Best Jack O Lantern Supper Casserole Recipes

MAC-O'-LANTERN

Steps:

• Preheat oven to 400 degrees.
• Cook macaroni according to package directions.
• Remove and set aside 1/4 cup pizza sauce.
• Combine prepared macaroni, half the ground beef, remaining pizza sauce, garlic powder, egg, and basil.
• Spoon evenly into a 9 inch pie plate.
• Sprinkle with cheese.
• Combine remaining meat with the reserved pizza sauce.
• Use to create a jack-o'-lantern face on top of the casserole.
• Bake 15 minutes.
• Let stand 5 miutes before serving.
• Serve with salad.

JACK-O-LANTERN SUPPER CASSEROLE

Steps:

• Paint face on pumpkin with marker.
• Brown beef and onion. Drain.
• Add soup, sugar, soy sauce and mushrooms and simmer 10 minute
• Add rice and waterchestnuts.
• Spoon into pumpkin. Replace top. Bake on cookie sheet in center of oven at 350 degrees for 1-2 hours or until inside of pumpkin is tender.
• Serve on plate. Scoop cooked pumpkin out and serve.

EASY SUPPER CASSEROLE

Steps:

• Brown meat with onion and seasonings.
• Put meat mixture into large casserole dish and add the rest of your ingredients. Mix.
• Bake covered at 350 degrees for 1 and 1/2 hours or until potatoes are done.

HALLOWEEN JACK-O-LANTERN PASTA DINNER

Steps:

• Carve each bell pepper as you would a Jack-O-Lantern, cutting the top off and hollowing out the inside before carving a face.
• Discard the tops.
• Cook pasta according to package directions.
• Drain Pasta.
• Mix pasta with warm sauce and spoon into each individual pepper, making sure the pasta 'oozes' out the eyes, mouth, and top of pepper.
• Serve with breadstick 'bones'--tie a knot at the end of each breadstick, bake, and enjoy!

JACK-O'-LANTERN CHEESEBURGER PIE

Steps:

• Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
• Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
• Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
• Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
• Bake at 425*F (220*C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.

JACK O LANTERNS

Steps:

• Use a cookie cutter or knife to cut each slice of bread into a circle.
• Spread orange cheese spread on the slices, all the way to the edges.
• Use pieces of black olive to make eyes, noses and mouths on each Jack O Lantern.

MAC-O-LANTERN AND CHEESE BOWLS

Steps:

• Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
• Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
• Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
• Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
• Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

HALLOWEEN FUN - PUMPKIN CAKE O' LANTERN (JACK O'LANTERN)

Steps:

• Heat the oven to 350° and butter two 10-inch bundt cake pans.
• In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt.
• In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth.
• In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition.
• Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined.
• Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
• Frosting:
• In a large bowl, beat the cream cheese until smooth. Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting is a spreadable consistency. Color about 1 cup of the frosting green and the rest orange.
• Assembly:.
• Trim the bottoms of the cakes so they lie flat against each other. Frost the flat surface of the bottom cake and place the other cake on top. Frost the entire cake orange. When the frosting dries, add green frosting leaves and top with the ice cream cone to create a stem.
• Decoration:.
• Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and white gumdrops together into a pancake about 1/4 inch thick.
• Adults only - use a knife to cut out the eyes, nose and mouth. Microwave 2 tablespoons of chocolate chips for about 60 seconds.
• Dip the left side and bottom of the facial features in the melted chocolate. Dab a small amount of water onto the top surface of each feature, sprinkle the edible glitter on top, then press the facial features onto the cake.