The best recipes for pumpkin casserole with apples: in the oven, in a slow cooker, with semolina

Prepared by: Alexey Marchuk

11/15/2015 Cooking time: 1 hour 0 minutes

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Separately, apple and pumpkin are very healthy foods. I propose to combine them by preparing a wonderful casserole in the oven. Tested, both children and adults eat with pleasure!

Cottage cheese and pumpkin casserole with semolina

This pumpkin sweet casserole recipe is super easy to make. This casserole tastes like the one we were given to eat in kindergartens for an afternoon snack.

Semolina gives the dish softness and tenderness. This manna with pumpkin and cottage cheese is enough to feed your whole family.

Ingredients for cooking:

fresh cottage cheese - 0.5 kg;
pumpkin - 1 kg;
semolina - 150g;
milk - 400 ml;
fresh eggs - 4 pieces;
granulated sugar - 100 g;
cumin - 15 g;
salt - 1 teaspoon, add it depending on taste preferences;
butter for frying and baking.

Preparing the casserole:

Bring the milk to a boil, and then add semolina into it in small portions. Cook over low heat until you get a thick and viscous semolina porridge.
Peel the pumpkin in advance and cut it into small pieces, then fry the chopped pumpkin pieces in a frying pan with the addition of a small amount of butter. It will take approximately 10 minutes to fry the pumpkin.
We will make puree from the fried pumpkin; to do this, we will grind the pumpkin using a blender.
Mix the prepared semolina porridge with pumpkin puree. Then add cottage cheese, fresh eggs - 3 pieces, sugar, a little salt and caraway seeds to the mixture. Mix all components thoroughly.
Grease the baking dish with oil. Place the resulting curd-pumpkin mixture there, thoroughly level the mixture into shape and brush the top with a lightly beaten egg.
Preheat the oven to 180 degrees and set it to prepare our casserole. The dish needs to be cooked for 45 minutes.
After cooking, remove the dish from the oven and let it cool.

The cottage cheese and pumpkin casserole with semolina is ready, cut it into portions and serve with sour cream, honey or your favorite jam.

Preparing a diet pie with apple and rice

To prepare dietary pumpkin casserole with rice and apples, no flour or semolina is required, which radically reduces the calorie content of the dish. I recommend replacing the candy buns with this casserole when drinking tea. You will definitely like it.

Ingredients:

Pumpkin - 500-600 g
Apples - 2 pcs.
Rice (dry) – 150 g
Raisins - 3 tbsp
Eggs - 2 pcs
Sugar - 150 g
Sunflower oil - 1 tbsp

Preparation:

1. Peel and seed the pumpkin and apples and grate them on a coarse grater.

2. Wash the rice in running water and boil until half cooked. Then mix it with pumpkin, apple and raisins.

3. Then break the eggs into a bowl, add sugar and mix well again until smooth.

4. Grease the baking dish with vegetable oil, lay out and distribute the casserole evenly.

5. Place the form in the oven, preheated to 180 degrees for 40-50 minutes.

Ready. Bon appetit!

Ingredients for making pumpkin casserole in a slow cooker

Pumpkin 500 grams
Sugar 2 tablespoons
Kefir 1/2 cup
A pinch of salt
Chicken egg 2 pieces
Semolina 1.5 cups
Baking powder for dough 2 teaspoons
Raisins 150 grams or to taste
Butter 5–10 grams
Powdered sugar as desired and to taste

1 prepare raisins.

If you are planning to prepare a casserole without raisins, then you can skip this step and immediately move on to the next one, but if you like the taste of these fruits, then first put them in a colander, rinse them thoroughly under running cold running water to remove any kind of contaminants and leave them in the sink, until all the liquid has drained. After this, we dip the dried grapes with paper kitchen towels, transfer them to a clean bowl and move on.

2 Prepare the pumpkin and other ingredients.

Using a sharp kitchen knife, cut off the thick skin from a piece of fresh pumpkin and grate the pulp of the vegetable on a large or medium grater into a deep bowl. Next, lay out the remaining ingredients that you will need to prepare the casserole on the countertop and proceed to the next step.

3 prepare the mixture for the casserole.

After a few minutes, the pumpkin will release juice, do not drain it - leave it. Immediately add half a glass of kefir, a pinch of salt, granulated sugar, a couple of raw chicken eggs to the same bowl and beat these ingredients with a mixer at the highest speed until fluffy for about 3-4 minutes. When the mixture acquires a viscous homogeneous structure, add raisins, as well as baking powder with large semolina. Shake everything again using the same kitchen appliance, but this time at the lowest speed, gradually kneading a thick mass without lumps. As soon as the semolina-pumpkin dough is ready, move it aside for 5-10 minutes; you should not leave it longer, otherwise the casserole will turn out heavy and will not bake well.

4 prepare pumpkin casserole in a slow cooker.

In the meantime, grease the bottom, as well as the inner sides of the multicooker bowl, with a piece of butter, crush the fat with flour, attach a Teflon container to the recess of the kitchen appliance and transfer the semolina-pumpkin dough there. Insert the plug of the machine into the socket, close it with a tight-fitting lid and set the “Baking” mode "or "Bake" for 40–45 minutes. When the “smart” equipment notifies you of the end of the work with a characteristic beeping or ringing sound, do not rush to open it, leave the casserole in it for another 15–20 minutes. Only after such a short infusion do we remove the lid, place the steaming compartment on the surface of the ruddy dish, carefully using oven mitts or a towel, turn the bowl upside down and lift it up. The resulting lush product will calmly come out and remain lying on the basket. Next, using a wide kitchen spatula, move it onto a large flat dish, if desired, crush it with powdered sugar through a fine mesh sieve and take a sample!

