Autumn is the time for orange, which pleases us not only on the street in the form of trees and leaves, but also in vegetables. Pumpkin is a vegetable that will decorate any dish, no matter what you cook. It will be pastries, salads or first courses - it doesn’t matter at all. The main thing is that you will eat them with pleasure. Curd casserole with pumpkin is a delicious, simple and very healthy dessert that can be prepared in just 1 hour. And for those who do not like cottage cheese by itself, casserole is a very profitable and tasty dish. The taste of cottage cheese, like the taste of pumpkin, which many people also do not like because of the specific aroma, is leveled by fragrant spices. So if you don’t know what the casserole is made of, then you won’t guess by taste.
There are different varieties of pumpkin, which differ in cooking time and taste. For example, one variety is cooked for 10 minutes, and the other is not cooked for half an hour. So pay attention to this. For cottage cheese casserole, it is better to use pumpkin with bright orange pulp - it is more juicy and tasty.
This cottage cheese casserole with pumpkin is cooked in the oven. But the recipe is very versatile, you can use it for a slow cooker. The only thing that differs is the baking time, which is 40-45 minutes for the oven, and 1 hour for the multicooker in the “Baking” mode. Curd casserole with pumpkin has an incredible aroma and delicate taste. It is prepared without flour, the composition of the ingredients includes only semolina. And it, in turn, is a connecting element: it absorbs all the moisture and swells, due to which the pastry keeps its shape well.

To prepare the casserole you will need:

• cottage cheese - 500-600 grams,
• chicken eggs - 2 pcs.,
• pumpkin - 100-200 grams,
• semolina - 5 tbsp. spoons
• cinnamon - 1 teaspoon,
• granulated sugar - 7 tbsp. spoons
• water - 4 tbsp. spoons,
• 1 tsp vanilla sugar;
• refined oil - grease the mold.

Recipe for cottage cheese casserole with pumpkin.

1. Prepare the cottage cheese for the casserole. It is better to take soft, not very dry cottage cheese. It can be both homemade and store-bought. The percentage of fat for taste also does not matter much. The only thing is that you may need more eggs if the cottage cheese is dry. And you can use fat sour cream to dilute dry and unleavened cottage cheese. An excellent alternative to cottage cheese is a thick curd mass or curd mass, which can be found in any supermarket. From this product, the casserole will turn out the most tender and delicious. Just before adding the mass to the dough, pay attention to the composition: if sugar is present in it, then it is no longer necessary to add it.

2. We drive in chicken eggs to the cottage cheese.

3. Grind the mass with a blender so that there is a homogeneous dough, without small lumps.

4. Fall asleep sugar.

5. Add semolina, mix well. Leave the mass for 15 minutes so that the semolina swells.

6. We steam the pumpkin or boil it until fully cooked.

7. Add ground cinnamon and water to the pumpkin, puree everything with a blender. If desired, water can be replaced with sour cream of any fat content or kefir. Only fermented milk products should be added when the pumpkin has cooled completely. Yes, and you need to move it to the curd mass already completely cooled down.

8. Add the pumpkin to the bowl with the curd mass.

9. Lubricate the mold with oil and pour the curd mass into it. If the form is silicone, then it does not need to be lubricated.

10. Lightly sprinkle with cinnamon on top and send to a preheated oven to 180 degrees for 45 minutes. When the dish is ready, turn off the heat, open the oven door and let the dessert stand for another 10 minutes.

Pumpkin casserole is ready! Let it cool for 5-7 minutes at room temperature, then remove their forms.

Cut into serving pieces and serve. Cottage cheese casserole with pumpkin in the oven is ready! I hope you liked the recipe with the photo and you will appreciate it. Bon Appetit!

Casseroles are a very easy-to-prepare dish that both adults and children love. For the first time, such a dish as a casserole appeared in ancient Rome. Today, this delicacy is present in almost all national cuisines of different countries. Depending on the characteristics of the preparation and the constituent ingredients, they have their own name. For example, in Italy they cook lasagna, in England the traditional casserole is pudding or crumble, but in Russia - noodles, wheat.
Pumpkin casserole has its origins in North America and is the national dish of the Aboriginal people. In modern cooking, such a dessert is more related to American cuisine, and if you replace the cottage cheese with pasta, you get a dish of Armenian or Moldovan cuisine.
You can add various fillers, spices, citrus fruits, fruits, herbs, vegetables to the classic cottage cheese casserole. In this recipe, we will cook it with pumpkin. By adding semolina, the casserole is airy and lush.
Sweet casserole can be served with berry or fruit sauces made from juice, ingredients used with liquor and brown sugar. Kissel, tea in English, honey, milk, cream whipped with sugar, sour cream will also be ideally combined with the delicate taste of casseroles. Casserole with pumpkin, cottage cheese and semolina is one of the most beloved and healthy diet desserts, if sugar is not added to it. Such a dish is rich in amino acids, protein, microelements and vitamins, improves metabolic processes in the body, and helps to eliminate toxins.
There are many photo recipes for making cottage cheese casserole that will help you easily prepare this delicacy.

