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7 Fall Casserole Recipes for Dinner: Hearty Comfort in Every Bite

When the leaves turn shades of red and gold, and the air carries a chill, there’s nothing quite like a warm, hearty casserole to fill your belly and comfort your soul. Fall casseroles are the epitome of seasonal comfort food. They bring together the best of autumn’s bounty – from sweet butternut squash to savory sausage – in one delightful dish. In this article, we’ll explore seven mouthwatering fall casserole recipes that will make your dinner table a place of warmth and happiness. Get ready to embrace the flavors of fall!

Introduction

Autumn is a time for cozy sweaters, pumpkin-spiced everything, and, of course, hearty casseroles that warm the heart. These one-dish wonders have a unique charm during the fall season, making them a staple in many households. They’re the perfect solution for busy weeknights or lazy Sunday dinners when all you crave is something comforting and delicious.

Why Fall Casseroles?

Seasonal Ingredients: Fall casseroles feature ingredients like butternut squash, apples, and sweet potatoes that are at their prime during this season.

Warmth and Comfort: Nothing beats the feeling of sitting down to a steaming hot casserole on a crisp autumn evening.

Effortless Cooking: Casseroles are known for their simplicity – just layer, bake, and enjoy. No-fuss, no-mess, all flavor!

Family Favorites: These dishes have a knack for bringing families together around the dinner table, creating lasting memories.

Now, let’s dive into seven delectable fall casserole recipes that will elevate your dinner game this autumn.

Recipe 1: Classic Beef and Potato Casserole

Ingredients

1 pound of ground beef
4 cups of diced potatoes
1 onion, chopped
2 cloves of garlic, minced
1 cup of beef broth
1 cup of shredded cheddar cheese
Salt, pepper, and paprika to taste

Directions

Brown the Beef:In a skillet, brown the ground beef until it’s no longer pink. Drain any excess fat.

Sauté Onions and Garlic:In the same skillet, sauté the chopped onions and minced garlic until they’re fragrant and translucent.

Layer Potatoes:Place half of the diced potatoes in a greased casserole dish. Season with salt, pepper, and paprika.

Add Beef and Onions:Spread the cooked ground beef and sautéed onions and garlic over the potatoes.

Layer Again:Add the remaining diced potatoes on top and season again with salt, pepper, and paprika.

Pour Broth:Pour the beef broth evenly over the layers.

Cheese Topping:Sprinkle the shredded cheddar cheese on top.

Bake:Cover the casserole dish with foil and bake at 350°F (175°C) for 45 minutes. Then, uncover and bake for an additional 15 minutes until the potatoes are tender and the cheese is bubbly.

Serve:Let it cool for a few minutes, then scoop out a generous portion of classic beef and potato casserole and savor the comforting flavors.

This timeless dish combines the heartiness of potatoes with the savory goodness of beef, creating a comforting dinner that’s perfect for chilly fall evenings.

Instructions

Preheat your oven to 350°F (175°C) and grease a casserole dish.

In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned. Drain any excess fat.

Layer half of the sliced potatoes in the bottom of the casserole dish.

Spread the beef and onion mixture over the potatoes.

Layer the remaining potatoes on top.

In a separate bowl, mix the cream of mushroom soup, milk, half of the shredded cheddar cheese, salt, and pepper.

Pour this mixture over the casserole.

Cover and bake for 1 hour.

Uncover and sprinkle the remaining cheddar cheese on top.

Bake for an additional 15 minutes or until the cheese is bubbly and golden.

Enjoy your classic beef and potato casserole!

Recipe 2: Butternut Squash and Sage Casserole

Ingredients

1 medium butternut squash, peeled, seeded, and cubed
1/4 cup of fresh sage leaves, chopped
1/2 cup of grated Parmesan cheese
1/4 cup of breadcrumbs
2 tablespoons of olive oil
Salt and pepper to taste

Directions

Roast Butternut Squash:Toss the cubed butternut squash with olive oil, salt, and pepper. Roast in the oven at 375°F (190°C) for about 30 minutes or until tender.

