2 lb pumpkin, diced or sliced
1 cup green peas, frozen
1 onion, chopped
1 tsp butter
1 cup bread, cut into small slices
2 Tbsp butter
1 cup cheese, grated
1 cup sour cream
Pepper and salt
Cook pumpkin in salted water until al dente.
Cook peas and onions in butter. Season with salt and pepper.
Roast bread in butter until golden brown.
Grease casserole. Put half of pumpkin, pea-onion mixture, bread, cheese, and sour cream in layers in casserole. Repeat with second half.
Bake for 30-40 minutes at 380°F.
Serve with brown Basmati rice and a salad.
*Tip: Use leek instead of green peas.