Chicken, cheese (bryndza) and tomatoes perfectly taste with pumpkin. Having such tasty combinations, you will make the pumpkin a base for your family’s full-course meals.
Pumpkin Casserole with Chicken and Cheese
700 g of grated pumpkin;
200 g of hard cheeze;
3 tablespoons of sour cream;
500 g of chicken fillet;
some salt and ground black pepper, spicy mix for chicken;
2–3 tablespoons of dried bread crumbs.
Mix the grated pumpkin and cheese with the sour cream. Slice the chicken, season it with the salt and spicy mix.
Oil the baking pan with the butter, cover it with the bread crumbs. Distribute one half of the pumpkin mix on the bottom. Make the middle layer of the chicken, then cover it with the remaining pumpkin mix.
Bake approximately for one hour at 200°C.
Pumpkin Casserole with Tomatoes and Bryndza
400 g of sliced pumpkin;
200 g of bryndza;
4 tablespoons of sour cream;
2-3 tablespoons of flour;
several tablespoons of dried bread crumbs
several tablespoons of vegetable oil;
2 tablespoons of butter;
some salt and ground black pepper, nutmeg.
Slice the pumpkin. Each slice should not be thicker than 5 mm. Fry the breaded pumpkin until its color is goldish on all sides.
Meanwhile, whip the eggs with the sour cream by mixing them with the salt, pepper and nugmeg.
Oil the baking pan with the butter, cover it with the bread crumbs. Distribute the fried pumpkin on the bottom. Make the middle layer of finely sliced bryndza with thin tomato slices. Then cover the middle layer with the whipped egg mixture.
Now you just need to put the pumpkin casserole into the oven and bake it at 180°C for half an hour.