Cottage cheese casserole in a slow cooker - sweet and vegetable variations. Recipes fragrant and lush cottage cheese casserole in a slow cooker

Cottage cheese casserole in a slow cooker - sweet and vegetable variations. Recipes fragrant and lush cottage cheese casserole in a slow cooker

Undoubtedly, cottage cheese casserole is a tasty dish, which is also beneficial for our body.

Most loved her in early childhood, and this dish evokes a slight and light nostalgia for those carefree times.

Today, you can make a curd casserole of cottage cheese in various ways without restraining your imagination and experimenting. Why not use another kitchen appliance, donated by an engineering idea - a slow cooker? Cottage cheese casserole will turn out no less tasty than from the oven, and it will also be prepared automatically.

Cottage cheese casserole in a slow cooker - general principles and methods of cooking

The main compound casseroles - cottage cheese, eggs, flour, semolina. You can also use butter, milk, kefir, fruits, and even vegetables.

The dish will be tasty if you cook it from fresh products and do not save on the amount of ingredients.

It is advisable to use fat cottage cheese. To make the casserole tender, you need to grind it in small portions through a sieve or use a meat grinder.

We bake from flour of the highest grade and do not be lazy to sift it.

The casserole is cooked in a slow cooker in “Baking” mode, usually 60 minutes.

After an hour has passed, the finished dish should lie down for another twenty minutes.

Put the casserole out of the multicooker cup on the steaming form. It cools down there.

It is advisable to smear the bottom and walls of the multicooker with butter or vegetable oil and sprinkle with semolina or flour.

1. Cottage cheese casserole in the “Cool Zucchini” multicooker

Nourishing and dietary casserole with pleasant spiciness. Perfect for breakfast.


• Five zucchini (700 g).

• 0.500 kg low-fat sour-milk cheese.

• 0.150 kg of hard cheese.

• Three eggs.

• 0.100 kg of cream 15%.

• One red chili pepper.

• Three Art. spoon balsamic vinegar.

• Pinch of rosemary.

• 50 grams of parsley, dill and basil.

• For a teaspoon of salt and red pepper.

• Three garlic cloves.

• 0.100 liters of olive oil.

• Two teaspoons of sugar.

Cooking Method:

Cut greens with leaves and cuttings. Chop hard cheese with a medium grater. Crushed garlic cloves with a knife and shred. Prepare marinade: pour vinegar and olive oil into a large bowl. Pour sugar, salt, put garlic, herbs, a pinch of red pepper and rosemary. Mix.

Squash not cleaned, cut into thin strips and move to the marinade. Leave for a quarter of an hour.

Heat the cream in a skillet. Beat eggs in a blender.

Prepare the basis for the casserole: mix sour milk and hard cheeses, pour in hot cream and add eggs.

Cut red chili in half and place in mass with cheeses for a few seconds for the sharpness of a future casserole.

Put the zucchini slices into the cup of the slow cooker, pour over the cheese mass and garnish with a few pickled zucchini. Before that, cut them in half.

Bake in the usual way.

2. Cottage cheese casserole in the “Hello, Childhood” multicooker

Gentle, sweet, lush casserole and asks for evening tea or morning coffee.


• 0.600 kg of cottage cheese 9%.

• Three spoons of Art. sugar and cereal manna.

• Art. spoon of sour cream and butter.

• Two eggs.

• Salt pinch.

Cooking Method:

Eggs are divided into yolks and proteins.

In cottage cheese add semolina, granulated sugar, sour cream and 1.5 egg yolks. All mix and leave for a few minutes.

Stir the curd again and add soft butter. Grind to a smooth consistency.

Proteins are placed in a strong dish, salt a little bit and whip at medium speed to a thick foam. Enter into the curd mass and mix clockwise from the bottom up. The mass should be air and without lumps.

Sprinkle the pot with the decoy and transfer the cheese mixture into it. Level with a spoon from the multicooker.

Mix half-yolk with a spoon of sour cream and pour it over the curd mass. Evenly distribute over the surface with a silicone brush.

Put a saucepan with a semi-finished product in a slow cooker, close.

