Cottage cheese casserole with pumpkin 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 casserole 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, a step-by-step recipe with photos of 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 to this cottage cheese casserole. 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
Delicious step-by-step recipes for making cottage cheese casserole in the oven
This article also contains a couple of very tasty, and original, recipes. Let's start cooking.
Cottage cheese casserole with pumpkin without semolina, without flour
Ingredients:
Pumpkin dough:
- Pumpkin puree - 500 g.
- Eggs -2 pcs.
- Starch - 2 tbsp.
- Orange - 1 pc.
- Sugar to taste.
Curd dough:
- Cottage cheese - 500 g.
- Poppy - 30-40 g.
- Eggs - 2 pcs.
- Starch - 2 tbsp.
- Sugar - 100 g.
Fill:
- Pumpkin puree - 100 g.
- Egg - 1 pc.
- Sour cream - 100 g.
- Sugar to taste
Preparation:
1. First of all, we will prepare the pumpkin. Wash the pumpkin, cut it open, remove all the insides and the stem. Cut into large pieces. We do not cut the skin. Place the pumpkin pieces on a baking sheet, skin side down.
2. Preheat the oven to 190°. Cover the pumpkin in a baking tray with foil. There is no need to wrap it together with a baking sheet. Cover just the pumpkin pieces directly and crimp the foil around them. Place the pumpkin in the oven for 40 minutes.
3. We take out the pumpkin after 40 minutes, remove the foil, pierce each piece in several places with a fork so that the juice comes out better and put it in the oven again until fully cooked. This time for 20-30 minutes. The pumpkin begins to release juice, so we need the pumpkin to be dry and soft. Therefore, determine the exact time yourself. Get your bearings until the juice dries.
4. Meanwhile, prepare the poppy seeds. Pour poppy seeds into a cup (we have 20 g bags, pour 2 bags), pour boiling water (about twice as much water as poppy seeds). Stir well and put on fire, you can put it in the microwave. The poppy seeds have boiled a little, stir and let it boil again. And so on several times until it swells well.
Pumpkin casserole that will win hearts
This recipe is one of the most unusual and delicious. This casserole is distinguished by its incredible tenderness and pleasant aftertaste. Even those who don’t like the smell and taste of pumpkin will like this dessert idea.
In order to get beautiful stains, it is recommended to use a wooden skewer on top.
To prepare the casserole you need to take:
- 0.5 kg cottage cheese (grainy);
- 0.5 cups sugar (you can use powder);
- 3 large eggs;
- 2 tablespoons cooked poppy seeds;
- 2 tbsp. spoon of starch (corn);
- 600 grams of pumpkin puree;
- 1 teaspoon orange zest;
- 0.5 cups homemade sour cream.
Mix pumpkin puree with eggs. Then add a tablespoon of starch and zest. If the pumpkin is not sweet enough, add a little sugar. Set aside 1 tablespoon from the prepared mixture.
Then beat the eggs with sugar in a blender. Add sour cream, poppy seeds and starch to the liquid. It is important that the mixture is the same consistency as the pumpkin mixture. If any of them are rarer, beautiful patterns may not come out.
Take a heat-resistant springform pan and grease it thoroughly with butter. Sprinkle the top surface with additional semolina or wheat flour. If desired, you can line the container with parchment paper. Then the most crucial moment begins. To make the dish beautiful, you need to lay out the dough correctly.
It is recommended to spread it alternately with a tablespoon. The pumpkin should go first. When the mold is completely filled, tap it lightly. This is necessary to ensure that all layers are evenly distributed.
Place the future casserole dish in the oven for 50 minutes. Bake dessert at 1800C.
Then the pumpkin puree, which was previously set aside, must be mixed with sour cream. Add sugar if desired. Pour the finished mixture over the top of the casserole and return to the oven for 10 minutes. Serve dessert chilled.
To make the pumpkin puree casserole beautiful and tasty, you just need to follow the sequence of actions and recommendations. Then everyone will appreciate your culinary masterpiece.
https://www.youtube.com/watch?v=pWgsDXRtzL0
Making pumpkin puree
5. By this time the pumpkin had arrived. Let it cool and separate the pulp from the skin into a deep cup. When all the pulp has been separated, use a blender to puree it. You can, of course, do it manually, for example with a masher.
6. We should get 600 g of puree. Therefore, keep in mind that when you take raw pumpkin, you will then remove all the insides of the pumpkin and the skin. The juice will go away. In total, you need to take a pumpkin weighing approximately 1 kg. or a little more. If there is any leftover, you will be happy to eat baked pumpkin with sugar.
