the banana with a blender, or you can just mash it with a fork. If you choose the second option, there will be pieces of fruit in the casserole.

Mix banana and pumpkin puree.

Mash the cottage cheese with a masher or grind in a meat grinder.

Beat the egg (or just the white) into a plate, add sour cream, add a little salt and mix well with a whisk.

Then add to the cottage cheese, mix 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 each other’s taste and aroma.

Grease the baking dish with oil, lay out the dough, and carefully level it.

Place the casserole in an oven preheated to 180 degrees and bake for half an hour.

The cottage cheese casserole with pumpkin and banana is ready, but don’t rush to serve it. Let it cool right in the mold. Afterwards you can grease it with sour cream or honey and cut it into portions. Bon appetit.

Cottage cheese and pumpkin casserole “Zebra”

Ingredients

• Curd:
• 400 g cottage cheese
• 2 eggs
• 3 tbsp. Sahara
• 1-2 tbsp. sour cream
• 3 tbsp. starch
• 1 pinch of salt

• Pumpkin mass:
• 500 g pumpkin pulp
• 2 eggs
• 2 tbsp. Sahara
• 3 tbsp. starch
• 1 pinch of salt
• Pumpkin caramel:
• 100 g pumpkin pulp
• 100 g sugar
• 75 ml. water

Cooking method

Step 1

1

1. Peel and seed the pumpkin and chop finely. Place the pumpkin in a saucepan and add water so that the water covers the pumpkin. Bring to a boil and simmer until the pumpkin is soft, 5-7 minutes. The stewing time depends on the type of pumpkin.

Step 2

2

2. Place the finished pumpkin in a colander to drain all the liquid.

Step 3

3

3. Then puree the pumpkin in a blender. Add eggs, salt, sugar and starch.

Step 4

4

4. Stir and then puree the pumpkin mixture again. Pour 0.5 cups of the mixture from the total pumpkin mixture and pour it over the top of the casserole.

Step 5

5

5. Place cottage cheese in another container. Add salt, sugar, eggs, starch and sour cream.

Advice

If the cottage cheese is liquid, then there is no need to add sour cream.

Step 6

6. Mix the curd mass and then puree it with a blender. Tip

If you start pureeing the mass without mixing, then the starch and sugar will scatter throughout the kitchen :).

Step 7

7

7. Line the bottom of the baking dish with baking parchment. Grease the sides of the pan and the parchment with vegetable oil.

Step 8

8

8. Place in the center of the mold one by one: the curd mass, the pumpkin mass on top, and again the curd mass.

Step 9

9

9. Spread this until the curd and pumpkin masses are gone. Then place in a preheated oven and bake for 20 minutes at 180 degrees.

Step 10

10

10. After 20 minutes, remove the half-finished casserole, pour the remaining part of the pumpkin mixture onto it (the one we previously poured into the glass) and smooth it out. Place in the oven for another 15-20 minutes. Bake until the top thickens.

Advice

Ovens are different, my pumpkin mixture did not want to bake and the casserole stayed in the oven not for 15-20 minutes, but for all of 30.

Step 11

11

11. For the caramel, combine water, sugar and finely chopped pumpkin in a saucepan, bring to a boil and cook over high heat until the caramel begins to thicken, 5-7 minutes.

Step 12

12

12. Puree the thickening hot mass.

Step 13

13

13. Pour the pumpkin caramel into a small container and put it in the refrigerator until it cools completely.

Step 14

14

14. Remove the finished casserole from the oven and let cool slightly. Then use a sharp knife to run along the sides of the pan, separating the casserole from the walls. Serve the finished cottage cheese-pumpkin casserole “Zebra” with pumpkin caramel.

Cottage cheese casserole with pumpkin and honey in a slow cooker

Healthy desserts are often prepared with a pumpkin base.
This vegetable has unique healing properties and wonderful taste. I'll tell you how to cook cottage cheese casserole with pumpkin in a slow cooker. Cottage cheese casserole with pumpkin is very easy to prepare. It takes very little time to do this. The multicooker will do all the main work for us! And all we have to do is mix the ingredients in the required proportions. Everything ingenious, as they say, is simple!

Ingredients:

• Cottage cheese 5% – 500 grams
• Eggs – 2 pieces
• Milk – 100 Milliliters
• Sugar - 2 tbsp. spoons
• Semolina - 3 tbsp. spoons
• Baking powder - 1 teaspoon
• Pumpkin – 150 grams
• Cinnamon – 1 teaspoon
• Honey - 1 tbsp. spoon

Number of servings: 3-4

Cooking method

In a bowl, beat eggs with sugar. Add milk, add cottage cheese, add semolina and baking powder. Beat until smooth. Divide the resulting mixture in half.

