Wednesday, October 27, 2010

Recipe: Pumpkin Casserole

Fall Pumpkin Casserole
Serves 4 to 6


  • 1 medium pumpkin (make sure it will fit in your oven)
  • 2 to 4 cups long grain or Spanish rice
  • 2 tbsp vegetable oil
  • 1 pound lean ground beef
  • 1 pound mild Italian sausage
  • 1 medium onion, peeled and diced
  • 1 28oz can tomatoes
  • 1 16oz can cut green beans
  • 1 16oz pkg shredded mozzarella
  • 1 16oz pkg shredded cheddar
  1. Preheat the oven to 350 degrees F.
  2. Cut the top off the pumpkin, and remove the seeds and fibers.
  3. To make the casserole, cook the rice according to the package instructions.
  4. Heat the oil in a large skillet over medium heat, and brown the ground beef and sausage; drain well and set the meat aside.
  5. Sauté the onions in the same skillet. Stir the meat with the onions.
  6. To fill the pumpkin, layer the ingredients with rice, meat mixture, tomatoes, green beans, and the cheeses. Repeat this process 3 times ending with the cheeses.
  7. Place the lid back on top of the pumpkin and put it on a baking sheet.
  8. Bake for 2 ½ to 3 hours. Once the pumpkin is soft, its ready to eat.

No comments:

Post a Comment