5 Serve the pumpkin casserole in a slow cooker.

Pumpkin casserole in a slow cooker is served warm or cold, and it is very tasty in both versions. This miracle can be served in different ways, on a platter or in portions on plates. As a decoration for such a chic dessert, you can offer powdered sugar, sour cream, cream, favorite creams, healthy honey, sweet jam or preserves of any taste, fresh berries, fruits, scoops of ice cream, and these are just a few possible additions, it all depends on your desire and taste. Cook with love and give your family healthy dishes prepared with your golden hands! Bon appetit!

Tips for the recipe

– if you like sweeter dessert dishes, increase the amount of granulated sugar by another 2-3 tablespoons;

– some housewives add chopped nuts to the semolina-pumpkin dough, other no less tasty chopped dried fruits, vanilla sugar, cinnamon or ginger. Each of these ingredients separately gives baked goods a pleasant taste and aroma in their own way;

– an alternative to butter – vegetable oil or any other fat, for example – margarine;

– this dish was prepared in a multicooker brand “Phillips 7044”, with a bowl volume of 5 liters, power 860 W, but the quality of the casserole does not depend on the manufacturer or model, the main thing is that your kitchen appliance performs the “Baking” or “Roasting” function when heated at 180 degrees Celsius.

Slimness and beauty ideally

Pumpkin has a special place on the dietary table, because many low-calorie, healthy dishes can be prepared from it. Quickly and easily cook soups and porridges from pumpkin with various cereals, bake pies and casseroles with it. Pumpkin goes well with apples; try making a fragrant, low-calorie pumpkin-apple casserole, which is especially suitable for a cozy autumn tea party.

Actually, no matter how you cook the pumpkin, it will still be delicious. Pumpkin casseroles are prepared with different fillings: cottage cheese, cereals, vegetables, fruits and even meat. It’s very convenient if you have a slow cooker, but even in a regular oven, pumpkin casserole tastes excellent. Vitamin teas are especially suitable for pumpkin casserole with apples: rosehip decoction, hot drinks with oregano, rowan or viburnum.

If your family doesn’t really like porridge and the talk about the beneficial properties of pumpkin doesn’t work, make casseroles with pumpkin more often, adding apples, cottage cheese, raisins, and pears. A recipe for low-calorie pumpkin and apple casserole is not only healthy, but also delicious.

What we cook from: the necessary set of products for pumpkin-apple casserole (for two servings)

pumpkin – 1 kg;
eggs – 3 pcs.;
apples – 5 pcs;
semolina – ½ cup (can be replaced with 1 tablespoon of ground crackers);
butter – 2 tablespoons;
sour cream (low-fat) – 1 cup.
salt - a pinch.

How to Make Low Calorie Pumpkin and Apple Casserole

Peel the pumpkin and remove the seeds.
Ready-made pumpkin casserole with apples
Grate the pumpkin pulp, put it in a saucepan, add oil, cover with a lid and cook.
After 5 minutes, add the grated apples and cook for another 5 minutes.
After the finished pumpkin mass has cooled, add semolina, previously soaked in milk (or crushed crackers), egg yolks mashed with sugar, salt, and mix everything.
Beat the egg whites, combine with the previously prepared pumpkin-apple mixture, and mix again.
Grease a baking tray or bowl with oil, sprinkle with grated breadcrumbs, spread the mixture for future pumpkin casserole with apples, sprinkle the top with oil, bake in the oven until cooked (about 30 minutes). Serve sour cream separately for low-calorie pumpkin-apple casserole.

Typically, pumpkin casserole recipes contain a dough-forming filler. This is the principle used to prepare pumpkin casserole with semolina, pumpkin casserole with cottage cheese, pumpkin casserole with rice, casserole with pumpkin and minced meat (meat).

Low-calorie pumpkin casseroles are placed in the oven preheated to 150-180 degrees for about half an hour. Pumpkin casserole can be prepared even faster in a steamer set to the “Baking” mode. By the way, you can use grated apples or applesauce in the recipe for low-calorie pumpkin-apple casserole.

Cottage cheese and pumpkin casserole in a Redmond multicooker

Those people who don’t like pumpkin most likely simply haven’t come across recipes that will fully reveal the taste of the product. This dish is one of those - the lemon zest will smooth out the pumpkin flavor, the fragrant curd layer will add its own flavor, and the whole rainbow look of the casserole simply cannot help but please the eye. And the irreplaceable Redmond multicooker will help us with this.

800 g pumpkin
300 cottage cheese 18%
4 tbsp. spoons of semolina
1 tbsp. spoon of starch
2 eggs
4 tbsp. spoons of sugar
vanillin
zest of one lemon
butter

Peel and cut the pumpkin into slices. Simmer it in a slow cooker on the same mode for 20 minutes. To prevent it from burning, I added 50 ml of water to the bottom of the bowl.
Grind the pumpkin in a blender until pureed. I’ll be honest—I was preparing a casserole for the first time, and 800 grams of raw pumpkin, which filled the entire multicooker bowl, seemed more than enough to me. But when it turned into puree, the volume of the mass caused me some doubts. In the end, everything turned out just right, but if you decide to add a couple more layers, you need to use more pumpkins.
It's easy to zest a lemon - take the whole fruit and run a fine grater over the skin on all sides. The more zest you get, the more flavorful the casserole will be.
Add 2 tbsp to pumpkin puree. spoons of sugar, semolina, lemon zest and one egg. I was a little puzzled by the resulting consistency (it seemed very liquid to me) and I added a tablespoon of starch myself. It wasn't in the original recipe. And regarding sugar - 2 tablespoons does not taste very sweet. If you like more, feel free to add more.
Beat cottage cheese with a blender, 2 tbsp. spoons of sugar, semolina, one egg and a packet of vanilla sugar. The mixture will be much thicker than the pumpkin mixture, so for a more even distribution in the bowl, I added another tablespoon of liquid left over from stewing the pumpkin.
I repeat - since I was confused by the liquid pumpkin mass, I decided to cook the casserole on parchment paper. Cut a circle with a diameter slightly larger than the size of the bowl and grease it with butter. Divide the pumpkin into three parts and place one of them with a spoon on the bottom, half of the cottage cheese on it, and so on again.
The final touch is the pumpkin on top and you can turn on the multicooker in baking mode for 40 minutes. Don't be afraid of a wet top of the casserole - all the ingredients are already prepared and the main thing here is that it doesn't fall apart when you take it out. Wait until the cake has cooled slightly before cutting it into pieces. We ate our cottage cheese and pumpkin casserole in one sitting and immediately started asking for a new portion to be prepared tomorrow.

