Pumpkin Casserole with Two Types of Cheese
by Editorial Staff
If you’re looking for something new for breakfast, try the healthy and easy-to-make pumpkin casserole.
Ingredients
- Pumpkin – 50 g
- Adyghe cheese – 100 g
- Hard cheese – 20 g
- Whole grain flour – 1 tbsp
- Broccoli (frozen) – 50 g
- Canned corn – 1 tbsp
- Nutmeg – a pinch
- Salt to taste
- Ground black pepper – to taste
- Greens (dill, parsley) – a small bunch
- Vegetable oil – for lubricating molds
Directions
- Grate pumpkin and cheese on a coarse grater.
- Cut the broccoli into slices. Add to cheese and pumpkin. We also add corn and chopped greens.
- We mix everything.
- Salt, pepper, add nutmeg, and flour. Mix again. Let stand for 5-10 minutes.
- Place in a greased baking dish. I have 2 portioned forms with a diameter of 10 cm. We send them to the oven for 10-15 minutes.
- The pumpkin casserole is ready!
Enjoy your meal!
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