The most delicious cottage cheese casserole in a slow cooker recipe. Cottage cheese casserole in a slow cooker: recipes for every taste

Good day to all my guests and subscribers! We continue to create a sweet delicacy called cottage cheese casserole, but this time we will make it in a Redmond multicooker, although you can also take other manufacturers, such as Panasonic or Polaris, because they have similar modes and cook in them.

Let me remind you that back in the day we had a blast in the oven and then treated everyone to this dessert dish. In addition to everything, we learned how to cook incredibly tasty food, remember? I’m already salivating, so today let’s try to make this yummy so that everyone will like it and everyone will ask for more.

There is nothing complicated about this, especially when we have this miracle device at hand, which appeared on the market quite recently, but in fact, quite a lot of time has passed for us to get used to it and fall in love with it.

I’ll start right away with a universal and unique option that you can cook not only in a slow cooker, but also in the oven. Everyone is simply delighted with this deliciousness, it turns out soft and very tender, and its composition will please everyone, nothing superfluous or unnecessary, one of the classic options.

We will need:

• cottage cheese - about 600 g
• egg - 2 pcs.
• sugar - 3.5 tbsp
• salt - 0.5 tsp
• vanilla sugar - 1 sachet
• semolina - 2.5 tbsp
• sour cream - 110 g
• baking powder - 1 tsp

Cooking method:

1. Prepare all the necessary ingredients for work. First of all, pour sour cream over the semolina; if you use it, it is advisable to choose a liquid consistency, or dilute it slightly with water, you can replace the sour cream with kefir. Let the semolina stand and swell for about 30 minutes.

2. Separate the yolks from the whites, the yolks can be immediately added to the cottage cheese plus sugar, salt, baking powder and vanillin, stir with a mixer.

3. You will get this cool soft stretchy mass.

4. But with the whites, do the following: beat them to stiff peaks so that when you turn the cup over, they don’t fall off. As soon as you beat them to the desired consistency, add them to the curd mixture, and also add semolina, which has already swollen. Stir everything until smooth.

You will see a lush air mass.

5. Now take a multicooker cup, cover the bottom with parchment and grease it with butter. Dump out the prepared dough. Top with any berries or fruits.

6. Select Multicook mode, temperature 130 degrees, time - 40-45 minutes. Great, almost everything is ready, let it sit for 15-20 minutes while heating and do not open the lid.

7. Now check the readiness with a toothpick, it should be dry, go along the edges with a spatula so that it comes away from the walls well. Turn the cup over, but first install the steamer tray that came with it. Remove the paper from the bottom and cut into portions.

8. Such a lush delicacy will certainly make you happy and bring smiles to those around you. Bon appetit!

We prepare a quick and tasty casserole with semolina, just like in kindergarten

Do you want to find an exact copy recipe that is given to children in kindergarten for breakfast or dinner. Try cooking it using this great option. You can do this right now in your kitchen at home.

We will need:

• fat cottage cheese - 1 kg
• semolina - 200 g
• chicken egg - 4 pcs.
• granulated sugar - 1 tbsp.
• butter - 90 g
• breadcrumbs

Cooking method:

1. Beat the cottage cheese with a mixer or blender; you can soften it with a fork if you don’t have these devices. Add eggs and sugar, mix. Then pour in the melted butter, the color will turn slightly yellow. Now add the semolina and let the mixture stand and swell for one hour with the lid closed until it increases.

2. Once the time is up, grease the mold with oil and pour the mixture.

3. Select Baking mode and cook for 40 minutes. Next, serve with any sweet jam or marmalade. Happy discoveries!

4. By the way, you can sprinkle it with powdered sugar and add freshly frozen forest or field berries, such as strawberries.

A simple recipe for cottage cheese casserole in a Redmond multicooker without semolina

In principle, as I already mentioned, you can take any multi-helper and bake this sweet pie in it, because everyone’s operating principle is similar, only each manufacturer makes its own adjustments.

This option has been tested by more than one blogger, so I’m sharing it with you, follow it and everything will work out for you, the result will please you! Well, yes, the option without manochka is a godsend for many).

We will need:

• cottage cheese - 1 kg
• egg - 4 pcs.
• sugar - 140 g
• sour cream - 190 g
• potato starch - 4 tbsp
• vanillin - to taste

Cooking method:

1. Break all four eggs, separating the whites from the yolks. Then put the whites back in the refrigerator, and add starch and vanillin to the yolks. Take about half of the granulated sugar and our most important ingredient is cottage cheese.

Take a larger bowl so that the whole mixture fits, beat with a blender or mixer, add sour cream, the mass should be homogeneous.

2. After the whites, beat with a whisk for about three minutes, you will get a thick mass, then add the remaining sugar and beat again. Now combine the whites with the curd mass and stir with a regular spoon or silicone spatula.

4. Pour the prepared mixture, close the lid, Baking mode for 50 minutes and leave on heat for 15 minutes, and then you can remove it from the mold.

5. Turn the pie over and shake it out onto a wire rack; the parchment will come off very easily.

6. Everything looks soft and quite appetizing! Garnish with jam or wild berry jam. You can top it with condensed milk. Gorgeous and aromatic, bon appetit! Serve it however you like, what do you like best?

