Cottage cheese casserole with pumpkin and semolina. How to cook a fragrant pumpkin-curd casserole in the oven

15.02.2024 Egg dishes

Pumpkin casserole with cottage cheese in the oven is a delicious dish that has been familiar to us since childhood. Remembering this unique sweet taste of pumpkin casserole with cottage cheese, we immediately remember the happy, carefree time of children's games and pranks.

Let's try to return to our childhood time and prepare a delicious casserole according to mother's recipes ourselves.

I present to your attention the best recipes for this dish. I am sure that everyone without exception will like them and will delight even the most demanding gourmets.

Health Benefits of Pumpkin

Pumpkin contains a huge amount of elements necessary for human health; this is its main benefit to the body. It contains vitamins: A, B2, B1, B3, B9, B6 and PP. Pumpkin is also very rich in micro and macroelements such as: magnesium, calcium, potassium, iron, phosphorus, sulfur, sodium, copper, fluorine, chlorine and zinc.

We can safely say that the benefits of pumpkin are enormous since it has the necessary supply of all useful elements and vitamins that are extremely important for human health.

Pumpkin, when consumed regularly, will have a positive effect on the entire body and will help:

improve vision;
lower blood pressure;
improve the functioning of the gastrointestinal tract;
will normalize the water-salt balance;
strengthen the walls of blood vessels;
reduce high levels of acidity in the stomach;
cleanse the intestines of accumulated toxins;
will give strength and energy to your body;
normalizes sleep;
will increase immunity;
reduce swelling and remove excess water from the body;
improve metabolism;
will help renew cells and improve tissue regeneration

The vegetable contains a lot of fiber, which is necessary for cleansing and normal functioning of the gastrointestinal tract.

Pumpkin can be eaten without fear, because it does not cause increased gas formation and bloating.

Pumpkin is very often used in folk medicine to cleanse the gallbladder and liver.

To improve the condition of your body, just one fasting day on raw pumpkin porridge is enough.

Pumpkin is useful for eating by women, men, and children. The substances that the vegetable contains increase immunity and strengthen the body's endurance.

This pumpkin sweet casserole recipe is super easy to make. This casserole tastes like the one we were given to eat in kindergartens for an afternoon snack.

Semolina gives the dish softness and tenderness. This manna with pumpkin and cottage cheese is enough to feed your whole family.

fresh cottage cheese - 0.5 kg;
pumpkin - 1 kg;
semolina - 150g;
milk - 400 ml;
fresh eggs - 4 pieces;
granulated sugar - 100 g;
cumin - 15 g;
salt - 1 teaspoon, add it depending on taste preferences;
butter for frying and baking.

Preparing the casserole:

Bring the milk to a boil, and then add semolina into it in small portions. Cook over low heat until you get a thick and viscous semolina porridge.
Peel the pumpkin in advance and cut it into small pieces, then fry the chopped pumpkin pieces in a frying pan with the addition of a small amount of butter. It will take approximately 10 minutes to fry the pumpkin.
We will make puree from the fried pumpkin; to do this, we will grind the pumpkin using a blender.
Mix the prepared semolina porridge with pumpkin puree. Then add cottage cheese, fresh eggs - 3 pieces, sugar, a little salt and caraway seeds to the mixture. Mix all components thoroughly.
Grease the baking dish with oil. Place the resulting curd-pumpkin mixture there, thoroughly level the mixture into shape and brush the top with a lightly beaten egg.
Preheat the oven to 180 degrees and set it to prepare our casserole. The dish needs to be cooked for 45 minutes.
After cooking, remove the dish from the oven and let it cool.

The cottage cheese and pumpkin casserole with semolina is ready, cut it into portions and serve with sour cream, honey or your favorite jam.

Pumpkin casserole with rice and cottage cheese

In addition to pumpkin, you can add other ingredients to the casserole, this will diversify its taste, for example, it could be an apple or carrots.

