The perfect dinner is a cottage cheese casserole in a slow cooker. Recipes for cottage cheese casserole with semolina and without semolina in a slow cooker to the delight of everyone

Perhaps, of all those dishes that we were fed in childhood, semolina porridge and casserole immediately come to mind. Unfortunately, not all children like at least one of these breakfasts. That is why we present you several recipes for making cottage cheese casserole with semolina. And we offer you to cook in a slow cooker, this wonderful assistant to many housewives.

Cottage cheese casserole with semolina in a slow cooker

Ingredients:

• Cottage cheese - 550 gr.
• Semolina - 100 gr.
• Butter - 50 gr.
• Eggs - 3 pcs.
• Milk - 1/3 multi-cup (if you don't have a multi-glass, measure out 60 grams)
• Sugar - 150 gr.
• Vanilla sugar - 1 sachet.

How to cook:

1 First, pour the eggs into a deep plate and mix with milk.

2 After that, you need to add refined and vanilla sugar there, mix. If you cook for children, it is better not to overdo it with sugar, 100 g is enough.

3 It's time for the main ingredient - semolina. After adding it, the mixture should be mixed again, and then left for half an hour. During this time, it should increase in volume.

4 Now you need to do the butter. It needs to be warmed up a little until it becomes soft, and mixed with swollen semolina and cottage cheese.

5 Beat the resulting mixture with a mixer or blender to get rid of lumps. You should get a homogeneous mass.

6 Lubricate the bowl of the multicooker with oil and place the mass prepared for the casserole in it.

7 It remains only to select the "Baking" mode, set the timer for an hour and wait. When the slow cooker notifies that the hour has passed, the casserole should be pulled out and turned over. This will help the basket-steamer. After that, you need to leave it on the "Baking" for another half hour. So the casserole will turn out ruddy on all sides.

Cottage cheese casserole with semolina on kefir in a slow cooker

The next recipe is similar to the previous one, however, in this case, the casserole is cooked on kefir or yogurt, which makes it more tender and airy.

Ingredients:

• Cottage cheese - 600 gr. (9-18% fat).
• Semolina - 0.5 cup
• Sugar - 2/3 cup
• Yogurt (kefir) - 1 cup
• Eggs - 5 pcs.
• Baking powder - 1 teaspoon
• Vanillin - to taste.

How to cook:

1 Semolina should be poured with kefir or yogurt and left for twenty minutes. At this time, she should swell.

2 Then pour the egg yolks into it, separating from the proteins, pour in the vanillin and baking powder and add the cottage cheese. After that, the mixture should be whipped with a blender. But if you don't have it, you can just stir it.

3 Beat egg whites with sugar.

4 Then, little by little, whipped proteins should be placed in a mixture of cottage cheese and mix.

5 Put the resulting egg-curd mass into an oiled multicooker bowl and level it.

6 Now turn on the "Baking" mode and set the time - 45 minutes. After the time has elapsed, the timer should be set again for 40 minutes, but now we need the "Heating" mode.

7 Leave the cooked dish for 15 minutes, after which you can take it out with the help of a steamer basket and serve it to the table.

Cottage cheese casserole with semolina and dried fruits in a slow cooker

Ingredients:

• Cottage cheese - 500 gr.
• Semolina - 2 tablespoons
• Sugar - 3 tablespoons
• Dried apricots, raisins - 50 gr.
• Sour cream - 5 tablespoons
• Eggs - 3 pcs.
• Vanilla sugar - 1 teaspoon
• Butter - 1 tablespoon
• Salt - a pinch.

How to cook:

1 Before you make a casserole, you need to prepare the raisins. To do this, after washing it, it should be poured with boiling water and left for twenty minutes, so that during this time it will steam out properly. If you use dried apricots instead of raisins, do the same with it. You can also use one type of dried fruit or another.

2 Pour semolina into a deep cup, add 3 tablespoons of sour cream and mix. After that, the mixture should be left for half an hour. During this time, it will swell. However, if you have more time available, you may not be in a hurry. Half an hour is enough, but the longer the semolina will stand, the better.

3 Half a kilo of cottage cheese should be rubbed using a strainer. A meat grinder or blender can also help with this.

4 When the semolina swells, you need to add sugar, eggs to it, then add vanilla sugar, then salt. Then the resulting mixture must be mixed well. It is best to use a blender or mixer for this, then the mass will turn out to be homogeneous and without lumps.

5 Drain the water from the raisins and dry them. Then you can put dried fruits to the mass of cottage cheese, which must first be whipped.