Prepare the Topping:In a bowl, combine the chopped sage, grated Parmesan cheese, breadcrumbs, and a drizzle of olive oil. Mix until the topping is well-coated.

Layer and Bake:In a greased casserole dish, create a layer of roasted butternut squash. Sprinkle a portion of the topping mixture on top. Repeat the layers until all the squash is used, finishing with a generous topping layer.

Bake:Bake the butternut squash and sage casserole at 350°F (175°C) for 20-25 minutes or until the topping is golden brown and crispy.

Serve:Allow it to cool slightly, then serve this delightful fall casserole that celebrates the earthy sweetness of butternut squash.

This recipe captures the essence of autumn with the rich and nutty flavor of butternut squash and the fragrant addition of fresh sage.

Instructions

Preheat your oven to 400°F (200°C) and grease a casserole dish.

In a large bowl, toss the diced butternut squash with olive oil, salt, pepper, and chopped sage.

Spread the seasoned butternut squash in the casserole dish.

Sprinkle the grated Parmesan cheese on top.

Bake for about 40-45 minutes, or until the butternut squash is tender and the top is golden brown.

Serve your butternut squash and sage casserole as a delightful side dish.

Recipe 3: Chicken and Wild Rice Casserole

Ingredients

2 cups of cooked chicken, shredded
1 cup of wild rice, cooked
1 cup of sliced mushrooms
1/2 cup of diced celery
1/2 cup of diced onion
1 cup of chicken broth
1/2 cup of heavy cream
1/2 cup of grated Gruyère cheese
Salt, pepper, and thyme to taste

Directions

Sauté Veggies:In a skillet, sauté the sliced mushrooms, diced celery, and diced onion until they’re softened and golden brown.

Combine Ingredients:In a large mixing bowl, combine the cooked chicken, cooked wild rice, sautéed vegetables, and grated Gruyère cheese. Season with salt, pepper, and thyme.

Creamy Mixture:In a separate bowl, whisk together the chicken broth and heavy cream.

Layer and Bake:In a greased casserole dish, create a layer with the chicken and rice mixture. Pour the creamy broth mixture over it.

Bake:Cover the casserole dish with foil and bake at 350°F (175°C) for 30 minutes. Then, uncover and bake for an additional 15-20 minutes until the top is golden brown and bubbling.

Serve:Allow the chicken and wild rice casserole to cool slightly, then serve this comforting dish that’s reminiscent of a warm hug.

This casserole recipe combines the earthy flavors of wild rice, the creaminess of Gruyère cheese, and the tender goodness of chicken for a comforting fall dinner.

Instructions

Preheat your oven to 350°F (175°C) and grease a casserole dish.

In a large bowl, combine the shredded chicken, cooked wild rice, sliced mushrooms, chopped celery, and chopped onion.

In a separate bowl, mix together mayonnaise, sour cream, chicken broth, shredded cheddar cheese, salt, and pepper.

Combine the two mixtures and pour them into the casserole dish.

Sprinkle the crushed crackers on top.

Bake for approximately 25-30 minutes, or until the top is golden and the casserole is heated through.

Serve your chicken and wild rice casserole as a comforting meal.

Recipe 4: Vegetarian Spinach and Mushroom Casserole

Ingredients

8 cups of fresh spinach leaves
2 cups of sliced mushrooms
1 cup of diced onion
2 cloves of garlic, minced
1 cup of grated Swiss cheese
1/2 cup of grated Parmesan cheese
1/2 cup of breadcrumbs
2 tablespoons of butter
Salt, pepper, and nutmeg to taste

Directions

**Sauté V

eggies**: In a skillet, sauté the sliced mushrooms, diced onion, and minced garlic until they’re tender and fragrant. Season with salt, pepper, and a pinch of nutmeg.

Cook Spinach:In a separate pot, blanch the fresh spinach leaves until they’re wilted. Drain and squeeze out excess moisture.

Layer:In a greased casserole dish, create a layer with half of the cooked spinach. Top it with half of the sautéed mushroom and onion mixture. Sprinkle a portion of grated Swiss cheese on top. Repeat the layers.

