Recipe for cottage cheese with pumpkin casserole. Pumpkin casserole with cottage cheese - a delicious and healthy dish! Rice

Recipe for cottage cheese with pumpkin casserole. Pumpkin casserole with cottage cheese - a delicious and healthy dish! Rice - recipe

11.01.2022 Egg dishes

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

A bright orange autumn vegetable is considered specific: someone loves it madly, and someone cannot stand it ... A variety of pumpkin casseroles can reconcile even those who are used to bypassing the Halloween symbol with a sweetish taste.

How to cook

To prepare this dish, you do not need supernatural culinary skills and talents. Pumpkin casserole is quick and tasty, it is suitable both for breakfast and as a dessert. If you want to feed a child, make a dish in the shape of a bear's face or just a heart, decorate with fruit on top to beautifully present a healthy lunch.

In a slow cooker

Thanks to modern household appliances and kitchen helpers, the process of cooking has become much easier and faster. For example, a pumpkin casserole in a slow cooker will require you only half an hour to prepare the products. This is especially useful if there is a delayed start function. You can immerse food in the multicooker bowl in the evening, and in the morning get a fresh, hot and dietary pumpkin breakfast for children.

In the oven

The classic pumpkin casserole in the oven turns out to be no less tasty and sweet, but it will take a little more time to cook it. It is recommended to fill the dish with a mixture of beaten egg and cream, choose the filling to your liking: potatoes with pork for a hearty dinner, raisins or apples for dessert.

Recipe

Any housewife will quickly learn how to cook a casserole, especially if she has imagination, desire and patience. Any recipe is suitable for a novice cook. It is convenient to cook from a frozen pumpkin, already cut into pieces, but in the fall, do not refuse a fresh natural vegetable.

Curd-pumpkin

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 3300 kcal.
Purpose: for breakfast, lunch, snack, children.
Cuisine: Russian.

The one with pumpkin. It cooks quickly, products can almost always be found on the shelves of the refrigerator. In addition, a sweet dish is suitable not only for breakfast, but also as a snack or dessert. Kids will love this recipe in the oven, especially if you decorate the slices with whipped cream and an apple or raisins.

Ingredients:

pumpkin - 600 g;
cottage cheese 5-9% - 600 g;
sugar - 160 g;
sour cream 10% - 150 g;
eggs - 4 pcs.;
water - 1 l;
butter - 25 g;
salt - to taste.

Cooking method:

Boil the pumpkin until fully cooked, cut into cubes and puree with sugar using a blender.
Mix cottage cheese, sour cream and salt in a separate container.
Combine both masses, add eggs and beat well again.
Lubricate the baking dish with oil, put the pumpkin mixture into it and bake at a temperature of 180-200 degrees for 25 minutes.

With semolina

Time: 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 650 kcal.
Purpose: for breakfast, for dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

If there is no cottage cheese at hand, do not be discouraged. An enticing, fragrant pumpkin casserole with semolina in the oven is perfect for breakfast or as an original dessert. Pumpkin and raisins go well together, the dish is rich, sweet and fragrant. You can use any dried fruit, such as dried apricots or apricots, and feel free to add fresh apples or carrots if you wish. This will allow you to make the casserole less caloric. Before preparing the dish, soak dried fruits in hot water for 2-3 hours.

Ingredients:

raw pumpkin - 400 g;
semolina - 75 g;
chicken egg - 1 pc.;
powdered sugar - 3 tsp;
raisins or dried fruits - 20 g.

Cooking method:

Peel, cut and boil the orange vegetable in salted water until soft, about 10-15 minutes.
In a deep bowl, mix it with powdered sugar and an egg.
Using a blender, grind the mixture to a thick puree and add semolina.
Put the raisins, mix the whole mass.
Brush the pan with olive oil or melted fat, top with the pumpkin batter and bake in the oven until cooked through, about 30 minutes.

with apples

Time: 60-80 minutes.
Servings: 10 persons.
Purpose: for lunch, for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

A beautiful marble charlotte with apples will be an amazing decoration for any holiday table. Perfectly this simple recipe is suitable for children's birthdays or tea parties at school, the dish looks very elegant on holiday photos. Its only drawback is that it takes a long time to cook, so it’s better to choose a dish for a leisurely Sunday feast.

