Pumpkin casserole without semolina recipe. How to quickly and deliciously cook pumpkin casserole in the oven: the best recipes
Using the recipes we offer, you can quickly and deliciously prepare pumpkin casserole and thereby diversify your menu with an incredibly tasty and, most importantly, very healthy dish.
How to cook a delicious pumpkin and cottage cheese casserole - recipe?
Ingredients:
- pumpkin – 450 g;
- granular cottage cheese (dry) – 450 g;
- semolina – 100 g;
- eggs – 3 pcs.;
- granulated sugar – 110 g;
- butter – 75 g;
- sour cream with a fat content of more than 20% – 60 g;
- vanilla sugar – 20 g;
- salt - a pinch.
Preparation
We peel the pumpkin from the hard skin, chop it into cubes or random slices, place it in a saucepan, fill it with water and simmer until tender. Then drain the water, mash the pumpkin pieces using a masher or blend them into a puree. Add semolina, sour cream, melted butter, a pinch of salt, mix and leave for thirty minutes.
After the time has passed, grind the cottage cheese through a strainer and add to the rest of the ingredients. We also throw in vanilla sugar, add eggs previously beaten with granulated sugar, mix carefully and put the resulting mass in an oiled pan. Place in an oven preheated to 180 degrees for about forty-five to sixty minutes, depending on the capabilities of the oven and the size of the mold.
Allow the finished pumpkin casserole with cottage cheese to cool until warm in the pan, and then we can cut into portions and serve.
A simple recipe for delicious pumpkin and rice casserole
Ingredients:
- pumpkin – 850 g;
- milk – 650 ml;
- rice cereal – 120 g;
- filtered water – 100 ml;
- eggs – 3 pcs.;
- granulated sugar – 60 g;
- butter – 45 g;
- – 75 g;
- salt - a pinch.
Preparation
We remove the hard outer skin from the pumpkin, cut it into small slices, fill it with water and simmer under the lid over moderate heat until soft. Then add milk, thoroughly washed rice cereal and leave on low heat after boiling for another thirty minutes. At the end of cooking, add pre-washed raisins, butter, a pinch of salt, mix and let cool.
Now beat the eggs with granulated sugar until a thick foam is obtained and increases in volume and add the resulting air mass to the remaining cooled components, place in a pre-oiled form and place in an oven preheated to 180 degrees for fifty to sixty minutes or until the desired brownness.
Recipe for pumpkin casserole with minced meat - quick and tasty
Ingredients:
- pumpkin – 650 g;
- minced meat – 750 g;
- hard cheese – 150 g;
- carrots – 75 g;
- onions – 75 g;
- – 100 g;
- sour cream – 100 g;
- mayonnaise – 100 g;
- Spicy herbs to choose from - to taste;
- refined vegetable oil – 45 ml;
- ground black pepper - to taste;
- salt - to taste;
- pumpkin seeds – 50 g.
Preparation
We clean and chop into small cubes or grate the pumpkin, carrots and onions and sauté in a frying pan with vegetable oil. Then add minced meat, salt, ground black pepper, herbs and 
tomato paste, mix well and simmer over low heat for about fifteen minutes.
We pass hard cheese through a grater and mix it with sour cream and mayonnaise. Place one third of the pumpkin with minced meat into the oiled pan. Cover with a third of the sauce and repeat the steps two more times. Thus, we get a three-layer casserole. Sprinkle the top of the dish with peeled pumpkin seeds and place for twenty-five minutes in an oven preheated to 190 degrees.
Once ready, let the casserole cool slightly in the pan and serve.
This dish, like some other casseroles, can safely be classified as a fast food dish. Any casserole is a combination of chopped ingredients baked in the oven. These also include pumpkin casserole. This treat is enjoyed by all family members, but to complete the experience you need to prepare different recipes and choose your own version from them.
Pumpkin casserole in the oven can be a sweet dessert or can be served as a main course. It can be given the status of a side dish for a meat dish. Pumpkin perfectly helps the body absorb heavy foods, which means it prevents excess weight gain. Therefore, the combination of pumpkin and meat can be considered ideal for a hot dish. Casserole with minced meat and pumpkin in the oven is a good solution for a family dinner.
Let's list some types of sweet versions of this dish: pumpkin casserole with cottage cheese in the oven, pumpkin casserole with apples in the oven, pumpkin casserole with semolina in the oven with the addition of sweet fruits or berries, etc. Children eat these dishes with pleasure, which is a must for young mothers. And the version of pumpkin casserole with rice in the oven can be both sweet and suitable for main meat courses.
