Fluffy Pumpkin and Cheese Casserole

Ingredients:

• 400 g pumpkin flesh (about 14 oz)
• 1 processed cheese (such as Velveeta)
• 150 g cottage cheese (about 5.3 oz)
• 4 tablespoons grated cheese
• 3 eggs
• Salt, pepper, and dried aromatic herbs to taste

1. Cut the pumpkin into pieces and roast it in the oven until soft. Season with salt and pepper, then blend it into a smooth puree.
2. Separate the egg yolks from the whites. Mix the pumpkin puree with the yolks. Add the processed cheese and the mashed cottage cheese, season with salt, pepper, and dried aromatic herbs, then stir in the grated cheese.
3. Whip the egg whites until stiff peaks form, then gently fold them into the pumpkin mixture. Grease a baking dish with oil, pour in the batter, and bake in a preheated oven at 190°C (375°F) for 30 minutes.