from the kitchen for Sue Romine
1 medium pumpkin, 6-8 lbs, short and round works well
1 1/2 - 2 lbs. ground beef
1/2 cup onion, chopped
1- 10 oz. can cream of chicken soup
2 Tblsp. brown sugar (optional)
3 Tblsp. soy sauce
1-4 oz. can mushrooms or sliced fresh mushrooms
1 1/2 cups cooked rice or quinoa
2-4 oz. cans sliced water chestnuts
Wash and clean out pumpkin.
Paint face on pumpkin with marker if desired.
Brown beef and onion. Drain.
Add soup, sugar, soy sauce and mushrooms. Simmer 10 minutes.
Stir in rice and water chestnuts.
Spoon into pumpkin. Replace top.
Put pumpkin on a cookie sheet.
Bake in center of oven at 350 degrees for 1-2 hours or until pumpkin is tender when
pierced with a fork or sharp knife. Count on at least 1 1/2 hours baking time.
Serve on a plate. You can either scoop out cooked pumpkin along with each serving of casserole or cut into wedges.
~ May never wash a casserole dish again. This was so fun and such a hit - fill it with
pork, chick or beef stews, cheeseburger casserole, a curry dish, the pumpkin is so mild that any of your favorites would work.
~ Sue's recipe called for rice, I used the quinoa.
~ Because of the pumpkin, the casserole within bakes slowly and is surrounded with moisture, so the time is pretty forgiving. It doesn't over bake easily and stays hot for a long time, making it a good dish to serve company.
Close this window