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Pumpkin casserole
1 serving
cook viscous porridge with pumpkin made of millet, rice or wheat grits. cool the porridge to 60-70 °, add raw eggs, mix, spread on a baking tray in a layer of
2. 5-3 cm, lubricate the surface with a mixture of egg and sour cream and bake. cut into portions and let go with butter or sour cream.
cook viscous porridge with pumpkin made of millet, rice or wheat grits. cool the porridge to 60-70 °, add raw eggs, mix, spread on a baking tray in a layer of
2. 5-3 cm, lubricate the surface with a mixture of egg and sour cream and bake. cut into portions and let go with butter or sour cream.
millet - 83 g, or wheat cereal - 83 g, or rice - 73 g, milk - 75 g, water - 65-75 g, pumpkin - 150 g, sugar - 10 g, eggs - 7.5 pcs., Sour cream - 5 g, ground crumbs - 5 g, margarine - 5 g, butter - 5 g, or margarine - 10 g, or sour cream - 30 g