Ingredients:

fresh pumpkin - 1 kg;
red carrots - 1 kg;
sweet apples - 500 g;
ground cinnamon - 1 tsp;
chicken egg - 2 pcs.;
wheat flour - 100 g;
granulated sugar - 1 tbsp. l;
salt - to taste;
butter for greasing the mold.

Cooking method:

Grate vegetables and apples on a coarse grater, arrange on separate plates, remember with your hands and drain the juice that appears.
Add salt, eggs, cinnamon, sugar and flour in equal proportions to each plate, mix thoroughly.
Lubricate the form, lay out the resulting mass, alternating layers.
Bake for 40-60 minutes in an oven at a temperature of 180-200 degrees.

With cottage cheese and semolina

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1600 kcal.
Purpose: for breakfast
Cuisine: Russian.
Difficulty of preparation: easy.

Since childhood, a familiar casserole with pumpkin and cottage cheese and semolina is often called cottage cheese. This dish is very satisfying due to the combination of products, it is perfect as an independent one. However, you can serve it for dessert, because it is very sweet, tender, like a factory cake. It looks especially impressive if you decorate it with grated chocolate or pour condensed milk on top.

Ingredients

peeled pumpkin - 600 g;
homemade cottage cheese - 300 g;
milk - 200 ml;
semolina - 60 g;
eggs - 2 pcs.;
vanillin - 1 sachet;
soda - 1 pinch;
sesame - 1 tsp;
salt, sugar - to taste.

Cooking method:

Rinse the vegetable with cold water, cut into cubes, boil for 10-15 minutes until soft.
Drain water, make pumpkin puree.
Grind cottage cheese with a fork or blender, put it in pumpkin porridge.
Pour semolina into cold milk, put on a slow fire, bring to a boil, then add to the casserole mixture.
Beat eggs with sugar and vanilla until foamy, pour into puree, add soda.
Lubricate the form with oil or fat, pour the curd-pumpkin mixture and sprinkle with sesame seeds on top for decoration.
Bake at a temperature of 180-200 degrees for about half an hour.

dietary

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 700 kcal.
Purpose: for breakfast, snack.
Cuisine: Russian.
Difficulty of preparation: easy.

In an effort to get a slender figure, this charlotte is an indispensable assistant. It contains many vitamins and minerals that help keep the skin in good shape and promote rapid metabolism. This lean oatmeal casserole is perfect for satisfying hunger or for a post-workout snack.

Ingredients:

pumpkin - 300 g;
oatmeal - 150 g;
milk 2.5% - 1 cup;
egg - 1 pc.;
sweetener - to taste;
salt, cinnamon and vanilla to taste.

Cooking method:

Heat the milk without boiling, pour the oatmeal into it, stir, let it brew for 15-20 minutes.
Peel the vegetable, wash and grate on a coarse grater.
Put it in oatmeal, add the egg, spices, sweetener, mix everything thoroughly.
Put in a silicone baking dish and put in a preheated oven for half an hour.

With meat

Time: 90 minutes.
Servings: 4 persons.
Calorie content of the dish: 2800 kcal.
Destination: for lunch.
Cuisine: Russian.

When the usual dishes become boring, this recipe will help to please and surprise the household. This is a very satisfying lunch option that does not need to be supplemented with soups and other things. Men will especially like such a feast, because meat is a real delicacy for them. Lean pork or veal flesh is best.

Ingredients:

pork or veal - 500 g;
red onion - 150 g;
potatoes - 500 g;
fresh or frozen pumpkin - 250 g;
garlic - 3 cloves;
milk 3.2% - 400 ml;
egg - 2 pcs.;
basil, dill, parsley - to taste;
salt, spices - to taste.

Cooking method:

Cut the meat into medium-sized pieces, salt and pepper it, remember well so that the juice comes out, then put it in a baking dish in an even layer.
Cut the onion into half rings, as for a salad, put on top of the meat.
Lay the next layer of pumpkin, cut into slices. Salt.
Chop the potatoes into slices and place on top of the pumpkin.
Mix eggs with milk, add herbs, finely grated garlic and spices
Pour the base with the resulting sauce, send it to the oven for 60 minutes.

