Baby Pumpkin and Rice Casserole. Pumpkin casserole with rice in the oven. Flourless Pumpkin Rice Casserole

Recipe 1. Pumpkin-curd casserole in layers

An easy way to make pumpkin and cottage cheese casserole.

Ingredients:

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

Preparation:

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

Advice! Using an immersion blender to blend the cottage cheese and pumpkin batter will create air bubbles and make the casserole more tender.

Casserole with cottage cheese and pumpkin is ready!

The appearance of a beautiful golden brown crust will indicate readiness. Carefully remove the casserole from the oven so as not to burn yourself. It is better to let it cool and serve it already chilled.

Cut into portions and add sour cream or aromatic jam to the casserole. Enjoy your meal!

I found another recipe for a very tasty cottage cheese and pumpkin casserole. Perhaps you will like it too.

Pumpkin is good in any form: salty or sweet, with or without additives, but it never occurred to me to mix it with cottage cheese. And in vain! The casserole of pumpkin and cottage cheese in the oven is bright, juicy and aromatic, the children will eat every last crumb, but it will never even occur to them that there is pumpkin in it.

• Total cooking time – 0 hours 45 minutes
• Active cooking time – 0 hours 15 minutes
• Cost – average cost
• Calorie content per 100 g – 152 kcal
• Number of servings – 4 servings

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 holiday cake, is easy to prepare and eaten instantly.

Ingredients:

• Pumpkin - half a kilo (+ 50-100 g);
• zest of one 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 liquid sour cream.

Preparation:

1. Bake the pumpkin on a baking sheet in the oven for an hour.
2. Puree the pumpkin in a blender. Immediately set aside a couple of tablespoons for pouring.
3. Grate the orange. We remove only the yellow skin, do not touch the white fibers, they will give bitterness.
4. In a blender bowl, mix pumpkin puree, orange zest, 2 eggs, sugar (half) and a pinch of salt.
5. Place the mixture in a bowl, add a spoonful of starch and stir.
6. Now combine cottage cheese, one egg, the remaining sugar and a little salt.
7. Add two tablespoons of starch and stir.
8. Boil poppy seeds: pour into a saucepan, add boiling water and stir. Place on the stove and bring to a boil several times until the poppy seeds swell.
9. Add poppy seeds to the curd mass (optional).
10. Line a springform pan with parchment paper and grease the bottom and sides with oil.
11. 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 another spoonful of cottage cheese, and so on. The mass will gradually spread and fill the mold.
12. When all the dough is laid out, a small mound will form in the center. To even it out, gently tap the pan on the table; don’t even it out with a spoon, just smear it.
13. Decorate the casserole: use a wooden skewer to draw several strips from the center to the edge, as if cutting into pieces. You will get several rays. Now draw a few more stripes between them, from the edge to the center. The result is a beautiful pattern that looks like a cobweb.
14. Place the pan in a preheated oven (180-200) for 50-60 minutes. It all depends on the features of your oven; the more powerful it is, the faster the casserole will be ready.
15. While the pie is baking, make the filling. Combine the mashed potatoes that were set aside, 20 g of sugar, egg and sour cream. Add a pinch of salt (it enhances the sweet taste).
16. Using a whisk, turn the products into a homogeneous mass.
17. We take the casserole out of the oven. While hot, cover it with filling and return to the oven for another 10 minutes.
18. Let the casserole cool and only then remove the pan. To make it come away easier, we run a knife along the edge of the pie.
19. Even when warm, this cake holds its shape well. But when it cools, it will set even more. Serve with tea.

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

Cottage cheese casserole with pumpkin and orange zest

Cooking time – 45-60 minutes.

Using this recipe we will prepare cottage cheese and pumpkin casserole with orange flavor. To make the dish sunny and bright, choose a pumpkin with dark flesh; a pale yellow pumpkin will not create this effect. Sprinkle the pumpkin and cottage cheese casserole with powdered sugar, coconut flakes or crushed nuts. Or you can simply pour sweet sour cream sauce or honey over the food.

• Pumpkin 300 gr. pulp
• Cottage cheese 350 gr.
• Orange zest 1 pc.
• Chicken egg 2 pcs.
• Salt - a pinch
• Granulated sugar
• Semolina
• Vegetable oil – for greasing the mold

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 many desserts.

Ingredients:

• 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.

Preparation:

1. Place the peeled pumpkin pieces into a pan of boiling 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 tips should go in easily.
2. In a deep bowl, mix cottage cheese, eggs, 2 tbsp. sugar, starch and vanillin. We rub everything thoroughly.
3. Peel the apple, cut into cubes, and remove the seeds.
4. Melt butter in a frying pan.
5. Fry the apples for 3-4 minutes until soft. Sprinkle with cinnamon and set aside.
6. Grind the boiled pumpkin into puree using a blender.
7. If it turns out too liquid, place it on a sieve lined with two to four layers of gauze and let the excess juice drain.
8. Add the remaining sugar and semolina.
9. We combine everything and leave for a few minutes so that the semolina swells.
10. We put layers in the form: first pumpkin puree, then apples, the last layer is cottage cheese.
11. Heat the oven to 200 degrees and bake the dietary dessert for 30-35 minutes.
12. Serve when it has cooled down a little.

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

Layered cottage cheese and pumpkin casserole with sour cream, candied fruits and nuts

When you want to prepare an original breakfast, this version of pumpkin with cottage cheese baked in the oven will be a win-win!

