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Pumpkin Cheese Bake

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Pumpkin Cheese Bake

Unread postby Little Kopit on Thu Feb 19, 2015 9:17 pm

Good thing I have to hit the grocery store tomorrow, with this recipe in mind.
Just remember total squash, stewed tomatoes and milk/egg mixture are the same and you can vary the quantities.

50 min @ 325'F (EEEEK what a thing to leave out)


Take a medium pumpkin or winter squash yellow/orange (ie. sweet mama, acorn, buttercup........) peel slice and dice. Steam 10 min.

2 c. of the above squash
2 c. stewed tomatoes (mine have celery, parsley, onion, and carrot, thus also salt.)
Diced onion
2 eggs, beat whole, add 1.5 c milk. Add seasonings of choice (pepper, paprika, garlic powder, oregano or marjoram, or basil) Beat again.
2 c. grated strong cheddar cheese
2 or more c. oat meal/rolled oats.

Ok, casserole dish larger than 2 quarts, oil sides. I use olive oil and roll it around so bottom and sides are well covered.
Put diced squash over bottom of casserole.
Spoon stewed tomatoes on top of same.
Mix eggs, milk, seasonings. Pour over all in casserole dish.
Sprinkle rolled oats over top with heavy hand. You don't want the cheese mixed with other ingredients.
Cover with grated cheddar cheese. I use a heavy hand here too.

What I'm thinking is that since my stewed tomatoes are now only in quarts, I should get a large squash or... and more milk. This time of the year the casserole will keep on the freezer on the unheated back porch.

Like many another casserole or loaf, it eats yummyier on day 2, 3, .....

:mrgreen:
& I, I took the road less travelled by

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Little Kopit
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