Ingredients for cooking:

fresh cottage cheese - 300 g;
rice - 100 g;
sugar 2 tbsp. spoons;
peeled pumpkin - 300 g;
semolina - 75 grams;
fresh eggs - 2 pieces;
salt - 1/3 teaspoon;
cinnamon and nutmeg - 1/2 teaspoon each;
butter - 25 grams;
wheat flour 2 tbsp. spoons.

Preparing the casserole:

Rinse the rice well under running water. Place it in a saucepan, lightly salt it and add 200 ml of water.
Let the rice cook over low heat. Cook the rice, but not until completely cooked, remove the cereal from the heat slightly undercooked and cool.
Now let's do the pumpkin. Cut it into small pieces, put it in a frying pan, add a small piece of butter and simmer until softened.
If the pumpkin is a little dry and starts to stick to the pan, then add a little water to it. Simmer the pumpkin until the water evaporates. While the pumpkin is still hot, soften it into a puree and then cool.
Then beat the eggs until foam forms and combine them with the cottage cheese, adding a pinch of salt.
Add semolina to the egg-curd mixture and let stand for 25 minutes to swell.
After this, add pumpkin puree to the mixture, and then rice and mix everything.
Then add sugar and spices to the casserole and mix gently again. If the mass turns out to be a little liquid, then put 2 tablespoons of flour into it.
To add more flavor, you can add a little vanilla sugar to the dough.
Place the resulting mass in a greased form and place it in an oven preheated to 180 degrees for baking. Bake for 35-40 minutes.
After cooking, take our pumpkin casserole with rice and cottage cheese out of the oven.
Wait until the dish cools down a little, then cut into portions.

Serve pumpkin casserole with cottage cheese to the table with sour cream or regular jam.

Pumpkin casserole with cottage cheese and banana

This dietary casserole with pumpkin cottage cheese and banana has no sugar at all.

It is important to know!

The calorie content of pumpkin is very small, only 22 kilocalories, so it can be eaten even by those who really want to lose weight and lose excess weight.

The casserole turns out very tasty and airy, it literally melts in your mouth.

Ingredients for cooking:

fresh cottage cheese - 0.5 kg;
thick yogurt - 250 g;
fresh chicken eggs - 3 pieces;
pumpkin puree - 800 g;
bananas - 2 pieces;
lemon juice - 50 ml;
a pinch of salt.

Preparing pumpkin casserole:

Let's prepare pumpkin puree. Cut the pumpkin into small pieces 4 by 4 cm. Wrap each piece in foil and place in the oven preheated to 200 degrees for 30 minutes.
After half an hour, remove the pumpkin from the oven and let it cool. Peel each piece of pumpkin and use a blender to make pumpkin puree.
We separate the eggs into whites and yolks. Lightly salt the whites and place them in the freezer for 3 minutes.
In a separate container, mix cottage cheese, yogurt and yolks.
Peel the bananas, cut them into pieces, add lemon juice to them. Then puree the bananas using a blender.
Add the curd and yogurt mass to the banana puree and beat everything until smooth.
Take the whites out of the freezer and beat them until foam forms. Using a spatula, slowly fold the whipped egg whites into the pumpkin puree.
Line the baking dish with baking paper. Then, pour into the mold in layers, alternating pumpkin and banana-yogurt mixture. We should have a layer of cottage cheese on top. The casserole should be shaped like a zebra.
Preheat the oven to 200 degrees, place the casserole in it and bake for 50 minutes.
After this time, turn off the oven and leave the dish in it for another 20 minutes.

Then take the pumpkin casserole with cottage cheese and banana out of the oven, cut into pieces and serve.

This cottage cheese and pumpkin casserole in the oven without semolina is easy and very simple to prepare. The advantage of this recipe is the minimum set of ingredients and the absence of sugar.

Ingredients for cooking:

pumpkin - 0.5 kg;
fresh cottage cheese - 200 g;
chicken egg - 1 pc.

