Bakery products

Curd casserole with pumpkin in a slow cooker

Curd casserole with pumpkin in a slow cooker

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Ingredients for cooking cottage cheese casseroles with pumpkin in a slow cooker

  1. Pumpkin (pulp) 300 grams
  2. Milk (any fat content) 200 milliliters
  3. Curd 450 grams
  4. Semolina 50 grams
  5. Chicken egg 1 piece
  6. Sour cream 2 tablespoons
  7. Ground cinnamon to taste
  8. Sugar to taste
  9. Honey 1 tablespoon
  • Main ingredientsPumpkin, Cottage Cheese, Semolina
  • Serving 6 servings


Slow cooker, mixer or blender, pan, baking parchment, slotted spoon, tablespoon.

Cooking cottage cheese casseroles with pumpkin in a slow cooker:

Step 1: Prepare the pumpkin.

Cut the pulp of a pumpkin into medium-sized cubes.
In a saucepan, warm the milk and pour the chopped pumpkin and ground cinnamon into it. Stir everything and simmer until the slices of the vegetable are softer. But do not digest, pumpkin should not fall apart.
Attention: pumpkin in milk can be cooked in a slow cooker, in the mode "porridge".
After cooking, remove the pumpkin in milk from the heat and cool everything together to room temperature.

Step 2: Cook the curd mass.

Fill the cottage cheese in a blender bowl, add honey, granulated sugar to it, beat the chicken egg, pour the semolina and pour the sour cream. Beat everything with a blender, turning the curd mass into a homogeneous consistency.
Add the boiled pumpkin pieces to the cottage cheese along with the milk in which it was boiled, and mix thoroughly, but carefully. Vegetable slices should remain whole.

Step 3: Bake a cottage cheese casserole with pumpkin in a slow cooker.

To prevent the casserole from sticking, the multicooker bowl must be greased with butter or vegetable oil, sprinkled with semolina, or simply covered with baking parchment.
Pour the curd with pumpkin into the multicooker. Flatten the top. Close the appliance lid, select the mode "bakery products" and set the timer to 40 minutes.

When the cottage cheese casserole with pumpkin is ready, open the multicooker lid and let its contents cool. And only after the casserole can be carefully removed, turned upside down (this is not necessary, just the top is too pale) and serve.

Step 4: Serve the cottage cheese casserole with pumpkin in a slow cooker.

Pumpkin cottage cheese casserole, cooked in a slow cooker, turns out to be satisfying, nutritious and very tasty. Garnish with icing 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 arrange on plates so that everyone can enjoy their portion, and do not forget about your beloved.
Enjoy your meal!

Recipe Tips:

- Depending on the power of your slow cooker, the baking time may be shorter or longer, so be careful.

- You can also mash pumpkin in mashed potatoes and mix it with curd mass until smooth.

- Cottage cheese casserole can turn out both dry and wet, depending on which cottage cheese you used.