Breadcrumbs and Butter:In a small saucepan, melt the butter and combine it with breadcrumbs. Sprinkle this mixture over the top layer of the casserole.

Bake:Bake the vegetarian spinach and mushroom casserole at 350°F (175°C) for 25-30 minutes or until the top is golden brown and crispy.

Serve:Allow it to cool slightly, then serve this meatless marvel that celebrates the earthy goodness of mushrooms and spinach.

This casserole showcases the delightful combination of earthy mushrooms, tender spinach, and the richness of Swiss cheese.

Instructions

Preheat your oven to 350°F (175°C) and grease a casserole dish.

In a large skillet, sauté the sliced mushrooms and chopped onion until they’re tender.

In a large bowl, combine the sautéed mushrooms and onions with fresh spinach, mozzarella cheese, Parmesan cheese, mayonnaise, minced garlic, salt, and pepper.

Pour the mixture into the casserole dish.

Sprinkle breadcrumbs on top.

Bake for about 25-30 minutes, or until the casserole is bubbly and the top is golden.

Serve your vegetarian spinach and mushroom casserole as a tasty side or main dish.

Recipe 5: Sausage and Apple Casserole

Ingredients

1 pound of pork sausage, crumbled
2 cups of diced apples (e.g., Granny Smith)
1 cup of diced potatoes
1/2 cup of diced onion
1/2 cup of diced bell peppers (red or green)
1/2 cup of shredded cheddar cheese
Salt, pepper, and sage to taste

Directions

Sauté Sausage:In a skillet, cook the crumbled pork sausage until it’s browned and cooked through. Drain any excess grease.

Sauté Veggies:In the same skillet, sauté the diced potatoes, diced onion, and diced bell peppers until they’re tender.

Layer and Add Apples:In a greased casserole dish, create a layer with the cooked sausage. Add the diced apples on top.

Veggie Layer:Create another layer with the sautéed potato, onion, and bell pepper mixture. Season with salt, pepper, and sage.

Cheese Topping:Sprinkle the shredded cheddar cheese on top.

Bake:Cover the casserole dish with foil and bake at 350°F (175°C) for 25-30 minutes. Then, uncover and bake for an additional 10-15 minutes until the top is golden brown.

Serve:Allow this sausage and apple casserole to cool slightly, then savor the delightful combination of savory sausage and sweet apples.

This recipe pairs the savory goodness of sausage with the natural sweetness of apples, creating a casserole that’s both comforting and unique.

Instructions

Preheat your oven to 350°F (175°C) and grease a casserole dish.

In a large bowl, combine the cooked and crumbled sausage, sliced apples, brown sugar, ground cinnamon, and ground nutmeg.

Pour this mixture into the casserole dish.

In a separate bowl, mix the biscuit mix and milk until it forms a smooth batter.

Pour the batter over the sausage and apple mixture.

Bake for about 30-35 minutes, or until the top is golden and the casserole is cooked through.

Enjoy your savory and sweet sausage and apple casserole!

Recipe 6: Sweet Potato and Marshmallow Casserole

Ingredients

4 cups of mashed sweet potatoes
1/2 cup of brown sugar
1/4 cup of melted butter
1/4 cup of milk
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
Mini marshmallows for topping

Directions

Mix Sweet Potato Base:In a mixing bowl, combine the mashed sweet potatoes, brown sugar, melted butter, milk, cinnamon, and nutmeg. Mix until smooth.

Layer and Top:Transfer the sweet potato mixture to a greased casserole dish. Top it generously with mini marshmallows.

Bake:Bake the sweet potato and marshmallow casserole at 350°F (175°C) for 25-30 minutes or until the marshmallows are golden and gooey.

Serve:Allow it to cool slightly, then serve this delightful casserole that’s a harmonious blend of sweet and savory.

This recipe takes sweet potatoes to the next level with a gooey marshmallow topping, making it the perfect side dish for fall dinners.

Instructions

Preheat your oven to 350°F (175°C) and grease a casserole dish.

In a large bowl, combine the mashed sweet potatoes, brown sugar, melted butter, beaten eggs, vanilla extract, and milk.

