Have you ever wondered why casserole is one of the main dishes in kindergarten?
It just refers to healthy pastries, hearty, easy to prepare, and even cottage cheese after heat treatment is absorbed by the body much better than raw.
Perhaps the casserole from your childhood was not very tasty, but we will fix it. There are lots of delicious recipes for cottage cheese pumpkin casseroles that everyone should try.
Cottage cheese casserole with pumpkin - general principles of cooking
Cottage cheese is the basis of casseroles. Ideally, it is advisable to use a natural product from cow or goat milk. Recovered cottage cheese, consisting of a large number of ingredients, may simply not withstand heat treatment, melt when heated, release a large amount of water, and there is not much benefit in it.
You can take any pumpkin for casserole. But the pastries will turn out to be especially tasty and aromatic with a ripe vegetable. Pumpkin can be laid in a casserole in a raw, boiled, fried and stewed form.
How to cook a casserole:
1. Cottage cheese is rubbed through a sieve or simply kneading into a homogeneous mass.
2. Eggs, semolina, sour cream and other prescription ingredients are added.
3. The curd mass is combined with chopped pumpkin or mashed potatoes.
4. Everything is laid out in forms and baked until cooked.
Fresh and dried fruits, berries, nuts, seeds can also be added to the mass as a filling. Serve cottage cheese casseroles with pumpkin on your own or in combination with sweet sauces, sour cream, condensed milk, jam or yogurt. Casseroles can also be decorated with glaze, creams, chocolate, coconut. And the daily meal will turn into a small celebration.
Recipe 1: Simple Pumpkin Cottage Cheese Casserole
A simple version of cottage cheese casserole with pumpkin in the oven. The finished dish turns out beautiful, yellow, and smearing the top with sour cream allows you to get a crispy crust.
Ingredients
• a pound of cottage cheese;
• 400 grams of pumpkin;
• 60 grams of semolina;
• half a glass of kefir;
• egg;
• 3 tablespoons of sugar;
• to taste vanillin;
• a spoon of sour cream;
• butter.
Cooking
1. Peel and grate a ripe pumpkin, simmer until tender in a frying pan or in a cauldron with the addition of a piece of butter. Cool down.
2. Mix semolina with kefir, let stand for 15 minutes to swell.
3. Stir the cottage cheese with a spoon, if the product is dry, then it is better to rub through a sieve. Add the egg, sugar, swollen semolina and pumpkin. Knead the mass, pour a little vanilla to taste, similarly, you can add cinnamon.
4. Lubricate the mold, sprinkle with semolina and spread the future casserole. Level with a spoon, grease the top with sour cream.
5. Bake in the oven for about 50 minutes, set the average temperature to 170-180 degrees. The exact time depends on the thickness of the layer and the diameter of the mold.
Recipe 2: Cottage Cheese Casserole with Pumpkin and Apple
The apple gives the cottage cheese casserole with pumpkin a slight acidity and a pleasant taste. In this case, the dish is tender, juicy, prepared without the addition of semolina, but with potato starch. You can cook such a casserole in a large pan, but it turns out no less interesting in small, silicone cupcake tins.
Ingredients
• 250 grams of cottage cheese;
• one apple;
• 150 grams of pumpkin;
• 60 grams of sugar;
• 2 eggs;
• a spoonful of starch;
• a little peeled seeds, you can take pumpkin or sesame seeds.
Cooking
1. Peel and cut the pumpkin in arbitrary pieces, put in a small saucepan, pour a little water and steam under the lid until soft. Then we cool and knead in mashed potatoes, the liquid must be drained, the mass should turn out to be quite thick. You can scroll through the blender.
2. Rub the cottage cheese with raw eggs and sugar. At the same stage, add a spoonful of starch.
3. Peel the apple. Three finely, avoiding core and seed.
4. Combine the curd mass with pumpkin puree and apple. Mix, add seeds or sesame seeds.
5. Lubricate the mold, sprinkle with breadcrumbs or semolina. We spread the curd mass and bake until cooked at 190 degrees, about half an hour.