6 Grease the bottom and sides of the multicooker with oil. You can also sprinkle with semolina. Then you can put the mixture prepared for the casserole there, leveling with a spoon and smearing the top with sour cream.

7 And finally, turn on the “Baking” mode for 50 minutes. You can also serve such a casserole cold, pouring it with syrup, condensed milk or jam.
Bon appetit!

Most people love sweet foods, especially during the cold season. And in the course of the hostesses, the recipes are simple and tasty. Cottage cheese casserole in a slow cooker, like most dishes in this kitchen technique, is prepared quickly and very simply. The result is always excellent, such a casserole will be tender and airy. Recipes for casseroles in a slow cooker are suitable for quick cooking, save our time and effort.

Cottage cheese casserole in a slow cooker - it's convenient to cook, it's delicious! Experiment, try different tasty additives: honey, dried fruits, raisins, berries, fruits. And you will get your own, mouth-watering and original recipes. Step-by-step instructions with a photo from the article will tell you how to cook a delicious cottage cheese casserole in a slow cooker.

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The casserole is fluffy, tender and just melts in your mouth. You can add any dried fruits to the dough, and sprinkle with powdered sugar or pour glaze on top.
Compound:
5 eggs
2/3 cup sugar
1/2 cup semolina
1 glass of kefir
500 gr cottage cheese
1 tsp baking powder
vanillin

Cooking:

Pour semolina with kefir and leave to swell a little.

Mix cottage cheese with yolks, add baking powder and vanillin.

Pour in the kefir-semolina mixture, mix with a mixer.

Whisk egg whites with sugar. Introduce a third of the protein mass into the curd and mix gently. Then add the rest of the proteins, gently stir. Grease a baking dish with oil, carefully place the dough into it.

Bake in the "Baking" mode for 45 minutes. Then leave in the heating mode for 50 minutes. Then turn off the heating and wait another 10 minutes.

After the time has elapsed, pull out and leave to cool in the form, then turn on a dish.

Bon appetit!

On a note
To make the cottage cheese casserole more tender, you can first wipe the cottage cheese through a sieve. Or use already cooked semolina in the recipe.

Recipe for cottage cheese casserole cooked in a slow cooker without semolina and flour

Everyone loves cottage cheese casseroles. This one is special, it is prepared without semolina, flour, starch, etc. It is baked in a water bath, which gives it a special tenderness. Cooking takes a matter of minutes, as well as eating it.
Compound:
Cottage cheese - 250 gr
Chicken egg - 3 pcs.
Honey - 3 tbsp. l.
Large apple - 1 pc.
Poppy - 2 tbsp. l.
Salt

How to cook cottage cheese casserole without semolina and flour in a slow cooker:

Lightly beat cottage cheese with eggs with a whisk.

Cut the apple into small slices. Add apples, honey, poppy seeds and a little salt to the cottage cheese. Mix well.

Grease the form with oil, put the curd mixture into it. Pour warm water into the bowl of the multicooker and place the form with the dough in it.
Select the "Baking" program and set the time to 40 minutes. At the end of the program, take out the form with the casserole and cool it a little.

Pull it out of the mold, garnish with mint and serve. Bon appetit!

Cottage cheese casserole with peaches in a slow cooker

The taste of cottage cheese casserole can be diversified by adding raisins, opexi, dried apricots, fresh fruits to the dough. Peaches are perfect for this. They are moderately juicy, non-acidic, do not color the dough. They are easy to process, as they do not need to remove the skin.
Cooking a cottage cheese casserole in a slow cooker is as easy as cooking in an oven. Write down the simplest and fastest recipe for cottage cheese casserole with peaches in a slow cooker, it will definitely come in handy.

Compound:
Soft cottage cheese - 400 gr
Peaches - 4 pcs.
Eggs - 4 pcs.
Salt - 1 gr
Soda - 6 gr
Vanillin - sachet
Сaxap - 170 gr
Manka - 75 gr
Flour - 30 gr
Butter

Cooking:

Put cottage cheese, half the norm of saxap and vanillin in the dishes. Rub the curd mass with a spoon, simultaneously breaking up lumps, if any.

In another container, combine the remaining saxap with yolks, beating them with a mixer.

Add mango. Stir, leave the mass to swell for 25 minutes.

After that, put it in a bowl with cottage cheese. Stir.

Whip egg whites separately with salt. Combine them with curd dough.

Pour over the proteins the flour mixed with soda.

Stir gently. Lubricate the bowl with softened butter. Put 1/2 of the dough for the cottage cheese casserole into it.

Peaches cut into small cubes.