reciperedmond.ru

Pumpkin-apple casserole - a simple recipe

Ingredients:

300 g pumpkin pulp;
2 apples;
2 eggs;
2 tablespoons semolina;
granulated sugar to taste;
25 g butter.

Instructions:

Wash the peeled pumpkin, cut into cubes, pour into a saucepan, pour water into it and put on gas. Cook for 25 minutes.
Drain the water and mash the pumpkin to a puree consistency.
Wash the apples, peel them, cut out the core, take a grater and grate the fruit.
Place the pumpkin mixture in a container, add grated apples, a little granulated sugar, butter and semolina.
Mix the ingredients together. Let it sit for about 10 minutes. Then the semolina will swell and the sugar will melt.
Break the chicken eggs into a container and beat them with a mixer. As a result, the egg mass should increase in volume by 3 times.
Pour the beaten eggs into the pumpkin-apple batter and mix thoroughly.
Place parchment paper in a baking dish and spread the prepared mixture on top.
Turn on the oven to heat to 200 degrees. The casserole takes 40 minutes to prepare.

The dish needs to cool slightly before removing from the pan.

Pumpkin dishes for children in a slow cooker

It's easier than ever to prepare pumpkin dishes for children in a slow cooker. The good thing about this smart device is that you don’t need to monitor the cooking process, it will do everything itself.

Rice porridge with pumpkin

This porridge will appeal not only to kids, but also to their parents. It is not only very tasty, but also beautiful, as the pieces give the porridge a bright sunny color.

120 gr. rice;
450 gr. peeled pumpkin;
300 ml milk;
150 ml water;
2 dessert spoons of sugar;
1 pinch of salt;
50 gr. butter.

Peel the pumpkin and cut into small pieces. Place the pumpkin pieces in a bowl, pour in a little water so that the liquid barely covers the pumpkin. Turn on the “quenching” mode for 30 minutes. The pumpkin should become soft.

Then remove the pumpkin from the bowl and chop it. You can simply crush the puree with a masher, or you can grind it through a sieve. Pour the prepared puree into a bowl.

Wash the rice very well. It is necessary to change the water at least 7-10 times so that the cereal is completely cleared of powdery plaque. Add rice to pumpkin puree. Salt to taste, add sugar. Add milk and remaining water and mix. Turn on the device in “Porridge” mode for 1 hour.

After completing the mode, it is advisable not to open the lid for at least 15-30 minutes, let the dish simmer in the “warm” mode. Place the porridge on plates and add a small piece of butter to each serving.

Creamy pumpkin soup

A very tasty pumpkin puree soup can be prepared in a slow cooker. This dish will perfectly complement the children's menu.

350 gr. peeled pumpkin;
3 potatoes;
1 small onion;
1 medium carrot;
100 ml cream;
1 tablespoon refined vegetable oil;
several sprigs of parsley or dill;
salt to taste;
homemade croutons for serving (optional).

Thoroughly wash and peel all the vegetables, rinse and dry the herbs. We turn on the device in the “frying” or “baking” mode, depending on the model of the device. If there is a “multi-cook” function, you can use it by turning on the device at 150 degrees. Pour oil into the bowl.

Sweet pumpkin casserole with cottage cheese and sour cream

This is healthy! Pumpkin contains more vitamin A than beef liver and carrots. Therefore, this vegetable is useful to eat to support the immune system, as well as for the prevention and treatment of various ailments.

Frequent consumption of pumpkin will prevent many serious health problems. In addition, pumpkin dishes will become your favorite desserts, both during breakfast and evening tea.

Ingredients for the curd base:

cottage cheese – 500 grams;
sugar – 3 tablespoons;
eggs – 2 pieces;
sour cream – 1 tablespoon;
poppy seed – 1 tablespoon;
starch – 1 tablespoon;

Ingredients for pumpkin puree:

pumpkin puree – 500 grams;
sugar – 2 tablespoons;
eggs – 2 pieces;
starch – 1 tablespoon.

Ingredients for filling:

pumpkin puree – 100 grams;
eggs – 2 pieces;
sour cream – 100 grams;
sugar – 200 grams.

Preparation:

We rub the cottage cheese through a sieve, add eggs and sour cream with sugar.
Beat everything with a mixer until there are no lumps, then add poppy seeds and one spoon of starch. Mix. The preparation of the curd base is completed.
Let's start preparing pumpkin puree. Cut the pumpkin into pieces, place in a container, cover tightly with foil and bake until done.
Take out the mold, let it cool, remove the peel and grind the pumpkin in a blender to puree.
Prepare the pumpkin base, beat together the puree, 2 tablespoons of sugar and 2 eggs. Add starch to the resulting mass and mix.
Line a baking sheet with foil, coat with oil, sprinkle with a little flour.
Starting from the center of the baking sheet, spoon out the bases one by one so that the mass is distributed evenly.
Place the casserole in a preheated oven at 170 degrees and bake for 1 hour.
We can start preparing the filling. Mix 100 grams of pumpkin puree, sour cream, eggs and sugar, beat.
After the time has passed, remove the baking sheet from the oven and spread the filling over the casserole. Bake for another 10 minutes.