Preparation:

Peel the pumpkin, cut into pieces and blend in a blender. If you don't have a blender, you can simply grate the pumpkin, but it will take a little longer.
We separate the egg into white and yolk. Beat the egg white until foam forms.
Add cottage cheese and yolk to the pumpkin puree, mix everything until smooth. Then add the whipped egg white into the mixture and mix gently with a spatula.
Place in a baking dish in foil or paper and place the prepared mass there.
Bake the casserole in a preheated oven at 200 degrees for 30 minutes.

Cut the finished cottage cheese and pumpkin casserole into portions and serve with honey or sour cream.

This cheesecake is a real salvation for the hostess when she needs to quickly and deliciously feed her guests.

Ingredients for curd filling:

cottage cheese - 0.5 kg;
eggs - 2 pieces;
sugar - 100 g;
corn starch - 30 g;
poppy seed (optional) - 25 grams.

Ingredients for pumpkin filling:

baked and pureed pumpkin - 0.5 kg;
eggs - 2 pieces;
granulated sugar - 50 g;
zest of one orange;
corn starch - 20 g.

Ingredients for filling:

sour cream - 100 g;
baked and pureed pumpkin – 150 g;
granulated sugar - 1 tbsp. spoon;
one egg.

Making Zebra Cheesecake

It is highly recommended to make pumpkin puree from baked pumpkin, as it has a denser texture. And this factor plays a decisive role in the overall preparation of cheesecake.
Boil the poppy seeds for 15 minutes and dry on a paper napkin.
Mix sugar and cottage cheese in a blender. Add eggs, poppy seeds and starch to this mixture. Mix everything again in the blender.
In a separate container, thoroughly mix the pumpkin with sugar and orange zest. Add eggs and starch to the resulting mixture. Mix everything again.
These two types of filling should be approximately the same in consistency. If some of them turned out thicker, you can add a little sour cream to it.
Take a baking container with a diameter of approximately 22-24 cm and line it with special paper, and then grease it with oil. You can also lightly sprinkle with flour.
Let's start laying out our fillings. You need to place tablespoons in the center: first take a tablespoon of one mixture, then place a spoonful of another mixture in the center of this mixture.
You need to do this until you lay out the whole mass. To make the pattern even more beautiful, you can take a wooden stick and draw it from the edge to the center several times.
Preheat the oven to 170 degrees and place the cheesecake in it for 40-45 minutes.
While the cheesecake is baking, prepare the filling for it. Combine pumpkin puree, eggs, sour cream and sugar. Beat everything until you get a homogeneous mass.
After 40 minutes, take the cheesecake out of the oven, fill it with the prepared filling and put it back in the oven for 10 minutes.
Then we take the dish out of the oven, let it cool and enjoy its wonderful aroma and taste.

The zebra cheesecake tastes even better if it is chilled in the refrigerator for 2 hours before serving.

Pumpkin casserole with apples and cottage cheese

This pumpkin casserole with cottage cheese and apples turns out very aromatic and tasty. I am sure that your household will ask you for more.

This recipe is good because all the ingredients are taken in small quantities and the dish is prepared without adding semolina.

Ingredients for cooking:

rice - 120 g;
cottage cheese - 250 g;
chicken eggs 2 pieces;
sweet pumpkin 150 g;
sweet apples - 2 pieces;
sugar - 4 tbsp. spoons;
salt - 1/2 teaspoon;
ground cinnamon and nutmeg - 1/2 teaspoon each;
butter - 40 g.

Preparation:

Boil the rice and cool. Beat the eggs with a blender and add the cottage cheese. Continue whisking until you get a homogeneous consistency.
Mix the curd mass with the cooled rice, add sugar. If the cottage cheese is sour, you can add a little more sugar, depending on your taste.
Then add aromatic spices - cinnamon and nutmeg.
Peel the pumpkin and apples from the skin and seeds, and then cut them into small cubes. In a large bowl, combine the curd-rice mixture with chopped pumpkin and apples.
Grease the baking dish with butter. Place the prepared mixture in the mold and place pieces of butter on top. This will give our casserole a beautiful golden brown chicken.

I am a big fan of Ayurveda, Eastern and Tibetan medicine, I apply many of its principles in my life and describe them in my articles.

