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Roasted Mini Pumpkin Bowl Casserole

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Roasted Mini Pumpkin Bowl Casserole
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 10
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Roasted Mini Pumpkin Bowl Casserole

A savory casserole baked in hollowed out miniature pumpkins.

Ingredients

10
miniature pumpkins
2
tablespoons olive oil
1/2
cup chopped white onion
1
pound ground beef or turkey
2
tablespoons soy sauce
2
tablespoons brown sugar
1
(4 ounce) can sliced mushrooms, drained
1
(14.5 ounce) can cream of chicken soup
1 1/2
cups cooked white rice
1
(8 ounce) can sliced water chestnuts, drained

Directions

  • 1 Preheat the oven to 350°F and line a large cookie sheet with aluminum foil.
  • 2 Using a sharp knife, slice the top 1/3 of the pumpkin off creating a lid. With a spoon, scrape out the seeds and pulp of each pumpkin. Discard seeds and pulp. Place each hollowed out pumpkin on the prepared baking sheet.
  • 3 In a large pan, add the olive oil and sautee the onion for a couple minutes or until soft. Add the meat and brown until done. Drain.
  • 4 Add the soy sauce, brown sugar, mushrooms, and cream of chicken soup. Simmer for 3-4 minutes.
  • 5 Add the cooked rice and the water chestnuts and stir to combine. Pour about 1/2 cup of the casserole mixture into each hollowed out pumpkin.
  • 6 Place the lid on and bake for about 30 minutes. Serve.
See Step By Step

Step By Step  

Roasted Mini Pumpkin Casseroles

As prepared by Girl Who Ate Everything,

Pumpkins aren’t just for carving and adorning your doorstep anymore. Try this for an autumn family dinner or Thanksgiving!


Although I usually use miniature pumpkins around my house as inexpensive fall décor, they also happened to be the perfect size to transform into individual serving dishes. I like to use them as serving bowls for a delicious and savory casserole.

These Roasted Mini Pumpkin Bowl Casseroles can be served as a hearty appetizer or a meal depending on what size your pumpkins are.

Mini Pumpkin Bowls Filled with Casserole Recipe

Start off by slicing the top of each miniature pumpkin off and scraping out the seeds and pulp inside. 

Preparing Mini Pumpkins to Use as Bowls

These adorable little pumpkins are then filled with a casserole made from ground beef (or turkey), onion, mushrooms, and a creamy sauce.

Mini Pumpkins Filled with Casserole

The casserole filling comes together quickly in one pot then is poured into each hollowed out pumpkin and baked with the lid on until warm and bubbly. You can actually eat the entire pumpkin itself if you bake the pumpkins just a little bit longer. No dishes here!

Serve one miniature pumpkin to each guest and they'll be amazed at how creative you are! When they take off the lid, they can dig into a creamy and comforting casserole. What a great tradition to serve these casserole filled miniature pumpkins every fall.

More Casserole Recipes


Autumn is the perfect time for casserole. Try these for a nice, easy variety:

And there's more! Try our easy Casserole Recipes collection, too!



Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
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Nutrition Information 
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