Now we can take our time, invite our family to the table and demonstrate an original and tasty dish. Now it’s not at all difficult for us to organize a feast where the casserole will pleasantly surprise the guests.

How to make pumpkin and apple casserole?

In order to prepare a dish such as pumpkin casserole with apples, you need to follow a simple sequence of actions, which are as follows:

First you need to peel the pumpkin, cut it into cubes and boil until tender, chop it.
The second stage will be the processing of additional components (for example, apples, oranges, carrots, zucchini). They can be used raw or boiled.
Pumpkin casserole with apples is made using eggs, flour or ingredients that replace it, for example, it could be semolina, rice or cottage cheese.

Pumpkin and apple casserole with semolina

One of the most successful recipes is considered to be a casserole made from pumpkin, apples and semolina. This component perfectly replaces flour, and the dough acquires a special structure. Apples will help add a piquant taste to the dish, while the sweet and sour variety will add some sourness. The ingredients need to be mixed, and set aside for the semolina to swell; it will increase in volume.

Ingredients:

apples – 2 pcs.;
pumpkin – 100 g;
semolina – 2 tbsp. l.;
eggs – 2 pcs.;
milk – 1 glass;
sugar – 2 tbsp. l.

Preparation

Pour sugar into milk, add pumpkin and cook until tender.
Grate the apples and add to the pumpkin.
Heat the milk and add semolina, boil for a couple of minutes.
Beat the eggs into the semolina and move around.
Pour the mixture into the mold and bake for half an hour.

Cottage cheese casserole with pumpkin and apples

Pumpkin casserole with apples and cottage cheese is a dietary dish, so it will be an excellent option for breakfast. It is best to try the dessert when it is warm, because then you can enjoy the tenderness of cottage cheese, the sweetness of pumpkin and the slight sourness of apples. The alternating arrangement of layers gives the dish a certain zest.

Ingredients:

pumpkin pulp – 400 g;
apple – 2 pcs.;
cottage cheese – 300 g;
starch - 1 tbsp. l.;
sugar – 5 tbsp. l.;
semolina – 2 tbsp. l.;
egg – 2 pcs.;
vanillin;
cinnamon - to taste.

Preparation

Peel and chop the pumpkin, cook until tender.
Cut the apples into cubes.
Add eggs, sugar, vanillin and starch to the cottage cheese, mix everything.
Fry the apples. Sprinkle them with cinnamon.
Add semolina and 2 tbsp to the pumpkin. l. sugar, let it brew.
Layer the components into the molds.
The pumpkin and apple casserole will be ready in the oven in 30 minutes.

Pumpkin casserole with rice and apples

Sweet Rice Casserole with Pumpkin and Apples is very nutritious and makes a great breakfast for kids. The treat will be an excellent alternative to porridge, which is prepared from the same basic ingredients. Using this recipe, you can diversify your usual healthy menu and add variety to it in the form of a delicious dessert.

Ingredients:

pumpkin – 300 g;
rice – 100 g;
apple – 1 pc.;
raisins – 40 g;
egg – 3 pcs.;
sugar – 3 tbsp. l.;
sour cream – 1 tbsp. l.;
milk – 50 g.

Preparation

Boil the rice until half cooked and rinse it.
Cut the pumpkin into cubes and sprinkle sugar on top. Add equal amounts of milk and water and place in the oven for 10-15 minutes.
Cut the apples into cubes.
Combine pumpkin, rice, washed raisins and apples, eggs with sugar. Pour the mixture into the mold.
For greasing, beat 1 egg with sugar and sour cream.
Pumpkin casserole with rice and apples will be ready in the oven in 30 minutes.

Pumpkin, carrot and apple casserole

A recipe for casserole made from pumpkin and apples with the addition of carrots is very popular among housewives. This is due to the fact that such a dish can bring maximum benefit to the body. The dessert will have a rich orange color, which makes it not only tasty, but also very attractive in appearance.

Ingredients:

pumpkin – 300 g;
carrots – 300 g;
apple – 1 pc.;
egg – 2 pcs.;
flour – 4 tbsp. l.;
sugar – 2 tbsp. l.;
cinnamon - to taste.

Preparation

Peel the vegetables and grate them on a coarse grater, remove any juice that has accumulated.
Add sugar, eggs, flour and cinnamon, mix.
Pour the mixture into the mold.
Pumpkin casserole with carrots and apples will be ready in the oven in 40 minutes.

Pumpkin Apple and Banana Casserole

A pumpkin casserole with apples in the oven, which contains banana, comes out very tender. It is healthy and dietary, which cannot but please women who keep themselves in shape. One of the main ingredients in such a dish can be cereal flakes, which will make the meal satisfying. Bananas must be selected without any damage.

Ingredients:

bananas – 3 pcs.;
apples – 2-3 pcs.;
pumpkin – 300 g;
egg – 1 pc.;
sour cream – 100 g;
cinnamon - to taste.

Preparation

Cut apples and pumpkin into thin slices.
Place all the vegetables in the pan in layers.
Beat bananas, sour cream and egg, add cinnamon.
Pour the mixture over the layers of pumpkin and apples and place in the oven.
Pumpkin casserole with apples in the oven will be ready in 20 minutes.

Pumpkin, Zucchini and Apple Casserole

A very unusual and original recipe is pumpkin casserole with apples, which contains added zucchini. It will be an excellent alternative to main courses; it can fully replace lunch or dinner. You can achieve a dense consistency of the dish by including semolina in it.

Ingredients:

pumpkin – 70 g;
apples – 70 g;
zucchini – 60 g;
milk – 25 g;
semolina – 15 g;
sugar – 5 g;
sour cream – 5 g;
butter;
eggs – 1/4 pcs.;
salt.

