10 brightest pumpkin casseroles with cottage cheese, semolina, apples, chicken and more

These savory and fragrant dishes can be prepared for breakfast, lunch and dinner.

1. Pumpkin casserole with semolina

Ingredients

500 g pumpkin pulp;
300 ml milk;
3 testicles;
100–150 g sugar;
a pinch of salt;
70 g semolina;
little vegetable oil;
sweet powder - optional.

Manufacturing

Cut the pumpkin into small pieces, place in a saucepan and cover with milk. Cook for 20–30 minutes until the vegetable becomes soft.

Separate the yolks from the whites. Whisk the yolks and sugar. Add salt to the whites and use a mixer to turn them into a fluffy foam.

Puree the pumpkin in a blender. Add semolina and yolks with sugar and stir thoroughly. When the mixture has cooled slightly, add the whipped whites and stir gently.

Grease a baking dish with oil and spread the pumpkin mixture over it. Place in an oven preheated to 180°C for approximately 30 minutes. The finished casserole should be covered with a golden crust.

Cool the dish completely for several hours. Before serving, you can sprinkle the casserole with sweet powder.

2. Layered pumpkin casserole with cottage cheese and semolina

Ingredients

500 g pumpkin pulp;
2 testicles;
100–150 g sugar;
vanillin - to taste;
4 tablespoons of semolina;
300 g cottage cheese;
little butter.

Manufacturing

Cut the pumpkin into small pieces, place in a mold and bake at 200°C for 20–30 minutes until soft. Cool and puree with a blender or masher.

Add 1 egg, 50–75 g of sugar, vanillin and 2 tablespoons of semolina to the pumpkin and stir thoroughly.

Grind or beat with a blender the cottage cheese, egg, vanillin and the remaining sugar and semolina.

Grease a baking dish with oil. Place pumpkin puree and cottage cheese into the pan in layers, carefully leveling them with a spatula. Bake at 180°C for 45–50 minutes.

Cool the casserole before carving.

3. Pumpkin casserole with rice and dried fruits

Ingredients

200 g white rice;
500 ml milk;
150–200 g of all dried fruits;
50 g butter + a little for greasing;
2 tablespoons sugar;
4 testicles;
3 tablespoons sour cream;
500 g pumpkin pulp;
1 tablespoon flour;
honey - optional.

Manufacturing

Pour milk over rice and cook, stirring, until half cooked. Meanwhile, soak the dried fruits in boiling water.

Using a mixer, turn the softened butter and sugar into a homogeneous mass. Add one egg at a time and beat with a mixer. Add sour cream and stir.

Place the cooled rice into the egg mixture and carefully combine. Add grated pumpkin and dried fruits and stir well.

Grease a baking dish with butter and sprinkle with flour. Distribute the pumpkin mixture into the mold and place in an oven preheated to 200 °C for about an hour.

Before cutting, cool the casserole and drizzle with honey if desired.

4. Pumpkin casserole with apples and semolina

Ingredients

300 g pumpkin pulp;
2 apples;
2 testicles;
50–100 g sugar;
25 g butter;
6 tablespoons of semolina;
little vegetable oil.

Manufacturing

Cut the pumpkin into small pieces, place in a saucepan and cover with water. Cook for 20–30 minutes until soft. Drain the water and puree the vegetable with a masher or blender.

Peel the apples, grate them on a large grater and combine with the pumpkin. Add eggs, sugar and melted butter and stir thoroughly. Add the semolina, stir again and leave for 20 minutes for the cereal to swell.

Cover the pan with parchment and grease it with vegetable oil. Place the pumpkin mixture there, smooth it out and bake at 180°C for about 40 minutes.

5. Pumpkin casserole with prunes and raisins

Ingredients

50 g prunes;
50 g raisins;
600 g pumpkin pulp;
little butter;
1 testicle;
300 ml low-fat cream;
2 teaspoons sugar;
a pinch of salt.

Manufacturing

Pour boiling water over prunes and raisins. Cut the pumpkin into medium thin slices. Place the pumpkin in a saucepan, fill it completely with water and cook for 7-10 minutes until half cooked. Place in a colander to drain the liquid.

