Cottage cheese and pumpkin casserole

Category: Dairy and egg dishes
Cottage cheese and pumpkin casserole

Ingredients

Cottage cheese 500 gr.
chicken egg 2 pcs.
pumpkin, grated on a coarse grater 1 tbsp.
semolina 1/2 tbsp.
sour cream 2-3 st. l.
vegetable oil 1/2 tsp
vanilla, raisins, other additives to taste and desire
sugar taste

Cooking method

  • Cottage cheese (take a uniform consistency or punch with a blender) mix with eggs, semolina and sugar, add pumpkin pumpkin, mix everything again, let stand for 20-30 minutes. Vanilla or raisins can be added if desired, but I am not adding.
  • Grease the baking dish with vegetable oil, sprinkle with semolina. We spread the curd mass into a mold, distribute sour cream on top of the future casserole, sprinkle with sugar and send it to an oven preheated to 170C, bake until tender (about 40 minutes, depending on your oven and the size of the mold)
  • Serve the casserole a little cooled down (the hot one simply cannot be divided into portions).
  • Cottage cheese and pumpkin casserole
  • Bon Appetit!

The dish is designed for

5-6 servings

Time for preparing:

1 hour

Cooking program:

oven

Note

I take different cottage cheese, including homemade, this time I used this Cottage cheese and pumpkin casserole

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