Pour this mixture into the casserole dish.

In a separate bowl, mix mini marshmallows, crushed cornflakes, and melted butter.

Sprinkle this mixture on top of the sweet potato mixture.

Bake for approximately 25-30 minutes, or until the top is golden and the casserole is heated through.

Serve your sweet potato and marshmallow casserole as a delightful side dish.

Recipe 7: Pumpkin and Sausage Breakfast Casserole

Ingredients

8 cups of bread cubes (e.g., French bread)
1 cup of cooked sausage, crumbled
1 cup of pumpkin puree
1 cup of shredded cheddar cheese
6 large eggs
2 cups of milk
1 teaspoon of pumpkin pie spice
Salt and pepper to taste

Directions

Layer Bread and Sausage:In a greased casserole dish, create a layer with half of the bread cubes. Top them with the crumbled sausage.

Add Pumpkin:Spoon pumpkin puree over the sausage layer.

Cheese Layer:Sprinkle shredded cheddar cheese on top of the pumpkin layer.

Second Bread Layer:Add the remaining bread cubes as the top layer.

Egg Mixture:In a mixing bowl, whisk together the eggs, milk, pumpkin pie spice, salt, and pepper. Pour this mixture evenly over the casserole layers.

Chill:Cover the casserole dish and refrigerate it for at least 2 hours or overnight to allow the bread to absorb the egg mixture.

Bake:Bake the pumpkin and sausage breakfast casserole at 350°F (175°C) for 45-55 minutes or until it’s set and golden brown on top.

Serve:Allow it to cool slightly, then serve this breakfast casserole that’s perfect for fall mornings.

This casserole recipe combines the warm flavors of pumpkin and savory sausage, making it an ideal start to a crisp autumn day.

Instructions

Preheat your oven to 350°F (175°C) and grease a casserole dish.

In a large bowl, combine the cooked and crumbled breakfast sausage, cubed bread, and shredded cheddar cheese.

Pour this mixture into the casserole dish.

In a separate bowl, whisk together canned pumpkin puree, eggs, milk, ground cinnamon, ground nutmeg, salt, and black pepper.

Pour the pumpkin mixture evenly over the sausage, bread, and cheese.

Bake for about 30-35 minutes, or until the casserole is set and the top is golden.

Serve your pumpkin and sausage breakfast casserole as a satisfying morning meal.

These casserole recipes offer a delightful variety for different occasions. Enjoy creating these dishes, and may they bring comfort and flavor to your meals!

Conclusion

Fall casseroles are more than just dinner; they’re a celebration of the season’s bounty and a source of comfort and warmth on chilly evenings. These seven recipes offer a variety of flavors and ingredients that capture the essence of autumn. From the classic beef and potato casserole to the sweet and gooey sweet potato and marshmallow casserole, each dish has its own unique charm.

So, as the leaves start to fall and the air turns crisp, gather your ingredients, preheat your oven, and let the aroma of these fall casseroles fill your home. Whether you’re dining with family or savoring a quiet meal, these hearty dishes are sure to bring smiles

and satisfaction to your dinner table. Enjoy the flavors of fall, one delicious casserole at a time!

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Spring Viva

7 Fall Casserole Recipes for Dinner: Hearty Comfort in Every Bite

7 Fall Casserole Recipes for Dinner: Hearty Comfort in Every Bite

Introduction

Why Fall Casseroles?

Recipe 1: Classic Beef and Potato Casserole

Ingredients

Directions

Instructions

Recipe 2: Butternut Squash and Sage Casserole

Ingredients

Directions

Instructions

Recipe 3: Chicken and Wild Rice Casserole

Ingredients

Directions

Instructions

Recipe 4: Vegetarian Spinach and Mushroom Casserole

Ingredients

Directions

Instructions

Recipe 5: Sausage and Apple Casserole

Ingredients

Directions

Instructions

Recipe 6: Sweet Potato and Marshmallow Casserole

Ingredients

Directions

Instructions

Recipe 7: Pumpkin and Sausage Breakfast Casserole

Ingredients

Directions

Instructions

Conclusion

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