Grease a baking dish with oil. Cut the prunes into small cubes. Place the pumpkin in the mold and sprinkle it with dried fruits.

Beat the egg with a fork, add cream, sugar and salt and stir well. Pour the egg mixture over the pumpkin and place in an oven preheated to 200°C for 30 minutes. Cool the casserole slightly before carving.

6. Pumpkin casserole with rice and carrots

Ingredients

250 g white rice;
2 testicles;
3 tablespoons sugar;
vanillin - to taste;
½ teaspoon salt;
300 g pumpkin pulp;
250 g carrots;
70 g butter + a little for greasing;
150 ml heavy cream;
150 ml milk.

Manufacturing

Boil the rice until half cooked and cool. Beat the eggs with sugar, vanilla and salt. Add pumpkin and carrots, grated on a large grater, rice, melted butter, cream and milk. Stir the mixture thoroughly.

Line the pan with parchment and grease with butter. Place the prepared mixture there and smooth it out. Bake for 35–40 minutes at 200°C. The dish can be served hot or cooled.

7. Pumpkin casserole with cottage cheese and dried apricots without eggs

Ingredients

200 g pumpkin pulp;
100 g dried apricots;
600 g cottage cheese;
sugar - to taste;
1 teaspoon turmeric;
grated orange zest - to taste;
1 tablespoon cornstarch;
little butter.

Manufacturing

Cut the pumpkin into small cubes, throw it into the pan and cover with water. Cook for 20–30 minutes until soft. Drain in a colander to drain excess liquid.

While the pumpkin is cooking, soak the dried apricots in boiling water. Then drain the water and cut the dried fruits into small cubes.

Place the curd, sugar, turmeric, orange zest and starch in a bowl and mix into a smooth paste with a mixer. Add pumpkin and dried apricots and stir.

Grease the mold with oil, place the curd mixture there and smooth it out. Cover with foil and bake for 20 minutes at 180°C. Then remove the foil and let the casserole brown. Cool before carving.

8. Cottage cheese casserole with poppy seeds in pumpkin

Ingredients

1 small pumpkin;
sugar - to taste;
200 g cottage cheese;
2 testicles;
vanillin - to taste;
1 tablespoon of confectionery poppy seeds.

Manufacturing

Wash the pumpkin, cut off the top and remove the seeds. Place sugar inside and rub the pumpkin pulp with it. Mix cottage cheese, eggs, vanillin, sugar and poppy seeds.

Fill the pumpkin with the curd mixture and close with the cut off top. Place the dough in a mold and bake in an oven preheated to 180°C for an hour. Cool before carving.

9. Pumpkin Casserole with Chicken and Cheese

Ingredients

700 g pumpkin pulp;
150 g hard cheese;
3 tablespoons sour cream;
500 g chicken fillet;
salt - to taste;
ground black pepper - to taste;
seasoning for chicken - to taste;
little butter;
2-3 tablespoons breadcrumbs.

Manufacturing

Grate the pumpkin and cheese on a large grater, place in a bowl and combine with sour cream. Cut the chicken into medium pieces and season with salt and spices.

Grease a baking dish with oil and sprinkle it with breadcrumbs. Spread half of the pumpkin mixture over the bottom, place the chicken on top and cover with the remaining pumpkin. Bake at 200°C for approximately one hour.

10. Pumpkin casserole with tomatoes and cheese

Ingredients

400 g pumpkin pulp;
2–3 tablespoons of vegetable oil;
a few tablespoons of flour;
little butter;
2–3 tablespoons breadcrumbs;
200 g cheese;
2 tomatoes;
2 testicles;
salt - to taste;
4 tablespoons of sour cream;
ground black pepper - to taste;
ground nutmeg - to taste.

Manufacturing

Cut the pumpkin into large slices no more than ½ cm wide. 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 with salt. Add sour cream, pepper and nutmeg or other spices and stir well.

Pour the egg mixture into the casserole and place in an oven preheated to 180°C for 30 minutes.

Pumpkin casserole

Pumpkin-curd casserole

An unusually tasty, necessary and wonderful casserole! I would like to say thank you to Pukamun from Kulinara for the wonderful recipe!

