Pumpkin and Stuffing Casserole |
|
 |
Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
|
This casserole is a great side dish with most any meal. Mushroom soup can be substituted for the chicken, changing poultry seasoning to oregano or rosemary. Ingredients:
4 cups pumpkin (1/2 inch cubes) |
2 cups potatoes (1/4 inch cubes) |
5 cups cornbread stuffing mix |
1 (26 ounce) can cream of chicken soup |
1 (14 1/2 ounce) can chicken broth |
2 cups cheddar cheese (grated) |
1/2 cup mayonnaise |
1/2 cup parmesan cheese |
1/2 medium onion (diced) |
3 stalks celery (diced) |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon poultry seasoning (may substitute as above) |
Directions:
1. In a large mixing bowl combine stuffing, chicken broth, onion, celery, salt, pepper and spices. In a medium mixing bowl combine soup, mayo and cheddar cheese. Spray 9x13 baking dish and cover bottom with 2/3 of stuffing mixture. Add pumpkin, potatoes and cover with soup and cheese mixture. Top with remainder of stuffing mix and sprinkle with parmesan cheese. Cover casserole and place on center rack of 400F oven. Bake for 90 minutes.
|
|