Diet treat with raisins

Do you want to make a useful dish that will captivate everyone and definitely will not disappoint. Then get ready for this bomb, this beautiful miracle will blow everyone away. I would say it would be both a pie and a casserole in one. Cook with joy together with the hostess of this video:

Interesting cottage cheese with apples

Now let's prepare another culinary masterpiece, which is very easy and quick to prepare, and most importantly, it will be healthy and at the same time beautiful and tasty. Since apples will give it some sourness and special uniqueness. In general, it will be delicious, so let's go.

We will need:

• cottage cheese - 0.5 kg
• egg - 3 pcs.
• granulated sugar - 90 g
• apple - 1 pc.
• semolina - 75 g
• kefir - 1 tbsp.
• baking powder - 1 tsp
• cinnamon optional

Cooking method:

1. Soak semolina in kefir, let it lie in it and begin to increase in size.

2. Rub the cottage cheese through a sieve and stir well so that the mass is uniform in consistency.

3. Wash the apples and cut them into thin plastic pieces, these are so handsome, everything is as chosen.

4. Beat chicken eggs with sugar until stiff peaks form and then add the prepared cottage cheese, baking powder, and stir. Sprinkle with cinnamon or vanilla if desired. Next, pour in the semolina and kefir.

5. Grease the bowl well with a piece of butter so that the cake leaves the surface well; you can sprinkle the bottom with semolina or breadcrumbs, as well as sugar to make it sweeter.

7. Set the Cake or Baking mode and bake until done for about an hour. And this is the result that will await you.

8. Cut into pieces and top with any sweet gravy or sour cream. By the way, even flower honey will do. Bon appetit!

That's all for me, a small note, but I think it turned out rich, since the recipes are all varied and quite simple and, of course, proven. Bake this delicacy and treat it to your family and friends. See you soon on my blog! Bye everyone, share the article on social networks and bookmark my site so as not to lose it. Bye!

If you say “casserole” -
immediately comes to mind
kindergarten, and Aunt Lida for us
distributes the casserole.
Sweet, tasty and airy
it was a casserole.
Repeat this at home
Mom couldn't do it.

Nelly Karchevskaya

Cottage cheese casserole is a tasty, healthy, but, I must say, very capricious dish; not everyone can cook it perfectly the first time. Well, a good reason to try your luck with a slow cooker. It is cottage cheese casserole that comes in second place after milk porridge as a test dish for a new multicooker. And I must say, the multicooker passes this test with an “A plus”. The most important thing is that no special effort is required: you select the ingredients according to the recipe and mix, and the smart electric pan does the rest.

To create a good delicacy, you only need high-quality cottage cheese: fatty, fresh and not too dry; the best option is homemade cottage cheese. To ensure that there are no lumps left in the cottage cheese, it is better to rub it through a sieve (do not pass the cottage cheese through a meat grinder, the casserole will turn out heavy and dense). In addition to cottage cheese, you will need eggs, butter, flour, sugar, salt, and other products, depending on what kind of casserole you are going to prepare: sweet or not. If you are confused by the pale top of the finished casserole, simply turn it upside down or sprinkle the top with grated chocolate, cocoa, powdered sugar, crushed nuts (for sweet) or cheese and again nuts (for savory).

You can add berries, fruits, raisins, nuts - an ordinary casserole will turn into an exquisite dessert. And if you put tomatoes, cheese, sweet peppers or mushrooms in the casserole dough, you will get a complete dish that is suitable for both a hearty breakfast and a light dinner. The cottage cheese casserole is prepared in a multicooker, usually in the “Baking” or “Frying” mode; sometimes the “Milk porridge” or “Pilaf” mode is used. Baking time usually varies from 30 to 60 minutes depending on the type of dish and the capabilities of your assistant.

But what about those who are on a diet and avoid fatty foods in every possible way? In this case, you can prepare cottage cheese casserole in a slow cooker from low-fat cottage cheese, it will be just as tasty. True, it is better to replace butter here with kefir, and flour with semolina or ground oatmeal. As a result, the casserole will remain dietary and retain its wonderful taste.

Theoretically, everything is simple and clear. And if during the story you have a desire to experiment in the art of preparing various cottage cheese casseroles in a slow cooker, here are several recipe variations on this theme for implementing the most daring ideas.

Casserole with honey and fruit

Ingredients:
250 g cottage cheese,
2 tbsp. semolina or corn grits,
2 tsp honey,
1 tsp Sahara,
1 egg,
1 orange,
1 apple,
1 tsp lemon juice,
¼ tsp. soda

Preparation:
Place 1 tsp in the bottom of the bowl. semolina so that it absorbs the juice from the fruit. Then evenly lay out the apple cut into thin slices, followed by a layer of peeled orange slices. In a separate bowl, mix cottage cheese, egg, honey, sugar, lemon juice, soda and cereal. Stir until smooth, then leave for 10 minutes (this is necessary so that the semolina or corn grits have time to absorb moisture and swell). Spread the prepared mixture onto the fruit. Gently smooth out the dough using a spatula. Turn on the “Baking” or “Milk porridge” mode for 60 minutes. After the signal, check the readiness of the casserole: the top should be dense, baked and not sticky. Turn the casserole out onto a flat plate, fruit side up. The dish can be served either warm or cold, but a warm casserole is much tastier.

Casserole with pear “Ornamental”

Ingredients:
500 g cottage cheese,
1 pear,
1 multi-cup sour cream,
4 eggs,
4-5 tbsp. Sahara,
a pinch of salt.

