Try this Pumpkin Casserole recipe, or contribute your own.
Suggest a better descriptionpreheat 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 1/2 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"
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Serving Size: 1 Serving (1479g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 884 | ||
Calories from Fat: 64 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 208.7mg | 7 % | |
Potassium 2494.9mg | 66 % | |
Total Carbohydrate 190.6g | 56 % | |
Dietary Fiber 26.8g | 107 % | |
Sugars, other 163.8g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 884
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