Pumpkin casserole
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Pumpkin casserole
  Pumpkin    Vegetables    Casserole    Side dish  
Last updated 6/12/2012 1:19:16 AM. Recipe ID 50522. Report a problem with this recipe.
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      Title: Pumpkin casserole
 Categories: Side dish, Vegetables, Casseroles
      Yield: 6 Servings
 
  1 1/2 lb Fresh pumpkin meat
      1 lg Onion; finely chopped
    1/2 ts Salt; or as desired
    1/4 ts Ground white pepper
      2 tb Unsalted butter; melted
      2    Eggs
    3/4 c  Milk
    3/4 c  Farmers cheese
           -OR- hoop or ricotta cheese
 
  Pumpkin dishes don't have to be sweet. This one is perfect with roast
  pork. Hollow out a small pumpkin to serve this in for a special
  presentation.
  
  PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel
  and discard outer skin of the pumpkin. Slice the pumpkin into
  1/4-inch slices and place in a mixing bowl. Add the onion, salt,
  pepper and butter and toss well. Pour contents of the bowl into a
  9-inch round or square greased baking dish, cover with foil and place
  in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and
  cheese together until smooth. Remove the baking dish from the oven,
  remove the cover and pour the cheese mixture over the top. Replace in
  oven, uncovered, another 20 minutes. The gratin is done when it turns
  golden brown.
 




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Recipe ID 50522 (Apr 03, 2005)

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