Preparation:
Grease the multicooker bowl with butter and sprinkle with sugar. Wash the pear, core it, cut it lengthwise into thin slices and place it in a bowl in the shape of a flower or fan. Separate the yolks from the whites. Mix the yolks with cottage cheese, sugar and sour cream and beat the resulting mass in a blender. Beat the egg whites with a mixer until they form elastic peaks and carefully fold them into the curd mass, stirring with a spoon from bottom to top. Pour the resulting mixture over the pears, close the lid and set the “Baking” mode for 40 minutes. After the signal, leave in the heating mode for 30 minutes. Then open the lid and let the casserole cool. Place a wide plate on the bowl and invert the casserole onto it. Serve with jam or condensed milk.

Casserole with condensed milk

Ingredients:
500 g cottage cheese,
150 g condensed milk,
4 eggs,
a pinch of salt.

Preparation:
Separate the yolks from the whites and mix them with cottage cheese and condensed milk, then grind everything with a blender until smooth. Beat the egg whites with a pinch of salt with a mixer until stiff peaks form, carefully fold into the curd mass and mix carefully with a spoon. Place the finished dough into a greased multicooker bowl. Set the “Bake” mode for 40 minutes. Then leave the casserole in the warming mode with the lid closed for 30 minutes. The finished casserole can be sprinkled with chopped corn flakes or nuts.

Cottage cheese casserole in a slow cooker with bananas

Ingredients:
500 g cottage cheese,
3 tbsp. semolina,
3 tbsp. sour cream,
4 tbsp. Sahara,
4 eggs,
3 bananas,
vanillin,
a pinch of salt.

Preparation:
Add sour cream to the semolina, stir and leave for 30 minutes to allow the semolina to swell. Place cottage cheese in another container (if it is too grainy, rub it through a sieve), add sugar, eggs, vanillin, a pinch of salt and mix. Add semolina with sour cream to the resulting mass, beat with a blender and, adding chopped bananas, continue to beat until a homogeneous mass is obtained. Grease the multicooker bowl with oil, sprinkle with semolina, place the curd-banana mixture in it and smooth it out. Set the “Baking” mode for 40-50 minutes. After the beep, carefully turn the casserole over and set the same mode for another 10-15 minutes. After cooking, let stand with the lid closed on the “Keep Warm” setting for 20 minutes. Then open the lid and cool.

Curd and carrot casserole

Ingredients:
500 g cottage cheese,
2 carrots,
2 eggs,
4 tbsp. sour cream,
4 tbsp. Sahara,
4 tbsp. decoys,
butter.

Preparation:
Beat the eggs and sugar thoroughly. Add semolina and stir. Grate the carrots. Mix cottage cheese with grated carrots, add sour cream, egg mixture and mix. Grease the multicooker bowl with butter, place the curd and carrot mixture in it and set the “Baking” mode for 60 minutes, then add another 20 minutes. Do not open the lid while adding extra time. After the signal about the end of the mode, leave the casserole under the lid in the heating mode for 10-15 minutes, then cool.

Curd casserole with oatmeal

Ingredients:
500 g cottage cheese,
100 g instant oat flakes,
1 egg,
2 apples,
1 carrot,
100 g mixture of raisins and dried apricots,
2 tbsp. Sahara,
salt - to taste.

Preparation:
Pour boiling water over dried fruits for 15 minutes. Then drain the water, dry the dried fruits and cut into small pieces. Grate the apples and carrots on a fine grater and combine with cottage cheese, oatmeal, egg, sugar, salt, dried fruits and mix. Place the resulting mass into a multicooker bowl pre-greased with butter. Set the “Bake” mode for 40 minutes. After the sound signal indicates the end of the mode, open the lid and let the casserole cool, then remove it using the steamer container.

Curd and buckwheat sweet casserole

Ingredients:
200 g cottage cheese,
1 stack boiled buckwheat,
500 g sour cream,
2 eggs,
3 tbsp. Sahara,
2 tbsp. butter,
½ tsp. salt.

Preparation:
Mix cottage cheese, buckwheat, sour cream, eggs, sugar and mix. Place the baking mixture into a greased multicooker bowl and level the surface. Set the “Bake” mode to 60 minutes. After cooking, open the slow cooker and let the casserole cool. Turn the casserole out onto a flat plate.

Curd and lemon casserole “A la cheesecake”

Ingredients:
450 g cottage cheese,
3 eggs,
1 lemon,
½ cup Sahara,
150 g sugar cookies,
2 tbsp. flour,
3 tbsp. butter.

Preparation:
Rub the cottage cheese through a sieve. Cut the lemon in half and, after removing the seeds, pass through a meat grinder along with the peel. Melt the butter, add the crushed cookies and stir. Place this mixture into a buttered multicooker bowl. Then combine the cottage cheese with sugar, lemon, flour and yolks. Beat the whites separately and add them to the total mass, mix. Place the resulting mixture in a bowl on a layer of cookies and set the “Baking” mode for 50 minutes. After the signal is ready, let the casserole stand for a while and cool. Invert the casserole onto the steamer basket, then invert it back onto a flat plate so that the curd layer is on top.