Rice - recipe

Time: 50 minutes.
Servings: 2 persons.
Calorie content of the dish: 480 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

When you need to quickly prepare breakfast, and there is practically no time, pumpkin casserole with rice in a slow cooker comes to the rescue. This is a simple dish that will give you a long satiety, good mood and a burst of energy. It is especially convenient if your assistant has a delayed start function. So you can lay the necessary ingredients in the evening, and in the morning slowly have breakfast and go on business.

Ingredients:

round rice - 200 g;
peeled pumpkin - 500 g;
soaked raisins - 50 g;
vanillin - 1 sachet;
ground cinnamon - 0.5 tsp;
eggs - 3 pcs.;
sugar - 60 g;
sour cream - 50 g;
milk - 200 ml;

Cooking method:

Cut the pumpkin into small cubes or grate.
Boil rice groats until half cooked.
Mix the main ingredients, add raisins, sour cream, vanilla, sugar, eggs, milk and cinnamon.
Beat the gruel until smooth, put in a multicooker bowl.
Cook in baking mode for 20-30 minutes.

with cheese

Time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 1200 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

When you really want to treat yourself to a special dinner, this dish option is what you need! You can add or remove ingredients from the recipe yourself, as long as the pumpkin stays in place. Don't like mushrooms? Put zucchini or potatoes, they will give a delicate texture and a pleasant aroma. Decorate it with finely chopped greens, freshly ground pepper, serve!

Ingredients:

boiled pumpkin - 300 g;
champignons - 150 g;
cheese - 400 g;
milk - 100 ml;
eggs - 4 pcs.;
onion - 1 pc.;
garlic - 1 clove.

Cooking method:

Cut the peeled vegetables and mushrooms into cubes or slices, onions into half rings.
Pass the garlic through a press or finely chop.
Mix all the vegetables, mushrooms, fry in a hot pan until golden brown, then add water, leave to stew.
Grate the cheese on a fine grater, mix with two eggs and spices.
Cover the form with parchment, put the cheese-egg mixture into it, tamping it well to form a basket.
Put the cooled vegetables in a basket.
Whisk milk with two eggs, pour over the casserole. Send it to the oven for 25-30 minutes.

with minced meat

Time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 3600 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Many are accustomed to the fact that casserole is an exceptionally sweet dish that is served for breakfast or as a dessert. However, this is not so: there are a lot of recipes suitable for a hearty lunch, for example, with minced meat. In autumn, when a bright orange vegetable can be bought at any market or received as a gift from friends, such a dinner will be the best choice.

Ingredients:

fresh or frozen pumpkin - 450 g;
sweet bell pepper - 1 pc.;
onion - 150 g;
chicken egg - 1 pc.;
oatmeal - 80 g;
hard cheese - 50 g;
parsley, dill - 1 bunch;
salt, spices - to taste.

Cooking method:

Grate the pumpkin on a medium grater or chop with a food processor.
Cut the pepper into strips as thin as possible.
Cut half of the onion into half rings and mix with pumpkin.
Add egg, raw oatmeal, salt to the mixture, mix everything and put in a silicone baking dish.
Finely chop the second half of the onion along with the greens, add to the minced meat.
Put the meat filling on top of the vegetable layer, slightly remember with a spoon.
Sprinkle grated cheese on top, put in the oven or microwave for 40-50 minutes.

With chicken

Time: 60 minutes.
Servings: 5 persons.
Calorie content of the dish: 2500 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

This dish is an excellent choice for both losing weight and lovers of baked vegetables. To reduce calories, you can take low-fat cheeses and increase the amount of tomatoes. As a decoration for such a dish, you can use various sauces, sour cream, herbs and pieces of pumpkin. For the most capricious gourmets, light sprinkling with a mixture of Italian herbs is suitable.

Ingredients:

fresh pumpkin - 500 g;
chicken fillet - 500 g;
garlic - 2 cloves;
tomatoes 2 pcs.;
any cheese - 50 g;
eggs - 2 pcs.;
salt, pepper - to taste.

