Savory Pumpkin Casserole

Savory Pumpkin Casserole

16 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
sktcporter
Recipe by  sktcporter

“This pumpkin casserole isn't sweet--perfect with roast pork.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
  2. 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.
  3. 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.

Share It

Reviews (16)

Rate This Recipe
Monstermom
18

Monstermom

I took this recipe to a multicultural potluck. it was rated as okay, people said it needed more salt and butter.

Kneece Camp
14

Kneece Camp

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!

madeline236
12

madeline236

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 out ontop of the pumpkin and then poured the cheese mix on top and baked for 20 minutes. I had a bit less than the 3/4 cup of ricotta so used parmesan to make up the difference. It was not runny (I was worried as another poster made that comment) at all (I'd already considered trying it with bread crumbs next time but don't need to). It had a nice flavour but next time I'll cut the pumpkin pieces smaller. Mine were about 1.5" square and that was definitely too big. It looks much nicer than the picture by the way.

More Reviews

Similar Recipes

Pumpkin Casserole
(211)

Pumpkin Casserole

Silver's Savory Chicken and Broccoli Casserole
(143)

Silver's Savory Chicken and Broccoli Casserole

Savory Spinach Casserole
(65)

Savory Spinach Casserole

Pumpkin Casserole
(49)

Pumpkin Casserole

Pumpkin Breakfast Casserole
(35)

Pumpkin Breakfast Casserole

Stir-Fried Pumpkin
(10)

Stir-Fried Pumpkin

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 15.4 g
  • 5%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Casserole

>

next recipe:

Creamy Basil Jack O' Pumpkin