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My review
Savory Pumpkin Casserole
sktcporter
"This pumpkin casserole isn't sweet--perfect with roast pork."
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Ingredients
1 h 20 m servings 165 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
- Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
- Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes, or until golden brown.
Nutrition Facts
Per Serving: 165 calories; 8.7 g fat; 15.4 g carbohydrates; 8.4 g protein; 84 mg cholesterol; 271 mg sodium. Full nutrition
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Reviews
Read all reviews 1717 Ratings
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Most helpful positive review
11/3/2007
This recipe was wonderful! I followed it exactly and my whole family raved about how delicious the dish turned out. We really enjoyed it! Thanks!
Most helpful critical review
12/28/2007
I took this recipe to a multicultural potluck. it was rated as okay, people said it needed more salt and butter.
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12/28/2007
I took this recipe to a multicultural potluck. it was rated as okay, people said it needed more salt and butter.
11/3/2007
This recipe was wonderful! I followed it exactly and my whole family raved about how delicious the dish turned out. We really enjoyed it! Thanks!
10/8/2009
I needed to use up some pumpkin and ricotta cheese so imagine my delight to find this recipe! My pumpin was pre-cooked so I fried the onion in a pan with olive oil (instead of butter), spread it...
10/3/2011
Very yummy savory recipe. This recipe is a keeper. I added 2 Tablespoons chopped fresh sage and 1/8 tsp. nutmeg to the egg mixture before pouring over the pumpkin. Also mixed 1 cup panko crumbs ...
11/30/2009
I sauted the onion and increased the salt to 1 tsp., the white pepper to 1/2 tsp., added 1/4 tsp. Rosemary, 1/2 tsp. Savory, and 1/4 c. Parmesan cheese. Yum yum!! Will make again! baked for 40 m...
2/16/2009
This was a good but not great recipe. It was a nice change to use up that extra pumpkin from our garden as a side dish instead of a pumpkin dessert or soup. Both my husband and I like this but i...
10/31/2011
I made this recipe as written and no one cared for it. It was bland. I took the left overs and mixed in garlic salt then topped with Italian bread crumbs and Parm. It turned out GREAT!
2/5/2008
I expected sweet, but got savory. I had fried the onions in the butter before adding the pumpkin. Very tasty when you get over the fact that this isn't sweet!
12/28/2011
I made this last fall and LOVED it! So creamy, perfect healthy substitute for mashed potatoes!