Cottage cheese and pumpkin casserole with poppy seeds

I have been preparing this casserole for many years during the pumpkin season, and not only during the pumpkin season. This is one of our family's favorite casseroles.

Pumpkin casserole

I continue to pamper you with delicious pumpkin dishes. Now I would like to offer a mega tender and mega creamy casserole with dried fruits. I think that she will not leave either children or adults indifferent.

Casserole “Airy”

Such healthy pumpkin and cottage cheese in one casserole is pure usefulness. It's very simple to prepare. This is a beautiful breakfast, and not only for the baby and the whole family. The casserole comes out tender and airy. At the same time, it can be eaten both warm and cool. The dish completely retains its taste.

Pumpkin casserole

I love cooking this dish! Fast and delicious! Come in, I'll treat you!

Pumpkin Rice Casserole

I'm having pumpkin for lunch again. Cook Yulechka has a similar recipe, but without a photo https://www.povarenok.ru/recipes/show/6495/. This is probably why few paid attention to this dish and passed by. But in vain. very tasty! Unlike Yulechka, I don’t add any spices, just herbs (I like it better this way).

Pumpkin-Apple Casserole

Behind such a non-individual name hides a most delicious dish, in taste and mixture more similar to pudding or soufflé. Very light and airy. A delightful idea for breakfast, light dinner or dessert.

Pumpkin-curd casserole

Pumpkin is called the orange medic and a favorite for its content of essential substances. For pumpkin lovers, I recommend making this casserole. The ingredients are the most common and affordable, the manufacturing process is very easy, and the taste is simply excellent)))

Pumpkin-curd casserole “Colorful stripe”

Homemade pumpkin casserole is always tasty and very healthy; it’s not for nothing that pumpkin is called the “golden miracle.” A colorful, fragrant, hearty cottage cheese casserole with pumpkin, nuts and raisins will lift your spirits and give you strength. The right recipe for your table.

Cottage cheese casserole with pumpkin

A very tasty and necessary casserole with cottage cheese and pumpkin. Recipe from my friend Alika from LiveJournal.

Pumpkin casserole . Pumpkin casserole is a necessary dessert that can be served as a light, stand-alone dish for breakfast, for dinner, or as a semi-sweet dessert dish for lunch.

Pumpkin for casserole must be cleaned of skin and seeds. Further, following the recipe, its pulp must either be grated, chopped using another method, or boiled, baked in the oven, lightly simmered under the lid, adding water to it.

For pumpkin in a casserole, other culinary recipes recommend other products that go well with it - fruits, berries, dried fruits, nuts.

Pumpkin casserole often contains dairy products - milk, cream, cottage cheese, butter; it is also recommended to use eggs when making it; to thicken the composition - flour, semolina, rolled oats.

Spices for pumpkin casserole include honey, sugar, and vanilla.

It is necessary to see that the concept of “pumpkin casserole” does not always mean a dessert dish. Pumpkin also goes well with savory foods - meat, poultry, potatoes, minced meat. In this case, pumpkin casserole can be served as a second meat or vegetable dish, or as a real dish for dinner.

Pumpkin casserole is most often prepared in a mold, in the oven. The mold is greased with vegetable oil, filled with pre-prepared ingredients for the casserole and baked in a preheated oven for 30-50 minutes, depending on the advice in the recipe.

You can also prepare pumpkin casserole in a multicooker bowl (baking mode), in a microwave oven, or in a double boiler.

Sweet pumpkin casserole is served with sweet sauces, jam, syrups, and sour cream. For unsweetened casserole, you can serve melted butter, mayonnaise, and other unsweetened sauces.

How to cook a fragrant pumpkin-curd casserole in the oven

What to cook from the orange gift of Ozari? Try the pumpkin cheese casserole. Pumpkin mixes well with cottage cheese and serves as the basis for necessary and nutritious desserts. The treat takes a long time to prepare, but it will definitely appeal to even the most fastidious gourmands.

Recipe 1. Pumpkin-curd casserole in layers

The usual method is to prepare a casserole of pumpkin and cottage cheese.

pumpkin - 0.5 kg;
non-acidic cottage cheese - 150 g;
semolina - 60 g;
sugar -100 g;
chicken egg - 2 pcs.;
raisins (any kind) - 50 g;
butter for the mold.