I love and study herbal medicine, and also use medicinal plants in my life. I cook tasty, healthy, beautiful and fast food, which I write about on my website.

All my life I've been learning something. Completed courses: Alternative medicine. Modern cosmetology. Secrets of modern kitchen. Fitness and health.

What to cook from the orange gift of autumn? Try the cottage cheese and pumpkin casserole. Pumpkin goes well with cottage cheese and serves as the basis for healthy and nutritious desserts. The treat takes a long time to prepare, but it will definitely appeal to even the most picky sweet tooth.

Recipe 1. Pumpkin-curd casserole in layers

An easy way to make pumpkin and cottage cheese casserole.

Ingredients:

pumpkin - 0.5 kg;
non-acidic cottage cheese - 150 g;
semolina - 60 g;
sugar -100 g;
chicken egg - 2 pcs.;
raisins (any) - 50 g;
butter for the mold.

Preparation:

Peel and seed the pumpkin and cut into large pieces.
Cover a baking sheet with parchment, place the pumpkin on it and place in a preheated oven (180° C). Bake for 40-45 minutes.
We take out the pumpkin and cool it. Place in a glass of blender and puree.
Add half the sugar, one egg and half the semolina to the pumpkin puree. Mix everything in the blender again.
Now let's make cottage cheese. In a bowl, combine it with the egg, remaining sugar and semolina. Add raisins and stir.
Grease the round shape with butter.
We begin to lay out layers of the casserole: first the pumpkin mixture, then the curd mixture. Distribute the dough evenly. You should get 2 layers.
Place in a preheated oven (180°C) and bake for 40-50 minutes until done.

Advice! Using an immersion blender to blend the cottage cheese and pumpkin batter will create air bubbles and make the casserole more tender.

Recipe 2. Pumpkin casserole with cottage cheese and poppy seeds with sour cream filling

Cottage cheese and pumpkin casserole with poppy seeds and sour cream filling looks like a holiday cake, is easy to prepare and eaten instantly.

Ingredients:

Pumpkin - half a kilo (+ 50-100 g);
zest of one orange;
chicken egg - 4 pcs.;
salt - a pinch;
sugar - 150 g + 20 g for filling;
cottage cheese - 0.5 kg;
starch - 1 + 2 tbsp;
poppy - 25 g;
butter (for the mold);
100 g liquid sour cream.

Preparation:

Bake the pumpkin on a baking sheet in the oven for an hour.
Puree the pumpkin in a blender. Immediately set aside a couple of tablespoons for pouring.
Grate the orange. We remove only the yellow skin, do not touch the white fibers, they will give bitterness.
In a blender bowl, mix pumpkin puree, orange zest, 2 eggs, sugar (half) and a pinch of salt.
Place the mixture in a bowl, add a spoonful of starch and stir.
Now combine cottage cheese, one egg, the remaining sugar and a little salt.
Add two tablespoons of starch and stir.
Boil poppy seeds: pour into a saucepan, add boiling water and stir. Place on the stove and bring to a boil several times until the poppy seeds swell.
Add poppy seeds to the curd mass (optional).
Line a springform pan with parchment paper and grease the bottom and sides with oil.
We begin to form the layers of the casserole: using a tablespoon, place a little cottage cheese in the center of the form, then a spoonful of pumpkin puree on top, then another spoonful of cottage cheese, and so on. The mass will gradually spread and fill the mold.
When all the dough is laid out, a small mound will form in the center. To even it out, gently tap the pan on the table; don’t even it out with a spoon - you’ll just smear it.
Decorate the casserole: use a wooden skewer to draw several strips from the center to the edge, as if cutting into pieces. You will get several rays. Now draw a few more stripes between them, from the edge to the center. The result is a beautiful pattern that looks like a cobweb.
Place the pan in a preheated oven (180-200) for 50-60 minutes. It all depends on the features of your oven; the more powerful it is, the faster the casserole will be ready.
While the pie is baking, make the filling. Combine the mashed potatoes that were set aside, 20 g of sugar, egg and sour cream. Add a pinch of salt (it enhances the sweet taste).
Using a whisk, turn the products into a homogeneous mass.
We take the casserole out of the oven. While hot, cover it with filling and return to the oven for another 10 minutes.
Let the casserole cool and only then remove the pan. To make it come away easier, we run a knife along the edge of the pie.
Even when warm, this cake holds its shape well. But when it cools, it will set even more. Serve with tea.

