Very gentle and satisfying minced pumpkin casserole is extremely easy to prepare and allows for many variations. This recipe is especially relevant in the fall, when the crop ripens from local gardens.
Pick your recipe
You will need
- - 1 large pumpkin or 2 medium pumpkins,
- - 1 kg of minced meat,
- - 2 large onions,
- - 6 processed cheeses,
- - 500 g of sour cream,
- - 3-4 tablespoons of soy sauce,
- - 3 chicken eggs,
- - salt, spices to taste,
- - sunflower oil to lubricate the mold.
Instruction manual
1
Peel the washed pumpkin, remove the seeds, and grate the pulp on a coarse grater.
2
Sauté the minced meat with finely chopped onion for 7-10 minutes. Do not forget to salt it and add spices.
3
Start spreading layers of casserole on a greased baking sheet.
The first, lower layer is half the cooked grated pumpkin mass (if you like salty dishes, sprinkle this layer with a pinch of salt).
The second layer is minced meat fried with onions.
The third is another pumpkin layer from the remaining mass.
4
The fourth layer is grated cream cheese (Useful tip: so that the cheese does not stick too much to the grater, grease it with sunflower oil).
5
Next is the fill queue. Beat eggs well, mix thoroughly with sour cream and soy sauce. Water the casserole.
6
Bake the dish before 1 hour. You can serve as an independent dish or in combination with a side dish (boiled potatoes are best for this purpose).
Useful advice
To make the casserole even more satisfying and less oily, the first layer can be laid out raw potatoes, sliced in circles.