Preparation

Chop vegetables and apples and simmer them in a frying pan for 20 minutes along with butter and salt. Then make puree.
Pour milk into the puree, boil the mixture and add semolina to it, cook for 15 minutes.
Cool the mixture to 60 degrees, add the eggs and sugar, and place in the mold.
Spread sour cream on top and bake until done.

Making pumpkin puree

This is interesting

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.

Let's refuel

20. Add 100 g of sour cream and sugar to taste to the reserved 100 g of pumpkin puree. Beat in one egg. Mix everything well.

21. An hour has passed, we take the casserole out of the oven. Test for doneness as with regular dough, using a wooden skewer. If, when piercing it in two or three places, there is no dough left on the skewer, then it was baked normally.

22. Pour the prepared filling onto the dough. If necessary, we level it, although it turned out to be liquid and spread evenly over the dough.

23. Put the casserole back in the oven for 10, maximum 15 minutes.

24. Remove from the oven and leave to cool completely. When it cools down, remove it from the mold.

Our cottage cheese and pumpkin casserole is ready in the oven. how beautiful she turned out.

Cut off a piece. Look how beautiful it is on the inside and very tasty and healthy.

Bon appetit!

2. Recipe for cottage cheese casserole with apples, raisins, ginger in the oven

Ingredients:

Cottage cheese - 500 g.
Eggs - 4 pcs.
Semolina - 75 g.
Baking powder - 0.5 tsp.
Vanilla sugar - 1 sachet
Juice and zest of half a lemon
Nuts - 50 g.
Grated ginger - 0.5 tsp.
Raisins - 75 g.
Apples - 3 pcs.
Breadcrumbs
Sugar to taste
Cinnamon to taste

Preparation:

1. Place the cottage cheese in a deep cup and rub with a masher. You can do this through a sieve or blender. Add 2-4 tablespoons of sugar to the cottage cheese to taste. Add semolina to the cottage cheese. Add vanilla sugar. Grate the zest of half a lemon, only the yellow part, on a fine grater. We continue to grind.

2. Take 2 containers and separate the egg yolks from the whites. The eggs should be cold, out of the refrigerator. We send the yolks to the cottage cheese, and we will beat the whites later.

3. Grind the yolks with cottage cheese. Add baking powder. Stir until smooth and set aside. Let the masses rest.

Preparing the filling

4. Remove the core with seeds and stalk from apples. Cut the apples into thin slices. Leave half of one apple for decoration. Cut the remaining half into the same slices into a separate cup. All apples must be sprinkled with lemon juice to prevent them from darkening.

5. Add raisins and nuts to the bulk of the apples. Sprinkle with a little cinnamon (optional) and grate on a fine grater, after peeling, a little ginger root, about 1/2 teaspoon. Mix everything.

6. Add a little lemon juice to the whites. Beat the whites in two stages. The first stage is to whip up a fluffy foam at low speed. Then we increase the speed and bring it to meringue (meringue - whipped egg white with sugar is baked in the oven). Those. until the whipped mass does not fall out of the container.

7. Carefully fold the whites into the curd mass so that they do not settle, using movements from above and downwards in a circle. We do this in parts, in two or three steps.

Prepare the mold and bake

8. Prepare the form. Grease the pan with butter, don’t forget the sides and sprinkle with breadcrumbs.

9. Place half of the filling on the bottom, and place half of the curd mass on top. Spread the remaining filling in a third layer and fill it with the remaining curd mass.

10. On top of the cottage cheese in a chain, place half of the apple cut into slices, which we left for decoration, sprinkle it with cinnamon to taste, randomly place some raisins next to it and put it in the oven for 45 minutes, at a temperature of 180°

11. After turning off the oven, we left the casserole in the oven for another 15 minutes.

12. Remove the casserole from the oven; it will fall almost immediately. But this always happens with cottage cheese. It has the property of falling off after the oven. Let the casserole cool.

13. Close the mold with a dish, turn the mold over and the casserole ends up on the dish. But since it was unloaded onto the top part, we need to cover it again with a dish, this time with the one on which we will serve it, and turn it over again.

Well, everything is in order. The casserole is ready and already on the plate. Let's try it urgently.

Bon appetit!

3. Video - Airy cottage cheese casserole

Bon appetit!

Quick and delicious pumpkin casserole recipes

Pumpkin casserole is a great option for breakfast or lunch. We offer you a small selection of recipes.

Recipe for pumpkin casserole with apples in the oven

To prepare pumpkin casserole with apples you will need:

pumpkin – 500 g;
water – 500 ml;
apples – 300 g;
chicken eggs – 2 pcs.;
sugar – 50 g or to taste;
semolina – 120 g;
vegetable oil – 50 g;
salt;
vegetable oil – 20 ml.

Read: Health Benefits of Dill Seeds

Recipe:

Remove seeds and peel from pumpkin. Cut it into cubes and place in a saucepan. Pour in water, heat to a boil and cook over moderate heat for about 30 minutes.
Drain the excess water into a cup and mash the pumpkin into a puree using a press or blender.
Peel the apples, cut out the seeds and grate them directly into the bowl with the pumpkin.
Add semolina, stir and leave for a quarter of an hour. During this time, the semolina should swell. If the mass is too thick, you can add the water in which the pumpkin was cooked.
Melt the butter and pour it into the apple-pumpkin mixture. Add a pinch of salt, sugar and eggs.
Mix everything well.
Grease the pan with oil and pour the casserole mixture into it. To make the finished dish easier to release from the mold, the bottom can be covered with baking paper.
Turn on the oven to heat up to 180 degrees. Place the pan in the center and bake for 45 minutes.

