How to make a cottage cheese casserole in a slow cooker: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Curd casserole has been a traditional dish in Russia since the times of the Soviet Union, when it was mandatory included in the menu of all kindergartens. Many still remember her, love and enjoy cooking in the oven. And how to make cottage cheese casserole in a slow cooker? It turns out to be very simple, and then - several cooking options.

Classic multicooker recipe

Curd casserole with semolina turns out to be very lush and tender, and it is prepared from the following ingredients:

• cups of sugar;
• 0.5 kg cottage cheese;
• four eggs;
• glasses of yogurt;
• half a glass of semolina;
• teaspoon baking powder;
• a teaspoon of vanilla extract;
• s alt on the tip of a knife;
• candied fruits or raisins.

If you replace kefir with sour cream in the recipe, the finished dish will turn out even more tender.

Consider the processcooking cottage cheese casserole in a slow cooker step by step:

1. Beat eggs. This will require a mixer. Beat until fluffy, two to three minutes.
2. Put sugar into eggs and beat.
3. Add the following ingredients in the following order: cottage cheese, kefir, semolina, vanilla extract, s alt, baking powder, raisins. Mix. The consistency should be quite liquid.
4. Lubricate the multicooker bowl and put the prepared mixture into it. Set the Baking program for 45 minutes.

Take the cottage cheese casserole out of the slow cooker and decorate as you like. Sprinkle with cinnamon, spread with jam or jam, or place fresh berries on top.

For the little ones

To cook a cottage cheese casserole for a child in a slow cooker, you will need the following products:

• 100g baby cottage cheese;
• one banana;
• two teaspoons of semolina.

Steps:

1. Mix cottage cheese with semolina and let stand for 10 minutes.
2. Chop the banana (not with a grater or blender), put in the curd with semolina and mix.
3. Spread the curd mass into silicone molds for cupcakes.
4. Cook for 20 minutes in a multicooker in Steam mode

Children's cottage cheese casserole prepared according to this recipe in a slow cooker is recommended for feeding children from a year old.

With pumpkin

This casserole recipe includes the following ingredients:

• 150g pumpkin;
• 400 g cottage cheese;
• 2 eggs;
• 4 tablespoons of sugar and semolina each;
• a pinch of s alt;
• half a teaspoon of baking soda;
• canned sliced pineapple (handful);
• vanilla sugar.

Cooking cottage cheese casserole with pumpkin in a slow cooker is performed in the following sequence:

1. Mix cottage cheese with semolina.
2. Grate pumpkin and combine with cottage cheese.
3. Add sugar, some vanilla sugar, baking soda, s alt and eggs to the mixture.
4. Put the pineapple into large pieces (if desired, you can make them smaller), mix with a mixer and leave for ten minutes - let the semolina swell.
5. Put the curd-pumpkin mass into a greased multicooker bowl, set the “Baking” program for 60 minutes.
6. At the end of the program, without opening the lid, switch to the "Heating" mode for half an hour.

Curd-pumpkin casserole from a slow cooker has an original taste due to the combination of pumpkin and pineapple.

Dietary

This casserole is for those who count calories. For its preparation, low-fat cottage cheese is used, the amount of semolina and sugar is reduced.

What you need:

• 0.5 kg 2% cottage cheese;
• 30g semolina;
• 3 eggs;
• 30g sugar;
• 100g raisins or other dried fruit;
• vegetable oil for greasing the bowl;
• s alt to taste.

Cooking process:

1. Carefully rinse the raisins and pour it for five minutes in hotwater.
2. Separate the yolks from the whites.
3. Mix cottage cheese with yolks, semolina and sand using a blender. Add raisins and mix again.
4. Beat egg whites until fluffy.
5. Gently spread the proteins into the curd mass and mix strictly in one direction.
6. Grease the bowl with vegetable oil and put the prepared mixture.
7. Close the lid, set the Baking program for 45 minutes.
8. After the multicooker signal, carefully transfer the casserole to a large plate.

The diet dish is ready to eat. It is allowed to eat cold.

Not everyone likes semolina in desserts, so let's take a look at a few recipes for cottage cheese casserole for a slow cooker without semolina.

Light with yogurt

This dish is designed for those who are on a diet and watching their weight and at the same time want to cook a delicious cottage cheese casserole in a slow cooker. It can be included in the children's menu, served for breakfast or for an afternoon snack.

What you need:

• two packs of low-fat cottage cheese;
• four tablespoons of natural low-fat yogurt;
• three eggs;
• three tablespoons each of starch and sugar:
• 5g vanilla sugar;
• one green apple.

Cooking:

1. Combine cottage cheese with starch and sugar and mash with a fork so that there are no large pieces.
2. Crack eggs into a bowl with curd, add yogurt and mix.
3. Then fall asleep invanilla sugar blend.
4. Peel the apple, remove the grains and cut into small cubes. Mix the mass.
5. Pour the mixture into a greased bowl, smooth, close and put in the baking mode for 50 minutes.

After the signal, do not immediately take out the finished casserole, but only open the lid. It is better if it cools down first, only then carefully remove it.

Fruit curd

Lovers of light fruit desserts will not be able to pass by this recipe.

What you need:

• 0.5 kg cottage cheese;
• three apples;
• 200g canned cherries;
• 1 egg;
• three bananas;
• three oranges;
• three teaspoons each of starch, honey and lemon juice;
• tbsp each of butter and breadcrumbs;
• a pinch of granulated sugar.