If you haven’t tried this treat yet, be sure to prepare pumpkin casserole in the oven; the recipe will delight you with its simplicity, and the dish with its benefits and taste. And for children, make cottage cheese casserole with pumpkin; they will remember the recipe for this delicacy in the oven for a long time. For children, not only taste is important, but also the mystery of the process itself. Such interesting objects for children are a pumpkin, an oven... Have you seen a photo of a pumpkin casserole? It is so bright and beautiful, it will certainly interest not only children.
And let some of our tips for preparing pumpkin casserole in the oven help you:
Choose pumpkin for casserole weighing from three to five kilograms;
The pumpkin skin should be smooth to the touch, without damage or dents, the body should be dense and hard;
The richer the orange color of the pulp, the better the variety of pumpkin, the tastier it is.
A ripe pumpkin has a dry, slightly darkened tail;
Pumpkin goes well with a wide variety of foods. These include cottage cheese, eggs, milk, rice, millet, cheese, sausage, most vegetables, mushrooms, apples, spinach, dried apricots, and raisins. This series can be continued;
You can safely add spices to the pumpkin casserole: pepper, rosemary, cumin, oriental mixtures. Pumpkin's taste is not bright enough; dishes made from this vegetable are well combined with the pronounced aromas of herbs and garlic. As they say, experiments are appropriate...;
In order to quickly and easily peel a pumpkin, you need to pierce its peel in several places and place it in the microwave for a couple of minutes;
To remove excess water from the pumpkin, it should be placed in a colander after cooking. You can also steam the pumpkin, which will be even healthier.
In autumn, very healthy pumpkins ripen in dachas. You can prepare many delicious dishes from its bright orange pulp. One of them is an airy and very healthy pumpkin casserole with semolina. Most often the dish is prepared in the oven, but you can bake it in a slow cooker.
The classic recipe for pumpkin casserole with semolina can be varied by adding cottage cheese, dried fruits, apples, citrus zest, and sour cream to the dough.
Pumpkin casserole with semolina - general cooking principles
To prepare the pumpkin for use, the vegetable must be thoroughly washed, cut into pieces and completely removed from the skin and seeds.
The prepared pumpkin is cut into small pieces and boiled until completely softened. Then the pumpkin slices should be chopped in any way: pureed in a blender or simply mashed with a masher.
In the finished puree, all that remains is to add high-quality semolina, beat in eggs, add sugar and additional flavoring ingredients (vanilla, citrus zest, candied fruits, fruits). No flour is used. Semolina is needed to give the dish greater viscosity. In addition, it will give the dough a special structure and aroma.
The casserole is usually baked in an oven heated to 200 degrees. The cooking time depends on the power of the appliance and the thickness of the baked mass, that is, in fact, on the size of the mold.
Pumpkin casserole with semolina according to a classic recipe
The basic recipe for pumpkin casserole with semolina in the oven is suitable for those housewives who are preparing the dish for the first time. The result is a very tasty pastry that you can eat for breakfast or take with you as a snack.
Ingredients:
Four hundred grams of peeled pumpkin;
One hundred grams of semolina;
Two tablespoons of seedless raisins (optional);
One egg;
A packet of vanilla sugar;
Three tablespoons of powdered sugar;
Cooking method:
Cut a piece of pumpkin into slices and place in a small saucepan.
Boil pumpkin slices until soft in filtered water.
Pour boiling water over the raisins.
Turn on the oven.
Mix the prepared pumpkin slices with powdered sugar and egg.
Beat everything until smooth in a blender or just mix thoroughly.
Drain the steamed raisins and dry them.
Add semolina, raisins and vanilla sugar to the pumpkin-egg mixture and mix everything again.
Grease a mold or baking sheet with a piece of cold butter and additionally sprinkle with two or three pinches of semolina.
Pour in the dough, smooth it out with a silicone spatula and place in the oven.
After cooling, slice the pumpkin casserole with semolina and serve warm.
Pumpkin casserole with semolina and cottage cheese
Anyone who follows a low-calorie diet and follows a healthy diet should definitely try the casserole made from basic ingredients and with the addition of cottage cheese. Due to the curd component, the glycemic index of the dish is further reduced. You won’t spoil your figure with such a wonderful dessert for tea.