Spread them evenly over the curd dough. Cover them with the remaining curd mass.

Lower the multicooker lid. Select the "Baking" function. Bake 50 minutes. Turn off the appliance, but do not open the lid for about half an hour.

With the help of a container for steaming, remove the casserole from the cottage cheese, transferring it to a dish. Cool until slightly warm.

Cut the cooled casserole into portions and serve on the table. Bon appetit!

Cottage cheese casserole like in a garden in a Redmon multicooker

Cottage cheese casserole, like in a garden in a slow cooker, is prepared quickly and without control over baking. Add your child's favorite ingredients and this healthy casserole will become your signature dish. If there is no yogurt, you can replace it with sour cream with milk. If you add currants or cherries to the mass, a bright taste of sweet pastries with sourness will appear. You can use raisins instead of coconut flakes. Children's cottage cheese casserole in a slow cooker will delight you with its original taste and beautiful appearance.
Compound:
Cottage cheese - 500 gr
Sugar - half a cup
Semolina - 100 gr
Milk - 50 ml
Egg - 2 pcs.
Butter - 50 gr

Cooking:

Take the butter out of the refrigerator to soften. If you like raisins, then add to the recipe. Soak it in warm water and put it on a sieve, let the water drain.

Mix all the products in a separate bowl and set aside for 30 minutes to swell semolina.

Lubricate the bottom and walls of the multicooker bowl with a piece of butter and pour the curd mixture. To prevent pastries from sticking, the bottom and walls can be sprinkled with semolina.

Cook in the "Baking" mode for 45 minutes. Open the lid, let it cool down a bit.

Next, put the casserole on a plate and decorate for the child. Ideas for decorating: you can melt the chocolate and pour it on top of the finished curd dish, whip the cream or make a delicate cream, cut the berries and fruits into pieces. In general, such an appetizing and tender casserole can be eaten with your eyes.

And mothers will be pleased to see with what pleasure their children will eat a healthy and tasty dessert and ask for more additions!

Advice:
If cottage cheese is too dry, add 2 tbsp. l. sour cream.

Cottage cheese casserole with berries in the Polaris slow cooker

Cottage cheese casserole in a slow cooker - it's convenient to cook, it's delicious!

Compound:
Cottage cheese - 750 gr
Eggs - 3 pcs.
Flour - 150 gr
Sugar - 100 gr
Sour cream - 50 gr
Jam (any) - 100 gr
Berries (currants, blackberries, raspberries) - 100 gr

Cooking:

Put cottage cheese in a bowl. Add eggs and flour.

Add sour cream and sugar.

To stir thoroughly.

Add jam.

Stir and spread evenly into the multicooker.
Close the multicooker and turn it on in the “Pie” mode for 1 hour.

Decorate the finished casserole with berries. Curd casserole with berries is ready. Bon appetit!

Cottage cheese casserole in a slow cooker. Recipe with cherries without eggs

Since childhood, the cottage cheese casserole, familiar to many, acquires a special taste if you add cherries to it. Sourness appears in the dessert, which makes it more tasty and appetizing.
Many people do not eat chicken eggs for a number of reasons. But this does not mean at all that this dessert cannot be prepared without them. Such a quick dessert will turn out to be more loose, but no less tasty.
Compound:
Cottage cheese - 600 gr
Sugar - 140 gr
Vanilla sugar - 1 tsp
Classic yogurt without additives and sugar - 3 tbsp. l.
Semolina - 120 gr
Fresh cherry - 400 gr
Butter - 15 gr

How to cook cottage cheese casserole with semolina and cherries in a slow cooker:

Add vanillin and semolina to yogurt. Thoroughly mix the mixture and leave to infuse semolina for swelling for 30 minutes.

Next, grind the cottage cheese with sugar.

Rinse the cherries and separate from the pits. Mix cherries with curd. Add the swollen semolina with yogurt to the dough, gently stir with a spatula. Add baking powder.

Lubricate the multicooker bowl with butter. Carefully pour the dough into it.
Cook in the "Baking" mode for 50 minutes.

Ready-made casserole goes well with creamy ice cream. Bon appetit!

In order to make the curd casserole with cherries especially tasty, you can use the tips and some secrets of its preparation

Use honey instead of sugar. This will significantly lower the glycemic index of the finished dessert and make it more delicious.
In order for the casserole not to turn out liquid, you should drain the cherry juice from the berries in advance. To do this, they need to be covered with sugar a little and let stand for about an hour. Excess juice will go away, and the berry will become sweeter.
Instead of baking powder, you can use lemon juice and baking soda. To do this, add a few drops of lemon juice to half a teaspoon of soda. When alkali is combined with citric acid, a chemical reaction will occur: soda will begin to foam. This mixture must be added to the already prepared dough and mix gently.
Instead of cherries, you can use any berry and experiment with different flavors.
When cooking in a multicooker, do not open the lid until the end of the program. Otherwise, due to the temperature difference, the casserole runs the risk of falling and becoming less lush.