Cooking method:

Dice tomatoes, pumpkin, chicken fillet.
Grate the cheese on a fine grater, break eggs into it, add finely chopped garlic.
Put a layer of pumpkin and tomatoes in a baking dish, lay the chicken on top, fill everything with the cheese-egg mixture.
Sprinkle the casserole with herbs, then put the pumpkin, tomatoes again, pour them over.
Bake for 50-60 minutes at a temperature of 190-200 degrees.

cooking secrets

There are many secrets and tricks to make pumpkin casserole fluffy, tasty and beautiful. Each hostess has her own ideas, but there are a few general principles that will help achieve a gorgeous result:

Refrigerate the pumpkin before making the casserole. That way it will loosen up more easily.
If the finished cake is stuck in the mold and does not want to be removed, wrap it with a wet cold towel or hold it over the steam. When the crust is slightly damp, everything will be removed without much effort.
If you want to reduce the calorie content of the dish, add zucchini to it. It will not kill the taste, but at the same time will give the effect of marbling to your culinary masterpiece.
Millet groats will help get rid of excess moisture. Just place a bag of millet directly on top of a raw casserole and wait.
To keep pastries from being raw, use cottage cheese with a low percentage of fat, and squeeze fruit and vegetables well from the juice.
If you're making a casserole as a main course for lunch, rub the dish with a clove of garlic.
Sprinkle the mass in the form of sesame seeds, sunflower seeds or nuts. This decoration will make the casserole even tastier.
So that the casserole does not settle, but is lush, send it to the oven only after the oven has warmed up.
A little potato starch will not hurt if the mass is too thin.
It is better to pre-fry the onion so that it does not give an unpleasant bitter aftertaste.

10 signs that you are not loved

Pumpkin is quite an exotic product for a city dweller. Few people pay attention to it until they decide, for example, to go on a diet. And then a whole unknown world of pumpkin cooking opens up before him.

For me personally, the taste of carefree childhood and the taste of pumpkin are synonymous. Because the summer season began in my grandmother's village and pumpkin was as frequent a guest on the table as potatoes. And in the first days, having managed to wean yourself from this taste, you sniff the pumpkin pie with suspicion, and after a couple of days, returning from the street, you hope that granny has cooked it too today.

Today's article is for those who want to add variety to their daily menu, but can't figure out what they haven't tried yet. I am sure that few of you consider pumpkin as something tasty and worthy of attention.

I will try to dissuade you by showing you some interesting pumpkin casserole recipes. Believe me, this is just as yummy as it is.

As usual, I will try to show a few different recipes from each other so that you have plenty to choose from.

Classic pumpkin casserole with semolina and sour cream

This recipe is suitable for those who have never tried cooking from pumpkin. It is simple and turns out very tasty.

Ingredients:

Pumpkin - 1 kg
6-7 tablespoons semolina
6 tbsp sugar
Oil for greasing the mold

3 eggs
200 g sour cream
Vanilla sugar sachet

Cooking:

1. Cut off the peel from the pumpkin, cut into pieces and rub on a coarse grater. The resulting mass is divided into 3 parts.

2. We take a baking dish, grease it with vegetable oil and spread 1 part of the pumpkin.

3. Sprinkle evenly on top with 2 tablespoons of semolina and two tablespoons of sugar.

We do the same with the rest of the pumpkin: put a layer of pumpkin and sprinkle with semolina and sugar

4. We prepare the filling by combining the eggs, sour cream and vanilla in a separate bowl and whisking them with a whisk until smooth.

5. Pour the pie with the finished filling.

6. We send the casserole to the oven, heated to 180 degrees for 45 minutes. After that, you need to get it and let it cool for 10 minutes, and then sprinkle with powdered sugar.

Done. Bon appetit!

Cottage cheese and pumpkin dessert with poppy seeds in the oven

But such a casserole is offered in many coffee shops as a healthy and tasty dessert. Be sure to try cooking it. It is not at all difficult, despite the fact that looking at it it seems that it was prepared by a professional chef.

Ingredients:

For the pumpkin part:

Pumpkin puree - 500 g
2 eggs
2 tbsp. spoons of starch
Sugar - 75 g

For the curd part:

Curd 500 g
50 g poppy
2 eggs
2 tbsp. spoons of starch
100 gr sugar

For filling:

150 g pumpkin puree
1 egg
100 g sour cream
Sugar - 2 tbsp

To prepare the required amount of pumpkin puree, you need to take about 800 g of peeled raw pumpkin

Cooking:

1. Fill the poppy with boiling water and let it brew for 20 minutes.

2. We clean the pumpkin from the peel and seeds, cut it into pieces and put it in the oven to bake at a temperature of 200 degrees.

