Be sure to prepare a dish like - cottage cheese and pumpkin casserole in a slow cooker. Children really like this dish, so if you want to teach them to eat healthy foods, be sure to prepare this casserole. It is prepared quite simply, and the ingredients are not difficult to get, they are available in almost every home, let's start cooking, look at our recipe and make sure that there will be no difficulties in preparing it.
Cottage cheese and pumpkin casserole recipe:
Required ingredients:
- Cottage cheese - half a kilogram;
- Semolina - half a glass;
- Eggs - three pieces;
- Pumpkin - two hundred grams;
- Butter;
- Sour cream - one hundred grams;
- Sugar - half a glass;
- Baking powder - one teaspoon.
How to cook a dish in a slow cooker:
- We extract the pulp from the pumpkin and grate it on a fine grater.
- Separate the whites from the yolks.
- Now we need to combine the following ingredients in a bowl: sour cream, semolina, egg yolks, add baking powder and sugar.
- Using a mixer or whisk, whisk it all thoroughly until smooth.
- We make foam from egg whites; for this you need to beat them thoroughly.
- Now to the whole mass of cottage cheese and sour cream, add pumpkin and foam from egg whites.
- Now the multicooker bowl needs to be greased with butter.
- The whole mass cottage cheese and pumpkin casserole put into the slow cooker.
- On the multicooker, set the “baking” mode for one hour.
- When the mode end signal sounds, do not turn off the multicooker; leave the casserole for another 50 minutes in the keep warm mode. After this time, turn off the multicooker, but do not open the lid, let the casserole stay there for another ten minutes.
- Open the multicooker lid quickly and the dish is ready.
For those who are used to perceiving information visually, we offer a video recipe
Cottage cheese and pumpkin casserole in a slow cooker:
Result:
Cottage cheese - pumpkin casserole prepared using a slow cooker - ready. As you have seen, there is nothing complicated in preparing this dish, so feel free to start cooking, you will definitely succeed, and both you and your children and family will enjoy the indescribable taste of the casseroles. With this we say goodbye to you, visit our website often
Step 1: Prepare the pumpkin.
Cut the pumpkin pulp into medium-sized cubes.Warm the milk in a saucepan and add chopped pumpkin and ground cinnamon. Stir everything and cook over low heat until the vegetable pieces become softer. But don’t overcook it; the pumpkin shouldn’t fall apart.
Attention: You can also cook pumpkin in milk in a slow cooker, using the "porridge".
After cooking, remove the pumpkin in milk from the heat and cool everything together to room temperature.
Step 2: Prepare the curd mass.
Place cottage cheese in a blender bowl, add honey, granulated sugar, break a chicken egg, pour in semolina and pour in sour cream. Beat everything with a blender, turning it into a curd mass that is homogeneous in consistency.
Add pieces of boiled pumpkin to the cottage cheese along with the milk in which it was boiled and mix thoroughly but gently. Vegetable slices should remain whole.
Step 3: Bake cottage cheese casserole with pumpkin in a slow cooker.
To prevent the casserole from sticking, grease the multicooker bowl with butter or vegetable oil, sprinkle with semolina, or simply cover it with baking parchment.
Pour the curd mixture with pumpkin into the slow cooker. Level the top. Close the lid of the device, select the mode "bakery" and set the timer to 40 minutes.
When the cottage cheese casserole with pumpkin is ready, open the lid of the multicooker and let the contents cool. And only then can the casserole be carefully removed, turned upside down (this is not necessary, the top just turns out too pale) and served.
Step 4: Serve the cottage cheese casserole with pumpkin in a slow cooker.
Cottage cheese casserole made from pumpkin in a slow cooker turns out to be satisfying, nutritious and very tasty. Decorate it with powdered sugar and serve for breakfast or afternoon tea. You can, of course, serve the casserole for lunch or dinner as a dessert, but this is only if the meal itself was light.
Cut the cottage cheese casserole into pieces and place on plates so that everyone can enjoy their portion, and don’t forget about your loved one.
Bon appetit!
Depending on the power of your multicooker, the baking time may be shorter or longer, so be careful.
You can also mash the pumpkin into a puree and mix it with the curd mass until smooth.
Cottage cheese casserole can turn out either dry or wet, depending on what kind of cottage cheese you used.
This pumpkin casserole with semolina is delicious and aromatic. You can cook it in any way; I suggest the recipe in a slow cooker. For me, pumpkin is a very tasty and healthy product, but for some reason I am careful with it when cooking. I very rarely add it to millet porridge, and even less often I can cook it with rice. I guess that's all. It always seemed to me that pumpkin is a complex vegetable, and dishes from it need to be prepared in an appropriate and interesting way. But for a long time I couldn’t find a suitable option for which I would be willing to tinker with the pumpkin, because peeling and cutting it is a separate, labor-intensive process.
And yet such a recipe has been found and this is what I offer. So, we are talking about pumpkin casserole, moreover, it will be lean, which, of course, is good news. Why does such a casserole taste like cottage cheese! But there are not many ingredients in it, and it doesn’t take much time to prepare.
Ingredients:
- 500-600 g pumpkin,
- 10-12 tbsp. spoons of semolina,
- 2 tbsp. spoons of sunflower oil,
- 50 g raisins,
- sweetener to taste.
Cooking method:
The hardest part of this recipe is peeling and cutting the pumpkin. But, again, it depends on which copy you come across. Last time I was very lucky with the pumpkin; it turned out to be pliable. Cut the pulp into fairly large pieces.