Ingredients:
Six hundred grams of pumpkin pulp;
Three hundred grams of wet, not dry cottage cheese;
Two eggs;
A glass of milk;
Three tablespoons of semolina;
A pinch of soda;
Three tablespoons of sugar (to taste);
A pinch of salt;
Vanillin packet;
A little vegetable oil for the mold;
A teaspoon of sesame seeds.
Cooking method:
Pour drinking water over the pumpkin cut into small cubes and cook until completely soft over low heat.
Puree the pumpkin pieces using any method you like.
Grind the cottage cheese with a fork or turn it into a homogeneous mass using a blender (if the cottage cheese is not too dry).
Boil the milk, add the semolina and cook the porridge without letting the milk boil. After the milk boils again, turn it off immediately.
Pour the amount of sugar and vanillin into the eggs, beat with a mixer or blender until foamy.
Combine pumpkin puree, cottage cheese, beaten egg mixture, add baking soda and mix everything well.
Pour the dough onto a sheet or special form, sprinkle sesame seeds on top and place in a cold oven.
As soon as the oven reaches the required temperature, note the time and bake the casserole.
Pumpkin casserole with semolina and apples
One of the options for delicious homemade baking is pumpkin casserole with semolina in the oven, prepared with the addition of apples. It is especially delicious warm.
Ingredients:
Two apples;
One hundred grams of pumpkin;
Two tablespoons of semolina;
Two chicken eggs;
A glass of milk;
Two spoons of granulated sugar;
A teaspoon of butter.
Cooking method:
Pour sugar into milk and put on fire.
Place pumpkin pieces in boiling milk and cook until tender.
Wash the apples, peel and core them, grate them on the fine side of a grater.
Stir in apples and cooked pumpkin.
Bring the milk to a secondary boil and add semolina.
Cook, stirring, for two to three minutes. Cool.
Beat the eggs into a warm mass, stir with a spoon or spatula.
Place in a low pan coated with butter or vegetable oil.
Bake for about half an hour.
When serving, garnish with mint leaves and grated nuts.
Pumpkin casserole with semolina and sour cream
Pumpkin casserole will turn out very tender if you make the dough with sour cream. Instead of sour cream, you can use another fermented milk product: fermented baked milk, kefir, yogurt.
Ingredients:
Six hundred grams of fresh pumpkin;
Half a glass of sour cream;
A glass of pure semolina;
Half a glass of sugar;
Two eggs;
A teaspoon of baking powder.
Cooking method:
Pour an amount of semolina into a bowl, add an amount of sour cream and mix well.
Set the semolina aside and let it soak for an hour.
Boil the pumpkin in a small amount of water, cool and puree.
Combine pumpkin puree, eggs and sugar, beat everything.
Add baking powder and beaten egg mixture to the swollen semolina and knead thoroughly.
Pour the thickened dough into the greased pan.
Cook pumpkin casserole with semolina in the oven, already preheated to 190 degrees, for 35-45 minutes.
Pumpkin casserole with semolina and orange zest
A delicious sweet dessert made from pumpkin and semolina can be made piquant by flavoring it with natural orange zest. The orange aroma completely masks the taste of pumpkin.
Ingredients:
350 grams of pumpkin;
150 grams of butter;
200 grams of semolina;
One orange;
Half a teaspoon of soda;
One hundred grams of sugar;
A drop of table vinegar to extinguish soda;
Cooking method:
Remove the butter from the refrigerator to soften at room temperature.
Boil the pumpkin as described in previous recipes in clean water.
Puree the boiled pumpkin pieces using a masher, blender or fine grater.
Place the resulting puree into a bowl for kneading dough.
Remove the zest from the orange and squeeze out a little orange juice.
Cut the butter into pieces and add to the pumpkin.
Add semolina and salt and mix.
Using a mixer, beat the eggs with sugar (the mass should double).
Quench the baking soda with vinegar and add to the pumpkin. Instead of soda, you can use ready-made baking powder, which does not need to be extinguished.
Send the sweet egg mixture there too.
Mix everything thoroughly, achieving homogeneity. There should be no lumps.
Preheat the oven to 180-200 degrees.
Prepare a mold or baking sheet: grease with a piece of butter and sprinkle with a pinch of semolina.
Pour the dough for pumpkin casserole with semolina into the mold and place in a preheated oven.
Bake for about half an hour, making sure that the dough does not burn. The top surface of the casserole can be covered with foil if it is very browned.