Advice! Pumpkin and curd masses should be the same consistency. If the pumpkin turns out watery, squeeze the pulp through cheesecloth (in 4 layers), or add a spoonful of liquid sour cream to the cottage cheese.

Recipe 3. Cottage cheese and pumpkin casserole with apples

A dietary version of cottage cheese and pumpkin casserole without flour. Apple and cinnamon are the secret to the success of many desserts.

Ingredients:

low-fat cottage cheese - 300 g;
pumpkin pulp - 400 g;
sugar - 5 tbsp;
starch - 1 tbsp;
chicken egg - 2 pcs.;
apple;
butter - 30 g;
semolina - 2 tbsp;
cinnamon;
vanillin.

Preparation:

Place the peeled pumpkin pieces into a pan of boiling water. Boil until soft (usually 7-8 minutes is enough). To make sure it is ready, pierce a piece of pumpkin with a fork - the tips should go in easily.
In a deep bowl, mix cottage cheese, eggs, 2 tbsp. sugar, starch and vanillin. We rub everything thoroughly.
Peel the apple, cut into cubes, and remove the seeds.
Melt butter in a frying pan.
Fry the apples for 3-4 minutes until soft. Sprinkle with cinnamon and set aside.
Grind the boiled pumpkin into puree using a blender.
If it turns out too liquid, place it on a sieve lined with two to four layers of gauze and let the excess juice drain.
Add the remaining sugar and semolina.
We combine everything and leave for a few minutes so that the semolina swells.
We put layers in the mold: first pumpkin puree, then apples, the last layer is cottage cheese.
Heat the oven to 200 degrees and bake the dietary dessert for 30-35 minutes.
Serve when it has cooled down a little.

This casserole can be prepared in a slow cooker using the “Baking” program.

On a note

Another way to bake pumpkin: cut it, but do not remove the skin, but place it directly on it. Before baking, cover with foil, then steam the pumpkin for 40 minutes. And then remove the foil and dry the juice in the oven for another 20-30 minutes.
To make sure the casserole is ready, pierce it in 2-3 places with a wooden skewer. The dough should not stick.
Cottage cheese casserole with pumpkin in the oven is included in the children's menu. Both cottage cheese and pumpkin are beneficial for a growing body.
Pumpkin contains more carotene than carrots.

Preparing cottage cheese and pumpkin casserole takes about 1.5 hours, with 30-60 minutes spent on baking itself. While the oven is working, the hostess can go about her business or set the table. The dessert is prepared quickly and without hassle, and it always turns out delicious.

Recipes for delicious casseroles for every taste

1 hour

140 kcal

5/5 (1)

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

Pumpkin casserole has many recipes and is quick and tasty to prepare, so it is a favorite delicacy in our family. My favorite recipe is cottage cheese casserole with pumpkin and apples in the oven in layers, because it turns out light and airy, and it’s easy to prepare.

Another huge plus of the casserole is that the pumpkin and cottage cheese release juice in the oven and it turns out sweet. Thus, the casserole requires neither flour nor sugar, and the benefits of the main ingredients are quite significant.

And all because pumpkin has a number of useful substances: potassium, magnesium, zinc, sodium, phosphorus, calcium, as well as beta-carotene and other vitamins B, E and C. Cottage cheese contains a lot of calcium and vitamin D, which Together with the beneficial substances, pumpkin promotes healthy skin, nails, hair, and also maintains the cardiovascular and digestive system in tone.

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 should match by eye.
The pumpkin tail should be dry and the pattern on the skin should be clear.
If the skin is soft, easily pressed and stained, then such a fruit is not worth taking.