Remove the pan from the oven, let the casserole cool slightly, transfer it to a plate and serve.

on this topic:

Recipe for pumpkin casserole with semolina in the oven

For pumpkin casserole with semolina you need:

peeled pumpkin – 500 g:
milk – 300 ml;
semolina – 100 g;
sugar – 100 g;
chicken eggs – 3 pcs.;
salt to taste;
vegetable oil;
powder - how much will it take?

Read: Chicken with celery

Cooking steps:

Cut the pumpkin into pieces. Pour them into a saucepan and add milk. Let the milk boil, switch the stove to moderate heat and cook the pumpkin until soft for half an hour.
Divide the eggs into whites and yolks.
Using a mixer, beat the yolks with sugar until volume and color change, and beat the whites with a pinch of salt until stable foam.
Remove the boiled pumpkin pieces from the milk and mash into a puree. If necessary, you can add a little milk in which the pumpkin was cooked.
Combine the puree with the yolks and add semolina to the mixture. Mix everything.
When 10 - 15 minutes have passed, add the whites. Mix carefully.
Grease the pan with oil and transfer the mixture into a casserole dish.
Preheat the oven in advance. The temperature in it should be 180 degrees. Bake the casserole for about 40 minutes.
Remove the pan from the oven, let cool slightly and transfer to a plate. The top of the casserole can be sprinkled with powder.

on this topic:

Quick recipe for lean pumpkin casserole

On fasting days, pumpkin casserole without adding milk, eggs, cottage cheese, or sour cream can add variety to the menu. Lenten casserole can also be included in the diet of vegetarians.

Read: Smoothie with celery and parsley

To prepare a simple pumpkin casserole in 50 minutes you need:

pumpkin – 350 g;
raisins – 100 g;
sugar – 60 g;
vegetable oil – 50 ml;
salt.

on this topic:

Recipe:

Cut the pumpkin into pieces and simmer in a small amount of water for 10 - 12 minutes.
Mash the boiled pumpkin with a fork, masher, or grind in a blender.
Pour butter into the puree, add sugar and stir well.
Pour semolina into the resulting mass. Stir the mixture so that there are no lumps of cereal in it.
Wash the raisins, pour boiling water for 5 minutes and wash again. Dry the washed raisins a little.
Transfer raisins to pumpkin mixture. Mix. Instead of raisins, you can take nuts or any candied fruits.
Leave the mixture on the table for 10 minutes, during which time the cereal will swell.
Grease the mold with oil and fill it with pumpkin mixture.
Turn on the oven in advance. When the temperature in it is 180 degrees, place the form with pumpkin casserole inside.
Bake the casserole for 30 - 35 minutes. When the dish is browned, the casserole is ready. All that remains is to remove it from the oven and transfer it to a dish.

Source: https://proovoshhi.ru/tykvennye-ovoshhi/zapekanka-iz-tykvy-recepty

Tips and tricks

Young housewives take on the process of making pies with sweet filling without much enthusiasm. This can be explained by the fact that there is a fear of spoiling the delicate pumpkin-curd dessert or not finishing it. To avoid failures, you can use tips from experienced chefs.

Recommendations for preparation are as follows:

the flour must be sifted, preferably 2-3 times, so that the dough receives a sufficient amount of oxygen and is airy;
if the recipe contains baking powder or soda, these components must first be combined with flour;
so that the base does not stick to the baking sheet or mold, it must be greased with margarine or vegetable oil;
if the cake still sticks, it should be left on parchment paper under a towel for 20 minutes, after this time the dough will be dampened and can be removed;
all ingredients should be at room temperature unless otherwise specified in the recipe;
to obtain a caramel shade, you can use cane sugar;
When mixing different fillings, for example, pumpkin and cottage cheese, they must have the same temperature.

Oven-baked pumpkin pies with cottage cheese differ from similar desserts in that they are very easy to prepare. Almost everywhere the list of ingredients consists of products that are in refrigerators. Therefore, if you wish, you can make a fresh and flavorful treat within 60-90 minutes.

Casserole with cottage cheese

Prepare a dish for your family that will not leave anyone indifferent.

Ingredients:

1 kg pumpkin pulp;
5 tablespoons of semolina;
0.5 kg of cottage cheese (there should be no lumps in the product);
1 kg sour apples;
2 eggs;
3 tablespoons of crackers;
4-6 tablespoons of granulated sugar;
10 g vanillin;
2 tablespoons ground cinnamon;
juice of 1/2 lemon;
a little animal oil;
some breadcrumbs for breading.

Instructions:

Remove the skin from the pumpkin and cut it into large cubes. Boil the pumpkin until it is soft. The main thing is not to overcook it. Using a colander, strain off the liquid. Mix granulated sugar and semolina together. Add the mixture to the pumpkin. Now mix the ingredients thoroughly

It is important that semolina lumps do not appear. The mixture should stand for 20 minutes. Squeeze lemon juice into a separate container

Peel the apples and chop them into medium-sized pieces into a bowl with juice. Stir the ingredients from time to time to prevent them from darkening. If necessary, add more lemon juice. Take a baking dish (it is more convenient to use a springform pan) and grease it well with animal oil, and then sprinkle the bottom and walls with breadcrumbs. Add vanillin, egg and ground crackers to the pumpkin. Heat a dry frying pan and simmer the apples in it for a few minutes. They will be ready when they are soft. Make sure that the fruit does not spread. Pour the pumpkin mixture into the mold. Sprinkle it with one tablespoon of cinnamon. Place a layer of apple on top and sprinkle with more cinnamon. Break a chicken egg. You need to separate the yolk and white. Put the latter in a cool place. Grind the cottage cheese with the yolk and granulated sugar. Beat the egg white until foam forms, then mix with the curd mass. Spread the mixture over the apples. Place the mold in the oven. Preheat the oven. Set the temperature to 200 degrees. Bake the casserole for 20 minutes. If the top browns quickly, cover it with parchment paper.

