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Roasted Mini Pumpkin Bowl Casserole

Roasted Mini Pumpkin Bowl Casserole

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A savory casserole baked in hollowed out miniature pumpkins.MORE+LESS-


cup chopped white onion


lb ground beef or turkey


tablespoons brown sugar


can (4 oz) sliced mushrooms, drained


can (14.5 oz) cream of chicken soup

1 1/2

cups cooked white rice


can (8 oz) sliced water chestnuts, drained

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  • 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.

No nutrition information available for this recipe

More About This Recipe

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

Mini Pumpkin Cinnamon Rolls

The thought of making cinnamon rolls has always frightened me for some reason. Once I figured out that I could have homemade cinnamon rolls in a matter of 20 minutes, I didn’t even have time to be scared.

Then I mixed the pumpkin with the cream cheese and now all I want to do all day long is make and eat these delicious Mini Pumpkin Cinnamon Rolls.

These cinnamon rolls are perfect for the beginning baker. With just a few ingredients, and using the shortcut of crescent rolls (or a crescent sheet), even the youngest of bakers can help out.

We love that they can be thrown together in a matter of minutes, and they are the perfect size for tiny little hands. They were gone before they got cold at our house.

How to Make Mini Pumpkin Cinnamon Rolls

  1. Preheat oven to 375 degrees.
  2. Spread Pillsbury Crescent sheets on a flat surface. If they are sticking, you can spread them out over a lightly floured surface.
    , mix together 4 oz cream cheese and pumpkin puree.
  3. Spread mixture over both Pillsbury Sheets in an even layer (you may not use all of the pumpkin mixture). Sprinkle cinnamon and brown sugar over pumpkin mixture until most of the dough is covered. Carefully roll each sheet into a jellyroll shape.
  4. Carefully cut into 3/4 inch sized slices. The easiest way to do it, is to use a piece of floss (preferably floss that isn’t flavored) like the picture shows below. You could also use a serrated knife. Each sheet should make about 10 cinnamon rolls.
  5. Place cinnamon rolls into greased 8࡮″ pan or combine both rolls in a 9吉″ pan and cook for 16 minutes or until tops turn golden brown.

How to make cream cheese frosting:

You only need a few ingredients to make frosting

  • cream cheese (we used about 4 ounces)
  • butter (about 2 Tablespoons)
  • vanilla
  • powdered sugar (more or less to reach your desired consistency)

Beat together cream cheese, softened butter, vanilla, and powdered sugar. You can add more powdered sugar to make it thicker, or thin it out with a Tablespoon or two of milk.

Related recipe: love pumpkin everything? Try our Pumpkin Pie Cake, we know you’ll love it, too.

Copycat dessert recipes

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Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

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  • 1 cup Button mushrooms , sliced
  • 1/2 cup Baby corn , sliced
  • 1/2 cup Cauliflower (gobi) , cut into small florets
  • 1 Carrot (Gajjar) , sliced into roundles
  • 1/2 cup Green beans (French Beans) , cut into 1/2 an inch
  • 1 Red Bell pepper (Capsicum) , diced small
  • 1 Yellow Bell Pepper (Capsicum) , diced small
  • 2 teaspoons Extra Virgin Olive Oil For the Sauce
  • 1 tablespoon Whole Wheat Flour
  • 1 tablespoon Butter (Salted)
  • 250 ml Milk
  • 150 ml Lukewarm Water
  • 2 tablespoon Cheese , + 2 tablespoon to sprinkle on top (optional)
  • Salt and Pepper , to taste
  • 1 tablespoon Dried oregano

How to make pumpkin puree recipes

If you want to use real pumpkin rather than canned, you will have to make pumpkin puree first. What you purchase in a can is pumpkin puree so it&rsquos fine to substitute if you don&rsquot have time or access to whole pumpkins. The beauty of canned or frozen pumpkin is that you don&rsquot have to wait until the pumpkin harvest to make this amazing pumpkin side dish.

If you are starting with a whole pumpkin, this is how to make pumpkin puree:

  1. Cut the whole pumpkin in half then in fourths.
  2. Scoop out the seeds (don&rsquot throw them away &ndash they taste great roasted!)
  3. Put the pumpkin quarters in a roasting pan, skin side down.
  4. Add a little water to the pan.
  5. Bake at 300 degrees for about an hour. Test it with a knife for doneness
  6. Allow to cool and the skin will just pull away from the flesh. While the skin is edible, it tends to be too tough to be enjoyable.
  7. Cut it into chunks and puree in a food processor until smooth.

Refrigerate for five to seven days or freeze for up to a year.

50+ Must-Make Pumpkin Recipes to Celebrate Fall

I used to wait until we were deep into fall, when the leaves were changing and the cool weather demanded cozy sweaters, to jump into pumpkin mode. But over the years, as Starbucks moved up the release of PSLs earlier and earlier, I can’t help but to follow their lead (although I still stick with making my pumpkin lattes at home). It’s never too soon to dig into a batch of pumpkin muffins, creamy spiced oats, cookies, or even pumpkin quesadillas.

If you, too, are currently smitten with all things pumpkin — whether you’re using canned or homemade purée — consider this your recipe hit list. And if you’re ready to get cooking or baking only to realize you’re out of pumpkin purée, roasted butternut squash, acorn squash, and sweet potatoes all make good pumpkin purée substitutes.

From breakfast through dessert, we’re sharing more than 50 sweet and savory pumpkin recipes is sure to satisfy your fall cravings.


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