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Pumpkin and Pasta Casserole
Ingredients
| 400 g | small pasta |
| 2 | onions, chopped |
| 1/2 | pumpkin, peeled, cleaned and roughly chopped |
| 200 g | ham, diced |
| 500 ml | milk |
| 200 ml | cream |
| 200 ml | chicken stock |
| 2 | eggs |
| 200 g | freshly grated Cheddar cheese |
| salt and pepper | |
| butter | |
| nutmeg |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 50 min / Grade of difficulty: medium / Calories per portion: n/a
Cook the pasta for 8 minutes or until nearly done. Drain.
Place pumpkin and onions together with the noodles and the ham into a buttered baking dish.
Whisk the milk with cream, stock and eggs. Season with salt, pepper and nutmeg. Pour the mixture over the ingredients in the baking dish.
Bake in the preheated oven at 175°C for 20-30 minutes, stirring occasionally. Add more stock, if all liquid is soaked up. Sprinkle with the cheese, switch the heat to 200°C and bake until the cheese has melted and is golden.
Place pumpkin and onions together with the noodles and the ham into a buttered baking dish.
Whisk the milk with cream, stock and eggs. Season with salt, pepper and nutmeg. Pour the mixture over the ingredients in the baking dish.
Bake in the preheated oven at 175°C for 20-30 minutes, stirring occasionally. Add more stock, if all liquid is soaked up. Sprinkle with the cheese, switch the heat to 200°C and bake until the cheese has melted and is golden.
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