When the right time has passed, remove the container from the multicooker and leave for about twenty minutes. During this time, the casserole will cool and you can get it.

Serve snack with jam or sour cream.

3. Cottage cheese casserole in a slow cooker with raisins

A fragrant casserole with sweet raisins and sour sour cream will turn an ordinary dinner into a pleasant gathering. Ingredients:

• 0.500 kg of cottage cheese 9%.

• 50 grams of light raisins.

• Two Art. spoons of starch.

• Three spoons of art. sour cream.

• Five Art. spoons of sugar.

• Three eggs.

• Salt pinch.

Cooking Method:

Raisin stand in warm water.

Curd shift in a large container. We combine it with starch, sugar and sour cream.

Break eggs and a little whisk.

Add steamed raisins and eggs in a container of cottage cheese. Thoroughly mix the ingredients until a homogeneous consistency. We add a little salt.

We move the billet in the form of a multicooker, which was sprinkled with breadcrumbs in advance.

We send to prepare in the right mode, setting the required time.

The finished casserole should cool slightly. Cut the dish into several pieces and serve with sour cream.

4. Curd casserole in a slow cooker with kefir

A dish cooked without flour and with low-fat cottage cheese, suitable for those who are too careful to count calories.


• 0.500 kg of cottage cheese 0%.

• 3/4 cup of granulated sugar.

• Five eggs.

• A glass of kefir.

• Ch. Spoon baking powder.

• Half a glass of semolina.

Cooking Method:

Fill the kefir with semolina and leave for about twenty minutes.

Then the curd is poured into a deep bowl and mixed with baking powder.

Separate the yolks from the whites and send them to a bowl with curd.

Beat whites and gradually add sugar to them.

In a bowl with cottage cheese and eggs, pour the semolina with kefir, mix.

Here we pour proteins with sugar and mix everything again.

We shift the mass of cottage cheese into the multicooker bowl.

Cooking for forty minutes in the “Baking” mode and about the same in the heating mode. Then turn off the slow cooker and leave for another few minutes with the lid closed.

Spread the casserole and sprinkle with chocolate chips on top.

5. Cottage cheese casserole in a slow cooker with apples

The combination of cottage cheese and apples is an aromatic, tasty and low-calorie dish.


• 0.600 kg low-fat cottage cheese (0% fat).

• Four eggs.

• Four Art. spoon of granulated sugar.

• 10 grams of vanilla sugar (bag).

• Two large apples.

• One teaspoon baking powder.

• Six Art. spoons of semolina.

• 1/2 cup cranberry or raisin. Cooking Method:

Grind cottage cheese in small portions using a sieve.

Beat the eggs in a separate bowl with vanilla sugar and granulated sugar for two minutes.

Peeled apples cut into small pieces.

To cottage cheese add baking powder and semolina. Pour in beaten eggs.

Pour a pinch of raisins or cranberries.

Using a mixer, mix the ingredients.

At the very end, add apples to the bowl with curd and gently stir the mixture with a spatula.

Pour the casserole into the prepared multicooker bowl.

Cook in the appropriate mode for 60 minutes. An hour later, open the multicooker lid and after ten minutes unload the finished casserole on the dish.

Top with a little treat sprinkled with cinnamon and raisins.

6. Cottage cheese casserole in a slow cooker with rum and lemon

Casserole air and tender, with a very pleasant aroma. It just melts in your mouth. The taste of the dish is original. Slice by piece is eaten invisibly.


• 0.450 kg of cottage cheese of any fat content.

• Five eggs.

• 0,250 kg of sugar.

• One teaspoon baking powder.

• A glass of ryazhenka.

• Rum extract - a few drops.

• A pinch of salt.

• 1/2 cup semolina.

• Lemon peel.

Cooking Method:

Fill ryazhenka semolina and leave for twenty minutes.

Separate the yolks from proteins. Sent in the fridge squirrels.

Pour cottage cheese in a bowl of yolks, pour in sugar and add a few drops of rum extract. Mix the blender.

Add baking powder, semolina with ryazhenka and continue to work. At the end we fall asleep lemon zest.