When serving, you can garnish with orange slices and chocolate chips.
Pumpkin casserole with semolina in a slow cooker
Pumpkin casserole is quite easy to prepare in a slow cooker. If you have such a helper in your kitchen, you can use it to make a tasty and healthy dessert.
Ingredients:
Four hundred grams of pumpkin;
Four tablespoons of sugar;
Five tablespoons of semolina;
A little salt to taste;
Half a teaspoon of cinnamon;
Vanilla sugar or vanillin;
One egg;
A tablespoon of natural butter.
Cooking method:
Boil the pumpkin in salted water until tender.
Prepare pumpkin puree by chopping the slices in any way you like.
Mix warm pumpkin puree with egg yolk, butter, white sugar and vanilla sugar, semolina.
Mix the products until smooth, breaking up any lumps, then beat with a mixer.
Separately, beat the egg white until stiff peaks form. This will make the baked goods deliciously fluffy.
Mix the protein with the main mass, mixing it with wide movements.
Cut a circle out of baking paper slightly larger than the diameter of the multicooker bowl (to form sides) and line the bottom.
Grease the paper with a piece of butter and pour the dough into the bowl.
Snap the lid on and cook on the baking setting for forty minutes.
After turning off the appliance, open the lid and let the casserole cool.
Remove the warm pastries by the paper ends and carefully transfer them to a wide plate.
Cut the casserole into portions and serve immediately with tea or coffee.
Pumpkin casserole with semolina - tricks and useful tips
If your baked pumpkin casserole doesn't want to leave the pan, you can help it. To do this, you need to hold the mold over hot steam for three minutes or immerse it in cold water for 2 minutes.
You should not put pumpkin casserole with semolina in the oven without preheating it to the required temperature. Baked goods may not rise.
You can prepare pumpkin casserole not only in the oven or slow cooker, but also in a bread maker. The miracle device will knead the dough itself, after which you need to remove the screw and turn on the bread machine for an hour-long cake or baking mode. If the casserole begins to burn, then the device must be turned off after forty minutes.
The casserole is very tasty with sour cream, condensed milk, honey, nuts and dried fruits.
In autumn, no less than in winter or spring, our body needs vitamins. Pumpkin is simply a pantry of health; it contains almost all the important vitamins, plus a high content of carotene, potassium and iron. You can prepare a wide variety of dishes from this vegetable crop, but today we will focus on pumpkin casseroles - a tasty, healthy dish that does not require a long time to prepare...
Pumpkin casserole - general principles and methods of preparation
Any casserole is nothing more than a combination of pureed and chopped foods baked in the oven, and pumpkin casserole is no exception. Children and adults eat pumpkin casserole with pleasure, but to really love it, you need to try a single recipe and choose your own version from a huge number of them.
Pumpkin goes well with products such as cottage cheese, milk, eggs, millet, rice cereal, mushrooms, cheese, bacon, potatoes, apples, spinach, dried apricots and even prunes.
Spices are very suitable for it: pepper, rosemary, cumin, oriental mixtures. Since pumpkin’s own taste is quite mild, it will harmonize well with the bright aromas of herbs and garlic. Don't be afraid to experiment with ingredients...
Pumpkin casserole can serve as both a dessert and a main dish. In the second case, it can be served with sauce or sour cream. Pumpkin casserole is a wonderful side dish for chicken or meat. Due to the high content of rare vitamin T in this vegetable, it can rightly be called one of the best side dishes for meat dishes, because it is this vitamin that helps digest heavy foods and, importantly, prevents obesity...
Pumpkin casserole - food preparation
To make pumpkin dishes tasty, first of all, you need to learn how to choose it correctly:
— it is better to give preference to a pumpkin weighing from 3 to 5 kg;
— its peel should be smooth, dense, without any damage;
— the brighter the orange pulp, the tastier the pumpkin;
- A ripe pumpkin has a dark and dry tail.
Before you start cooking, you need to wash the pumpkin, cut it into quarters or smaller slices, and remove the seeds and inedible peel from the middle.
Pumpkin casserole - the best recipes
Recipe 1. “Pumpkin casserole with cheese and minced meat”
Ingredients
300-400 g - pumpkin
500 g - minced meat
1 piece - carrots
1/2 tbsp - tomato paste
1 piece - onion
oil (vegetable)
100-150g - soft cheese (grated)
pepper
1 handful - pumpkin seeds
1/2 tbsp - sour cream
salt
mayonnaise
Cooking method
1. Peel carrots, pumpkin and onions. Chop the carrots, chop the onion, cut the pumpkin into cubes.
2. Sauté the carrots and onions for a while. oil
3. Then add minced meat to the sautéed vegetables; fry together for another minute. 10.
4. Add pumpkin and tomato paste, salt and pepper.
5.Simmer the pumpkin mixture under the lid for a while. 20 min.