Recipe 3: Curd casserole with pumpkin and carrots "Solar"
Mega is a positive and healthy dish that can be consumed even by children, but only after a year. Also, people watching the figure can treat themselves to cottage cheese casserole with pumpkin. For all its taste, the dish can be attributed to low-calorie. As a thickener, corn flour is used, you can also take oatmeal.
Ingredients
• 250 grams of pumpkin;
• one medium-sized carrot;
• 3 eggs;
• 300 grams of cottage cheese, better than dry;
• 30 grams of oil;
• 3-4 tablespoons of cornmeal.
Cooking
1. We clean carrots and pumpkin. All together we rub coarsely.
2. Add mashed curd, eggs, flour, softened butter. We thoroughly knead everything with our hands, we make sure that no lumps of flour or cottage cheese slip through. If you plan to cook a non-dietary option or just love sweets, you can add a little sugar.
3. Lubricate the mold, then dust with flour, all the same, from corn.
4. Put the casserole, put in a preheated oven at 200 degrees, after 15 minutes, remove the temperature to 170 and bake until cooked.
Recipe 4: Cottage Cheese Casserole with Pumpkin and Rice
A hearty version of pumpkin cottage cheese casserole. For cooking, it is better to use round rice, long grains will not work. If desired, you can add raisins to this casserole, which is previously steamed in hot water, this will only make the taste better.
Ingredients
• 100 grams of rice;
• 2 eggs;
• 400 grams of cottage cheese;
• 500 grams of pumpkin;
• 50 grams of oil;
• 60 grams of sugar;
• 2-3 tablespoons of condensed milk;
• vanilla.
Cooking
1. Cut the pumpkin into cubes, send to the pan and simmer until soft with half a serving of butter.
2. We wash the rice, boil until cooked, but make sure that the grains do not boil and remain intact. Drain the water, wash the rice.
3. Curd should be mixed with eggs, sugar, add vanillin and condensed milk.
4. Combines curd with boiled rice and stewed pumpkin. If you don’t like the slices, then the product can be mashed with a blender or simply wiped through a sieve. Mix everything thoroughly.
5. Prepare the form, simply grease and sprinkle with semolina, flour or bread crumbs. We spread the mass and send it to the oven for 30 minutes.
6. Serve the finished casserole with jam, condensed milk, sour cream.
Recipe 5: Curd casserole with pumpkin "For a child" in a slow cooker
The children's menu is slightly different from the adult. For the preparation of cottage cheese casseroles with pumpkin, it is not advisable to use flavors, vanillin, margarines. All products must be natural, but not high in fat. We will cook in the slow cooker.
Ingredients
• a pound of cottage cheese;
• 400 grams of pumpkin;
• half a cup of semolina;
• 100 grams of sugar;
• 200 grams of sour cream;
• oil for lubrication;
• 3 eggs.
Cooking
1. We clean the pumpkin, finely cut into cubes. You can just grate, but on a fairly large grater. We choose a more convenient option.
2. Beat eggs with sugar in a foam until the sand is completely dissolved.
3. Add semolina, mix.
4. Spread the mashed curd, mix again.
5. At the end, add the prepared pumpkin. If the pieces let a lot of juice, then you need to squeeze it with your hands.
6. If there is a desire, then at this stage you can add a cultivator to the mass. The casserole will turn out magnificent and airy. Or vanillin to make the pastry more aromatic. Children are allowed these supplements after two years.
7. Lubricate the multicooker bowl with a piece of butter, spread the casserole and cook on the baking hour.
Recipe 6: Cottage Cheese Casserole with Pumpkin and Bananas
A special feature of this casserole is its unique banana flavor. Baking is amazingly tender, juicy, great for an afternoon snack or breakfast. It is better to take bananas ripe, but not overripe.
Ingredients
• 300 grams of cottage cheese;
• 150 grams of pumpkin;
• 2 bananas (approximately 150 grams);
• half a cup of semolina;
• 200 grams of milk;
• sugar to taste;
• 2 eggs;
• some oil;
• 1 teaspoon of ripper.
