Autumn Casserole Food
AUTUMN VEGETABLE CASSEROLE
This earthy dish smells wonderful while baking and once you taste this creation you're sure to add it to your favourites list! It is great reheated and is superb for potluck. Feel free to change out the veggies for ones that suit your palate but I think you'll find this is a good combo. I do not measure anything when I make this, it's all about a shake and a dash. Have fun with it, it's so yummy! If you are vegan or want it to be pareve just omit the cheese.
Provided by AnnieCan
Categories Yam/Sweet Potato
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
- Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
- Top with tomato slices and the remaining oil,s&p, crumbs.
- Sprinkle on the cheese.
- Bake uncovered in a 350F oven for 1 hour.
- Let stand 10 minutes before slicing.
- YUMMY!
Nutrition Facts : Calories 133.1, Fat 7.3, SaturatedFat 1.7, Cholesterol 4.5, Sodium 368.6, Carbohydrate 13.7, Fiber 2, Sugar 3.3, Protein 4
AUTUMN SQUASH CASSEROLE
This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.
Provided by NELLIE54914
Categories Side Dish Casseroles Squash Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
- Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
- Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g
AUTUMN CARROT CASSEROLE
Another Jack Frost favorite. We have a tradition of going to the Bayfield Apple Festival with our friends and family every October so I am always trying to find easy recipes with apples like this one. I have reduced the brown sugar from 1/2 cup to 1/3 cup.
Provided by WiGal
Categories Apple
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place half the apples in a greased 2 quart baking dish.
- Cover with half the carrots.
- In a bowl, combine brown sugar, flour, cinnamon, and salt.
- Cut in butter until crumbly; sprinkle half over apples and carrots.
- Repeat layers.
- Pour orange juice over all.
- Bake, uncovered at 350 degrees for 30 to 35 minutes.
AUTUMN SAUSAGE CASSEROLE
Apple, raisins and spices give this tasty sausage-rice casserole a taste of autumn. We enjoy it with a green salad on a cold fall day. It would be a nice potluck dish, too-just double the recipe if needed.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 522mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 2g fiber), Protein 8g protein.
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