Pumpkin casserole is a delicious main course, easy to make, full of flavor, and perfect for special occasions. The pumpkin casserole with ham and mushrooms is made with raw pumpkin, which makes it really easy and quick. I used champignon mushrooms, but you can also use mixed, fresh or frozen mushrooms. If you like, and it’s more convenient for you, you can make individual servings of pumpkin casserole, perhaps using soufflé molds. If you are a pumpkin lover, I recommend checking out PUMPKIN RECIPES and also 10 LIGHT PUMPKIN RECIPES. Let’s see now how to make the pumpkin casserole and if you try it, let me know. Barbara

Here are other delicious pumpkin recipes that I suggest you try:

Difficulty: Very Easy
Cost: Affordable
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing the pumpkin casserole

21 oz pumpkin
5 oz cooked ham
9 oz pizza mozzarella
18 oz champignon mushrooms
2 cloves garlic
to taste parsley
to taste extra virgin olive oil
to taste salt
to taste grated cheese (optional)

How to prepare the pumpkin casserole

Let’s start preparing the pumpkin casserole, clean the mushrooms, wash them quickly under running water, and slice or chop them into small pieces, then add them to a pot,
add some extra virgin olive oil
the garlic pierced with a toothpick so you can easily find it after cooking,
add some parsley and cook for 15 minutes, stirring occasionally.
cut the pumpkin, remove the seeds and inner filaments, and peel the skin
and slice it into thin pieces.
Now place the pumpkin slices on the baking sheet,
add some oil,
a pinch of salt,
the slices of cooked ham
the mozzarella cubes
and the previously cooked mushrooms.
Now that you have made the first layer, cover it with more pumpkin slices and continue as before with stuffing the pumpkin pie, making layers until the baking sheet is full.
The last layer will be with ham, mozzarella, and mushrooms.
Add a drizzle of extra virgin olive oil and, if desired, some grated cheese.
Bake in a preheated static oven at 355°F for 30 minutes. Once the pumpkin casserole is cooked, remove it from the oven, let it rest for a few minutes, and then serve it.