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Teri's Dinner in a Pumpkin
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Prep Time:
45 minutes
45 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
105 minutes
105 minutes
Pumpkin stuffed with savory rice, beef, and sausage casserole - a family favorite in the making!
Ingredients:
- 1.5 pounds ground beef
- 1 pound ground pork sausage
- salt and pepper to taste
- 2 tablespoons pumpkin pie spice
- 2 tablespoons brown sugar
- 2 (14.5 ounce) cans chicken stock
- 1.5 cups long grain and wild rice mix
- 1 sugar pumpkin
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 (4 ounce) cans mushroom stems and pieces, drained
- 2 (14.5 ounce) cans French cut green beans
Instructions:
- In a large skillet over medium heat, combine ground beef and sausage, cooking and stirring until evenly browned. Stir in salt, pepper, pumpkin pie spice, and brown sugar.
- After draining meats, stir in flavorful chicken stock and rice. Cover and cook for 25-30 minutes, or until the rice is perfectly tender.
- Preheat the oven to a toasty 400 degrees F (200 degrees C). Gently set aside the pumpkin top. Then, scoop out the seeds and stringy pulp.
- Combine cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans with the beef and sausage mixture. Fill the pumpkin with the mixture, and place the pumpkin top back on.
- Spread the pumpkin on a large baking sheet and bake in the preheated oven for 1 hour, or until tender. Serve by scooping out filling and parts of the cooked pulp.