home
➠ Casserole
➠ Cottage cheese casserole
➠ Cottage cheese casserole with pumpkin in a slow cooker

Cottage cheese casserole with pumpkin in a slow cooker

874

Kitchen Russian

Calorie content 164.5 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 6.4 gr.

Fats * 6.1 gr.

Carbohydrates* 25.9 g

Cottage cheese casserole with pumpkin in a slow cooker

Content

Few dishes can boast that their taste for tomorrow is even better than right after cooking. Curd casserole with pumpkin in a slow cooker is one of these. Delicate airy baked goods with a characteristic pumpkin aroma become even more delicious when they stand in the refrigerator overnight. Try it!

Ingredients

Pumpkin 300 gr. Cottage cheese 450 gr. Cow's milk 200 ml. Egg 1 PC. Semolina 50 gr. Sour cream 2 tbsp Honey 1 tbsp Cinnamon taste Granulated sugar taste

Cooking process

We only need pumpkin pulp. Cut this pulp into small cubes. Pour milk into a saucepan, pour the chopped pumpkin there, cook until the vegetable softens. After the pumpkin becomes soft, remove the milk from the heat, let it cool.

In a deep bowl, combine cottage cheese, honey, sugar, egg, sour cream and semolina. Mix everything thoroughly until smooth. Then pour milk and pumpkin into the curd mass, mix gently again.

Cover the multicooker bowl with parchment. Pour the prepared dough into it, level it over the entire surface of the bowl. We bake the casserole in the "baking" mode for 40 minutes.