Grate the pumpkin and mix with cinnamon and honey. Add to half of the whipped curd mass. Coat the multicooker bowl with butter. Pour both mixtures in a zebra pattern to create beautiful circles. Place the casserole in the multicooker and set the “Baking” mode. Set the time to 45 minutes.

This is such a beautiful looking pumpkin casserole! Serve dessert with tea. Bon appetit!

Recipe for Pumpkin Casserole. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pumpkin Casserole”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pumpkin Casserole is 158.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Curd casserole with rice, apples and pumpkin

An appetizing, bright and very tasty casserole of cottage cheese, pumpkin, apples and rice can be prepared for breakfast or dinner and served with jelly, jam, honey or sour cream. Unlike most cottage cheese casserole recipes, this casserole is no worse when warm than when it cools - it turns out quite juicy, but not soggy, and the apples give it a wonderful aroma. This recipe for cottage cheese casserole with rice is also good because all ingredients are taken in small quantities: a handful of rice, a piece of pumpkin, a couple of apples and a pack of cottage cheese. This simple set produces a tasty and satisfying dish, very cozy and homey. Cottage cheese casserole with rice, apples and pumpkin - let's cook together! Ingredients: - round rice (dry) - 0.5 cups; — cottage cheese – 250-300 g; — egg – 2 pcs; - pumpkin (preferably bright and sweet) - 150 g; – apples – 2 pcs; - sugar - 4-5 tbsp. l; - salt - 0.5 tsp; - ground nutmeg, ground cinnamon - 0.5 tsp each; – butter – 30 g. Recipe with photos step by step:

Rinse the rice for the curd casserole several times under cold running water. Pour into a cauldron or a saucepan with a thick bottom, pour a glass of boiling water, add a pinch of salt and a piece of butter. Place on low heat and let the water boil. Cook the rice over low heat, covered, until it has absorbed all the liquid. Turn off and leave to steam. Pour the finished rice into a bowl and cool slightly.

Beat the eggs and mix with the pre-pounded cottage cheese. To make the mass more homogeneous, it is convenient to use a masher.

Mix rice with curd mass. At this stage of preparing the cottage cheese casserole, it is important to mix the rice and cottage cheese well so that there are no large lumps.

Add sugar to taste. If the cottage cheese is sour, you can put a little more sugar; in fresh cottage cheese, it is enough to put 3-4 tbsp. spoons of sugar.

To make the curd casserole with rice fragrant, add ground nutmeg and ground cinnamon. If desired, you can add a pinch of cardamom or vanilla sugar.

Peel the pumpkin from the rind and core with seeds. Cut into small cubes. Cut the apples into slices, remove the seeds, cut the pulp into cubes approximately the same size as the pumpkin. Add to the curd-rice mixture.

Mix everything thoroughly. Grease a baking dish with butter and spread the curd mass. Level the top. For a more tender and golden brown crust, you can put pieces of butter on top or sprinkle with fine sugar.

Place the casserole dish in the oven at 200 degrees. Bake for 35-40 minutes until the center is firm and the top is browned.

You can serve this curd casserole made from rice, apples and pumpkin warm or cooled. Sweet and sour cherry jelly, sour cream, berry or fruit jam, chocolate or vanilla sauce are perfect for it. Bon appetit!

Cottage cheese casserole with pumpkin and rice

Cottage cheese casserole with rice and pumpkin, prepared according to this recipe, is very useful for dietary nutrition. Pumpkin mass is added to the casserole not raw, but baked or stewed. You can cook pumpkin, cut into small pieces, in a double boiler, or simmer in a frying pan with butter. Also, the recipe contains a little sugar. If you like sweets, increase the amount of sugar or eat the casserole with jam or sweet sauce.

Ingredients:

• Pumpkin pulp – 250-300 gr.
• Cottage cheese – 300 gr.
• Rice – 0.5 tbsp. in dry form.
• Semolina – 3 tbsp.
• Premium flour – 1-2 tbsp.
• Chicken egg – 2 pcs.
• Salt – 1/3 tsp.
• Sugar – 3 tbsp.
• Cinnamon – 0.5 tsp.
• Vanillin – 0.5 tsp.
• Nutmeg – 0.5 tsp.
• Butter – for greasing the mold.
• Breadcrumbs - for filling the mold.

