Cottage Cheese and Pumpkin Casserole

Rich pumpkin and cottage cheese casserole is perfect for breakfast. And it will taste even better with sour cream, condensed milk, honey, or jam!

Ingredients

• Cottage cheese - 400 g
• Pumpkin - 500 g
• Eggs - 2
• Wheat flour - 2 tbsp
• Butter - 1 tbsp
• Sugar - 3 tbsp
• Vanilla sugar - 1 tsp
• Salt - a pinch
• Sour cream - 1 tbsp
• Semolina - 20 g
• Powdered sugar - to taste

Directions

1. Wash the pumpkin, wipe it dry and cut it in half. Place half of the pumpkin (about 500 g) on a baking tray and bake in the oven for 30 minutes at 180 °C.
2. Then transfer spoonfuls of hot pumpkin pulp into a deep bowl.
3. Add cottage cheese, eggs, a pinch of salt, vanilla, and regular sugar and flour. Mix all the ingredients with a mixer until smooth.
4. Grease the baking tray with butter, and sprinkle with semolina. Spread the pumpkin and cottage cheese mixture.
5. Preheat the oven to 180 °C and bake the casserole for 35-40 minutes, until golden brown.
6. Wait until the casserole has cooled a bit, sprinkle with powdered sugar, cut into pieces and serve on plates.
7. Dress in sour cream and enjoy the last crumb!