SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.6
  • Total Fat: 4.5 g
  • Cholesterol: 10.0 mg
  • Sodium: 449.4 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.5 g

View full nutritional breakdown of Savory Pumpkin casserole calories by ingredient
Report Inappropriate Recipe

Savory Pumpkin casserole

Submitted by: KWILC07

Introduction

I had leftover pumpkin and brown rice....what to do? This is easily adaptable to whatever you have around! Seasoning ideas greatly appreciated, I'm new to fresh pumpkin! I had leftover pumpkin and brown rice....what to do? This is easily adaptable to whatever you have around! Seasoning ideas greatly appreciated, I'm new to fresh pumpkin!
Number of Servings: 6

Ingredients

    Cream of 98%FF Mushroom Soup, 1 can (10.75 oz)
    Fresh pumpkin 3c cooked and cubed 1/4 in
    Brown Rice, medium grain, 0.5c dry - cooked
    Onions, raw, 0.5 cup, chopped
    3/4c Kraft 2% Shredded Cheddar Cheese
    1tsp Spice World Minced Garlic
    Pepper and Italian seasoning to taste

Directions

(Precooked pumpkin [30min] and precooked rice [60min].)

Add ingredients except cheese and mix in casserole dish. Stir onion and garlic into rice, let it get happy for a few minutes. Add to casserole dish as first layer.
Season pumpkin with pepper and a little italian seasoning to taste, and add to casserole.
Cover with can of soup.Top with shredded cheese.
Bake at 350 for 20 min, or until cheese is melted.
Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user KWILC07.






Great Stories from around the Web


Rate This Recipe