Ingredients:

• Pumpkin pulp – 800 g;
• Cottage cheese – 0.5 kg;
• Sour cream or natural yogurt – 1 cup;
• Zest and juice of a small orange;
• Eggs – 2 pcs.;
• Walnuts - half a glass;
• Candied fruits - half a glass;
• Sugar – half a glass;
• Semolina – 5 tbsp. l.

1. Bake the pumpkin, orange zest and juice in the oven at 180 degrees for about 40 minutes until the pumpkin becomes soft. Grind the finished pumpkin in a blender to make a puree.
2. In a separate bowl, mix semolina, sour cream, cottage cheese, eggs and half a glass of sugar.
3. In a silicone baking dish, pour the curd mixture in a chaotic order, then the pumpkin mixture. Decorate each layer with walnut pieces and ground candied fruits. Bake in the oven until lightly browned.

On a note

Recommendations and interesting facts about the casserole and its ingredients:

1. Another way to bake 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.
2. To make sure the casserole is ready, pierce it in 2-3 places with a wooden skewer. The dough should not stick.
3. 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.
4. Pumpkin contains more carotene than carrots.

Preparing 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 it always turns out delicious.

Cottage cheese casserole with pumpkin and apples

Usually, cottage cheese casseroles become much tastier when cooled, which is why they are prepared in advance. However, please note: a casserole with apples, pumpkin and cottage cheese, baked according to this simple and quick recipe, will be delicious even warm. It turns out sweet or slightly sour, depending on what apples are added to it.

Ingredients:

• Pumpkin pulp – 250 gr.
• Apples – 250 gr.
• Cottage cheese – 500 gr.
• Raisins – 50 gr.
• Chicken egg – 2 pcs.
• Milk – 100 ml.
• Salt – a pinch.
• Sugar – 50 gr.
• Semolina – 5-6 tbsp.
• Butter – for greasing the mold.
• Breadcrumbs - for filling the mold.

Cooking process:

1. Pour boiling water over the raisins and warm milk over the semolina so that both swell.
2. Place cottage cheese, sugar and eggs in a bowl and mash thoroughly with a fork or blend with a blender.
3. Peel and seed apples and pumpkin. The weight of the peeled pumpkin should match the weight of the peeled apples.
4. Grate the pumpkin and apples on a fine grater or chop with a blender.
5. Strain the raisins through a sieve and dry well with a paper towel.
6. Add swollen semolina to the cottage cheese, stir until smooth.
7. Then add pumpkin, apples and dried raisins to the mixture. Stir well again.
8. Place the curd-apple-pumpkin mixture into a mold greased with butter and sprinkled with breadcrumbs. The top of the future casserole can be lightly sprinkled with breadcrumbs, and also laid out with small pieces of butter to create a beautiful, golden-brown crust.
9. Bake the casserole in a preheated oven for 50-60 minutes until done. Temperature – 190-200 degrees.
10. Serve warm or chilled.

Cottage cheese casserole with pumpkin, recipe for cooking in the oven

We will need:

Kitchen appliances and utensils: grater, blender, dishes for mixing products, baking dish.

In addition to the fact that cottage cheese is rich in calcium, it also contains the phosphorus and iron we need, as well as 12 essential vitamins . And casein (milk protein) in its nutritional value is in no way inferior to animal protein, but is absorbed easier and faster.

1. We clean the pumpkin from the peel and seeds.
2. Grate it on a coarse grater or grind it in a blender.
3. Many people recommend grinding cottage cheese through a sieve , but I simply add sugar, flour, eggs and sour cream to it. Mix our products well in a blender. The more you beat the egg mixture, the fluffier the casserole will be.
4. Add pumpkin and mix again.
5. Grease the mold with oil and pour our mixture into it.
6. Preheat the oven to 180° and place the pan in it for 45 minutes until the crust is browned.
7. We take the yummy out of the oven and cut into portions. We invite everyone to the table!

The benefits and harms of the dish

A casserole is much healthier than a fried dish, so you can safely give it to children and people who follow a healthy diet. This dish is prepared quickly, which helps the housewife save time and feed the family very tasty and varied .

For people who are on a weight loss diet, casserole will become an indispensable dish. Baked vegetables in combination with fish or dietary meat will not add extra calories. And casseroles with dried fruits or fresh fruits and berries will help diversify the list of dessert dishes .

The variety of casseroles is not limited to cookbooks and websites, it is limited solely by imagination. Therefore, casserole can become the most favorite dish among children, the elderly, and also for anyone who watches their diet.

During baking, the products used lose their beneficial properties significantly less, which is why doctors and nutritionists recommend this dish. But the most healthy and nutritious is cottage cheese casserole. The main ingredient of the dish contains minerals and vitamins A, C, D, E, PP, as well as almost all B vitamins. When baked, almost all of the calcium remains in the cottage cheese, which is very useful for nursing mothers.

But despite the positive properties of this dish, it has limitations. For people suffering from lactose and gluten intolerance, casseroles containing dairy products are contraindicated. For people prone to flatulence, or with other gastrointestinal diseases, it is worth limiting the amount of consumption of such dishes.

Video recipe

The recipe with photo showed that cottage cheese casserole with pumpkin is very simple to prepare. Now I suggest you watch the video by following the link, after which you will have no doubt at all:

You can also try cooking a dish like Pumpkin Casserole with Semolina.

I look forward to your comments!