Peel the pumpkin from the skin and seeds, cut into large pieces.
Cover a baking sheet with parchment, place the pumpkin on it and place in a preheated oven (180° C). Bake for 40-45 minutes.
We take out the pumpkin and cool it. Place in a glass of blender and puree.
Add half the sugar, one egg and half the semolina to the pumpkin puree. Mix everything in the blender again.
Now let's make cottage cheese. In a bowl, combine it with the egg, remaining sugar and semolina. Add raisins and stir.
Grease the round shape with butter.
We begin to lay out layers of the casserole: first the pumpkin mixture, then the cottage cheese mixture. Distribute the dough moderately. You should get 2 layers.
Place in a preheated oven (180°C) and bake for 40-50 minutes until done.

Advice! Blending the cottage cheese and pumpkin batter with an immersion blender will create air bubbles and make the casserole the most tender.

Recipe 2. Pumpkin casserole with cottage cheese and poppy seeds with sour cream filling

Cottage cheese and pumpkin casserole with poppy seeds and sour cream filling looks like a festive cake, is easy to prepare and is instantly eaten.

Pumpkin - half a kilo (+ 50-100 g);
zest of 1 orange;
chicken egg - 4 pcs.;
salt - a pinch;
sugar - 150 g + 20 g for filling;
cottage cheese - 0.5 kg;
starch - 1 + 2 tbsp;
poppy seed - 25 g;
butter (for the mold);
100 g watery sour cream.

Bake the pumpkin on a baking sheet in the oven for an hour.
Puree the pumpkin in a blender. Immediately set aside a couple of tablespoons for pouring.
Grate the orange. We remove only the yellowish skin, do not touch the snow-white fibers, they will give off bitterness.
In a blender bowl, mix pumpkin puree, orange zest, 2 eggs, sugar (half) and a pinch of salt.
Place the mixture in a bowl, add a spoonful of starch and stir.
Now we combine cottage cheese, one egg, the remaining sugar and a little salt.
Add two tablespoons of starch and stir.
Boil poppy seeds: pour into a saucepan, add boiling water and stir. Place on the stove and bring to a boil a couple of times until the poppy seeds swell.
Add poppy seeds to the curd mass (optional).
Line a springform pan with parchment paper and grease the bottom and walls with oil.
We begin to form the layers of the casserole: using a tablespoon, place a little cottage cheese in the center of the form, then a spoonful of pumpkin puree on top, then again a spoonful of cottage cheese, and so on. The mixture will spread evenly and fill the mold.
When all the dough is laid out, a small mound appears in the center. To even it out, gently tap the pan on the table; don’t even it out with a spoon—it’ll just smear it.
Decorate the casserole: use a wooden skewer to draw several strips from the center to the edge, as if cutting it into pieces. You will get several rays. Now draw a few more stripes between them, from the edge to the center. What emerges is a beautiful sketch that looks like a spider’s web.
Place the pan in a preheated oven (180-200) for 50-60 minutes. It all depends on the characteristics of your oven; the stronger it is, the faster the casserole will be ready.
While the cake is baking, create the filling. Combine the mashed potatoes that were set aside, 20 g of sugar, an egg and sour cream. Add a pinch of salt (it increases the sweet taste).
Using a whisk, turn the products into a homogeneous mass.
We take the casserole out of the oven. While it's hot, cover it with the filling and return it to the oven for another 10 minutes.
Let the casserole cool and only later remove the pan. To make it come away easier, we run a knife along the edge of the pie.
Even when warm, this pie holds its shape perfectly. But when it cools down, it will set even more. Serve with tea.

Advice! Pumpkin and curd masses should be a similar mixture. If the pumpkin comes out liquid, squeeze the pulp through cheesecloth (in 4 layers), or add a spoonful of watery sour cream to the cottage cheese.

Recipe 3. Cottage cheese and pumpkin casserole with apples

A dietary version of cottage cheese and pumpkin casserole without flour. Apple and cinnamon are the secret to the success of almost all desserts.

low-fat cottage cheese - 300 g;
pumpkin pulp - 400 g;
sugar - 5 tbsp;
starch - 1 tbsp;
chicken egg - 2 pcs.;
apple;
butter - 30 g;
semolina - 2 tbsp;
cinnamon;
vanillin.