Cottage cheese and chocolate casserole “Zebrano”

Ingredients:
1 kg of cottage cheese,
100 g chocolate or 1.5 tbsp. cocoa powder,
6 eggs
100 ml 10% cream,
250 g sugar,
4-5 tbsp. starch,
2 tbsp. butter.
2 tbsp. powdered sugar or 2-3 tbsp. l. boiled condensed milk.

Preparation:
Beat cottage cheese, eggs and sugar until smooth. Melt chocolate in cream or cook cocoa in the same amount of cream. Divide the curd mass into 2 parts. Pour cream and chocolate into one part, add half the amount of starch. Add the remaining starch to the second part. Mix each part thoroughly. Grease the multicooker bowl. Using a tablespoon, place the white and brown mixture in turn, pouring it strictly into the center of the bowl. Set the “Bake” mode to 60 minutes. After the signal about the end of the mode, leave the casserole for 20 minutes in the heating mode. Turn off the multicooker, but do not open the lid for another hour. Transfer to a plate and serve, sprinkled with powder or poured over heated condensed milk.

Cottage cheese and pumpkin casserole

Ingredients:
450 g cottage cheese,
300 g pumpkin,
200 ml milk,
50 g semolina,
1 egg,
2 tbsp. sour cream,
sugar - to taste.

Preparation:
Cut the pumpkin into small cubes. Bring the milk to a boil, add pumpkin pieces and cook for 8-10 minutes. Add sugar to taste to the pumpkin and milk and cool. Separately, mix cottage cheese with eggs, semolina and sour cream, add the milk-pumpkin mixture and mix carefully so as not to disturb the integrity of the pumpkin pieces. Place this mixture into the multicooker bowl, having previously greased the walls and bottom with vegetable oil, and set the “Baking” mode for 40 minutes. Turn the finished casserole onto a flat dish and serve.

Cottage cheese casserole in a slow cooker with broccoli (unsweetened)

Ingredients:
200 g cottage cheese,
500 g broccoli,
2 eggs,
50 g flour,
3 cloves of garlic,
herbs, vegetable oil, salt - to taste.

Preparation:
Separate the broccoli into florets. Mash the cottage cheese with a fork and mix with eggs and flour. Grease the multicooker bowl with vegetable oil, place broccoli florets in it and fill it with curd mass and turn on the “Baking” mode for 30 minutes.

Curd casserole with cheese

Ingredients:
500 g cottage cheese,
4 eggs,
2 tbsp. sour cream,
½ tsp. soda,
2 tbsp. decoys,
200-250 g hard cheese,
salt, herbs - to taste.

Preparation:
Beat the eggs with a fork, add the cottage cheese, pureed through a sieve, and mash until smooth. Mix soda with sour cream, add to cottage cheese, add semolina, chopped herbs (green onions and parsley or dill) and grated cheese. Grease the bowl with oil, sprinkle with breadcrumbs and place the curd mass into it. Set the “Baking” mode for 1 hour, then keep in the heating mode for 10 minutes. Cool and transfer to a plate.

Casserole with cottage cheese and tomatoes

Ingredients:
500 g cottage cheese,
4 eggs,
1-2 tomatoes,
200 g sour cream,
100-150 g hard cheese,
1-2 cloves of garlic,
2 tbsp. butter,
3 tbsp. vegetable oil,
salt, pepper, herbs - to taste.

Preparation:
Cut the tomatoes into slices or slices. Grease the bowl with butter and place the tomatoes in the bottom of the bowl, placing them carefully so that the tomato slices or circles form a design. Season with salt, pepper, and add vegetable oil into which the garlic has been squeezed. Sprinkle with cheese (about a third of the norm). Mix cottage cheese, sour cream, eggs and remaining cheese and place on top of the tomatoes. You can add olives or pitted olives by cutting them into rings and pressing them into the surface of the curd mass. This casserole will have a brighter taste. Set the “Baking” mode for 40-50 minutes, then keep on heat for 20 minutes. Serve by turning the casserole onto a flat dish with the tomatoes facing up.

This is just a small part of the endless variety of cottage cheese casseroles! On our website you will always find a wide variety of cottage cheese casseroles that can be adapted to the slow cooker.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Cottage cheese casserole is considered the most healthy and delicious among similar dishes. It is especially liked by those who don’t really like cottage cheese in its pure form. In addition, preparing cottage cheese casserole in a slow cooker is even easier and faster than the usual way.

It is unnecessary to talk about the unconditional benefits of the main ingredient. Cottage cheese contains all the components necessary for normal growth and functioning of the body. It is especially useful for children to eat various cottage cheese-based casseroles. After all, they contain calcium, magnesium and potassium, various vitamins and other active elements that are practically not destroyed due to cooking in a slow cooker.

Cottage cheese casserole prepared in a slow cooker has only one tiny drawback. Its surface remains pale in appearance. But the sides and bottom side acquire a beautiful crust of a pleasant brown hue. Therefore, it is recommended to serve the product upside down. In addition, the surface can be filled with chocolate or any cream, decorated with whipped cream or simply sprinkled with powdered sugar.

At the same time, using this smart technique minimizes the chance of the casserole burning. A slow cooker allows you to experiment with additional and main ingredients without much fear. In any case, the casserole turns out fluffy and appetizing. Moreover, cooking a semi-finished product, that is, curd dough, will take no more than 10–15 minutes, and the remaining time can be devoted to other matters without worrying that the product will burn without supervision or be under-baked.