Choice of cottage cheese for casseroles

Cottage cheese should be chosen fresh and not very greasy. The best option is 5% fat. Fat-free cottage cheese should only be used in dietary recipes, as it is drier in structure. In addition, the cottage cheese should not be liquid, otherwise the casserole will not have a dense shape.

Cottage cheese casserole with poppy seeds, raisins and an apple in the Vitek multicooker

Delicious version of cottage cheese casserole!
Compound:
Cottage cheese - 250 gr
Egg - 1 pc.
Semolina - 70 gr
Yogurt - 150 ml
Sugar - 70 gr
Baking powder - 1 tsp
Salt (a pinch)
Poppy - 50 gr
Raisins - 50 gr
1 x apple
Butter

Cooking:

First, fill the poppy seeds with boiling water and cover with a lid. Soak the raisins in the same way. In a blender, beat the egg, sugar and cottage cheese.

Add semolina and baking powder with salt. We beat. We add yogurt. We beat.

Drain the water from poppy seeds and raisins, add to the curd mass. We mix.

We clean the apple from the skin and seeds and three on a coarse grater. Mix with curd.

Lubricate the multicooker bowl with butter, lightly sprinkle with semolina and spread our curd mixture. Install the program "Baking". In the preparation of this casserole, a Vitek VT-4211 W multicooker was used.

At the end of the program, take out the casserole. Let it cool down and enjoy with a cup of your favorite drink! Bon appetit!

Cottage cheese casserole in a slow cooker in Greek

Compound:
Cottage cheese - 500 gr.
Semolina - 3 tbsp. l.
Greek yogurt - 100 gr.
Light raisins - 150 gr.
Chicken eggs - 3 pcs.
Butter - 20 gr.
Vanilla sugar - 1 packet
Ground nutmeg - 1 pinch
Granulated sugar - 4 tbsp. l.

How to cook a Greek-style cottage cheese casserole in a slow cooker:

Greek yogurt differs in its thick consistency from all other yogurts. Therefore, we do not replace it with the usual one, because then the casserole will no longer be Greek, but the most ordinary cottage cheese casserole.

Semolina should be mixed with Greek yogurt and raisins. Leave this mixture for 30 minutes. During this time, the semolina will soften and the raisins will no longer be so coarse and hard.

After this mixture has stood its time, you can start preparing the dough. For this we use a food processor. Put all the ingredients for the casserole into it and mix.

In a matter of seconds, fragrant casserole dough is ready. The dough may seem watery to you, there is nothing to worry about.

Lubricate the multicooker bowl or baking dish liberally with butter. And pour the curd dough into it.
We bake in the “Baking” mode for 30 minutes at a temperature of 180 degrees.
After the end of the baking time, the casserole must be left in the cooling device for another 20 minutes. Since the casserole is still quite soft and loose, during this time it will become denser and it will be easier to dump it out of the mold.

Getting the casserole out of the mold is quite simple. You just need to take a flat plate of a suitable diameter or a lid from under the pan, press it to the top of the casserole. Hold the plate with one hand, turn the mold over with the other. The casserole falls out onto the plate pretty quickly.

The casserole is very soft, juicy, fragrant and tasty. We use gooseberry jam and chopped almonds as a decoration. You can take absolutely any jam or not decorate the casserole at all, it is already very tasty. Bon appetit!

How to cook cottage cheese casserole with cocoa in a slow cooker

Delicious and beautiful casserole, children will like it, and adults will not refuse.

Compound:
1/2 cup semolina
1 glass of kefir
4 eggs
1/2 cup sugar
500 gr cottage cheese
2-3 tbsp. l. cocoa
a pinch of salt

Cooking:

Pour semolina with kefir and leave for 20 minutes. Divide the eggs into yolks and whites.
Beat the yolks with sugar until fluffy.

Add cottage cheese to the swollen semolina, mix.

Add yolks, salt, mix thoroughly.

Divide the mixture into 2 parts, add cocoa to one part and stir so that there are no lumps.

Beat egg whites until stiff, divide in half and carefully fold into both mixtures. Stir with a spatula in an upward motion.