Cooking
1. Milk must be warmed up to about 40 degrees. Then we connect with the semolina and let it swell, for this we just set the bowl aside for half an hour.
2. Cut the pumpkin into cubes, stew with a few drops of oil in a saucepan. Then take out the pieces, grind. This can be done in any way.
3. Beat sugar with eggs, combine with cottage cheese, ripper and pumpkin mass. We introduce the swollen semolina and mix everything.
4. Pour the resulting mass into a prepared mold. Distribute with a spoon.
5. Peel the bananas, cut into 0.5 cm circles. We stick into the casserole over the entire surface. You can in a chaotic manner or lay out patterns.
6. Put the baking dish for 40 minutes in the oven. During this time, the cultivator will lift the mass, the casserole will become lush and airy, it will look like charlotte.
Recipe 7: Cottage Cheese Casserole with Pumpkin and Condensed Milk
A delicious casserole recipe for a sweet tooth. Baking is tender, lush, has a pleasant, creamy aroma and taste. But only if you use real condensed milk from milk without vegetable fats.
Ingredients
• a can of condensed milk;
• 0.4 kg of cottage cheese;
• 3 eggs;
• 150 grams of pumpkin;
• 3 tablespoons of any flour.
Cooking
1. Take a large bowl, break the eggs into it and beat in a foam with a whisk, you can take a mixer. Gradually pour the condensed milk, mix until smooth.
2. Add the mashed curd and flour, mix.
3. Cut the pumpkin into small cubes, send to the dough. If desired, add vanilla at the same stage.
4. Put the casserole in a greased and powdered breadcrumbs form and send it to bake for about 40 minutes. You can also cook in a slow cooker, but in this case the process will take about 60-80 minutes, depending on the model.
Recipe 8: Festive Pumpkin Cottage Cheese Casserole
Cooking such a casserole is best in portioned muffin tins. The baking is really festive, airy, with sesame seeds and tender pumpkin filling.
Ingredients
• 2 tablespoons of semolina;
• 4 tablespoons of sugar;
• 150 grams of pumpkin;
• sesame seeds;
• 2 eggs;
• 5 grams of cultivator;
• 500 grams of cottage cheese.
Cooking
1. Cut the pumpkin into cubes, steam in a saucepan under the lid, then take out the pieces, trying not to take the liquid, and grind it with a spoonful of sugar in mashed potatoes.
2. From the cottage cheese, eggs, remaining sugar, ripper and semolina, knead the mass. Let stand for half an hour to swell semolina. The mass should be quite thick.
3. Lubricate the cupcakes with butter and sprinkle with sesame seeds.
4. We put the casserole on the molds, not reaching the edge of 1.5 cm.
5. Put the pumpkin filling in the pastry bag and squeeze a small amount into the center of each cake. If there is no bag, then you can simply make a recess with a spoon and apply mashed potatoes.
6. Sprinkle cottage cheese casserole on top with sesame seeds, then send to bake at a temperature of 180 degrees. The time depends on the size of the molds, but usually lasts 35-40 minutes.
Cottage cheese casserole with pumpkin - useful tips and tricks
• The pumpkin itself is quite watery, so when laying in a casserole, it is better to squeeze the product. If mashed potatoes are prepared, then after steaming or stewing it is better to drain the excess liquid, and if the mass with cottage cheese turns out to be thick, then it can always be diluted.
• Cottage cheese for casseroles, you can use absolutely any and even sweet mass. But you need to monitor the consistency of the test. If it is dry enough, add sour cream, pumpkin juice, kefir, milk. If the mass is liquid, then you can add semolina, flour, starch.
• Instead of wheat flour or semolina, you can thicken the dough with corn, oat, rice cereal. To do this, they need to grind into flour on a coffee grinder and add to the casserole. Some housewives add oat, wheat, rye or buckwheat bran to increase the usefulness of the dish.
• To give the casserole a pleasant aroma, add vanilla, food flavors, cinnamon, cloves to it.
