Cooking description:
This casserole is made from cottage cheese with the addition of pumpkin puree. Usually it is baked in the oven, but today I have it from the multicooker. In a multicooker, the dish will never burn from the bottom or from the top. This electric miracle pan is simply irreplaceable in the household, especially when you need to bake something.
Appointment: For breakfast / For afternoon tea
Main Ingredient: Vegetables / Pumpkin
Dish: Baking / Casserole
Ingredients:
- Cottage cheese - 400 grams (5-9% fat)
- Eggs - 2 Pieces
- Pumpkin - 200 Grams
- Milk - 60 Milliliters
- Semolina - 3 tbsp. spoons
- Sugar - 3-4 Tbsp. spoons
- Salt - 1 Pinch
- Butter - 20 Grams
Servings: 6-7
How to cook "Pumpkin casserole in a slow cooker"
Prepare the ingredients for the casserole.
Put the curd in a bowl. Add milk.
Add eggs.
Add semolina.
Add sugar and salt.
Peel the pumpkin, wash and cut into small pieces. Bake in the oven or microwave until soft.
Using a blender, beat the baked pumpkin until puree and place in a bowl with the rest of the casserole ingredients.
Mix all ingredients and beat with a mixer until smooth, creamy.
Grease a bowl of a multicooker with butter and lay out the curd-pumpkin mixture. Cook the casserole in the Bake mode according to the instructions for your multicooker.
Cool the prepared casserole well and then remove from the bowl. Slice and serve.