10 colorful pumpkin casseroles with cottage cheese, semolina, apples, chicken and more

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These delicious and aromatic dishes can be prepared for breakfast, lunch and dinner.

1. Pumpkin casserole with semolina

Ingredients

• 500 g pumpkin pulp;
• 300 ml of milk;
• 3 eggs;
• 100-150 g sugar;
• a pinch of salt;
• 70 g semolina;
• some vegetable oil;
• icing sugar - optional.

Preparation

Cut the pumpkin into small pieces, place in a saucepan and cover with milk. Cook for 20-30 minutes, until the vegetable is tender.

Separate the yolks from the whites. Whisk the yolks and sugar together. Add salt to the proteins and use a mixer to turn them into a lush foam.

Purée the pumpkin with a blender. Add semolina and yolks with sugar and mix thoroughly. When the mixture has cooled slightly, add the whipped egg whites and stir gently.

Grease a baking dish with oil and spread the pumpkin mixture over it. Place in an oven preheated to 180 ° C for about 30 minutes. The finished casserole should be golden brown.

Cool the dish completely for several hours. Sprinkle icing sugar on the casserole before serving.

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2. Pumpkin puff casserole with cottage cheese and semolina

Ingredients

• 500 g pumpkin pulp;
• 2 eggs;
• 100-150 g sugar;
• vanillin - to taste;
• 4 tablespoons of semolina;
• 300 g of cottage cheese;
• some butter.

Preparation

Cut the pumpkin into small pieces, place in a baking dish and bake at 200 ° C for 20-30 minutes until tender. Cool and puree with a blender or pusher.

Add 1 egg, 50–75 g of sugar, vanillin and 2 tablespoons of semolina to the pumpkin and mix thoroughly.

Mash or beat with a blender cottage cheese, egg, vanillin and the remaining sugar and semolina.

Oil a baking dish. Put the pumpkin puree and cottage cheese in layers, gently leveling them with a spatula. Bake at 180 ° C for 45-50 minutes.

Cool the casserole before slicing.

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3. Pumpkin casserole with rice and dried fruit

Ingredients

• 200 g white rice;
• 500 ml of milk;
• 150-200 g of any dried fruit;
• 50 g butter + a little for lubrication;
• 2 tablespoons of sugar;
• 4 eggs;
• 3 tablespoons sour cream;
• 500 g pumpkin pulp;
• 1 tablespoon flour;
• honey - optional.

Preparation

Pour the milk over the rice and cook, stirring occasionally, until half cooked. Meanwhile, soak dried fruits in boiling water.

Use a mixer to turn the softened butter and sugar into a homogeneous mass. Add one egg at a time and beat immediately with a mixer. Add sour cream and stir.

Put the cooled rice into the egg mass and combine carefully. Add the coarsely grated pumpkin and dried fruits and mix well.

Grease a baking dish with oil and flour. Distribute the pumpkin mass over the shape and place in an oven preheated to 200 ° C for about an hour.

Cool the casserole before slicing and add honey if desired.

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4. Pumpkin casserole with apples and semolina

Ingredients

• 300 g pumpkin pulp;
• 2 apples;
• 2 eggs;
• 50-100 g of sugar;
• 25 g butter;
• 6 tablespoons of semolina;
• some vegetable oil.

Preparation

Cut the pumpkin into small pieces, place in a saucepan and cover with water. Cook for 20-30 minutes until tender. Drain and puree the vegetable with a pusher or blender.

Peel the apples, grate and combine with the pumpkin. Add eggs, sugar and melted butter and mix thoroughly. Pour in the semolina, stir again and leave for 20 minutes to swell the cereal.

Cover the mold with parchment and brush it with vegetable oil. Put the pumpkin mixture in there, flatten and bake at 180 ° C for about 40 minutes.

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5. Pumpkin casserole with prunes and raisins

Ingredients

• 50 g prunes;
• 50 g raisins;
• 600 g of pumpkin pulp;
• some butter;
• 1 egg;
• 300 ml non-fat cream;
• 2 teaspoons of sugar;
• a pinch of salt.

Preparation

Pour boiling water over prunes and raisins. Cut the pumpkin into medium thin slices. Place the pumpkin in a saucepan, cover completely with water and cook for 7-10 minutes until half cooked. Throw in a colander to drain the liquid.

Oil a baking dish. Cut the prunes into small cubes. Place the pumpkin in a mold and sprinkle with dried fruit.

