Pumpkin Casserole with Ham
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pumpkin meat (preferably butternut)
- 0.25 liter ¼ vegetable stock
- 100 g cooked ham
- 60 g ham, raw, diced
- 100 g sprin onion (s)
- 1 cup sour cream
- 1 egg (s)
- some salt and pepper
- some nutmeg
- 120 g cheese (Gouda), rated
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into cubes and cook in the broth for about 5 minutes. Drain and set aside. Cut the ham into small cubes. Put the pumpkin with both types of ham in one or 2 baking dishes and mix together.
- Cut the leek onions into fine rings and mix with the pumpkin. Mix the sour cream and egg to a smooth mass, then season with salt, pepper and nutmeg and stir in the Gouda.
- Pour the sour cream into the mold. Bake in the preheated oven at 180 ° C on the middle rack for about 20 minutes.
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