Millet casserole with pumpkin

Millet casserole with pumpkin

Groat 70, 75 milk, water 60, 100 pumpkin, sugar 10, eggs or egg powder 10 or 3, 35 cream, butter 15, 5 crackers.

Purified from the peels and seeds pumpkin cut into small cubes, dipped in boiling water or milk, add salt, sugar and bring to a boil. Pour the mixture prepared millet porridge and cook until tender.

Cooled to 70 ° porridge add raw egg, stir, put on a baking sheet, greased and sprinkled with bread crumbs. 

Porridge surface smoothed, brush with a mixture of eggs with sour cream and bake in the Ovens. Post casserole with sour cream, butter, milk or cream sauce.


7 Comments Add yours

  1. I love pumpkins and to add them to a casserole is just amazing. It sounds so delicious


  2. I'm learning a lot from your blog. Great recipe. Definitely a must try.


  3. Pumpkin is a very versatile veggie, I can eat it sweet or savory and still love it just the same.


  4. Candace Kage says:

    Love a new pumpkin recipe, this is winner.


  5. What a unique recipe! I'm adding this one to my recipe collection. Thanks so much for sharing it.


  6. I'm a huge fan of anything pumpkin so this will be a must try for me


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