Ingredients

• small to medium pumpkin- 1
• onion- 1/2, chopped
• fresh sliced mushrooms- 1 container
• vegetable oil- a few tablespoons
• ground beef- 1 1/2 to 2 lbs.
• ginger- 1 teaspoon
• soy sauce- 3 tablespoons
• brown sugar- 2 tablespoons
• cream of mushroom soup- 1 can
• sliced water chestnuts- 1 can, drained
• cooked long grain rice- 1 1/2 – 2 cups

Instructions

1. Wash off outside of the pumpkin.
2. Cut off top of the pumpkin and save, and thoroughly clean out seeds and pulp.
3. Preheat oven to 350 degrees.
4. In a large skillet, saute onion and mushrooms in oil until tender.
5. Add meat and brown with a little salt & pepper- drain drippings from skillet.
6. Stir in ginger, soy sauce, brown sugar and soup.
7. Simmer 10 minutes, stirring occasionally.
8. Add cooked rice and water chestnuts.
9. Spoon mixture into clean pumpkin shell.
10. Replace pumpkin’s top.
11. Place filled pumpkin onto a baking sheet.
12. Bake one hour or until meat of the pumpkin is tender.
13. Put pumpkin onto a serving plate, remove pumpkin “lid” and serve casserole!
14. Make sure to scoop out and eat the cooked pumpkin – DELICIOUS! Enjoy!