Lubricate the multicooker bowl with oil, put both mixtures in turn, in layers.
Cook in baking mode until the signal of 50 minutes in the Vitek VT-4203 multicooker. After the signal, leave in the keep warm mode for 20 minutes.

Then, open the lid and cool in the bowl, covering with a cotton towel. Arrange on a pretty plate.

Here is such a beautiful casserole turned out, striped like a zebra! Bon appetit!

So, everyone will find a recipe to their liking from the proposed options for cooking cottage cheese casseroles in a slow cooker. Such a dessert will delight you and your household will absolutely love it. Juicy and tender, and at the same time hearty and healthy cottage cheese casserole will become your family's favorite dish.

For lovers of juicy, healthy and sunny pumpkin, I advise you to look. Cook with pleasure! Check back often for new recipes!

Baking in a slow cooker always turns out slightly moist, has a wonderful porous structure and a delicious appearance. A casserole made from cottage cheese, semolina and fresh eggs with the addition of raisins or other dried berries is good warm and cold. The casserole according to this recipe reminded me of my grandmother's pastries from my happily-delicious childhood.

Recipe Information

Cooking method: in a slow cooker.

Total cooking time: 1 h 20 min.

Servings: 4 .

Cooking: V .
Power- 350 W.
Bowl volume with ceramic coating- 2 l.
I used the “Baking” modes / programs.

Ingredients:

• cottage cheese of any fat content (my choice is 9%) - 200 g
• semolina - 3 tablespoons
• large chicken egg - 2 pcs.
• granulated sugar - 2-3 tablespoons
• butter - 1 teaspoon + for greasing the bowl
• milk or cream - 30 ml
• raisins, dried cranberries, cherries - a handful (I cooked with)
• lemon/orange zest for flavor
• vanilla sugar or vanilla extract - 1 packet / ½ tsp.

Cooking cottage cheese casserole with semolina in a slow cooker

1. Soak raisins or dried cranberries in boiling water for 15 minutes. My choice is goji berries.
2. 
   Beat the eggs with the sugar until the volume increases and the color changes to milky at high speed. I used a Moulinex HM 615130 Powermix mixer (power 500 W), the whipping process took 3 minutes at 5th speed.
3. If you like a casserole that has grains of cottage cheese in it, immediately add the cottage cheese to the whipped mixture. For kids, cottage cheese can be rubbed through a sieve a couple of times, and then sent to the mixer bowl. Stir at low speed for 1-2 minutes. Then add orange/lemon zest, steamed raisins and vanilla sugar/vanilla. Pour in milk + melted and chilled butter. Add semolina last. After the next addition of new ingredients, mix the casserole dough at the lowest speed for 30 seconds.
4. 
   Ready dough for casseroles has the consistency of sour cream of medium density. Leave the mixture to swell semolina for 10 minutes. Before baking, the casserole will look something like this:
5. 
   Remove the bowl from the multicooker and grease with a piece of cold butter using clean hands.
6. 
   Pour the casserole mixture into a bowl, spread evenly, tilting in different directions.
7. 
   Place the bowl in the multicooker. Close the lid and turn on the power. The screen will light up and the numbers will appear - 01. This means that the multicooker is ready for use.
8. 
   Press the "Menu" button and select the "Baking" program. The default time is 1 hour 20 minutes. If you are preparing a casserole with 400-600 g of cottage cheese, leave the default time. To prepare a casserole from 1 pack of cottage cheese (200 g), set the baking time to 50 minutes using the Set/Timer, Hours and Minutes buttons.
9. 
   Press the "Start/Heat" button, which will immediately light up with a red light.
10. 
    When you cook on the "Baking" program, you should not open the lid of the multicooker so that the dough does not settle and lose its volume. After the signal about the end of the program, turn off the multicooker by pressing the green button "Heat / Cancel" and from the network. Open the lid of the multicooker, carefully remove the bowl with the browned and fragrant casserole, insert the steam container into the bowl and turn the bowl upside down.
11. 
    When the casserole has cooled slightly at room temperature without drafts, transfer the pastries to a beautiful dish and serve.
12. 
    Cottage cheese and semolina casserole is easily cut with a sharp knife, has a porous structure and a beautiful color outside and inside.
13. Cottage cheese casserole with semolina can be served with sour cream or with your favorite jam. Baking with a crispy crust and a delicate crumb can be eaten with a fork or a dessert spoon. Enjoy your meal!
    
    
    
    
    
    
    
    
    
    

One of the simple, tasty and healthy desserts is cottage cheese casserole with semolina. A recipe with a photo in a slow cooker will help you figure out all the intricacies of preparing this dish using modern kitchen appliances. Adding semolina to the curd dough makes the casserole more airy, and various additives (raisins, dried apricots, fruits, lemon zest) enrich its taste and give a pleasant aroma.