Whip chilled proteins, add a little salt. Then with a spoon we put these “air clouds” into the dough. Very carefully mix everything.

Pour the curd dough into a multicooker bowl and cook in the usual way.

The finished dish will fill the room with the scent of rum and lemon.

7. Cottage cheese casserole in a slow cooker with honey

A very simple recipe helps to cook a delicious dish. It will please relatives and will serve as a nice addition to morning tea or coffee.


• 0.500 kg sour-milk cottage cheese 5%.

• Three eggs.

• 0.150 kg of semolina.

• 0.150 kg of liquid honey.

• A bag of vanilla sugar.

• Two Art. spoons of butter Vologda creamy. • 0.100 kg of milk 3.2%.

For fill:

• 0.150 kg sour cream 20%

• Egg.

• Art. spoon of granulated sugar.

Cooking Method:

Break eggs into a bowl and mix them with milk.

Add vanilla sugar and honey. Stir all ingredients with a blender or mixer.

Pour out the semolina, mix everything again and leave for half an hour.

Dissolve the butter and add to the semolina mixture.

We pour out cottage cheese. Using a blender, prepare the cottage cheese dough.

Pour it into the prepared multicooker.

Mix all compound pours and pour the dough on top. Well level the surface.

Bake in the usual way.

The dish is served with jam or sour cream.

8. Cottage cheese casserole in a multicooker “Chocolate waves”

The finished dish is distinguished by its texture: these are delicious waves of chocolate and white. Cocoa and cottage cheese create a delicious and fragrant casserole, which you can not only treat your friends with, but also boast a talent to cook something original


• 0.500 kg low-fat cottage cheese.

• Two eggs.

• 0.150 liters of milk.

• Half a cup of semolina.

• Two Art. spoons of cocoa powder.

• Black spoon of vanilla sugar.

Cooking Method:

Put the cottage cheese in the prepared deep bowl. We break eggs and pour them there along with sugar: sand and vanilla. Mix with a whisk or using a blender until smooth.

We fill in milk, without ceasing to stir weight.

Pour the semolina in a thin stream and leave for ten minutes.

We divide the curd mass in half and place in separate bowls. Pour cocoa powder into one and stir until it dissolves.

Put three tablespoons of cocoa mass into the middle of the prepared multicooker cup. It should cover the bottom.

Pour three tablespoons of cream mass from above. Next - again cocoa mass. We continue to pour the dough in layers until it ends.

Using a knife or toothpick, you need to slightly cut the dough like a cake, giving it an original texture.

Sent to the slow cooker and cook as usual.

9. Cottage cheese casserole in a slow cooker with pumpkin

The casserole is made without sugar, but thanks to pumpkin and dates - sweet and appetizing. Ingredients

• 0.350 kg of baked pumpkin.

• 0.800 kg of cottage cheese 5%.

• Four eggs.

• 0,300 L of orange juice and orange peel.

• 0.150 kg of galetny cookies.

• 0.150 kg of dates.

• Two Art. spoons of corn starch.

• Q. spoon nutmeg.

• Half a cup of semolina.

Method of preparation

Separate dates from seeds and grind in a blender with galetny cookies and one egg.

Put the resulting mass in the lower bowl in the multicooker bowl.

Beat cottage cheese with a glass of orange juice, add two eggs, starch, orange zest and 2/3 of baked pumpkin. Put the second ball into the multicooker bowl.

Crush the remains of pumpkin, nutmeg, semolina and the last egg. The resulting mass is poured into the bowl, level.

Turn on the slow cooker and cook in the usual way.

Cottage cheese casserole in a slow cooker - tricks and tips

  • If the curd is too liquid, you can use semolina - it will seal the base of the dish.
  • In order for the casserole to turn out to be uniform and without semolina, we pour two spoons of table starch into the dough.
  • Too watery curd must be pressed. In too dry - add a couple of spoons of sour cream.
  • Starchy sour milk cheese is well ground with semolina or starch.
  • Use room temperature products. The exception may be proteins.
  • All the ingredients interfere with clockwise.
  • You can check if the casserole has been prepared with a toothpick. We stick it in the very center of the dish, and if it is completely dry - that's it!
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