Pumpkin Shell Casserole
Transform your weeknight dinner routine with this show-stopping Pumpkin Shell Casserole, a hearty and wholesome meal that's as visually stunning as it is delicious. This unique recipe features a hollowed-out pumpkin as the edible vessel, baked to tender perfection and filled with a savory blend of seasoned ground beef or turkey, fluffy rice, colorful mixed vegetables, and creamy mushroom soup. Topped with melted cheddar cheese, this dish combines comforting flavors with a creative presentation, perfect for autumn gatherings or holiday feasts. Not only does the roasted pumpkin add a natural sweetness, but it also makes the dish a nutritious centerpiece. With simple steps and a touch of rustic charm, this casserole is a deliciously satisfying way to celebrate the season!
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Recipe Information
Ingredients
- 1 Small to medium-sized pumpkin
- 1 lb Ground beef or turkey
- 1 Onion, diced
- 1.5 cups Cooked white or brown rice
- 1 cup Frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Cheddar cheese, shredded
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cut the top off the pumpkin to create a lid and scoop out the seeds and fibers. Set the pumpkin and its lid aside.
In a large skillet, heat the olive oil over medium heat and sauté the diced onion until translucent, about 3-5 minutes.
Add the ground beef or turkey to the skillet and cook until browned, breaking it up with a spatula. Drain any excess fat.
Stir in the garlic powder, salt, black pepper, cooked rice, frozen mixed vegetables, and cream of mushroom soup. Cook until the mixture is heated through and evenly combined.
Place the hollowed-out pumpkin on a baking sheet lined with parchment paper or aluminum foil. Fill the pumpkin with the casserole mixture, packing it gently. Sprinkle the shredded cheddar cheese on top.
Place the pumpkin lid back on and bake in the preheated oven for 60-75 minutes, or until the pumpkin is tender when pierced with a fork.
Remove the pumpkin from the oven and let it rest for 5-10 minutes. Carefully transfer it to a serving platter or leave it on the baking sheet for serving.
To serve, slice portions of the pumpkin shell along with the casserole filling to enjoy both the roasted pumpkin and the savory mixture inside.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 306 mg | 24% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
