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Halloween Wild Rice Dinner In A Pumpkin
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- #42875
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 package wild rice
1 pound bulk breakfast pork sausage
1 pound lean ground beef
1 large onion, chopped
salt and pepper, to taste
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 can (8 ounce size) sliced water chestnuts, drained
1 can (10.75 ounce size) cream of mushroom soup
1 large sugar or cinderella pumpkin (eating type pumpkin)
directions
Prepare the wild rice as directed on the package.
When the rice is cooked, preheat the oven to 350 degrees F.
Carefully cut the top off the pumpkin and set the top aside. Scoop out the seeds and strings and discard.
In a large skillet, brown the pork sausage and ground beef over medium-high heat. Add the onion, celery, and green pepper. Cook, stirring frequently, until the vegetables have softened. Drain off any excess grease.
Stir the rice, water chestnuts, soup, salt, and pepper into the meat mixture. Mix well then pour the rice mixture into the pumpkin.
Place the top of pumpkin on top (or cover with foil). Place the pumpkin in a baking pan. Add about a half inch of water to the pan.
Place the pan in the oven and bake at 350 degrees F for 3 hours or until the pumpkin is tender.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
October 16, 2009
This recipe was super delish and very easy to make. I hope you all have it for your halloween dinner.