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pumpkin-casserole recipe

Date: Tue, 18 Nov 1997 8:20:51 -0500
From: "Jackson, Mandy" (mjack@usia.gov)

my neighbor gave me this recipe.  we tried it for dinner last night and 
liked it.  the pumpkins we had were way too big to fit in a dish so i 
used two smaller pumpkins and divided the recipe in half.

1 pumpkin, 10" diameter (size of 2 1/2 quart casserole)
2 cups cooked brown rice
2 cups canned or cooked kidney beans, drained & rinsed
1 small can chopped chilies (we didn't have any)
1 chopped onion
3 cloves minced garlic
2 tsp dried basil
1 tsp oregano
1 1/2 tsp salt
2 sliced tomatoes (i used canned diced tomatoes and drained the juice)
1 can corn, drained
3/4 cup grated ff cheddar cheese
preheat oven to 400 degrees.  cut lid in top of pumpkin and scoop out 
seeds.  mix together rice, beans, seasonings and put into pumpkin.  layer 
corn then tomatoes.  put pumpkin lid on, place in baking dish with one 
inch water and bake at 400 for one hour.  remove lid and top with cheese. 
 replace lid and bake another 1/2 hour (we did 15 minutes) until pumpkin 
is teder.  serve out of pumpkin shell, being sure to spoon some cooked 
pumpkin with each.

kwlacto lacto