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Recipe Name: Pumpkin Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

1 1/2 Pound(s) Fresh pumpkin meat
1 Onion, finely chopped
1/2 Teaspoon(s) Salt, or as desired
1/4 Teaspoon(s) Ground white pepper
2 Tablespoon(s) Unsalted butter, melted
2 Eggs
3/4 Cup(s) Milk
3/4 Cup(s) Farmers cheese
OR- hoop or ricotta
Pumpkin dishes don't have to be sweet. This one is perfect with
roastpork. Hollow out a small pumpkin to serve this in for a
specialpresentation.PREHEAT OVEN TO 375F. Using a paring knife or
vegetable peeler, peel anddiscard outer skin of the pumpkin. Slice the
pumpkin into 1/4-inchslices and place in a mixing bowl. Add the onion,
salt, pepper andbutter and toss well. Pour contents of the bowl into a
9-inch round orsquare greased baking dish, cover with foil and place in
the oven. Bakefor 30 minutes. Meanwhile, beat eggs, milk and cheese
together untilsmooth. Remove the baking dish from the oven, remove the
cover and pourthe cheese mixture over the top. Replace in oven,
uncovered, another 20minutes. The gratin is done when it turns golden
brown.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 206
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 99.6mg
Sodium: 666.8mg
Potassium: 138.9mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.9g
Protein: 14.3g

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