Features of the multicooker (tightness, uniform heating, maintaining a constant temperature, the ability to cool the dish at a slowly falling temperature) are great for making casseroles. If you follow the recommendations, they are tender and lush.

Ingredients

• 0.5 kg of cottage cheese (5-9% fat content);
• 6 table. spoons of semolina;
• 100 ml of kefir;
• 4 table. spoons of sugar;
• 4 eggs;
• 3 table. spoons of raisins;
• 10-12 pieces of dried apricots;
• salt;
• butter for greasing the bowl.

Cooking

1. First you need to prepare semolina and dried fruits. To do this, you need to warm up the kefir a little and pour semolina over it. Mix the mixture well to get rid of lumps, and leave it for 20-30 minutes to swell. If there is time, then you can withstand 40 minutes.
2. Wash the raisins and dried apricots with running hot water and pour warm boiled water for 20 minutes, too. Then put the dried fruits in a colander, rinse again and dry a little. This method will get rid of contaminants and remove harmful organic oils, wax or paraffin, which is used to process dried fruits. A few pieces of dried apricots can be left to decorate the casserole, and the rest of the dried apricots should be finely chopped.
3. It is better to shift the cottage cheese into a deep bowl. Then you need to carefully separate the yolks from the whites. Put the yolks into the cottage cheese, add sugar and grind everything thoroughly, and best of all - mix with a mixer. Place the egg whites in a clean, fat-free and completely dry bowl (these are the necessary conditions for normal whipping of the whites), add a pinch of salt and beat them with a mixer until they become stable foam. It is advisable to beat the whites for at least 10 minutes (then the dough will turn out more airy).
4. By this time, semolina and dried fruits will be ready. It is necessary to add the prepared semolina, raisins and chopped dried apricots to the cottage cheese and mix everything well. A few raisins can be left to decorate the casserole. Lastly, you need to add whipped proteins to the curd mixture and mix everything very carefully.
5. Lubricate the bottom and side walls of the multicooker with butter or refined vegetable oil. Transfer the curd dough to a bowl, and decorate the top of the casserole with the left raisins and dried apricots. Select the "Baking" mode in the menu, set the timer for 45 minutes. During baking, the lid of the multicooker must not be opened, because. this can cause the casserole to fall off.
6. After the end of the program, do not rush to remove the bowl. Cottage cheese casserole with semolina in a slow cooker should stand for another 15-20 minutes. If this is provided for by the design of the multicooker, then it is advisable to remove the valve in which condensate is collected. Then you need to open the lid of the multicooker and let the casserole cool. Such a gradual cooling in a slow cooker will allow the casserole not to settle and maintain splendor.
7. After that, you can already transfer the casserole to a dish using a plastic steaming basket. The basket is inserted into the bowl, then, holding both the bowl and the basket with your hands, the bowl must be quickly turned upside down. Then the casserole will be lying on the basket. You can put it on the dish any side you like.
8. You can make tea and call everyone to the table. Now you know how to prepare a cottage cheese casserole with semolina in a slow cooker. A recipe with step-by-step photos will help simplify the process of its preparation.

Cottage cheese casserole in a slow cooker with semolina like in a kindergarten

To achieve the same taste in a casserole as in kindergarten, the addition of milk and butter to its composition will allow. Cottage cheese grains should be felt in this casserole, so you should not use curd mass or too fatty cottage cheese for it (optimally - 9% fat). It is also not necessary to whip the curd dough with a blender or mixer; in a slow cooker, it still turns out to be quite soft and tender.

Ingredients

• 400 g of cottage cheese;
• 2 eggs;
• 70 ml of milk;
• 3 table. spoons of semolina;
• 3 table. spoons of sugar;
• 70 g butter;
• 10 g vanilla sugar.

Cooking

1. Remove butter from the refrigerator in advance, because. it will be needed in a softened form. You can also heat it in a water bath or microwave. Add eggs, sugar, semolina, vanilla sugar, softened butter and milk to cottage cheese.
2. Mix everything well and leave for about 20 minutes. This is necessary so that the semolina has time to swell. After the semolina absorbs moisture, the curd mixture will become thicker.
3. Lubricate the multicooker bowl with butter and put the curd mass into it. Select the "Baking" mode, time - 30 minutes. Approximately the same amount of time you need to leave the casserole in the bowl to cool after the beep about the end of the program. Then you need to transfer it to a dish using a plastic steamer basket. This casserole can be served either warm or cold.