The main thing during the process is to try not to make noise near the equipment and not to look inside until the end for the sake of curiosity. And don’t rush to take out the finished product - let it rest a little and strengthen. This step will prevent the mass from settling too fluffy and airy.

Cottage cheese casserole in a slow cooker - recipe with photo

Preparing cottage cheese casserole in a slow cooker is so simple that there is time left for decorating it and all kinds of experiments. The surface of the product can be decorated with chocolate, butter or protein cream, or decorated with pieces of fruit and berries. This will make the food even more attractive.

If desired, you can slightly change the main composition of the dish. For example, instead of the usual sugar, use its substitute or condensed milk, replace sour cream, milk or kefir with yogurt, add flour or crushed corn sticks instead of semolina. By the way, the only drawback of cottage cheese casserole made in a slow cooker is some pallor of the product. To add an interesting color to it, you can use cocoa or natural juices.

• 400 g cottage cheese;
• 2 eggs;
• 2 tbsp. decoys
• 2 tbsp. Sahara;
• a pinch of salt for flavor contrast;
• a little vanillin for aroma;
• 2 tbsp. vegetable oil;
• 1 tbsp. starch.

Preparation:

1. Place medium grain cottage cheese in a separate bowl. Beat in a couple of eggs and beat both ingredients well with a fork.
2. Add starch, sugar, vanilla, a pinch of salt and semolina to the mixture. Stir vigorously again.
3. Grease the multicooker bowl with vegetable oil. Place the prepared mixture into it.
4. Set the appliance to the “Baking” mode and forget about the dish completely for 45 minutes. It is better not to open the lid at this time.
5. After the specified period, carefully remove the casserole from the bowl, turning it over onto a flat plate. By the way, the bottom of the product will be much darker than the top.

Cottage cheese casserole with semolina in a slow cooker - step-by-step photo recipe

Cottage cheese is such a healthy product that it is recommended to include it in the menu every day. And to slightly diversify your diet, you can prepare a delicious casserole in a slow cooker for breakfast or dessert, using the tips of the step-by-step recipe. A piece of this hearty product will provide strength and energy for the whole day, and will complement lunch and evening tea. By the way, you can cook a casserole in a slow cooker and at this time have a good chat with your friends, and later treat them to a low-calorie dessert.

1. 500 g medium fat (18%) cottage cheese;
2. 3 tbsp. semolina;
3. 3 medium eggs;
4. 150 g sugar;
5. raisins to taste;
6. 50 g butter;
7. soda and vinegar for extinguishing.

Preparation:

1. In a separate container, combine the eggs and sugar, beating the mixture thoroughly with a fork or mixer.
2. To make the casserole especially fluffy and airy, the beating process should last at least five minutes. This will also provide increased “lift” of the product.3. Directly above the mixture, extinguish the soda with vinegar, or better yet, lemon juice. Add cottage cheese and a portion of semolina.
3. Beat the mixture again with a mixer or fork. In the first case, do not try too hard to leave a slight graininess in the mass, but completely get rid of large lumps.
4. Rinse and pour boiling water over the raisins in advance; after 10 minutes, drain the water from the slightly swollen berries and dry them. Add to curd dough.
5. Using a spoon, gently stir the mixture to distribute the raisins throughout.
6. Grease the multicooker bowl with a piece of butter.
7. Lay out the curd dough, smoothing its surface.
8. Set the device to standard “baking” mode for one hour. After the program has completely finished, open the multicooker and inspect the casserole. If its sides are not browned enough, bake the product for another 10–20 minutes.

Delicious cottage cheese casserole without flour and semolina - photo recipe

Without exaggeration, cottage cheese casserole prepared in a slow cooker will become the most favorite family dish, especially if you prepare the product without adding ingredients such as semolina or flour. By the way, such a casserole is ideal for a children's menu and turns out especially tender and airy. To prepare the curd dough, it is best to use a regular whisk or technical device with an appropriate attachment.

• 400 g low-fat (9%) fairly smooth cottage cheese;
• 7 tbsp Sahara;
• 4 eggs;
• 4 tbsp. raisins;
• a little salt to highlight the taste of cottage cheese;
• 2 tbsp. sour cream;
• a pinch of vanilla powder;
• 2 tbsp. vegetable oil;
• 2 tbsp. starch.

Preparation:

Carefully separate the yolks from the whites. Add literally a teaspoon of cold water to the latter and beat with a mixer until foam forms. At the same time, add granulated sugar in small portions.

Add cottage cheese, sour cream, vanilla, starch and salt to a bowl with yolks.3. Beat the mixture with a mixer until you get a creamy mixture.

Carefully fold it into the beaten egg whites and, stirring with a spoon, add the raisins, washed and slightly swollen in boiling water.

The result should be a fluffy and very light mass.

Place it in a multi-cooker bowl well greased with vegetable oil. Set the “Baking” program for 45 minutes.

After the process is completed, do not remove the product, but let it rest in the multicooker for some more time (10–15 minutes).

After this, feel free to serve the finished cottage cheese casserole with sour cream or condensed milk.

Casserole with cottage cheese in a slow cooker without eggs

If you wish, you can make cottage cheese casserole in a slow cooker without eggs. A detailed recipe will certainly come in handy when you accidentally don’t have this ingredient in the refrigerator. Nevertheless, without eggs the product is no less tasty, satisfying and especially healthy. It is very important to let the casserole rest well so that it does not settle. If you wish, you can put some fresh fruit, cut into small slices, into the casserole.

