Casserole Recipes: Thanksgiving Stuffed Pumpkin

1/2 cup sliced almonds1 tablespoon butter1 onion, finely chopped2 eggs, lightly beaten1/2 cup mayonnaise1 (10.75 ounce) can condensed cream of mushroom soup2 (14 ounce) bags frozen chopped broccoli, thawed and drainedsalt and pepper to taste1 large sugar pumpkin, top removed, seeded3 cups shredded Cheddar cheese1 (16 ounce) package herb seasoned stuffing mix1/2 cup melted butterPreheat oven to 350 degrees F (175 degrees C). Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted. Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown. Amount Per Serving  Calories: 585 | Total Fat: 33.5g | Cholesterol: 98mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 585

Total Fat: 33.5gCholesterol: 98mgSodium: 1076mgTotal Carbs: 55.6g    Dietary Fiber: 6.7gProtein: 20.4g VIEW DETAILED NUTRITION
About: Nutrition Info

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