Cooking process:

1. First of all, boil the rice. To do this, place half a glass of rice in a saucepan and add a glass of water, add a little salt and cook over low heat, so that the rice remains slightly hard.
2. While the rice is cooking, prepare the pumpkin. Cut it into small cubes and simmer in a frying pan under a lid with a small piece of butter. If possible, simmer the pumpkin until tender in a slow cooker (double boiler).
3. If you cook pumpkin in a frying pan, do not forget to stir it. At the beginning of simmering, you can add a little water, and at the end of simmering, turn up the heat so that all the excess liquid evaporates.
4. Mash the well-stewed pumpkin together with cottage cheese, add rice, sugar and stir as best as possible.
5. Beat the eggs with a whisk until light foam with a pinch of salt.
6. Add semolina to the beaten eggs, stir and leave for 10-20 minutes to allow the semolina to swell.
7. Add semolina with eggs to the overall casserole mixture, season with nutmeg, vanilla and cinnamon and stir well.
8. If the mass turns out to be a little liquid, add a couple of tablespoons of premium flour to it and stir.
9. Prepare the casserole in small molds, greased with butter and sprinkled with ground breadcrumbs, or in one large mold.
10. Baking time in small molds is approximately 25 minutes (temperature 180-190 degrees). In large form – about 50 minutes.
11. Cool the finished casserole with rice and pumpkin and serve.

Bon appetit!

Tip: to prevent the bottom of the baked goods from burning in the oven, it is recommended to place the casserole dish on a baking sheet with sides, and add a little water to the baking sheet.

Cottage cheese casserole with semolina and pumpkin in a slow cooker

To make cottage cheese casserole with semolina and pumpkin in a slow cooker, you will need:

• 0.2 kg pumpkin pulp;
• 3 large l. sugar and semolina;
• 30 g butter;
• a pair of eggs;
• 0.4 kg cottage cheese;
• vanilla bag;
• 70 ml milk.

Actions:

• Cut the pumpkin into small pieces and place them in a bowl of equipment installed on a stand. Pour 0.15 liters of water into the main bowl of the multicooker. Set the “Steam” mode and the timer to 15 minutes. As time passes, we turn the pulp into a puree-like consistency.
• Mix the curd mass in a blender with milk.
• Beat eggs with vanilla and sugar until the crystals are completely dissolved.
• Add pumpkin pulp puree, semolina, and cottage cheese to the resulting mass. Beat at high speed until a creamy consistency appears.
• Transfer the mixture into a multicooker bowl, previously coated with oil. Set the “Baking/Baking” mode and the timer to 30 minutes.

Cottage cheese casserole with pumpkin and apples

Usually, cottage cheese casseroles become much tastier when cooled, which is why they are prepared in advance. However, please note: a casserole with apples, pumpkin and cottage cheese, baked according to this simple and quick recipe, will be delicious even warm. It turns out sweet or slightly sour, depending on what apples are added to it.

Ingredients:

• Pumpkin pulp – 250 gr.
• Apples – 250 gr.
• Cottage cheese – 500 gr.
• Raisins – 50 gr.
• Chicken egg – 2 pcs.
• Milk – 100 ml.
• Salt – a pinch.
• Sugar – 50 gr.
• Semolina – 5-6 tbsp.
• Butter – for greasing the mold.
• Breadcrumbs - for filling the mold.

Cooking process:

1. Pour boiling water over the raisins and warm milk over the semolina so that both swell.
2. Place cottage cheese, sugar and eggs in a bowl and mash thoroughly with a fork or blend with a blender.
3. Peel and seed apples and pumpkin. The weight of the peeled pumpkin should match the weight of the peeled apples.
4. Grate the pumpkin and apples on a fine grater or chop with a blender.
5. Strain the raisins through a sieve and dry well with a paper towel.
6. Add swollen semolina to the cottage cheese, stir until smooth.
7. Then add pumpkin, apples and dried raisins to the mixture. Stir well again.
8. Place the curd-apple-pumpkin mixture into a mold greased with butter and sprinkled with breadcrumbs. The top of the future casserole can be lightly sprinkled with breadcrumbs, and also laid out with small pieces of butter to create a beautiful, golden-brown crust.
9. Bake the casserole in a preheated oven for 50-60 minutes until done. Temperature – 190-200 degrees.
10. Serve warm or chilled.

Bon appetit!