6. Meanwhile, make the sauce: mix sour cream with mayonnaise and 50 gr. grated cheese.
7. Divide the stewed pumpkin and meat mixture into three equal parts.
8. Place in a mold greased with vegetable oil, alternating layers and sprinkling them with grated cheese.
19. Pour sauce on top and sprinkle with peeled pumpkin seeds.
11. Place the pan in the oven for about half an hour.
Recipe 2. “Milk-egg pumpkin casserole”
Ingredients
1 kg – pumpkin
0.5 tbsp - milk
2 tbsp - sugar
50 g - butter
salt
2 pcs - egg
Cooking method
1. Cut the skin off the pumpkin and remove the seeds. Chop the pumpkin on a grater and place in an even layer in the pan.
2. Beat eggs in a bowl, add milk and melted butter.
3. Add sugar, salt and stir well.
4. Pour the grated pumpkin with the mixture obtained from milk, butter and eggs.
5. Place the mold in the oven at 200 C.
Recipe 3. “Pumpkin Casserole with Parmesan”
Ingredients
1 kg – pumpkin
2 pcs - eggs
1 piece – medium-sized onion
1/2 pcs - sweet pepper
1 tbsp - light mayonnaise
150 g - Parmesan or cheddar
pepper
salt
crackers
Cooking method
1. Peel the pumpkin and cut into slices. Place in a small saucepan.
2. Add pepper and finely chopped onion to the pumpkin.
3. Pour some water into the pan and simmer until everything is soft.
4. Prepare puree from the resulting mass.
5. Beat the eggs in a bowl, add the prepared pumpkin puree, mayonnaise and grated cheese.
6. Grease the mold with oil and place the prepared pumpkin mixture into it.
7. Sprinkle crushed cracker crumbs on top.
8. Bake at 170C for about 30 minutes.
Recipe 4 “Apple-pumpkin casserole”
Ingredients
10 pcs - apples
1 kg – pumpkin
500 gr - cottage cheese
5 tbsp - semolina
2 pcs - eggs
6 tbsp - sugar
3 tbsp – crushed white crackers
1/2 - lemon
1 sachet - vanillin
cinnamon
margarine (or vegetable oil)
powdered sugar.
Cooking method
1. Cut the pumpkin pulp into small cubes and boil in a small amount of water.
2. Cool the mixture and grind in a blender (until puree).
3. Add half the sugar and semolina to the puree, mix, leave for half an hour (for swelling).
4. Peel the apples and cut into pieces.
5. Pour lemon juice over the apple slices and simmer until soft.
6. Grease the pan with butter and sprinkle with breadcrumbs.
7. Add one beaten egg + croutons to the pumpkin puree, knead well.
8. Spread the pumpkin puree evenly over the bottom of the pan, sprinkle with cinnamon on top.
9. Place applesauce on top.
10. Add vanillin, sugar (remaining) + yolk to the cottage cheese, grind thoroughly. At the very end, carefully fold in the whipped egg white.
11. Place the curd mixture on top of the applesauce and sprinkle with powder.
12. Place the casserole in the oven - t 180 C - bake for about 25-30 minutes.
This casserole can be served cold, hot or warm - in any case it will be delicious...
Advice from experienced chefs on how to easily peel a pumpkin: if you pierce the peel in several places and keep it in the microwave for 2-3 minutes, it will become softer and easier to peel. To prevent the pumpkin from being watery, after boiling, drain it in a colander, and the best thing is to steam it
If you want to pamper your family with a very tasty and at the same time healthy dish, then pumpkin casserole with cottage cheese would be an excellent option. This dish is sure to please both adult family members and children, and it won’t take much time to prepare.
and pumpkins
Pumpkin consists of two healthy products at once, so we suggest taking a closer look at their advantages. First of all, as you know, cottage cheese is one of the components of a healthy diet and is considered dietary. In addition to the proteins it contains, rich in valuable amino acids, it contains such important elements as calcium, iron, phosphorus and magnesium. Cottage cheese should become an integral part of the diet of every person, and especially children and pregnant women.
