Cottage cheese is an amazingly useful product that contains a lot of vitamins and minerals. Therefore, it must be included in your diet. If you don’t like its raw taste, you can make it a delicious dessert or even a main dish that you can’t refuse. For example, bake cottage cheese casserole with flour in a slow cooker.
Easiest recipe
To cook this dish, you need a minimum of products. Namely, only the following ingredients are needed:
- 500 grams of cottage cheese;
- 4 eggs;
- 7 tablespoons of sugar;
- 2 tbsp. tablespoons of sour cream (20%);
- 2 tbsp. tablespoons of flour;
- vanilla or vanillin;
- raisins.
How to cook this simple dish?
The recipe for a cottage cheese casserole with flour in a slow cooker looks like this. First, separate the yolks from the proteins. In a deep bowl, thoroughly beat the cottage cheese with sugar, yolks, flour, sour cream and vanilla. Beat the whites separately. Mix the curd mixture with whipped proteins. If you want to add raisins, do it now. Lubricate the bowl of the multicooker, put the mass of cottage cheese in it. Cook in the baking mode for about 30-40 minutes, then leave for the same time on heating.
Curd casserole without flour in a slow cooker
This dish can be a great breakfast for both you and your children. It goes well with unsweetened tea, since its composition includes a sufficient amount of sugar. In order to make a cottage cheese casserole without flour in a slow cooker, you will need:
- 450-500 grams of cottage cheese;
- 40 grams of unsalted butter, melted;
- 2 medium eggs;
- 3 tablespoons white sugar;
- 2 tablespoons semolina;
- 2-3 tablespoons of milk, warm;
- 3 tablespoons sour cream;
- some salt;
- 1 teaspoon of vanilla extract;
- 50 grams of raisins or black currants;
For glaze (optional):
- 1 egg yolk;
- 1 teaspoon icing sugar.
How to do it?
In a small cup, soak semolina in warm milk for 5 minutes. Add sour cream and mix well. In another bowl, soak the raisins in hot black tea or water for 5 minutes as well. Drain and set aside. Next, the recipe for cottage cheese casseroles without flour in a slow cooker is as follows. In a deep bowl, beat the eggs with sugar and salt until a pale color and creamy consistency, let the sugar dissolve.
In a separate container, beat the cottage cheese with a hand or electric blender, add oil and mix. Put beaten eggs and vanilla, mix to combine everything. Add semolina and raisins and combine everything into one mass.
Lubricate the multicooker bowl with oil, pour the mixture into it evenly and cook in the baking mode for about half an hour. At this step, check the color of your dish: if the top of the casserole remains pale, cover it with icing and turn the cooking timer on again for 15 minutes or until light brown. For about 40-50 minutes, leave the dish to simmer in the heating mode, then cool slightly. Cut the finished product into slices. Serve warm or cold with sour cream.
Option with tomatoes
Cottage cheese casserole with flour in a slow cooker can be prepared using various fillers. For example, the recipe below uses eggs, tomatoes, and cottage cheese. Strange as it may seem, it is very tasty!
The following list of products allows you to cook eight servings. If desired, you can take fat-free cottage cheese. In total you will need:
- 500 grams of fresh tomatoes;
- 2 tbsp. tablespoons of olive oil;
- 2 garlic cloves, minced and peeled;
- half a teaspoon of salt;
- half a teaspoon of sugar;
- 3 large eggs;
- 750-800 grams of cottage cheese of any fat content;
- half a glass of parmesan cheese, grated finely;
- 3 tbsp. spoons of universal flour;
- 2 tbsp. tablespoons extra virgin olive oil;
- 1 tbsp. a spoonful of chopped fresh thyme or marjoram;
- fresh grated zest of one lemon;
- a little chopped black pepper.
Cooking an original dish
To cook this unsweetened cottage cheese casserole with flour in a slow cooker, you should start with the preparation of tomatoes. To do this, preheat the oven to 220 degrees. Line the baking sheet with aluminum foil (for easier cleaning). Put tomatoes, oil, garlic, salt and sugar on it. Shake so that the tomatoes are evenly coated with spices and oil. Put in the oven on the middle rack and fry for 10 minutes. Then mix and put to cook until the tomatoes are fried, and the amount of juice does not decrease several times. Then cool the vegetables and chop coarsely. Sprinkle with chopped garlic, cover and place in the refrigerator.
Now you should bake directly the cottage cheese casserole with flour in a slow cooker. To do this, beat the eggs in a deep bowl until they foam well. Strain through a filter and add cottage cheese. Then pass the whole mass through a strainer with a spatula or a spoon handle. Alternatively, you can combine the eggs and cottage cheese in a food processor and beat until smooth. Add the parmesan, flour, butter, marjoram or thyme, lemon zest and pepper and mix well. Spread the mixture evenly over the crock-pot. Cook for 35 to 45 minutes in baking mode, then leave to warm for another 45-50 minutes. The finished product should be cut into wedges and served with fried tomatoes with garlic. If you wish, you can cook this cottage cheese casserole in a slow cooker with rice flour.
Another unsweetened option
This cottage cheese casserole variation is also savory. The recipe includes eggs, tomatoes, spinach and cheese. Oddly enough, but this combination of products can be the perfect breakfast, especially for children. So you will need:
- 12 eggs beaten;
- 100 grams of unsalted butter or margarine melted;
- half a glass of flour;
- 1 cup freshly baked spinach;
- half a glass of fried tomatoes, chopped;
- 450 grams of cottage cheese with a fat content of 1-2%;
- one and a half glasses of crushed mozzarella cheese;
- a quarter teaspoon of salt.