Taste Info Sweet casseroles / Cottage cheese casserole in the oven

Ingredients

• 300 g of cottage cheese;
• 300 g pumpkin;
• 3 tbsp decoys;
• 100 ml cream;
• 2 eggs;
• 2 tbsp. spoons of sugar.

You can add the zest of an orange, lemon, add a banana, raisins, dried apricots, nuts, bananas. For a diet menu, do not add sugar, replace cream with low-fat milk.

How to cook cottage cheese casserole with pumpkin and semolina in the oven

Puree the pumpkin with a blender.


Add eggs, sugar and semolina. Mix well.


Add cottage cheese and cream to the resulting mass.


Mix everything thoroughly and leave for 15 minutes to swell semolina. At the mixing stage, we recommend using an immersion blender, then you can walk with a whisk, this will help the mass become more homogeneous, the casserole will not settle during baking and remain fluffy.


Pour the pumpkin mass with cottage cheese into a baking dish, greased with butter.

Cottage cheese casserole with pumpkin is baked at a temperature of 200 degrees for 30 minutes. Leave in the form until completely cooled.


Sprinkle powdered sugar on top and serve.

To prepare the most delicious and tender cottage cheese casserole with pumpkin, you must adhere to the following recommendations:

• A variety of spicy spices will help to make the taste unique: vanillin, cinnamon, cloves, cardamom, nutmeg.
• You can create a sweet, airy and crispy crust by covering the curd mass with whipped proteins with sugar before baking.
• For cooking, it is better to choose a pumpkin of a rich orange color.
• It is better to take cottage cheese with a high fat content; to give tenderness and airiness, it should be passed through a sieve.
• It is allowed to replace cream with milk, while the casserole will remain tasty and will not lose its delicate structure.
• If the casserole is prepared with fresh fruit, it is recommended that they be laid in layers, and not mixed with the curd mass.
• For individual serving, the casserole can be baked in individual muffin and muffin tins.
• Methods for preparing casseroles include the use of an oven and a slow cooker. In this case, the recipe is the same, only the cooking time changes.

This is the most popular and easiest recipe to make. The result is a bright and flavorful dish.

Required products:

• a pack of cottage cheese;
• pumpkin;
• sour cream;
• semolina;
• eggs;
• butter;
• soda;
• lemon juice / citric acid;
• salt;
• sugar.

Cooking process:

1. Pumpkin is taken in equal proportions with cottage cheese. It is pre-peeled and rubbed on a medium grater.
2. In the cottage cheese, add a spoonful of butter, half a pack of sour cream, 2 tablespoons of semolina, soda previously quenched with lemon juice, salt, sugar to taste, a chicken egg. We mix.
3. Add the pumpkin to the mixture.
4. To obtain a homogeneous consistency, beat everything with a blender. If your kitchen does not have this unit, manual mixing will do.
5. We heat the oven to 200 degrees. The resulting mass is laid out in a pre-greased form. Bake for 45-50 minutes. The casserole is ready.

If you want to turn the casserole into a wonderful dessert, sprinkle it with cinnamon and powdered sugar.

Cottage cheese and pumpkin casserole in a double boiler

Do you have a small child who refuses to eat pumpkin and cottage cheese separately? Then the following recipe will definitely come in handy for you.

Take:

• cottage cheese - 200 g;
• pumpkin - 200 g;
• egg - 1 pc.;
• dried fruits - 100 g;
• a little sugar.

How to cook:

1. Whisk cottage cheese with egg and sugar.
2. Grind the pumpkin and dried fruits and add to the cottage cheese.
3. Put the resulting mixture into a rice bowl.
4. After 30-35 minutes for a couple, the casserole is ready.

Airy, sweet, and most importantly rich in vitamins and minerals, the dish will please your baby with its taste.

"Eastern"

Oriental cuisine lovers can cook cottage cheese and pumpkin casserole according to this recipe.

You will need:

• pumpkin and cottage cheese in equal proportions - 300 g each;
• honey - 2 tablespoons;
• walnuts - half a glass;
• raisins - half a glass;
• egg;
• wheat flour - 4 tablespoons;
• cinnamon, nutmeg, vanillin;
• lemon peel.

