Savory Pumpkin casserole
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
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.
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.