How to make cottage cheese casserole with tomatoes and spinach?
If you want to make a diet dish, cook this cottage cheese casserole with oatmeal in a slow cooker.
In an average bowl, beat the eggs, put melted butter, flour, tomatoes, spinach, cottage cheese, mozzarella cheese and salt. Stir until completely homogeneous. Pour the resulting mass into the multicooker bowl. First cook in frying mode on both sides for 10-15 minutes, then close the lid and bring to readiness in baking mode for half an hour. Then turn on the heating mode for 30-40 minutes. Remove the cooked casserole from the bowl and refrigerate for five minutes, then chop and serve.
Sweet option with yogurt
Your main ingredients in this simple dish are cottage cheese, yogurt, flour, eggs and some sweeteners such as sugar, honey, raisins, etc. For a more interesting taste, try making this cottage cheese casserole in a multicooker with coconut flour. The basic recipe involves adding raisins, but you can put any other dried berries. You can also add banana to the casserole. Just make sure they are not too mature and soft. In total you will need:
- 400 grams of cottage cheese 9% or 12% fat;
- 80 grams of yogurt;
- 2 eggs;
- 1 teaspoon vanilla extract;
- 3 tablespoons of lemon sugar;
- some salt;
- 3 tablespoons flour;
- half a teaspoon of baking powder;
- 2 tbsp. tablespoons of raisins;
- icing sugar for sprinkling.
Cooking cottage cheese and yogurt casserole
Lubricate and lightly sprinkle the multicooker bowl with flour. If the curd is grainy, wipe it through a sieve. In a deep bowl, combine cottage cheese, yogurt, eggs, vanilla extract, sugar and salt. Combine the components with a blender or mixer. Mix everything with flour and baking powder. Gently put raisins in the mixture. Pour the prepared mass into the multicooker bowl. Cook for about half an hour in baking mode, then leave for about an hour in heating mode. Let the finished product cool, sprinkle with powdered sugar and serve.
Fat Village Food Option
This cottage cheese casserole with flour in a slow cooker is made only from natural healthy products. Such a dish can not be called dietary, since its calorie content is very high. But at the same time it is very tasty and completely natural. For this recipe you will need:
- 4 cups of fat farm cottage cheese (not less than 12%);
- 4 eggs;
- 4 tablespoons of honey;
- half a glass of flour;
- 1 teaspoon of baking powder;
- 1 pinch of shallow sea salt;
- 2 teaspoons of pure vanilla extract;
- half a glass of dried cranberries or lingonberries;
- half a glass of fat sour cream (at least 30%).
How to cook a casserole of farm products?
Combine the first eight ingredients in a large bowl and mix well. Fold in the bowl of the multicooker and fill with a layer of sour cream. Cook in baking mode for 30 minutes, or until the top of the dish is firm. After that, turn on the heating and wait another 30-40 minutes. Let the finished dish cool for 15 minutes before serving. In addition, you can cook such cottage cheese casserole in a slow cooker with cornmeal to make a gluten-free dish.
Variant with rum and citrus zest
This is a more interesting version of the cottage cheese casserole, which requires more components. If you wish, you can use this recipe with the base of the dough to serve in the form of a pie. In total you will need:
- 2 glasses of cottage cheese (fatty);
- 4 tablespoons of sour cream;
- 3 tablespoons of sugar;
- 1 teaspoon vanilla sugar;
- half a teaspoon of lemon peel;
- 2 tbsp. tablespoons of flour;
- half a teaspoon of orange peel;
- 1 / 2-1 / 3 cup raisins soaked in rum;
- 2 large egg yolks.
How to cook a fragrant casserole?
Rub the cottage cheese through a metal sieve. Use a mixer or blender to mix it with flour, sour cream, yolks and two kinds of sugar. Put the lemon and orange zest and continue mixing. You should get a gentle magnificent mass. Put raisins soaked in rum into it and stir well with a spoon manually. If desired, you can put walnuts, poppy seeds and any other additional fillings in the dish.
Lubricate the multicooker bowl with oil and put the resulting mass into it. Close the lid and cook in baking mode for about half an hour and keep the same amount on heating.
Pumpkin Option
This dish is good for a children's breakfast. It is not only tasty, but also healthy. To prepare such a casserole, you will need:
- 500 grams of cottage cheese;
- 400 grams of pumpkin;
- 3 eggs;
- half a glass of flour or semolina;
- half a glass of sugar;
- 200 grams of sour cream;
- 1 teaspoon of baking powder;
- 1 teaspoon vanilla sugar;
- some butter.
Cooking cottage cheese and pumpkin casserole
Pumpkin pulp should be grated. Then mix the eggs with sugar and beat with a mixer until foam appears. Put the cottage cheese and stir well. Then add flour or semolina while continuing to mix. Next, put the pulp of pumpkin, vanillin and baking powder.
Lubricate the crock-pot with a little oil, then sprinkle with flour or semolina (in a small layer). Pour the prepared curd dough with pumpkin there. Turn on the baking mode for an hour, and then maintain the heat on the heat for the same amount.
When the product is ready, do not try to immediately get it out of the bowl. It will be too soft and brittle. Leave the casserole to cool to a moderate temperature, then remove it with a wide spatula.