Pumpkin Casserole

 

I had always referred to this recipe as pumpkin casserole although 

the only time the pumpkin was included was the first time it was made.  

I don’t even know where mom got the recipe but as I recall the 

casserole itself was prepared in a skillet by browning the meat first while 

the rice is cooking.  

All of the ingredients we added together and the mixture was 

put into a pumpkin which you cooked in the oven.  

We enjoyed it.  

A lot.  

But had decided the pumpkin was not really necessary as the 

majority was cooked before it was put in to said pumpkin.  

After that we would eat the casserole often.  

We would make it in the skillet.  I

t became a family favorite.  It was/is so rare to

have leftovers.

Sometimes I will add pineapple or peppers for variety.

·        1 medium size yellow onion, chopped

·        2 Tablespoons soy sauce

·        1 (8 oz) can sliced chestnuts, drained – you can use diced

·        2 lbs. lean ground beef

·        2 Tablespoons brown sugar

·        2 cup cooked white rice

·        1 can cream of chicken or cream of mushroom soup – I like the chicken better

·        Salt and Pepper to taste