Cottage cheese casserole with pumpkin recipe with photos step by step

Ingredients

	Cottage cheese — 600 gr.
	Chicken egg — 2 pcs.
	Semolina — 60 gr
	Milk — 120 ml
	Salt — a pinch
	Granulated sugar — 4 tbsp .spoons
	Baking powder — 1/2 tsp.
	Pumpkin puree — 200 gr.
	Wheat flour — 2 tbsp .spoons
	Butter — for greasing the mold

Cottage cheese casserole can be prepared in the evening, and in the morning enjoy a cup of tea with a piece of dessert

2 pcs. Chicken egg

60 g semolina

120 ml Milk

a pinch of salt

4 art .spoons Granulated sugar

1/2 tsp Baking powder

200 gr. Pumpkin puree

2 art .spoons Wheat flour

to lubricate the mold, butter

How to cook Cottage cheese casserole with pumpkin

In autumn, during the pumpkin harvest season, you can cook many dishes from this vegetable. Many stock up on pumpkin, so in winter we continue to cook from pumpkin)). For example, you can cook a tender and delicious casserole of pumpkin and cottage cheese. This dish is sure to please your household.

Step-by-step recipe

1.	In a bowl, pour semolina and pour milk. Stir, leave to swell. Grind the cottage cheese with a blender (you can grind it through a sieve). In the ground cottage cheese, transfer the semolina with milk.
2.	Add chicken eggs, granulated sugar, baking powder and salt, mix.
3.	Divide the mass visually into 3 parts. Set aside 1/3. Add pumpkin puree to 1/3 of the portion. Add a couple of tablespoons of flour to the mass with pumpkin, thicken the mass, mix.
4.	Preheat the oven from 180 C.
5.	We take the mold, lubricate it with oil, put the dough into it, alternating the curd and pumpkin mass.
6.	Cook the curd-pumpkin casserole for 30-40 minutes or until tender.
7.	The curd casserole is ready. Let cool, sprinkle with powdered sugar and cut into portions. Bon Appetit!

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