Pumpkin contains many vitamins, minerals and trace elements necessary for both children and adults. This vegetable is a real champion in iron content. Eating pumpkin helps normalize metabolism, remove excess fluid from the body, and is indicated for cardiovascular diseases. This vegetable is also low-calorie and recommended for dietary nutrition.
Recipe and cottage cheese
This dish is very aromatic and tasty, and it is not at all difficult to prepare. Absolutely everyone will like it, even those who don’t really like pumpkin.
Ingredients
To prepare the casserole we will need: pumpkin - 1 kg, semolina - 5 tbsp. l., half a kilo of cottage cheese, large apples - 1 kg, 5 tbsp. l. sugar, two eggs, ground white crackers - 3 tbsp. l., vanillin, cinnamon - 2 tbsp. l., butter, breadcrumbs and lemon juice.
Preparation
Cut the peeled pumpkin into cubes and boil until it becomes soft enough. Mix 3 tablespoons of sugar with semolina and add to the boiled vegetable. The mixture must be thoroughly kneaded and left for 20 minutes to soften. At this time, peel and core the apples, cut into cubes and pour in lemon juice to prevent them from darkening, and then simmer in a dry frying pan until soft. Grease the pan in which you plan to bake the dessert with butter and sprinkle with breadcrumbs. Add one egg and crackers to the pumpkin and semolina mixture. Place this mixture in a baking dish, distribute evenly and sprinkle with cinnamon. Add a layer of apples, level it and also sprinkle with cinnamon. Now you need to prepare the third layer. To do this, mix the egg yolk with cottage cheese and 2 tbsp. l. Sahara. Beat the egg whites until foamy, add to the curd mixture and mix. Place the resulting mixture in a mold and place it in an oven heated to 200 degrees. After 20-25 minutes, your pumpkin casserole with cottage cheese and apples will be ready. Bon appetit!
Dessert casserole of pumpkin with semolina, cottage cheese, apples and raisins
This dish can confidently be called another great dessert dish that has an excellent taste and is quite easy to prepare.
Ingredients
To prepare this dessert we will need the following products: half a kilo of pumpkin, light raisins - 50 g, apple - 1 piece, sugar - 4 tbsp. l., half a glass of milk, 50 grams of butter, cottage cheese - 300 g, one egg, 2 tbsp. l. semolina, low-fat sour cream - 5 tbsp. l.
Cooking process
Let's start preparing our dessert. We peel the pumpkin from seeds and skin, grate it on a coarse grater and put it in a saucepan, where we add milk and a couple of tablespoons of sugar. Simmer this mixture over low heat for about 20 minutes until the liquid evaporates. A couple of minutes before the end of this process, add butter to the pan. Pour hot water over the raisins and leave for a few minutes. At this time, peel and core the apple and cut into small cubes. Then add raisins and apples to the pumpkin mixture and mix well. Place the cottage cheese in a deep bowl, beat the egg into it, add sour cream and sugar and mix. Then pour in the semolina, stir and leave for a few minutes so that the cereal can swell. Grease a baking dish with butter and sprinkle with breadcrumbs. Then put half of the curd mixture into it, then the pumpkin mixture, and again cottage cheese on top. To ensure that your casserole has a golden crust, grease it with sour cream on top. Place the mold in an oven preheated to 180 degrees for 30-35 minutes. The most delicious casserole is ready! Let the dessert cool slightly and serve with honey, sour cream or condensed milk.
How to cook pumpkin casserole with cottage cheese in a slow cooker
Today, more and more housewives are acquiring such a wonderful kitchen assistant as a multicooker, which in many cases becomes an alternative to the oven. with cottage cheese can also be cooked in it without any problems.
Ingredients
For this dessert we will need: peeled grated pumpkin - 0.5 kg, milk - 100 ml, cottage cheese - 150 g, egg - 1 piece, flour - 1 tbsp. l., vanillin and sweetener (honey or sugar).
Cooking process
Cottage cheese casserole is prepared very simply and quickly. To begin, put the pre-grated vegetable in a bowl, fill it with milk, turn on the “Cook” mode and cook for about 10 minutes, remembering to stir constantly. Using a blender, grind the cottage cheese and egg, then add flour and sweetener to taste to this mixture. Transfer the resulting mass to the boiled pumpkin in the multicooker bowl. Set the “Baking” mode and cook for 40 minutes. The finished dish must be cooled slightly and served with honey and milk.