7. Put 100 g of puree into another cup. Here, precision to the gram is not required. Therefore, set aside approximately 1/6 of your puree. This 100 g will be used for filling, and 500 g for dough.
Pancakes with cottage cheese and pumpkin
Ingredients for “Pancakes with cottage cheese and pumpkin”:
- Pumpkin (Raw) - 200 g;
- Cottage cheese - 200 g;
- Hard cheese - 100 g;
- Chicken egg - 1 piece;
- Dill (Optional) - 5 sprigs;
- Breadcrumbs / Breading - 5 tbsp. l.;
- Salt (To taste);
- Black pepper (To taste).
Let's start preparing the dough
We will have two types of dough, pumpkin and cottage cheese.
8. First we make the curd dough. Place the cottage cheese in a deep cup, beat in 2 eggs, add 100 g of sugar and break everything with a blender into a homogeneous mass without lumps. Add poppy seeds to the resulting mass. We boiled the poppy seed before, it swollen well and dried it, transferring it several times from an already wet paper towel to a dry one.
9. Add a couple of tablespoons of starch to the cottage cheese with poppy seeds. You can take potato or corn starch. If there is no starch, you can replace it with flour. Stir everything into a homogeneous mass. This can already be done with a spoon. With this, the first dough is ready.
10. Make the second dough. Beat a couple of eggs into the pumpkin puree, add 2-3 tablespoons of sugar (if the pumpkin is not sweet, you can add more, if it is sweet, less). Stir everything.
11. Finely remove the zest from the orange (remove only the yellow part) and add it to the puree.
12. Add a couple of tablespoons of starch to them too. Stir well.
13. Well, we have kneaded two doughs. You need to compare the consistency of pumpkin and cottage cheese dough. They should be the same. If the curd is thicker, you can thin it by adding a little sour cream. Or you can add starch to a more liquid pumpkin dough.
Pumpkin casserole with tomatoes and cheese
Ingredients
- 400 g pumpkin pulp;
- 2–3 tablespoons of vegetable oil;
- a few tablespoons of flour;
- a little butter;
- 2–3 tablespoons breadcrumbs;
- 200 g cheese;
- 2 tomatoes;
- 2 eggs;
- salt - to taste;
- 4 tablespoons of sour cream;
- ground black pepper - to taste;
- ground nutmeg - to taste.
Preparation
Cut the pumpkin into large slices no more than ½ cm thick. Heat the vegetable oil in a frying pan. Dip the pumpkin pieces in flour and fry until golden brown on all sides.
Grease a baking dish with butter, sprinkle with breadcrumbs and spread the fried pumpkin over the bottom. Cut the cheese into large thin slices and place on the pumpkin. Place thin slices of tomatoes on top.
Whisk the eggs and salt. Add sour cream, pepper and nutmeg or other spices and mix well.
Pour the egg mixture over the casserole and place in an oven preheated to 180°C for 30 minutes.
I spent a long time poking around on the Internet looking for the cottage cheese casserole recipe I needed. The main selection criteria for me were: fast, tasty, healthy, simple. I wanted something easily digestible, without semolina and flour. Having understood the principle of cooking, I turned on my imagination, and this is what I got..) I couldn’t even dream of such a miracle!! At the moment I am forced to go on a strict diet, and this recipe was a real discovery for me!
Preparing the form
14. Cover the bottom with parchment paper, pour in a little vegetable oil and smooth it evenly over the entire pan with a brush. Don't forget to coat the sides of the mold thoroughly. We take the diameter of the mold small, 22-24 cm.
15. Turn on the oven at 190° in advance.
16. We begin to fill the mold with dough. We will post the two tests one by one. First, spread a tablespoon of curd dough. Place a tablespoon of pumpkin dough on it.
17. On top again a spoonful of cottage cheese and again a spoonful of pumpkin.
18. You don’t have to try to lay it somehow evenly or exactly in the center. Don't be afraid if you drop some dough somewhere. It's not scary. You will understand why later when you fill everything out. And so, one by one, we lay out all the dough one spoon at a time and it spreads throughout the entire form.
19. Twist the mold a little, without lifting it from the table, so that the dough spreads better in the mold and put it in the oven for about 1 hour.
Step-by-step recipe with photos of pumpkin casserole with semolina
This recipe makes an amazingly beautiful dish. Can be prepared as a dessert or instead of breakfast. Then the morning will definitely start in the best mood
