Serves: 8
Total Calories: 192

2/3 cup onion finely chopped
2 tablespoons butter or margarine
3 eggs large
1 (29-ounce) can pumpkin
1 tablespoon tomato paste
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups bread crumbs soft
2 tablespoons butter melted or margarine
nutmeg Ground (optional)

Preheat oven to 350°. Generously grease a 2-quart baking dish or spray with non-stick coating.

In a small skillet, sauté onion in 2 tablespoons butter until lightly browned.

In a large bowl, beat eggs. Stir in pumpkin, onion, tomato paste, sugar, salt, and pepper until blended. Pour into baking dish.

In a small bowl, stir bread crumbs, 2 tablespoons melted butter, and a dash or two of nutmeg. Sprinkle over top of casserole.

Bake 30 to 35 minutes or until a knife inserted 1 inch from center comes out clean.


NOTE: For a main dish, add cooked and drained sausage.


NOTE: This casserole can be made ahead, refrigerated, and baked just before serving.

Nutritional Facts:

Serves: 8
Total Calories: 192
Calories from Fat: 76

More Recipes from the All-Occasion Appetizers Cookbook:
Buttered Cinnamon Apples
Corn Spoonbread
Fried Peppers And Zucchini
Ginger-Glazed Squash
Mushrooms
Onions
Pumpkin Casserole
Radishes
Tomatoes