Casserole in a Pumpkin is a modern American recipe for a classic Halloween dish of a beef, mushroom, rice and water chestnut casserole in a cream of chicken base with some of the pumpkin flesh that's baked and served in a hollowed-out pumpkin. The full recipe is presented here and I hope you enjoy this classic American version of: Casserole in a Pumpkin.
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Ingredients:
1 medium pumpkin
1 onion, chopped
700g minced beef
2 tbsp soy sauce
120g mushrooms, sliced
500ml cream of chicken soup
400g cooked rice
240g tinned water chestnuts, sliced
1/2 tsp Chinese five-spice powder
Method:
Cut a lid in the top of the pumpkin then carefully scoop out the pumpkin flesh (do this carefully to leave the pumpkin skin intact. De-seed the pumpkin flesh and chop 200g to add to the casserole.
Dry-fry the beef and onion until well browned. Pour off any excess fat then stir in the chopped pumpkin flesh and sliced mushrooms then cook for 2 minutes more. At this point add the soy sauce, mushrooms, soup, rice, water chestnuts and five-spice powder.
Bring the mixture to a boil then reduce to a simmer. Place the hollowed-out pumpkin on a baking tray then fill with the meat mixture. Transfer to an oven pre-heated to 170°C and cook for about 60 minutes, or until the pumpkin is tender and the casserole has cooked.