• 450 g low-fat (no more than 9%) cottage cheese;
• 150 g medium fat (20%) sour cream;
• 300 ml kefir;
• 1 tbsp. raw semolina;
• 1 tsp soda slaked with lemon juice;
• 2 tbsp. Sahara;
• for aroma a pinch of vanilla powder.

Preparation:

In a deep bowl, combine cottage cheese and sour cream. Mix well until smooth.

Add all the sugar and vanillin, continuing to knead, add raw semolina in parts. At the very end, extinguished soda.

To beat, use a mixer or blender to break up all the lumps. Then leave the prepared dough for 30 minutes.

Coat the entire inner surface of the multicooker bowl with oil (vegetable or butter, if desired). Pour in the infused mixture and bake for exactly an hour in the appropriate mode.

Once the product is completely ready, let it rest for another 20 minutes with the lid open. And only then remove from the multicooker.

The good thing about cottage cheese casserole is that you can experiment with its taste to your heart’s content. Preparing cottage cheese casserole in a slow cooker will not be any hassle. In addition, many of us love classic cottage cheese pancakes, which you can prepare as quickly and easily as a casserole.

Cottage cheese casserole in a slow cooker - classic recipe

Ingredients:

• Cottage cheese - 600 g;
• Milk - 200 ml;
• Starch - 50 g;
• Chicken egg - 3 pcs.;
• Butter - 30 g;
• Sugar - 4 tbsp;
• Vanilla sugar - 1 tsp;
• Salt - 1/3 tsp.

Cooking method:

1. To begin, separate the whites from the yolks and beat the whites with salt until thick foam;
2. Mix the yolks with the cottage cheese and use a mixer or fork to smooth the mixture;
3. Add milk, sugar, vanilla sugar and starch to this mass and mix thoroughly;
4. Very carefully add the beaten egg whites to the dough and mix;
5. Grease the multicooker mold with melted butter and place the curd mass into it;
6. The cottage cheese casserole is prepared in a multicooker, usually in the “Baking” or “Frying” mode; sometimes the “Milk porridge” or “Pilaf” mode is used. Bake at 160-180 degrees for 50 minutes. Bon appetit!

Cottage cheese casserole with semolina in a slow cooker - step-by-step recipe

Ingredients:

• Semolina - 100 g;
• Cottage cheese - 600 g;
• Butter - 50 g;
• Milk - 60 ml;
• Chicken egg - 3 pcs.;
• Sugar - 150 g;
• Vanilla sugar - 1 sachet.

Cooking method:

1. We start by breaking the eggs into a bowl and mixing with milk;
2. Next, add vanilla and regular sugar and mix thoroughly again;
3. Now all that remains is to add semolina - this is an irreplaceable ingredient. Leave this mixture to swell for 30 minutes;
4. The butter needs to be heated a little (until soft);
5. The final touch: mix the swollen semolina with cottage cheese and butter;
6. To break up lumps, beat it all with a blender or mixer until smooth;
7. Grease the multicooker with butter and place the curd mixture inside;
8. Set the “Baking” mode for 60 minutes and close the lid;
9. After the signal, add another 30 minutes. If you want to brown the casserole on all sides, you can turn it over using the slow cooker basket before adding time;
10. That's all! Cottage cheese casserole in a slow cooker with semolina is ready. Now you can enjoy delicious and healthy food;
11. You can serve the casserole with jam or sour cream. Bon appetit!

Delicious cottage cheese casserole without flour and semolina - recipe

Ingredients:

• Chicken egg - 2 pcs.;
• Cottage cheese - 250 g;
• Butter - 50 g;
• Cream - 100 g;
• Vanillin - a pinch;
• Sugar - 50 g.

Cooking method:

1. Break the eggs into a separate bowl and separate the yolks from the whites;
2. In another bowl, mix cottage cheese, cream (or milk if the cottage cheese is too dry), yolks and sugar. Beat everything until smooth with a blender. The mixture should have a consistency similar to sour cream;
3. Beat the whites separately until foam forms and gradually pour into the main mass;
4. Prepare the multicooker bowl properly and place the resulting dough into it;
5. Set the “Baking” program. Time - 40 minutes. Bon appetit!

Cottage cheese casserole in a multicooker for children

Ingredients:

Since the child must eat properly, the casserole is also necessary for his overall development. Casseroles can be prepared for children who are over 1 year old. Up to 2 years it is recommended to cook it only with the help of steam, and after 2 years you can bake this dish in the oven or in a slow cooker. Since this dish is very filling, it can be prepared for both breakfast and dinner.

In addition, cottage cheese contains organic acids and minerals (calcium, magnesium and phosphorus). Cottage cheese casserole is very useful for healthy hair and nails. This dish also makes your teeth stronger, ensures normal functioning of the cardiovascular and nervous systems, and can even help you lose weight (due to its low fat and calorie content).

The original recipe will tell you step by step how to prepare cottage cheese casserole especially for children using the kindergarten method.

• Cottage cheese - 200 g;
• Semolina - 100 g;
• Chicken egg - 2 pcs.;
• Raisins - 1 tbsp;
• Milk - 80 ml;
• Sugar - 150 g;
• Butter - 50 g.