Place the peeled pieces of pumpkin into a saucepan of bubbling water. Boil until soft (usually 7-8 minutes is enough). To make sure it is ready, pierce a piece of pumpkin with a fork - the points should just go in.
In a deep bowl, mix cottage cheese, eggs, 2 tbsp. sugar, starch and vanillin. We carefully rub everything together.
Peel the apple, cut into cubes, and remove the seeds.
Melt butter in a frying pan.
Fry the apples for 3-4 minutes until soft. Sprinkle with cinnamon and set aside.
Grind the boiled pumpkin into puree using a blender.
If it turns out very liquid, place it on a sieve lined with two to four layers of gauze and let the excess juice drain.
Add the remaining sugar and semolina.
We combine everything and leave for a couple of minutes so that the semolina swells.
We put layers in the mold: first pumpkin puree, then apples, the last layer is cottage cheese.
Heat the oven to 200 degrees and bake the dietary dessert for 30-35 minutes.
Serve when slightly cooled.

This casserole can be prepared in a slow cooker using the “Baking” program.

On a note

Tips and noteworthy facts about the casserole and its ingredients:

Another method for baking pumpkin: cut it, but do not remove the skin, but place it directly on it. Before baking, cover with foil, then steam the pumpkin for 40 minutes. And then remove the foil and dry the juice in the oven for another 20-30 minutes.
To make sure the casserole is ready, pierce it in 2-3 places with a wooden skewer. The dough doesn't have to stick.
Cottage cheese casserole with pumpkin in the oven is included in the children's menu. Both cottage cheese and pumpkin are beneficial for a growing body.
Pumpkin contains more carotene than carrots.

Making cottage cheese and pumpkin casserole takes about 1.5 hours, with 30-60 minutes spent on baking itself. While the oven is working, the hostess can go about her business or set the table. The dessert is prepared quickly and without hassle, and always comes out delicious.

Cottage cheese and pumpkin casserole “Zebra”

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Curd:
400 g cottage cheese
2 testicles
3 tbsp. Sahara
1-2 tbsp. sour cream
3 tbsp. starch
1 pinch of salt

Pumpkin mass:
500 g pumpkin pulp
2 testicles
2 tbsp. Sahara
3 tbsp. starch
1 pinch of salt
Pumpkin caramel:
100 g pumpkin pulp
100 g sugar
75 ml. water

Your little ones don't love eating pumpkin? They just haven’t tried the Zebra cheese and pumpkin casserole, topped with pumpkin caramel. Try making this magical casserole and watch how your pumpkin “haters” make quick work of it. Just look at this bright orange magic, don't you already want to take a bite?

It may seem that there is a lot of fuss with the casserole, but this is not so: everything is quite quick and simple. You can slightly vary the taste by adding poppy seeds to the curd mass, and orange zest to the pumpkin mass.

How to cook cottage cheese and pumpkin casserole “Zebra”

Step-by-step recipe description

Show as huge photos with description

1. Peel the pumpkin from the skin and seeds and chop finely.
Place the pumpkin in a saucepan and add water until the water covers the pumpkin.
Bring to a boil and simmer until the pumpkin is soft, 5-7 minutes. The stewing time depends on the type of pumpkin.

2. Place the finished pumpkin in a colander to drain all the liquid.

3. Then puree the pumpkin in a blender. Add eggs, salt, sugar and starch.

4. Stir and then puree the pumpkin mixture again.
Pour 0.5 cups of the mixture from the total pumpkin mixture and pour it over the top of the casserole.

5. Place cottage cheese in another container. Add salt, sugar, eggs, starch and sour cream.

If the cottage cheese is watery, then there is no need to add sour cream.

6. Mix the curd mass and then puree with a blender.

If you start pureeing the mass without mixing, then the starch and sugar will scatter throughout the kitchen :).

7. Line the bottom of the baking dish with baking parchment. Grease the sides of the pan and the parchment with vegetable oil.