The thinner the cubes are cut, the faster the pumpkin bakes. On average, it takes 30-40 minutes. Pierce the pumpkin with a fork and if it is soft throughout its thickness, then it is ready.

3. Add eggs to the cottage cheese and grind it with a blender until creamy. Then add sugar and starch and beat well again.

4. Drain the water from the poppy (using a strainer), put it in the curd and mix again. Now the curd mass is ready.

5. Beat the pumpkin ready for this time with a blender, adding eggs, sugar and starch to it.

6. Now we take a baking dish, line it with parchment paper, and grease the edges with vegetable oil.

We spread the curd and pumpkin masses in it. To make a beautiful cake in a section, you can spend a little time and spread them alternately with spoons: 1 spoon of pumpkin, 1 spoon of cottage cheese, and so on.

It turns out a casserole, in which the layers diverge like circles on the water. Very effective.

7. We send the form to the oven, heated to 180 degrees for 1 hour.

8. While the casserole is cooking, let's make the filling. To do this, combine all the ingredients for pouring in one plate and mix them thoroughly.

9. And when the cake is ready, pour and evenly distribute the filling over it. Then return the mold to the oven for another 15 minutes.

Now it's done. Bon Appetit!

Video on how to make a sweet lean casserole

Step-by-step recipe for pumpkin casserole with millet

And here is the recipe for a rustic casserole. It turns out a very interesting taste. Such a pie is very useful for breakfast, because it consists only of healthy natural products. At the same time, it is very tasty and satisfying - what you need for the first breakfast.

Ingredients:

500 g pumpkin
500 ml milk
100 g millet
50 g butter
1 egg
1-2 tbsp sugar
A pinch of salt

Cooking:

1. We clean the pumpkin from the peel and seeds and cut it into small cubes 2x2 cm in size. Put it in a saucepan, pour it with milk, add a pinch of salt and put it on medium heat.

2. Cook the pumpkin for 15 minutes, after which we knead it with a pusher right in the pan.

It's not scary if you can't knead everything without lumps

3. Then add the millet washed under running water to the pan and continue to cook, reducing the heat to a minimum. Millet is cooked until cooked for 20-25 minutes.

4. Pumpkin porridge with millet is ready. In principle, this is a ready-made dish that you can eat like that. But we have plans for a casserole, so we pour sugar into the porridge, add a piece of butter and break the egg. And stir quickly so that the egg does not have time to curl.

5. Put the porridge in a greased baking dish and send it to the oven, heated to 180 degrees for 35-40 minutes.

6. Done. Let the casserole cool slightly, after which it can be cut and served.

Bon Appetit!

Making a Diet Pie with Apple and Rice

To prepare a dietary pumpkin casserole with rice and apples, flour or semolina is not required, which drastically reduces the calorie content of the dish. I recommend replacing buns with sweets with such a casserole when drinking tea. You will definitely like it.

Ingredients:

Pumpkin - 500-600 g
Apples - 2 pcs
Rice (dry) - 150 g
Raisins - 3 tbsp
Eggs - 2 pcs
Sugar - 150 g
Sunflower oil - 1 tbsp

Cooking:

1. Pumpkin and apples are peeled and seeds are peeled and rubbed on a coarse grater.

2. Rice is washed in running water and boiled until half cooked. Then we mix it with pumpkin, apple and raisins.

3. Then we break eggs into a bowl, add sugar and mix well again until smooth.

4. Lubricate the baking dish with vegetable oil, lay out and evenly distribute the casserole.

5. We send the form to the oven, heated to 180 degrees for 40-50 minutes.

Ready. Bon Appetit!

Simple pumpkin casserole with apple and semolina

If you are too lazy to boil rice and, in principle, do not care about calories, then you can cook an apple-pumpkin casserole on semolina. I suggest you watch the story on this topic.

Baby casserole with carrots in the oven

Carrot-pumpkin casserole is a great option for feeding children from 1 year old. A great alternative to store-bought purees.