Cooking method:

1. If the cottage cheese is in large pieces, you can process it using a sieve;
2. Add chicken eggs, a piece of butter, vanilla and granulated sugar to a homogeneous mass of cottage cheese. Mix everything thoroughly. You can use a mixer for this;
3. Pour semolina into the mixture;
4. Go about your business for 30 minutes, while the whole mass infuses. During this time, the semolina will swell and the volume of the pie will increase;
5. Coat the inside of the multicooker with oil so that the sides of the casserole do not turn out too greasy; the walls of the bowl can also be sprinkled with breadcrumbs;
6. Place the dough in a bowl, turn on the “Baking” mode, set the timer for 60 minutes;
7. After the beep sounds, cool the cake and then remove it. You can decorate it with berries on top, or pour sour cream on it. Bon appetit!

Casserole with cottage cheese in a slow cooker without eggs

Ingredients:

If you wish, you can make cottage cheese casserole in a slow cooker without eggs.

• Flour - 50 g;
• Cottage cheese - 400 g;
• Sugar - 80 g;
• Soda - 5 g;
• Vanillin - 4 g;
• Kefir - to taste.

Cooking method:

1. Lumps of cottage cheese need to be turned into a homogeneous mass. To do this, use a blender. If you don’t have this kitchen equipment, you can use a regular sieve. Do not forget to add the required amount of vanillin before processing it;
2. After that, add flour and sugar there. Pour in a little kefir to make the dough more liquid and soft. Mix everything thoroughly;
3. Pour the mixture into the multicooker prepared for baking;
4. In menu mode, select the “Baking” item and set the timer for 40 minutes;
5. The finished pie can be decorated in any way to your taste: condensed milk, jam, berries or fruits. Bon appetit!

Cottage cheese casserole with bananas or apples in a slow cooker - a very tasty recipe

Ingredients:

The following recipe will tell you in detail how to make cottage cheese casserole with bananas or apples in a slow cooker.

• Chicken egg - 3 pcs.;
• Banana or apple - 3 pcs.;
• Cottage cheese - 700 g;
• Sour cream - 100 g;
• Semolina - 1 kg;
• Sugar - 100 g;
• Vanillin - 5 g;
• Butter and breadcrumbs for greasing.

Cooking method:

1. Place cottage cheese, chicken eggs, vanillin, semolina and sour cream in one bowl and mix with a whisk. To speed up the cooking process, use a mixer. Leave the mixture for 30 minutes;
2. Peel bananas or apples and chop into small pieces. Add them to the dough and stir;
3. Coat the smart kitchen appliance bowl with breadcrumbs and oil;
4. Place banana dough in it. To make the mass lie evenly, level it with a tablespoon;
5. Turn on the “Baking” mode. Average cooking time is 1 hour 20 minutes. The amount of time depends on how much cottage cheese you added to the dough;
6. Cut the cooled casserole into pieces, add lemon slices or pour sour cream on it. Bon appetit!

Cottage cheese casserole with cheese and herbs in a slow cooker

Ingredients:

• Cottage cheese (fat content 9%) - 400 g;
• Chicken egg - 3 pcs.;
• Russian cheese - 200 g;
• Semolina - 60 g;
• Fresh greens (parsley, dill) - 100 g;
• Baking powder - 1 tsp;
• Garlic - 1 clove;
• Thyme - to taste;
• Sugar - to taste;
• Salt - to taste.

Cooking method:

1. To make the cottage cheese more airy and tender, you need to rub it through a sieve. Or just beat with a blender, if suddenly there is no desire, time or opportunity to mess around;
2. Grate “Russian” cheese;
3. Separate egg yolks from whites;
4. Pre-wash the herbs and garlic, chop finely;
5. Add the yolks to the cottage cheese first, and then, one by one, semolina, sugar, baking powder, salt, cheese, garlic, herbs and thyme. Mix the ingredients well;
6. Beat the egg whites in a separate bowl, preferably ceramic or glass, and carefully fold into the resulting curd mass;
7. Grease the bottom of the multicooker bowl with butter or vegetable oil, add the resulting curd mass and set for 65 minutes. "Baking" mode. Then turn on “Heating” for 50 minutes. After the multicooker beeps, without opening the lid, let the casserole stand for another 10 minutes;
8. Place the finished cooled casserole on a beautiful plate, garnish with dill, and cut into portions if necessary. Can be served with sour cream. A delicious and original cottage cheese snack is ready. Bon appetit!

How to cook cottage cheese casserole in a slow cooker - video

Ingredients:

• Cottage cheese - 500 g;
• Egg - 3 pcs.;
• Sugar - 3 tbsp;
• Semolina - 1 glass;
• Milk - 1 glass;
• Raisins (dried fruits) - 2 tbsp;
• Butter - 50 g;
• Salt - 1/2 tsp.

Cooking method:

1. Melt the butter and pour into a baking dish;
2. Pour warm milk over semolina and leave for 10 minutes;
3. Separate the yolks from the whites;
4. Beat the egg whites with salt;
5. Mix cottage cheese with sugar and yolks thoroughly;
6. Add egg whites, semolina and raisins to the resulting mass;
7. Mix once until smooth and pour into the mold;
8. You need to bake this casserole in the baking mode or at 170 degrees for an hour, and then let it cool directly in the multicooker. Bon appetit!