Cooking method:

1. Grind the pumpkin to a puree. If there is no blender, then the vegetable can first be baked separately and then mashed.
2. Add honey, cinnamon and nutmeg to it on the tip of a knife.
3. Beat cottage cheese with egg and flour. Add raisins, lemon zest and vanilla.
4. In the form, alternating layers, spread the cottage cheese and pumpkin. The thinner the layers, the more colorful the dish will be. The first and last should be cottage cheese, because the pumpkin can burn when baked.
5. Somewhere in the middle lay out a layer of crushed walnuts.
6. Bake at 200 degrees for 40 minutes.

Recipe for pumpkin-curd casserole for a slow cooker

Every housewife, dreaming of making her life easier, has long acquired such a miracle of technology as a slow cooker. You can also resort to her help in the process of preparing curd-pumpkin casserole.

Required products:

• cottage cheese - 200 g;
• pumpkin - 200 g;
• semolina - 3 tablespoons;
• Apple;
• egg;
• butter;
• raisins - a handful;
• salt, sugar to taste.

Cooking process:

1. Three pumpkins on a grater.
2. Beat cottage cheese with egg, butter, semolina, salt and sugar.
3. Add raisins and pumpkin. We mix.
4. Let it brew for 15-20 minutes.
5. Cut apples into thin slices.
6. Grease the mold generously with oil.
7. Put the mixture in there.
8. Place apples on top in a neat layer.
9. We turn on the multicooker in the “Baking” mode for 45 minutes.

While you continue to do your business, a tender casserole is being prepared.

Instead of apples, other fruits can be added to this casserole: pears, peaches, apricots, bananas. Just avoid too juicy, otherwise the casserole will be too thin and fall apart.

Pumpkin-curd casserole with liver: a diet recipe

Have you ever thought that you can add liver to cottage cheese and pumpkin? Can! The result is a delicious dietary dish.

Take:

• chicken liver - 300 g;
• a pack of fat-free cottage cheese;
• pumpkin - 300 g;
• carrots - 1 pc.;
• bulb;
• egg;
• oatmeal - 4 tablespoons.
• salt, black pepper.

How to cook:

1. Finely chop the onion, fry until golden brown.
2. Add carrots and finely grated pumpkin to it. Saute until ready.
3. The liver, previously soaked in milk, is freed from excess fluid. To do this, put it in a colander and let it drain.
4. Separately, beat the protein with a small amount of salt, gradually add the yolk there.
5. Without turning off the mixer, add cottage cheese to the egg.
6. We take a blender and beat the cottage cheese and liver. Continuing to beat, add the overcooked vegetables, salt and black pepper to the mixture.
7. At the very end, add flour.
8. We let it brew for 15 minutes.
9. The oven should be well preheated to 200 degrees. We place the form with our blank in it for 35 minutes. During the baking process, do not look into the oven. Then the casserole will be more magnificent.

This dish is good to eat an hour before training. It is very light, does not cause heaviness on the stomach. At the same time, it supplies the body with the necessary substances.

Pumpkin Cottage Cheese Casserole: Pumpkin Recipe

Treat your loved ones with variety. Make rice casserole with cottage cheese and pumpkin.

Ingredients:

• boiled rice - 2 cups;
• cottage cheese - 1 pack;
• pumpkin - 200 g;
• egg;
• salt - 1 pinch;
• sugar (if the dish will be used as a dessert).

Cooking algorithm:

1. Grind the peeled pumpkin. The smaller the better.
2. Mix with cottage cheese and rice.
3. Add a chicken egg so that the casserole does not fall apart.
4. Salt, add sugar (if necessary)
5. Put the resulting mixture into a mold.
6. You can bake in the oven (190 degrees, 30 minutes) or in a slow cooker (Baking mode, 25 minutes).

Would you like to use this casserole as a dessert? Prepare berry jelly sauce for it or pour condensed milk over it. Your loved ones will be delighted.

Pumpkin casserole with cottage cheese (video)

Cottage cheese and pumpkin are unique products. Casseroles from them will decorate the table with bright flowers, fill the house with pleasant aromas, and saturate the body with essential vitamins and minerals. Healthy food should be tasty.

Hello girls and boys!

Remember, I wrote to you that I was going to my mom and dad? And I also promised to cook something out of pumpkin. From a juicy bright Greek pumpkin, I didn’t have time to stir up anything, but my mother managed to ... Yes, not something there, but a very cool pumpkin casserole with homemade cottage cheese.