Given the children's orientation of the recipe, the amount of ingredients is calculated for 1 little man

Ingredients:

Grated pumpkin - 100 g
Grated carrots - 100 g
Milk - 50-70 ml
Sugar - 1 tbsp
Semolina - 2 tbsp
Egg - 1 pc.

Cooking:

1. Put the grated carrots and pumpkin into a saucepan and pour milk over it. There should be just enough milk to cover the vegetables. Cook over low heat until the milk boils completely.

2. We shift the finished gruel into a deep plate, add the egg, sugar and semolina there and mix thoroughly until a homogeneous consistency without lumps.

3. We shift the mass into a small baking dish, or just a deep bowl and send it to the oven, heated to 180 degrees for literally 20 minutes.

Ready. Bon appetit to your baby!

Hearty pumpkin pie with minced meat

If all the previous recipes were more like desserts, then pumpkin casserole with minced meat is already a full-fledged dish that can be prepared for lunch or dinner.

Ingredients:

1 kg pumpkin
1 tablespoon butter
50 ml cream
100 g breadcrumbs
100 g hard cheese
300-400 g minced meat
Tomato paste - 2 tbsp
1 bulb
1 garlic clove
Salt pepper
Olive oil

Cooking:

1. We clean the pumpkin from the peel and seeds, cut it into small cubes (approximately 1-1.5 cm) and put it on a baking sheet or in a mold. Pour a couple of tablespoons of butter, salt, pepper and mix. We send the form to the oven, heated to 180 degrees for 40-45 minutes.

2. Fry minced meat with onions and garlic until tender. Don't forget to salt and pepper it. You can add other favorite seasonings if you like.

Minced meat is easy to replace with chicken meat - it is also fried very quickly, literally 15-20 minutes

3. Then add tomato paste to the minced meat, half a glass of warm water and simmer for another 10 minutes without closing the lid.

4. Put the prepared pumpkin on a plate and knead it to a puree state, adding cream and melted butter to it. When the cream is absorbed, add the breadcrumbs and mix again.

5. We collect the casserole. Put half of the pumpkin puree on the bottom of the baking dish, then spread all the meat evenly and cover it with the second half of the puree.

6. Apply a small layer of crackers on top and rub the cheese.

7. Since all the ingredients in the casserole are already ready, it is enough to hold it in the oven, heated to 180 degrees for literally 15 minutes.

Ready. Bon Appetit!

This is how pumpkin casserole can be. The ingredients do not seem to vary much, but the dishes are completely different from each other.

I really hope that you will try to cook one of the presented casseroles and appreciate the taste of baked pumpkin.

Thanks for attention.

The other day I bought a 4-kilogram pumpkin in the store, so in the near future I am going to cook about 5-6 delicious dishes from it. Unfortunately, many underestimate or are simply not familiar with this valuable vegetable, but pumpkin is not only tasty, but also very healthy. Let the cottage cheese casserole with this wonderful orange vegetable be the first pumpkin dish that I will share with you.

Cut 400 grams of pumpkin and peel it.

Grate pumpkin pieces on a medium grater.

In a deep dish, knead the cottage cheese with butter with a fork.

Add 2 chicken eggs, sugar, sour cream and semolina to the cottage cheese. Add a little lemon juice to a teaspoon with soda and also add to the base for our cottage cheese casserole. Mix everything.

Add the grated pumpkin to the dish and mix thoroughly.

We will have a ready-made base for baking pumpkin curd casserole.

Fill the baking dish with the previously prepared liquid base for the casserole. Preheat the oven to 200-220 degrees and remove the mold into it for about 50 minutes.

After 50 minutes, our cottage cheese casserole with pumpkin is ready. It can be served with tea with sour cream, jam or just like that.

Bon Appetit!

Pumpkin casserole is a simple, inexpensive and healthy dish that is an integral part of a healthy diet for children and adults. It is easy to prepare for breakfast, lunch (as a dessert) and dinner, as well as to feed a baby who does not consume cottage cheese and pumpkin separately. In addition, a pumpkin casserole with cottage cheese can serve as a simple vegetarian dish if you cook it without eggs, adding semolina porridge pre-cooked in milk or water to the curd and pumpkin mass. For people with dietary restrictions, nutritionists recommend completely abandoning the sugar in the recipe if you cook a sweet vegetable casserole with the addition of dried fruits.

