Cook simple cottage cheese casserole with butternut without flour. If children do not like cottage cheese, then there are many options for excellent tasty casseroles. Such a butternut casserole can be offered to children from the age of two. It is delicious to serve still warm cottage cheese casserole with milk or tea. In this recipe butternut can be replaced with carrots, nuts, prunes or candied fruits can be added. There are differnt variants of this recipe.
- Cottage cheese — 200 g.
- Butternut — 200 g.
- Sour cream — 3 tbs.
- Egg — 2 pcs.
- Sugar — 3 tbs.
- Semolina — 2 tbs.
How to cook cottage cheese casserole with butternut
Step 1. Peel the pumpkin from the hard peel and cut it into large slices.
Step 2. Put the butternut in a saucepan, and pour water just above the middle. Simmer over medium heat until the pumpkin is soft. It will take about 10-15 minutes.
Step 3. Add chopped butternut to the cottage cheese mass.
Step 4. Put the cottage cheese and sour cream in a bowl, and mash all the curd lumps with a fork until smooth.
Step 5. Then add two eggs to the bowl, add sugar and semolina. Mix the curd mass well again.
Step 6. Soft butternut is slightly crushed with a pusher or blender. It is not necessary to achieve homogeneous consistency.
Step 7. Mix thoroughly so that the filling is evenly distributed.
Step 8. Grease the the slow cooker pot with butter, put the cottage cheese with butternut mass and smooth it out.
Step 9. Bake cottage cheese casserole in a preheated oven at 200°C (392°F) for about 30 minutes.
Enjoy your meal!