I always said that I don't like pumpkin, but as it turned out, I just cooked it wrong. And to be precise, I did not cook it at all. The only thing I had a favorite that was associated with pumpkin was a Greek phyllo dough pie with a sweet filling of pumpkin, nuts, raisins and fragrant oriental spices. The Greeks are not great at desserts, but THIS pumpkin pie is one of their best confectionery achievements! If you compare it with something, then it is very similar to a strudel, only tastier at times. When I get back to my homeland, I will definitely cook it. Would you like to try this? Can write? It's really very tasty!

And now I’m completely lazy under my mother’s wing, I don’t do anything, I don’t cook and I don’t even bake. So today's recipe MOM'S[no matter how strange this phrase may seem] DIETARY Pumpkin casserole with cottage cheese in the oven is the perfect option for a healthy breakfast. Mom cooked a casserole sugarless(specially for me): the pumpkin itself is quite a sweet product, but I glazed it with homemade redcurrant sauce. The combination is incredible! I would even say that this is not a casserole, but a light tender pumpkin-curd soufflé, because no flour, no semolina here either.

- a traditional autumn-winter product, characterized by a huge range of useful substances. Pumpkin very easily absorbed by the body and has medicinal properties. Pumpkin is an indispensable assistant in the fight against cardiovascular diseases, premature aging, cataracts and other eye diseases, in addition, vitamins A and C contained in the pulp and pumpkin seeds significantly strengthen the immune system and fight the occurrence of cancer cells. In addition to all this, pumpkin is rich in magnesium, potassium, zinc, dietary fiber, which improve digestion. Other benefits of pumpkin include anti-inflammatory, antioxidant effects, beneficial effects on the skin, anti-depression, diuretic properties that help eliminate toxins. In short, the pumpkin belongs to the category superfoods at a very low cost. And with all this, the pumpkin is very low-calorie and dietary product. Therefore, do not chase chia seeds and goji berries, eat pumpkin!

Well, I won’t repeat about the beneficial properties of cottage cheese, you already know everything.

I write down the recipe (according to my mother)

Of course, everything is in my mother's eye, but I will try to translate everything into grams.

Mom took:

• 400 gr. pumpkins
• 100 gr. milk
• 200 gr. cottage cheese
• 100 gr. sour cream
• 2 eggs
• a pinch of salt
• ½ tsp ground cinnamon
• pinch of ground nutmeg (optional)
• pinch of ground ginger (optional)
• zest of 1 orange (optional)
• butter - for greasing the mold

My mother added only a little cinnamon from spices, but I, already accustomed to spicy oriental flavors, really missed them there. Therefore, I recommend that you flavor the casserole with a generous pinch of cinnamon and nutmeg, maybe a little ginger. These spices take any pumpkin pastry to a whole new level.

Everything is prepared very simply

1. We clean the pumpkin from the peel and seeds, and cut it into small cubes about 1 cm. We should get 400 gr of peeled pumpkin.
2. Boil milk in a saucepan, add chopped pumpkin and steam over low heat under a lid until soft (20 minutes).
3. Drain the excess liquid and in the same saucepan we punch the pumpkin with a submersible blender or knead with a potato masher.
   

   At the end of cooking, liquid will stand out from the pumpkin, and the milk will sort of curdle - this is normal.

4. Drain the resulting liquid and in the same saucepan we punch the pumpkin with a submersible blender or puree with a potato masher.
5. Preheat the oven to 200º. Grease a small baking dish well with butter.
6. Knead the cottage cheese with a fork or the same submersible blender and mix it with sour cream.
7. Lightly beat the eggs with a fork or whisk. You can beat the eggs well, then the casserole will be more magnificent.
8. Add the curd mass to the pumpkin puree along with eggs, salt and spices, mix thoroughly.
9. We shift the pumpkin-curd mass into the prepared form and bake in an oven preheated to 200º for 20 minutes.
10. Take the baked casserole out of the oven and leave to cool.

Before serving, it is better to cool the pumpkin curd casserole completely and serve it cold, then it will keep its shape better and will not fall apart.

Of course, such a pp-casserole turns out to be almost unsweetened, so I strongly advise you to serve it with honey, berry sauce or jam, sprinkled with a pinch of cinnamon and enjoy a delicious and healthy breakfast.

On this I say goodbye, but in order not to miss new delicious recipes, follow me on social networks.

Good luck, love and patience.

Cottage cheese casserole with pumpkin- This is not only incredibly tasty, but also a 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 in 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 to this a small amount of orange peel grated on a fine grater 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.

Mix the 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 even better combine with the 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. Photo