2 pounds ground beef (may substitute venison or pork)
2 tbsp soy sauce
4 ounces, sliced mushrooms, drained
1 can cream of chicken soup
1-1/2 cups cooked rice
1 can sliced water chestnuts, drained
brown sugar, to taste
Instructions
Cut off top of pumpkin and thoroughly clean out seeds and pulp. Preheat oven to 350 degrees.
In a large skillet, saute onions in oil until tender. Add meat and brown. Drain dripping from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts. Spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin with filling, on a baking sheet. Bake 1 hour or until inside meat of pumpkin is tender.
Put pumpkin on a plate. Remove lid and serve. Scoop cooked pumpkin from sides for vegetable.
Originally Submitted
1/30/2011
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