A very tender and hearty minced pumpkin casserole is extremely easy to prepare and allows for many variations. This recipe is especially relevant in the fall, when the harvest from local gardens is ripening.
It is necessary
- - 1 large pumpkin or 2 medium pumpkins,
- - 1 kg of minced meat,
- - 2 large onions,
- - 6 processed cheese curds,
- - 500 g sour cream,
- - 3-4 tablespoons of soy sauce,
- - 3 chicken eggs,
- - salt, spices to taste,
- - sunflower oil for greasing the mold.
Instructions
Step 1
Peel the washed pumpkin, remove the seeds, and grate the pulp on a coarse grater.
Step 2
Fry the minced meat with finely chopped onions for 7-10 minutes. Don't forget to add salt and spices to it.
Step 3
Start spreading the layers of the casserole onto a greased baking sheet.
The first, bottom layer is half of 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 rest of the mass.
Step 4
The fourth layer is grated processed cheese (Useful advice: so that the cheese does not stick too much to the grater, brush it with sunflower oil).
Step 5
Next is the fill queue. Beat the eggs well, mix thoroughly with sour cream and soy sauce. Drizzle over the casserole.
Step 6
The dish will be baked for 1 hour. Serve as an independent dish or in combination with a side dish (boiled potatoes are best suited for this purpose).