Beat the egg with a fork, add the cream, sugar and salt and mix well. Pour the egg mixture over the pumpkin and place in an oven preheated to 200 ° C for 30 minutes. Allow the casserole to cool slightly before slicing.

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6. Pumpkin casserole with rice and carrots

Ingredients

• 250 g white rice;
• 2 eggs;
• 3 tablespoons of sugar;
• vanillin - to taste;
• ½ teaspoon salt;
• 300 g pumpkin pulp;
• 250 g carrots;
• 70 g butter + a little for lubrication;
• 150 ml heavy cream;
• 150 ml of milk.

Preparation

Boil rice until half cooked and cool. Whisk eggs with sugar, vanilla and salt. Add pumpkin and carrots, grated on a coarse grater, rice, melted butter, cream and milk. Mix the mixture thoroughly.

Cover the form with parchment and grease with oil. Put the prepared mixture there and smooth. Bake for 35-40 minutes at 200 ° C. The dish can be served both hot and cold.

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7. Pumpkin casserole with cottage cheese and dried apricots without eggs

Ingredients

• 200 g of pumpkin pulp;
• 100 g dried apricots;
• 600 g of cottage cheese;
• sugar to taste;
• 1 teaspoon turmeric
• grated orange peel - to taste;
• 1 tablespoon cornstarch
• some butter.

Preparation

Cut the pumpkin into small cubes, toss into a saucepan and cover with water. Cook for 20-30 minutes until tender. Throw in a colander to drain excess liquid.

While the pumpkin is cooking, soak the dried apricots in boiling water. Then drain the water and cut the dried fruit into small cubes.

Put cottage cheese, sugar, turmeric, orange zest and starch in a bowl and use a mixer to make a smooth paste. Add pumpkin and dried apricots and stir.

Lubricate the mold with oil, put the curd mixture there and smooth. Cover with foil and bake at 180 ° C for 20 minutes. Then remove the foil and brown the casserole. Cool before slicing.

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8. Cottage cheese casserole with poppy seeds in pumpkin

Ingredients

• 1 small pumpkin;
• sugar to taste;
• 200 g of cottage cheese;
• 2 eggs;
• vanillin - to taste;
• 1 tablespoon of confectionery poppy.

Preparation

Wash the pumpkin, cut off the top and remove the seeds. Put the sugar inside and rub the pumpkin pulp with it. Combine cottage cheese, eggs, vanillin, sugar and poppy seeds.

Stuff the pumpkin with the curd mixture and cover with the chopped top. Place the piece in a mold and bake in an oven preheated to 180 ° C for an hour. Cool before slicing.

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9. Pumpkin casserole with chicken and cheese

Ingredients

• 700 g pumpkin pulp;
• 150 g of hard cheese;
• 3 tablespoons sour cream;
• 500 g chicken fillet;
• salt to taste;
• ground black pepper - to taste;
• seasoning for chicken - to taste;
• some butter;
• 2-3 tablespoons of bread crumbs.

Preparation

Grate pumpkin and cheese on a coarse grater, put in a bowl and combine with sour cream. Cut the chicken into medium pieces and season with salt and spices.

Grease a baking dish and sprinkle with breadcrumbs. Spread half of the pumpkin mixture over the bottom, place the chicken on top and cover with the rest of the pumpkin. Bake at 200 ° C for about an hour.

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10. Pumpkin casserole with tomatoes and feta cheese

Ingredients

• 400 g pumpkin pulp;
• 2-3 tablespoons of vegetable oil;
• a few tablespoons of flour;
• some butter;
• 2-3 tablespoons of bread crumbs;
• 200 g feta cheese;
• 2 tomatoes;
• 2 eggs;
• salt to taste;
• 4 tablespoons sour cream;
• ground black pepper - to taste;
• ground nutmeg - to taste.

Preparation

Cut the pumpkin into large slices no more than ½ cm thick. Heat the oil in a skillet. Dip the pumpkin slices in flour and fry until golden brown on all sides.

Grease a baking dish with butter, sprinkle with breadcrumbs and spread the fried pumpkin over the bottom. Cut the feta cheese into large thin slices and place on top of the pumpkin. Spread thin slices of tomatoes on top.

Whisk eggs and salt. Add sour cream, pepper and nutmeg or other spices and mix well.

Pour the egg mixture over the casserole and place in an oven preheated to 180 ° C for 30 minutes.