Algorithm:

1. Prepare fruit: peel bananas and oranges and cut into circles, wash apples and cut into thin slices, pour cherries into a colander to glass the liquid.
2. Butter a multicooker bowl, sprinkle with breadcrumbs and layer on sliced fruit and cherries.
3. Separate the protein from the yolk. Beat the protein separately. Combine cottage cheese with yolk, starch, lemon juice and honey, throw a pinch of sugar (optional). Add proteins to the mixture gradually and carefully.
4. Send the mass to the bowl of the microcooker and bake for half an hour under the lid in the “Multi-cook” mode at 120 degrees.

With chocolate

This casseroledistinguished by noble chocolate taste and original appearance.

What you need:

• 1 kg cottage cheese (you can use any);
• six eggs;
• chocolate bar (100g);
• 100 ml 20% cream;
• glass of sugar;
• four tablespoons of starch.

Steps:

1. Heat the cream almost to a boil, but do not boil. Remove from heat and stir in chocolate. Let it melt and stir.
2. In a separate bowl, mix cottage cheese with eggs and sugar, beat with a blender, add starch and mix.
3. Divide the resulting mass into two identical parts, pour the chocolate mass into one of them and mix.
4. Lubricate the bowl with oil and put in turn a spoonful of white mass, then a spoonful of black. When the bowl is full, use a wooden skewer to make streaks from the center of the bowl to the edges.
5. Set the "Baking" mode in the multicooker and cook for 60 minutes, then switch to the "Heating" mode for 30 minutes. Do not open the multicooker until the casserole is ready.

Remove pastries with a steamer and place on a flat dish. You can immediately treat yourself to a hot casserole.

How to make a cottage cheese casserole in a slow cooker not sweet, but a diner? To do this, use the following two recipes.

With herbs and cheese

The cottage cheese casserole doesn't have to be sweet. For example, the following recipe with herbs and cheese. For such a dish you need to take:

• three eggs;
• 600 g cottage cheese;
• 200 g hard cheese;
• bybunch of dill and parsley;
• breadcrumbs;
• butter;
• half a teaspoon of s alt.

Steps:

1. Separate the whites from the yolks. Beat egg whites together with s alt with a mixer to get a firm and fluffy foam.
2. Knead the cottage cheese, add the yolks to it and grind again.
3. Grate the cheese, finely chop the greens with a knife. Set aside part of the cheese (they sprinkle the finished casserole). Pour the remaining cheese and greens into the cottage cheese and mix.
4. Slowly, in portions, put whipped egg whites into the curd and mix.
5. Grease the bowl of the multicooker with oil, put the curd mass into it, level the surface and set the “Baking” mode for 45 minutes.
6. When the multicooker signals that the dish is ready, open the lid, sprinkle grated cheese on the casserole, close and let the cheese melt. After five minutes, remove the bowl, when it has cooled slightly, remove the finished casserole using a steamer for this.

It remains only to put the finished dish on a plate, cut into portions and serve. You can eat both warm and cold.

With steamed Adyghe cheese and garlic

Another recipe for a savory diner casserole that is steamed and very porous, tall and juicy.

What you need:

• 0.5 kg each of Adyghe cheese and cottage cheese 9% fat;
• three eggs;
• six cherry tomatoes;
• two cloves of garlic;
• a bunch of green onions;
• s alt to taste (ifslightly s alted cheese).

Steps:

1. Chop garlic and green onion.
2. Knead the Adyghe cheese to a crumb state.
3. Put cottage cheese, Adyghe cheese and eggs into a deep container and mix with a submersible blender. The mixture should be homogeneous.
4. Add onion and garlic to curd mixture and mix again.
5. Cover a steamer container with cling film, transfer the curd mass into it, smooth with a spoon.
6. Wash cherry tomatoes, wipe dry and press into future casserole.
7. Pour a liter of boiling water into the bowl, set the steamer, close the lid, set the “Cooking” mode for 50 minutes.
8. After the beep, open the lid, remove the bowl and container and leave for 20 minutes so that the casserole does not settle. After that, remove the steamer container from the bowl and cool the casserole in the container. Only when it has cooled completely, transfer it to a plate.

Tips

How to make a cottage cheese casserole in a slow cooker to make it fluffy? To do this, you need to resort to some tricks:

• Usually, wheat flour is included in the composition of cottage cheese casseroles. If you replace it with semolina, the dish will turn out much more tender.
• The whites should be properly separated from the yolks and beaten separately, throwing a pinch of s alt into them - so they will whip faster, and the splendor will be more stable. Proteins must be cold, and the dishes must be dry.
• To make proteins more airy, sugar must be added afterhow the foam formed.
• Cottage cheese should not be liquid, but if another is not available, you need to increase the amount of semolina so that the mass becomes like thick sour cream.
• It is not recommended to start baking immediately after preparing the dough. It is necessary to let it stand for a while (40 minutes) so that the semolina swells properly.
• During baking, do not open the lid of the multicooker, otherwise the risen casserole will fall off.

Conclusion

Now you know how to make a cottage cheese casserole in a slow cooker. There are many recipes for every taste: for those with a sweet tooth, for those who are losing weight, and for those who love savory foods.