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Beef-Stuffed Acorn Squash
Ingredients:
1 medium acorn squash
1/2 lb. ground beef
2 Tbs. chopped onion
2 Tbs. chopped celery
2 Tbs, flour
1/4 tsp. salt
1/4 tsp. ground sage
3/4 c. milk
1/2 c. cooked rice
1/4 c. shredded sharp American cheese
1 medium acorn squash
1/2 lb. ground beef
2 Tbs. chopped onion
2 Tbs. chopped celery
2 Tbs, flour
1/4 tsp. salt
1/4 tsp. ground sage
3/4 c. milk
1/2 c. cooked rice
1/4 c. shredded sharp American cheese
Directions:
Cut squash in half; discard seeds. Sprinkle squash with a little salt. Bake, cut side down, in 10x6x2" baking dish at 350 till tender, 45 to 50 minutes. Cook beef, onion, and celery till meat is brown. Drain off fat. Stir in flour, salt and sage. Add milk. Cook and stir till thickened and bubbly. Stir in rice. Turn squash cut side up in dish; fill. Bake, uncovered, at 350 for 30 minutes. Top with cheese; bake 3 minutes.
Makes 2 Servings
Cut squash in half; discard seeds. Sprinkle squash with a little salt. Bake, cut side down, in 10x6x2" baking dish at 350 till tender, 45 to 50 minutes. Cook beef, onion, and celery till meat is brown. Drain off fat. Stir in flour, salt and sage. Add milk. Cook and stir till thickened and bubbly. Stir in rice. Turn squash cut side up in dish; fill. Bake, uncovered, at 350 for 30 minutes. Top with cheese; bake 3 minutes.
Makes 2 Servings
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