In the slow cooker it comes to readiness very quickly and it turns out so tasty that it will appeal to those who don’t really like dairy products. Question - Why? The point is that the correctly measured components included in this dessert result in an incredibly tasty, tender and light dish. Of course, provided that the entire process from start to finish is carried out correctly.

Cottage cheese casserole is not only a very tasty dessert, but also, of course, very healthy, because it contains microelements that are so necessary for our body such as calcium, phosphorus, potassium and others.

In today's article we will learn a lot of interesting things about a regular cottage cheese casserole in a slow cooker, which is prepared quite simply and does not require much effort or culinary talent from you.

I think this recipe can be a solution for resourceful parents, because baked in a Redmond multicooker, the casserole turns out so tasty, light and so airy that having prepared this dessert once, your children will not only eat it with pleasure, but will also ask you to make more .

Ingredients:

• Cottage cheese – 500 gr
• chicken eggs - 3 pcs
• sugar -50 gr
• salt to taste.

Cooking method:

Once you have prepared all the necessary products, the first step is to separate the egg yolks from the whites. Then put the cottage cheese in a clean, deep bowl, add the yolks, the above amount of sugar and carefully bring everything together with a mixer until smooth.

Then add a pinch of salt to the whites in the bowl and beat until white peaks form. Combine the curd mixture with the protein mixture and mix well until smooth.

Now we take and grease the multicooker bowl with butter or margarine, put the resulting mass into it, carefully level it with a spoon and close the lid.

Using the menu button, set the “Baking” mode for 50 minutes and leave to cook.

After the time has elapsed, after the sound signal, open the lid, remove the finished baked goods from the bowl, cut into portions and serve.

Recipe with semolina, like in kindergarten

Very tender, airy and light - this is exactly how this baked product turns out, which you will certainly like. Plus, this is an indispensable dish in dietary and baby food.

Ingredients:

• Cottage cheese – 500 gr
• egg - 2 pcs
• sugar - 1/2 cup
• butter - 10 g
• semolina - 1/2 stack
• kefir - 200 ml
• salt - 1 pinch.

Cooking method:

In a deep bowl, combine cottage cheese, yolks, sugar, semolina and kefir. Then beat with a blender until smooth and leave for 20 minutes.

Pour a pinch of salt into the egg whites, beat until stiff peaks form, then transfer them to the main mass and mix with a spoon.

Grease the multicooker bowl with melted butter, put the curd mass into it and close the lid. We turn on the “Baking” mode for 50 minutes and for now go about our business.

After the ready signal sounds, without opening the lid, let the dish finish cooking for another half an hour. The top of the pie turns out light, so it’s better to turn it upside down, then cut it into portions and serve with tea.

Airy casserole without semolina and flour

In almost every cottage cheese recipe, there are additional components in the form of semolina, since it acts as a thickener and perfectly absorbs the separated whey and holds the dough components together. Cottage cheese casserole without adding semolina is a light and quick dessert.

Ingredients:

• Cottage cheese – 500 gr
• egg - 3 pcs
• sugar - 3 tbsp. l
• sour cream - 1 tbsp. l. with a slide
• vanillin - 1/3 tsp
• starch - 2 tbsp. l
• salt - 1 pinch.

Cooking method:

Pour sugar into the cottage cheese (preferably crumbly and not very wet), add egg yolks, sour cream, vanillin and starch.

In case you don’t have an electric device like a blender, then you need to pass the curd through a sieve several times, combine it with the rest of the ingredients and beat with a whisk.

Now separate the yolks from the whites, put a pinch of salt in the whites and beat into a thick foam. Then we transfer it in parts into the curd mass and mix.

Grease a baking dish with softened butter, put the mixture we prepared into it and smooth it out properly. Then place in an oven preheated to 180 degrees, on a medium level, for about 40-50 minutes.

We check the readiness with a wooden skewer; if after piercing it into the middle of the mold it remains dry, then the dessert is ready. During baking, the casserole will rise, and after removal from the oven it will settle, don’t be afraid, this is how it should be, since flour and semolina were not used in this recipe.

How to cook a casserole in a Polaris multicooker

To make the dessert a success, you need to choose fresh and fairly dry cottage cheese. You must first pass it through a meat grinder or (even better) rub it through a sieve. In this case, your casserole will turn out quite airy and without any lumps.

Ingredients:

• Cottage cheese –700 gr
• semolina – 7 tbsp. l
• eggs – 3 pcs.
• sour cream – 0.5 cups
• sugar - to taste
• butter – 30 g
• vanilla sugar – 1 sachet
• salt - a pinch.

Cooking method:

1. First of all, you need to mix semolina with sour cream and leave to swell for 30 minutes.

2. Pour the cottage cheese into a large bowl through a sieve using a spoon.

3. Using a mixer or whisk, beat eggs with salt, vanilla and regular sugar.

4. Then combine the pureed curd with the egg mass, swollen semolina and mix everything thoroughly until smooth.

5. Grease the bowl of the Polaris multicooker with butter and transfer the curd dough into it.

6. Close the lid and turn on the “Baking” mode for 35 minutes and wait for the end of the process.

7. At the moment when the beep sounds indicating the end, do not rush to take it out, but leave it for another 15-20 minutes to cool.

8. Place the finished pie upside down on a flat plate and decorate it at your discretion - with powdered sugar, jam or sour cream.

Video on how to prepare cottage cheese casserole without eggs step by step

Bon appetit!!!