Now you need to make the pumpkin soft in any convenient way. Boil it, bake it in the oven, but I steamed it in a slow cooker, placing foil in the bowl. It took about 10 minutes.
Add vegetable oil and sweetener to taste to the soft pumpkin (but do not overdo it, pumpkin and raisins are already sweet). Make puree using a fork or blender.
Add semolina to the puree, stirring quickly so that no lumps remain. The mixture should stand for about 15 minutes, during which time the semolina will swell well.
It's time to add raisins to the mixture. If it is dry and hard, pre-soak it in boiling water for 5-10 minutes.
I cooked pumpkin casserole with semolina and raisins in a slow cooker, using the “baking” mode with the lid open for 30 minutes. You can also bake the casserole in the oven at 180 degrees; a small silicone mold is suitable for this.
After turning off the multicooker or oven, let the casserole cool slightly, and only then remove it from the pan. Rather, we try it and are surprised - how tasty, juicy it is, and even how similar it is! An excellent Lenten dish with character!
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If you find a large amount of pumpkin at home, you don’t know what to cook with it, and you feel sorry for throwing it away, there is a solution - cottage cheese casserole with pumpkin in a slow cooker. Pumpkin is a very healthy product, which is traditionally considered an autumn product. However, if it’s not the season, but you want to try the offered casserole, you can always find already chopped pumpkin in the frozen vegetables section of supermarkets.
Cottage cheese casserole with pumpkin for children in a slow cooker
Ingredients:
- Cottage cheese – 500 gr.
How to cook:
2 Break the eggs into a deep plate, beat them with sugar until foam appears. Then add cottage cheese to them and mix again.
4 After this, add pumpkin pieces into the curd mixture. Stir one last time.
5 Run a piece of butter along the walls and bottom of the multicooker bowl, then sprinkle everything with semolina.
7 After the sound signal, keep the casserole for 50 minutes in the “Warming” mode. And finally, you can take it out when it cools down. This will happen in about 15 minutes, during which time it will harden a little and become even more appetizing.
Cottage cheese casserole with pumpkin in milk in a slow cooker
Ingredients:
- Cottage cheese – 500 gr. (it's better to take 5%)
How to cook:
2 The pumpkin should be peeled and grated, then squeezed a little. Mix with honey and cinnamon. Transfer everything to one half of the curd-semolina mixture.
Cottage cheese casserole with steamed pumpkin in a slow cooker
Ingredients:
- Cottage cheese – 200 gr.
How to cook:
Cottage cheese casserole with pumpkin and raisins in a slow cooker
Ingredients:
- Cottage cheese – 250 gr.
How to cook:
2 Spread a piece of butter along the walls and bottom of the multicooker bowl. Place two thirds of the total number of pumpkin circles in a snail shape.
3 Place a mixture of cottage cheese and washed raisins in the center. Sprinkle sugar on top - regular and vanilla.
4 Place the pumpkin on top again – now that’s all that’s left.
5 Now you need to pour the milk into the multicooker bowl and set it to “Baking”. Time – 40 minutes.
Cottage cheese casserole is one of the best breakfast options. Firstly, it is healthy, secondly, it is loved by everyone, young and old, thirdly, it is very tasty and this is perhaps the most important aspect! And cottage cheese casserole with pumpkin in a slow cooker is also a dietary dish.
It is important that it can be prepared in advance, in the evening, and eaten cold in the morning or slightly reheated in the microwave, which significantly saves precious morning time. This casserole has no butter, no flour, little sugar, and just one egg.
And it contains the healthiest autumn vegetable - pumpkin, in the form of a delicate and airy mousse. Another additional advantage of this particular dish is the ability to make it in a slow cooker, without unnecessary worries and hassle. I usually cook it before bed, turn off the keep warm setting on the multicooker, and the finished casserole is waiting for me in the morning, freshly prepared and cooled. Offer it for breakfast or afternoon snack to your baby, starting from the age of one.
Total cooking time – 2 hours 10 minutes
Active cooking time – 10 minutes
Cost – $2.5
Calorie content per 100 g – 149 kcal
Number of servings – 4 servings
How to cook cottage cheese casserole with pumpkin in a slow cooker
Ingredients:
Cottage cheese – 600 g.
Pumpkin – 300 g.(in puree form)
Sugar – 4 tbsp.
Semolina – 5 tbsp.
Egg – 1 pc.
Sour cream – 200 ml.
Starch – 1 tbsp.
Lemon zest – 0.5 tsp.
Vanilla sugar – 1 tbsp.
Preparation:
Beat the cottage cheese with a mixer with three tablespoons of sugar, one tablespoon of vanilla sugar, sour cream and 50 grams of semolina. 
Transfer the curd mixture into a multicooker bowl greased with butter. 
Pre-bake the pumpkin in the oven. This is how I do it. I cut the pumpkin into small slices and remove the seeds. I wrap the pumpkin pieces in foil and put them in an oven heated to 170-200 degrees. The pumpkin will be ready in 35-40 minutes; it should become completely soft and easily pierced with a knife. Peel the pumpkin and puree it in a blender.
Using a mixer, beat the pumpkin puree with the egg, one tablespoon of sugar, one tablespoon of starch, one tablespoon of semolina, and lemon zest. 
Pour the mixture over the cottage cheese into the slow cooker. Cook in baking mode for one hour and twenty minutes. 
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