Cottage cheese casserole with pumpkin
Description
Perfectly pairs with tea and coffee. As you can see, this recipe for cottage cheese and pumpkin casserole is not complicated at all, yet the result will delight you! Pumpkin is naturally juicy and sweet, complementing the cottage cheese wonderfully. You can even skip adding sugar altogether, making it a completely diet-friendly dish. I've also experimented with baking without separately whisking the eggs—the taste and texture remained the same, as whisking only makes the casserole fluffier without adding any new flavor. So if you're in a hurry, feel free to skip this step. This homemade cottage cheese and pumpkin casserole might just become your family's new favorite dish, even if your household members think they don't like pumpkin. With such a simple recipe, they'll change their minds right away! So go ahead and give it a try. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. In a blender, mix the pumpkin puree (prepared and cooled in advance) with sugar and vanillin until smooth.
- 2
Step 2
2. Now beat the egg yolks and egg whites separately. Peel the banana and mash it with a fork (or using a blender). Add cottage cheese and sour cream to the banana, and mix. Then gradually add the egg mixture.
- 3
Step 3
3. Into the baking dish, pour the pumpkin puree and batter simultaneously or alternately to create swirls like these. Bake in the oven at 200 degrees for one hour.
- 4
Step 4
4. After the time is up, turn off the heat, but let the casserole sit in the oven for another 20 minutes to set. Done!