Recipe - Pumpkin Casserole

1 Pumpkin; 10" diameter (size
of 2 One half quart casserole)
2 cup Cooked brown rice
2 cup Canned or cooked kidney
beans, drained & rinsed
1 cn (small) chopped chilies (we
didn't have any)
1 Chopped onion
3 Cloves minced garlic
2 teaspoon Dried basil
1 teaspoon Oregano
1 One half teaspoon Salt
2 Sliced tomatoes (i used
canned minced tomatoes and
drained the juice)
1 cn Corn; drained
Three fourths cup Grated ff cheddar cheese

preheat oven to 400 degrees. cut lid in top of pumpkin and scoop out seeds.
mix together rice, beans, seasonings and put into pumpkin. layer corn then
tomatoes. put pumpkin lid on, place in baking dish with one inch water and
bake at 400 for one hour. remove lid and top with cheese. replace lid and
bake another One half hour (we did 15 minutes) until pumpkin is teder. serve out
of pumpkin shell, being sure to spoon some cooked pumpkin with each.

Posted to fatfree digest V97 #269 by "Jackson, Mandy" mjack@usia.gov on
Nov 18, 199