Cottage cheese casserole in a slow cooker with semolina and apples

This casserole has a delicate texture and a pleasant aroma of apples with cinnamon. If desired, a few tablespoons of raisins can be added to the composition of the casserole, which will enrich its taste.

Ingredients

• 400 g of cottage cheese;
• 3 table. spoons of semolina;
• 3 apples;
• 4 table. spoons of sugar;
• 2 eggs;
• 0.5-1 tsp. spoons of cinnamon.

Cooking

1. Peel the apples from the core and skin and grate on a coarse grater. It is better to use sweet varieties of apples. One apple can be left for decoration. Drive eggs into cottage cheese, add sugar, semolina and rub well. Then add apples, cinnamon and mix well.
2. Lubricate the multicooker bowl with butter and lightly sprinkle with semolina. Put the curd-apple mixture into the bowl, smooth the top and decorate with slices of apples. Select the "Baking" mode and set the timer for 50 minutes.
3. After the end of the program, leave the casserole to stand in the slow cooker for another 10-15 minutes. Then it should be cooled a little, shifted to a dish and can be served at the table.

Cottage cheese casserole in a slow cooker with semolina and banana

In the process of preparing this casserole, several options are usually used. First - bananas are mashed to a puree state, then mixed with cottage cheese. The second way - bananas are cut into small pieces and mixed with cottage cheese and the third option - bananas are cut into circles and spread in a middle layer in a casserole. This recipe describes exactly the latter option, but you can choose any to your taste. The addition of bananas gives the casserole a pleasant taste and aroma.

Ingredients

• 300 g of cottage cheese;
• 2 eggs;
• 3 table. spoons of semolina;
• 3 table. spoons of sugar;
• 1 banana;
• 20 g butter for greasing the bowl;
• a quarter teaspoon of baking soda.

Cooking

1. Beat eggs with sugar using a mixer or blender. Add cottage cheese, semolina, soda to them and beat again. The curd mass should turn out in consistency, like thick sour cream. Therefore, if the mass turned out to be watery (it depends on the cottage cheese), then you need to add semolina; if, on the contrary, it is too thick, you can beat in another egg, or add a spoonful of sour cream, kefir or cream.
2. Peel the banana and cut into slices no more than 5 mm thick. Lubricate the multicooker bowl with butter and lightly sprinkle with semolina. Pour half of the curd mixture into the bowl.
3. Spread the circles of bananas on top (it is better to retreat a little from the edges), and the remaining cottage cheese on the layer of bananas. Smooth the top of the casserole and, if desired, decorate with raisins, canned or fresh pitted cherries (when spreading on the dough, the berries should be slightly immersed in the dough).
4. Select the "Baking" mode, set the timer for 50 minutes. After the beep, leave the casserole in the slow cooker for another 10 minutes. Then the casserole needs to be cooled a little and, using a steaming container, put on a dish.

Cottage cheese casserole in a slow cooker with semolina and yogurt

The casserole prepared according to this recipe is tender and airy. The addition of yogurt and vanillin gives it a pleasant aroma. If you take yogurt with the addition of bright berries (raspberries, blueberries, blackberries), then the casserole will acquire a pinkish color. If desired, raisins or candied fruits can be added to such a casserole.

Ingredients

• 500 g of cottage cheese;
• 150 ml of drinking yogurt;
• 100 g of semolina;
• 100 g of sugar;
• 3 eggs;
• baking powder - 2 tsp;
• a pinch of salt;
• vanillin to taste.

Cooking

1. The technology for making casseroles with semolina and yogurt is the same as the casseroles described in the first recipe. First, semolina is poured with yogurt and left for half an hour to swell.
2. Then the whites are beaten separately with salt, and the yolks are ground with cottage cheese and sugar. Curd mass is combined with proteins, gently mixed to avoid sedimentation of proteins.
3. Then the dough is poured into the multicooker bowl, previously greased with butter, and baked in the “Baking” mode for 45 minutes. After that, it is aged in a slow cooker for 15 minutes, cools down, and only then is transferred to a dish. When serving, the finished casserole can be poured with yogurt or sour cream.

Cottage cheese casserole in a slow cooker with semolina and condensed milk

A feature of this casserole is the absence of sugar and a fermented milk product (kefir or sour cream) in the recipe. Both of these ingredients are successfully replaced with condensed milk. To get a more crumbly dough, we recommend adding a little starch.