Pumpkin pastry casserole with apples: a recipe for those watching their figure

This recipe is perfect for a large family: it serves 12 people.

Ingredients:

1 kg pumpkin pulp;
4 or 5 apples;
3 eggs;
1/2 cup semolina;
3 tablespoons oil;
1 tbsp. sour cream;
1 tbsp. milk;
3-4 tbsp. Sahara;
salt.

Instructions:

Place the semolina in a shallow bowl and cover with milk. Let the cereal sit for about 20 minutes. Instead of semolina, use crackers crushed into crumbs using a rolling pin.
Peel the pumpkin, remove the seeds from inside, and grate it.
Place the pumpkin with butter and milk in a saucepan and close it. Reduce heat and simmer the mixture.
Grate the apples using a coarse grater and add them to the pumpkin, which is cooked after 10 minutes. Continue simmering the ingredients for the next 10 minutes. Turn off the gas and cool the resulting mass.
Separate the egg whites from the yolks. Beat the last ones with sugar.
In a separate container, beat the whites with sugar.
Add whipped yolks and crushed crackers or semolina with milk to the cooled pumpkin-apple mixture.
Mix the ingredients. Now add the pre-whipped whites and stir again.
Take one tablespoon of oil to grease the pan or baking sheet, sprinkle breadcrumbs on the bottom and sides of the pan, and drizzle with one tablespoon of oil. Pour the resulting mixture into a container and place it in the oven.
Set the temperature to 190-200 degrees, preheat the oven and cook the casserole for 20 minutes.

Sour cream is served on the table along with the finished dish.

Curd casserole with rice, apples and pumpkin

An appetizing, bright and very tasty casserole of cottage cheese, pumpkin, apples and rice can be prepared for breakfast or dinner and served with jelly, jam, honey or sour cream. Unlike most cottage cheese casserole recipes, this casserole is no worse when warm than when it cools - it turns out quite juicy, but not soggy, and the apples give it a wonderful aroma. This recipe for cottage cheese casserole with rice is also good because all ingredients are taken in small quantities: a handful of rice, a piece of pumpkin, a couple of apples and a pack of cottage cheese. This simple set produces a tasty and satisfying dish, very cozy and homey. Cottage cheese casserole with rice, apples and pumpkin - cook together! Ingredients: - round rice (dry) - 0.5 cups; - cottage cheese - 250-300 g; - egg - 2 pcs; - pumpkin (preferably bright and sweet) - 150 g; - apples - 2 pcs; - sugar - 4-5 tbsp. l;—salt – 0.5 tsp;—ground nutmeg, ground cinnamon—0.5 tsp each; - butter - 30 g. Recipe with photos step by step: Rinse the rice for the cottage cheese casserole several times under cold running water. Pour into a cauldron or a saucepan with a thick bottom, pour a glass of boiling water, add a pinch of salt and a piece of butter. Place on low heat and let the water boil. Cook the rice over low heat, covered, until it has absorbed all the liquid. Turn off and leave to steam. Pour the finished rice into a bowl and cool slightly. Beat the eggs and mix with the pre-pounded cottage cheese. To make the mass more homogeneous, it is convenient to use a masher. Mix rice with curd mixture

At this stage of preparing the cottage cheese casserole, it is important to mix the rice and cottage cheese well so that there are no large lumps. Add sugar to taste

If the cottage cheese is sour, you can put a little more sugar; in fresh cottage cheese, it is enough to put 3-4 tbsp. spoons of sugar.

To make the curd casserole with rice fragrant, add ground nutmeg and ground cinnamon. If desired, you can add a pinch of cardamom or vanilla sugar.

Peel the pumpkin from the rind and core with seeds. Cut into small cubes. Cut the apples into slices, remove the seeds, cut the pulp into cubes approximately the same size as the pumpkin. Add to the curd-rice mixture.

Mix everything thoroughly. Grease a baking dish with butter and spread the curd mass. Level the top. For a more tender and golden brown crust, you can put pieces of butter on top or sprinkle with fine sugar.

Place the casserole dish in the oven at 200 degrees. Bake for 35-40 minutes until the center is firm and the top is browned.

You can serve this curd casserole made from rice, apples and pumpkin warm or cooled. Sweet and sour cherry jelly, sour cream, berry or fruit jam, chocolate or vanilla sauce are perfect for it. Bon appetit!

Recipe 1. Pumpkin casserole with apples in the oven

How to cook pumpkin casserole with apples in the oven?

The ratio of apples and pumpkin can be anything, depending on your taste preferences. Below is a recipe that is used in therapeutic nutrition for pancreatitis. The calories and nutritional values below are for this recipe.

I cook pumpkin and apple casserole with a different ratio of ingredients.

Ingredients for my casserole: pumpkin - 250 g, apples and eggs - 1 piece each, milk and sugar - 0.5 cups each, semolina - 1/4 cup, butter - 1 tsp, spices if desired - cinnamon, vanillin or nutmeg.

Ingredients:

Pumpkin – 540 g
Apples – 130 g (1 piece)
Eggs – 43 g (1 piece)
Milk 3.2% - 215 g (1 tbsp)
Granulated sugar - 21.5 g (1 tbsp "heaped")
Semolina - 32 g (1 tbsp + 1 tsp)
Butter - 21.5 g (1 tbsp)
Sour cream 20% - 11 g (1 tsp)

Cooking technology:

The oven must be turned on in advance and heated well to the desired temperature - up to 180°C. Grate the pumpkin and apples, peeled and seeded, or chop them in a blender. Let them add butter and milk. Simmer for 10 minutes.

