Stuffed Pumpkin Casserole

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Note: Food Storage substitutes are italicized.

Stuffed Pumpkin Casserole

Ingredients

1 Onion or reconstituted onions

2 tablespoons oil

1 ½ -2 lbs of hamburger meat, canned beef, beef tvp, quick wheat meat

1 can of mushrooms or reconstituted mushrooms

8 oz can water chest nuts drained

1 can cream of chicken soup

2 tablespoons soy sauce or Braggs Amino Spray

2 tablespoons honey or brown sugar

1 ½ cups of cooked rice

1large pumpkin

Directions

1. Sauté onions in oil on stove. Brown meet and mix in with onions once cooked. If using TVP, prepare before mixing with onion. If using canned beef, mix right in with onions.
2. Mix all called for ingredients (minus the pumpkin) in a bowl.
3. Cut the top off the pumpkin and remove the insides. Stuff the mix inside. Be sure to put the pumpkin top back on.
4. Color a face on the pumpkin with permanent marker.
5. Bake in oven at 350 F for 1 hour or until the inside of the pumpkin is soft.
6. Serve out of the pumpkin, and be sure to serve some of the cooked pumpkin along with it.