Ingredients

• 500 g of cottage cheese;
• 3 eggs;
• half a can of condensed milk;
• half a glass of semolina;
• vanillin to taste;
• salt;

Cooking

1. First you need to beat the eggs to a state of thick foam (it's easier to do this with a mixer). Continuing to beat, gradually pour in the condensed milk. Then add this mixture to the curd. Pour semolina, vanillin, a pinch of salt there and stir everything with a mixer. Let the dough stand for about 20 minutes.
2. Lubricate the bowl of the multicooker with a small amount of butter or refined vegetable oil and pour the dough into the mold. Set the "Baking" mode and set the timer for 50 minutes. After the beep, leave the casserole in the slow cooker with the lid closed for about 20 minutes more (it is advisable to remove the valve to collect the condensate).
3. Then you need to cool the casserole by opening the lid of the multicooker, then transfer it to a dish, cut into portions and serve. In the remaining condensed milk, you can add half a teaspoon of cocoa, mix well and pour over the casserole.

Cottage cheese casserole in a slow cooker with semolina and orange

Adding orange to cottage cheese casserole gives it juiciness and a pleasant aroma. In this recipe, the amount of ingredients is indicated in multi-glasses, which is convenient to use when measuring the required amount of products. The standard multi-glass has a volume of 180 ml and is included with the multi-cooker.

Ingredients

• 500 g of cottage cheese;
• 1 multi-glass of semolina;
• 1 multi-glass of kefir;
• 1 multi-glass of sugar;
• 4 eggs;
• 1 orange;
• 20 g butter for greasing the bowl.

Cooking

1. The method of preparing curd dough is the same as in the first recipe. After the base for the casserole is ready, you need to peel the orange, cut it into circles and cut each circle in half.
2. Lubricate the multicooker bowl with oil, sprinkle with semolina and place oranges on the bottom. Pour them with curd mass and bake in the “Baking” mode for 45 minutes.
3. Then leave the casserole in the “Heating” mode for another 20 minutes. After that, let the casserole cool and transfer it to a dish (oranges should be at the top).

Cottage cheese casserole in a slow cooker with semolina and lemon

Thanks to the addition of lemon zest to the dough, such a casserole turns out to be tasty, beautiful and fragrant. By the way, the zest (the top yellow layer of the lemon peel) gives the casserole a pleasant lemon smell, but does not make it taste sour, because. does not contain citric acid.

Ingredients

• 400 g of cottage cheese;
• 1 glass of semolina;
• 400 g sour cream;
• 3 eggs;
• 4 table. spoons of sugar;
• 50 g butter;
• zest of 1 lemon;
• 2 teaspoons baking powder spoons.

Cooking

1. Grind cottage cheese with softened butter and sour cream. Beat eggs with sugar with a mixer until a thick foam forms. Mix semolina with baking powder. Add the egg-sugar mixture to the cottage cheese and, gradually adding semolina, mix the dough thoroughly. Leave it to stand for 20 minutes so that the semolina swells and the dough becomes thicker.
2. Wash and dry the lemon. Grate the lemon zest on a fine grater and add to the curd dough. Mix everything again.
3. Lubricate the multicooker bowl with butter and put the dough into it. Smooth the top with a spatula. Cook in the "Baking" mode for 45 minutes, then leave in the "Heating" mode for another 15 minutes. After cooling, transfer the casserole to a dish. Serve with lemon tea.

Delicate cottage cheese casserole is easy to cook in a slow cooker. In this recipe, the casserole is prepared with raisins, but you can add dried apricots or candied fruits to your taste.

Prepare the necessary products.

Rinse the raisins and pour boiling water over them. Leave the raisins to steam for 30 minutes.

Mix semolina with sour cream and leave to swell for 30 minutes.

Rub the cottage cheese through a sieve.

Separate the yolks from the whites. Separately, beat the yolks with sugar.

Whip egg whites separately.

Mix cottage cheese, sour cream with semolina, vanillin, a pinch of salt and yolks. Mix well. Add the whites and mix with movements from the bottom to the top very gently.

Drain the water from the raisins and pat dry. Add raisins to the dough. Lubricate the multicooker bowl with butter and sprinkle with semolina. Transfer the dough to the multicooker bowl and close the lid.

Turn on the Bake program. In the Yummy multicooker, this program by default maintains a temperature of 150 degrees and bakes for 50 minutes.

After 50 minutes, the casserole will be ready. But in order for it to easily reach and not spread, it must be allowed to cool slightly. After about 10-15 minutes, you can take out the casserole.

A very tender and tasty cottage cheese casserole in a slow cooker is ready. Serve the casserole with jam, jam, fruits and berries.

Bon appetit!