Add semolina in a thin stream. Stir constantly, avoiding the formation of lumps. Bring to a boil, cover with a lid, turn off the heat. Beat the eggs with sugar and combine with the apple-pumpkin mass that has cooled to 40-50 degrees. Mix. Place the apple-pumpkin mass in a greased baking dish, spread sour cream on top and bake in the oven at 180 degrees for 30 minutes. Serve with sour cream or sauce (milk or sour cream).

Bon appetit!

It is especially pleasant to eat pumpkin casserole with apples with vitamin tea - a drink made from rose hips or oregano.

Find out how to make a rosehip drink here>>.
How to properly prepare infusions or decoctions of medicinal herbs >>

Calorie content of 100 grams of pumpkin casserole with apples - 122.01 kcal

Nutritional value and chemical composition of the dish per 100 g of product:

proteins - 3.29 g
fats - 5.92 g
carbohydrates - 5.17 g
B1 - 0.025 mg
B2 - 0.06 mg
C - 0 mg
Ca - 355.34 mg
Fe - 2.134 mg

Chicken casserole

Pumpkin is the best side dish for meat: the vegetable helps the body digest heavy food. The orange fruit will successfully complement any meat dish with its taste.

You will need:

0.4 kg pumpkin;
1 chicken fillet;
1 tbsp. any vegetable mixture, can be frozen;
40 g hard cheese;
80 g of any pasta: spaghetti, bucatini, spirals, feathers, etc.;
tomato sauce;
salt, pepper to taste.

How to cook:

Cook pasta according to package instructions until al dente.
Boil the peeled and cut into cubes until soft.
After 5 minutes of cooking, add frozen vegetables to the pumpkin water. This could be green beans, green peas, corn, carrots, beans, peppers, cauliflower, etc.
Boil the chicken fillet until tender, cut into cubes.
Combine fillet, vegetables and pasta in a deep bowl.
Season everything with tomato sauce, salt and pepper. You should get a strong mass.
Transfer the mixture to a baking dish.
Sprinkle with coarsely grated cheese.
Place the pan in an oven preheated at 190 degrees and bake for 10-15 minutes, no more, since all the ingredients are already ready.

Step-by-step recipe with photos

Gather your ingredients for this Pumpkin Apple Casserole and get started making this healthy, delicious breakfast dish. It’s not difficult to prepare, but you still have to tinker a little!

Cut the pumpkin into cubes and fill with water until it covers it halfway. Let it cook for 10-15 minutes until soft (depending on the type of pumpkin).

Peel the apples and grate them on a coarse grater.

Beat the eggs with a mixer until foamy.

When the pumpkin is cooked, mash it until pureed: the water should almost evaporate. If you overdo it, just drain the excess water first.

Add butter and semolina and let the semolina swell while the pumpkin cools. Add grated apples to the total filling mass.

When the mixture reaches room temperature, add beaten eggs, sugar and salt. Mix well.

Fill the portion molds or a large baking dish, first lining it with baking paper.

Serve with tea, coffee, milk.

Serve the casserole, cutting it into portions, allowing it to cool slightly, or in portions.

Source

Cooking in a slow cooker

This kitchen device has become a favorite in the kitchen of many housewives, because it has saved a lot of hassle. You can cook a lot of things with it! Of course, there is a recipe for pumpkin casserole in a slow cooker, and, moreover, a rather unusual recipe.

Ingredients:

Egg – 2 pieces;
Cottage cheese – 250 grams;
Pumpkin – 500 grams;
Semolina – 5 tablespoons;
Butter – 1 tablespoon;
Sugar – 5-6 tablespoons;
Raisins - a handful.

The cooking method is slightly different from the previous one, since we will make this casserole in puff pastry:

We try to cut the pre-peeled pumpkin into equal pieces so that it cooks evenly. Place in a saucepan and add a little water, simmer under the lid until soft.
Puree the cooked pulp using a blender. Add 2.5-3 tablespoons of sugar, half a portion of semolina and one egg to the pumpkin puree. Stir until smooth. It is advisable to taste the puree to assess the level of sweetness and, if necessary, add a little sugar.
According to this recipe, the curd mass must be prepared separately. Grind the cottage cheese through a sieve. Pour boiling water over the raisins and dry.
Mix the cottage cheese with the remaining sugar, semolina and egg, and add the raisins. If the mass turns out to be too thick, you can correct the situation by driving another egg into it or adding a little sour cream.
Generously grease the multicooker pan with oil and begin laying out our casserole. Evenly distribute a layer of cottage cheese 1-2 cm high along the bottom, then do the same with pumpkin puree. We alternate layers until the products are completely gone. It is better to press each subsequent layer a little with a spatula for good “adhesion”.
We set the “Baking” mode, the desired temperature is 140 degrees. Baking time will be about an hour.

Another feature is that the already prepared dessert should not be taken out of the mold in a hurry, since due to the softness of the hot cottage cheese it can simply fall apart, so this dish is served cold.

Pumpkin casserole with cheese

Pumpkin goes well with other foods. You can use it to prepare both sweets and snacks. For example, a great casserole with cheese.

Description of preparation:

Prepare the casserole like this: grate the cheese, boil the pumpkin and puree it, and chop the onion and lightly fry it. Combine half the cheese, eggs, pumpkin, half the butter and nuts, along with the onion, salt and pepper. Stir and place in a baking dish. Sprinkle the remaining cheese and nuts on top and scatter the butter in pieces over the topping. Bake in the oven for 30 minutes at 180 degrees. You can serve immediately or cool to room temperature. Bon appetit!

Ingredients:

Pumpkin – 500 grams
Cheese – 100 grams
Ground nuts – 100 grams
Butter - 75 grams
Eggs – 4 pieces
Onion – 1 piece
Salt, pepper - To taste

Number of servings: 4