Matt and I made this last October for Halloween. It's super yummy and real easy, just takes a little time for the pumpkin carving and baking. We've made this without the pumpkin or baking, and it was good that way as well. The stuff
1 pumpkin
1 4-oz can mushrooms, sliced and drained
1 onion, chopped
1 can cream of chicken soup
1 1/2 cup cooked rice
1 8-oz can water chestnuts, sliced and drained
1 Tbsp soy sauce
1 Tbsp brown sugar
How you make it
Cut off top of pumpkin and clean out the guts like you would if you were going to carve it. You can draw a face on it with a marker if you'd like. Save the seeds to roast. Preheat oven to 350 degrees.
Cook over the stove onion, soy sauce, brown sugar, mushroom, and soup. Simmer 10 minutes. Add cooked rice and water chestnuts. Spoon into prepared pumpkin. Bake for 1-2 hours, or until pumpkin is tender.
Enjoy the dinner, but don't throw out the pumpkin! Puree it and save for future baking endeavors.
Note: You can also add other yummy veggies, like peas, carrots, corn...whatever you'd like!