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’s 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 making cottage cheese casserole in the oven

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

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

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

Cooking time: 1 hour 20 minutes.
Number of servings: 8-9 servings.
Kitchen appliances: saucepan, knife, blender, multicooker.

Ingredients

600 g low-fat cottage cheese.
Four eggs.
4 tbsp. l. cottage cheese.
6 tbsp. l. decoys.

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

Cooking process

Video recipe

If you need to know any details, watch this video. The moment of preparing the pumpkin is missed here, but the principle remains the same. Check it out 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 it, you can also pour yourself juice, compote or milk. You can serve sour cream as a sauce with the casserole if someone finds it a little dry.

The casserole can be given to children as an afternoon snack or as an after-dinner dessert, or you can simply grab a couple of pieces of the treat 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 in either water or 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 casserole with pumpkin - regular. It turns out very tasty, sweet, but healthy thanks to the pumpkin it contains. In addition, you can add various fruits and nuts to both cottage cheese and regular casserole, such as pears, raspberries, walnuts, raisins, cranberries or prunes.

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

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.

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 say 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:

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.
The peel should be quite hard and not easily pressed. Otherwise, the fruit will quickly deteriorate and will not last long.
Let its stem be dry, as a sign of ripeness.
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 ones turn out to be more magnificent, 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:

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.
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.
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.
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.
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:

Peel the pumpkin and banana, cut them, mix in a blender with sugar, egg, gradually adding semolina and baking powder.
Place in a silicone mold and place in a slow cooker to steam. Or in a double boiler.
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:

Soak the semolina in kefir for half an hour, but, to be honest, an hour is even better.
Peel and grate apples and pumpkin.
Mix sugar, cottage cheese and yolks, then add swollen semolina and soft butter. And at the end - fruits and vegetables.
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.
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:

Bake the peeled and chopped pumpkin in the oven.
From the finished and cooled mixture, make a puree, into which put half the semolina and sugar, one egg.
Add the remaining sugar, semolina and egg to the cottage cheese, mix everything well.
Grease the mold with oil, and lay out the pumpkin and curd masses in layers - alternating.
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:

First, boil the poppy seeds for a quarter of an hour, then drain off the excess water.
Beat the cottage cheese in a blender with half the total amount of eggs, sugar, starch and all the poppy seeds that you have.
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.
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.

Ingredients:

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

How to cook:

Pour kefir over semolina, add soda and mix. Let it brew for 10-15 minutes.
Grate carrots and pumpkin on a fine grater.
Add salt, eggs, vanillin, sugar and cottage cheese, mix everything well.
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.

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 around the world.

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

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

Cottage cheese casserole with pumpkin, step-by-step recipe with photos which we will look at today turns out to be very tasty and bright. With its rich yellow color on a cloudy winter or autumn day, it can lift your spirits and relieve the blues and sadness. It will be an excellent breakfast, afternoon snack or addition to tea or coffee.

This cottage cheese casserole with pumpkin will be prepared without flour with the addition of semolina. You can diversify this casserole recipe by adding poppy seeds, dried fruits or nuts. Be that as it may, not all children like cottage cheese and pumpkin, but if you add a small amount of finely grated orange zest 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. spoon,
Semolina – 5 tbsp. spoons,
Sugar – ¾ cup,
Turmeric – 0.5-1 teaspoon

Cottage cheese casserole with pumpkin - recipe

Place the prepared cottage cheese for the casserole into a bowl.

Beat in the egg.

Add sour cream to the cottage cheese.

Add a packet of vanilla.

Add potato starch.

Add semolina.

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

Add sugar. If you want a sweeter cottage cheese casserole with pumpkin, use a little more sugar.

Remove the skin from the pumpkin. Remove the pulp and seeds. Grate the pumpkin on a fine grater.

Add it to the curd mass.

Mix the curd base with the pumpkin.

For a pop of color in this pumpkin cottage cheese casserole, add turmeric. It will not give off a special smell, but the color of the casserole will become rich yellow.

Using an immersion blender, blend the mixture again. Small pieces of pumpkin will turn into puree and combine even better with the curd mass, resulting in a more uniform casserole and even more tender.