The benefits of baked pumpkin

The regular presence of a vegetable in the diet helps in the treatment of:

cholelithiasis;
cardiovascular diseases;
insomnia;
oncology;
skin diseases;
vision diseases;
colds;
obesity.

Due to the absence of coarse fiber and aggressive acids in the pulp of the vegetable, pumpkin is safe for use in inflammatory diseases of the gastrointestinal tract, and due to its ability to cleanse the body, it is effective in losing weight.

Step-by-step recipe for curd-pumpkin casserole in the oven

Pumpkin casserole with semolina is soft, with a rich pumpkin flavor. You can make the dish more airy if you beat the eggs with sugar until foam appears. It is better to squeeze the pulp of the vegetable before adding it to the base so that the dish does not turn out to be liquid. Using cream instead of sour cream will make the casserole softer, but more nutritious. Slaked soda in the recipe can be replaced with baking powder.

You will need:

cottage cheese - 300 g;
salt - a pinch;
pumpkin - 400 g;
soda - a quarter of a teaspoon;
butter - 30 g;
sour cream - 2 tbsp. l.;
lemon juice;
eggs - 2 pcs.;
semolina - 2 tbsp. l.

Cooking

Rub the peeled pieces of pumpkin on a grater.
Mash cottage cheese with butter.
Add eggs, salt, semolina, sugar to cottage cheese. Soda extinguish with lemon juice and add to the same mixture.
Add pumpkin pulp to the dough.
Put the base of the casserole in a container greased with a piece of butter and cook at 200 ° C for 50 minutes.

A pumpkin casserole in the oven can also be prepared from a frozen diced vegetable (it must be washed with warm water before adding it to the dough) - it will have time to cook during the baking process. A pinch of cinnamon, orange peel, ground nutmeg or ginger will help diversify the taste of the casserole.

Important: pumpkin is not desirable for use in diseases of the digestive tract caused by reduced acidity of gastric juice.

Casserole with apples in a slow cooker as in the photo. Fast and tasty on pp

Cottage cheese casserole with pumpkin in a slow cooker turns out to be dietary, suitable for use with pancreatitis and stomach diseases. If you replace fatty cottage cheese with fat-free, the dish will also be useful for the figure.

You will need:

pumpkin - 400 g;
cottage cheese - 250 g;
sesame - a pinch;
egg - 2 pcs.;
apple - 1 pc.;
potato starch - 1 tsp;
sugar - 60 g.

Cooking:

Prepare pumpkin puree by steaming vegetable pieces in a microwave with water for 20 minutes and grinding them in a blender until smooth. Remove excess moisture.
Mix cottage cheese, pumpkin puree, sugar, eggs.
An apple, finely diced or grated, enter into the mass along with starch.
Place the dough in a greased bowl and garnish with sesame seeds.
Cook in a slow cooker using the Baking program for 45 minutes.

The pumpkin cottage cheese in the slow cooker is left for a quarter of an hour in the unit until it cools, then it is easily taken out with the help of a steaming container and served to the table. It turns out a cottage cheese casserole with pumpkin and apples, tender and very healthy. Serve the dish well with sour cream, whipped with pumpkin juice or plain yogurt.

A sweet pumpkin casserole will become more original if you make it look like a zebra cake: to do this, pour alternately: 2 tablespoons of the curd mixture, then 2 tablespoons of pumpkin puree in the center of the previous one, etc., until both masses run out.

Recipe in a steamer

Pumpkin casserole with cottage cheese in a double boiler is an ideal dish for baby food. Such a dish can be given to babies from two years old - it is healthy, tender and without a fried crust. To enrich the casserole with vitamins, it is not forbidden to add grated apple and lemon juice to its composition.

You will need:

pumpkin - 100 g;
egg - 1 pc.;
cottage cheese - 200 g;
raisins - a handful;
sugar - 2 tbsp. l.

Cooking:

Bring the egg with sugar and cottage cheese until smooth.
To the mass, add grated and squeezed pumpkin, as well as washed raisins. Stir.
Pour the mixture into a rice bowl and cook in a double boiler for 30 minutes. Ready!

