10/16/2026
It wouldn’t be fall if I didn’t share my cousin’s recipe.
You may want to pick a medium FREE pumpkin from the PuMpKiN Patch to try out her Pumpkin Casserole. We LUV fall harvest dishes. We’d love to hear some of yours.
Pumpkin Casserole
1 med pumpkin
1 lb ground beef
2 c rice
1 can cream of mushroom soup
1/2 lb fresh sliced mushrooms
1 can corn, drained
1 sm red pepper, chopped
1 clove garlic
1 sm onion, chopped
3 T soy sauce
2 T brown sugar
1 c cheddar cheese
Brown beef, drain. Cook rice. Saute mushrooms, onions, pepper, and garlic. Combine meat, rice, mushrooms, onions, peppers, garlic, soup, soy sauce, and brown sugar in a bowl. Mix all together. Mix in cheese. Cut the lid in pumpkin top, scrape out and discard guts. Put meat mixture into pumpkin, replace lid. Place pumpkin on a cookie sheet or in a pan and bake at 350* for 1-2 hours
Couple of notes:
I always double the recipe. Make sure you bake it long enough. I always go almost to 2 hours or the inside of the pumpkin will be raw and not good. The pumpkin will start to brown and bubble on the outside and almost 'sink' a little - that's when it's done.
You will need to take the top off the pumpkin several times while it's baking and stir the casserole. This will also allow you to gauge how the inside of the pumpkin is cooking - it should be squash-like.
I always add a lot more soy sauce and brown sugar than the recipe calls for - I just keep tasting the mix before I put it into the pumpkin for how I like it - usually a little sweeter!
