Name: Double-sided pumpkin casserole with cottage cheese base
Yield: 0
Ingredients: Pumpkin - 850 gram; Cottage cheese - 250 gram; Chicken egg - 2 PC.; Semolina - 8 tbsp; Sugar - 6 tbsp; Butter - 6 tbsp

Ingredients for - Double-sided pumpkin casserole with cottage cheese base

1. Pumpkin 850 gram

2. Cottage cheese 250 gram

3. Chicken egg 2 PC.

4. Semolina 8 tbsp

5. Sugar 6 tbsp

6. Butter 6 tbsp

How to cook deliciously - Double-sided pumpkin casserole with cottage cheese base

1 . Stage

Peel the pumpkin, cut into cubes and bake in the oven at t=180 degrees for 30 minutes. When ready, cool the pumpkin a little and mashed potato it. In the warm puree add 3.5 tbsp. sugar and 6 tbsp. semolina (look at the consistency, if the puree is runny, then add a little more semolina), stir it all up and cool completely. Into the cooled pumpkin puree add 1 egg and mix.

2 . Stage

Stir the cottage cheese with 1 egg, add 2.5 tablespoons of sugar and 2 tablespoons of semolina. Grease the mould with butter and put the cottage cheese in it, press it well with a spoon.

1. Stage. Double-sided pumpkin casserole with cottage cheese base: Stir the cottage cheese with 1 egg, add 2.5 tablespoons of sugar and 2 tablespoons of semolina. Grease the mould with butter and put the cottage cheese in it, press it well with a spoon.

3 . Stage

Place pumpkin puree on the cottage cheese layer and distribute it evenly over the form. Bake the casserole in a preheated 180 degrees oven for about 45-50 minutes. Since the finished casserole holds its shape well, it can be served as a curd or pumpkin layer on top.