In pumpkin casserole recipes, you can add 2-4 tbsp. l. semolina, after letting the mass brew for a quarter of an hour. Thanks to semolina, the dish will turn out to be more tender and nutritious. If the vegetable is pre-marinated in apple juice with sugar for about an hour, and then flavored with cardamom and ground ginger, the dessert will have a very original taste.

Cottage cheese and pumpkin casserole is one of the rare dishes related to a healthy diet. Find a place for a pumpkin on your table - in combination with cottage cheese, this healthy autumn vegetable will enrich the body with useful substances, preparing the immune system for the winter weather.

Cottage cheese casserole is a hearty dish rich in protein. If you add pumpkin to it, you will get a pleasant sweetish taste, and the fiber content will also increase.

Cottage cheese and pumpkin casserole in the oven - recipe with photo

The casserole always starts with cottage cheese, and it should be given special attention. Since the dish is prepared using eggs, the curd can be both wet and crumbly. You should not buy completely fat-free, because it whips poorly and has a less pleasant taste. Cottage cheese 2% fat is best suited. In addition to milk, there should not be anything else in the composition, otherwise the product may give a completely unexpected reaction in the oven.

The pumpkin used in the recipe is fresh. If you take frozen, which was previously cut into cubes or slices, it must be thawed and drained of excess liquid. Such a pumpkin is best baked in advance and chopped with a blender or rubbed through a sieve. Detailed instructions for fresh vegetable will be given below.

If desired, one egg can be replaced with 2 proteins to reduce the fat content in the finished dish. Instead of semolina, you can take whole grain flour, which has less protein, but more coarse fibers that are good for digestion.

Among the common mistakes is too thin dough, which is then not baked, but literally boiled under a golden crust inside under the influence of steam. To avoid this, you need to make sure that the consistency is thick enough, and the pumpkin does not give extra juice.

Cottage cheese casserole is best cooked in a detachable form so that it is easier to pull out when it is cooked. If there is no such dish, then you can use a plate: carefully separate the edges of the casserole from the mold with a knife, cover it with a plate on top and turn it over. If the dish is not cooked in layers, then this method will help to avoid problems when serving, so that the pieces do not fall apart.

Sometimes you want to increase the temperature when baking so that the dish cooks faster. It is better not to do this with cottage cheese. It's best to leave it at 180 degrees, and after half an hour start poking the casserole with a toothpick every 10 minutes until it stays dry.

Ingredients:

Cooking:

Semolina should be poured with kefir, mixed and left to swell while the pumpkin is being prepared.
Pumpkin must be cleaned of seeds and peel. Then it can be grated on a coarse grater or chopped with a blender and sent to stew for 10-15 minutes. This can be done both in a pan with a thick bottom under the lid, and in a saucepan. It is very important to constantly stir it so that it does not burn. If juice is released during the stewing process, it must be drained and poured.
While the pumpkin is cooling, the cottage cheese is mixed with swollen semolina, sugar and eggs. At this stage, the mass should be very thoroughly mixed, and it is best to beat with a blender. If this device is not available, you can use a conventional metal sieve with small cells. This step is needed not only to make the cottage cheese more airy, similar to curd cream, but also enriched with oxygen. This will give the casserole a more airy texture. The finished mass should be thick enough not to drip from a spoon if it is lifted, but to drain slowly.
The pumpkin is gently mixed with the curd mixture. Grease the baking dish with oil. If the bottom is lined with baking paper, it should also be greased, as the casserole may stick to it.
The curd-pumpkin mass is poured into a mold and sent to an oven preheated to 180 degrees for 45-50 minutes.

100 g of such a pumpkin casserole with cottage cheese contains only 95 kcal. At the same time, the protein content will be 8.9 g, fat - 1.6 g and carbohydrates - 11.4 g. If you divide the dish into 8 equal parts, then in one serving weighing 160 g there will be only 154 kcal. To reduce the amount of fat, you can use 1 whole egg and 2 proteins.

Nutritional benefits

Cottage cheese contains a very high protein content, which is good for all those who lose weight. If you use a low-fat product, then you can still slightly reduce the energy value of the finished dish. Pumpkin contains only a small amount of protein, but it has no fat at all and has a very high content.

A casserole where these 2 products converge gives high saturation, replenishes the required amount of protein and can be a complete meal. And the sweetish taste will allow those who follow their figure not to look towards desserts.