Best 2 Autumn Vegetable Casserole Recipes

CREAMY CHEESE FALL VEGETABLE CASSEROLE

Creamy Cheese Fall Vegetable Casserole image

As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don't like parsnips or turnips.

Provided by Phoebe

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

3 cups milk
3 carrots, peeled and diced
2 sweet potatoes, peeled and diced
2 leeks, finely chopped (white part only)
2 parsnips, peeled and diced
2 stalks celery, diced
1 butternut squash, peeled and diced
1 small turnip, peeled and diced
1 (8 ounce) package cream cheese, cubed
1 cup shredded Parmesan cheese
1 pinch ground nutmeg
salt and ground black pepper to taste
1 cup fine bread crumbs
2 tablespoons melted butter, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.

Nutrition Facts : Calories 437.6 calories, Carbohydrate 57.2 g, Cholesterol 53 mg, Fat 18.4 g, Fiber 8.5 g, Protein 14.3 g, SaturatedFat 11.1 g, Sodium 512.5 mg, Sugar 15.3 g

AUTUMN VEGETABLE CASSEROLE

Autumn Vegetable Casserole image

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

Ingredients

1 baking potato, peeled and sliced
1 sweet potato, peeled and sliced
1 red pepper, slice in strips
1 red onion, sliced
1 medium zucchini, sliced lengthwise
2 large tomatoes, thickly sliced
1/2-3/4 cup Italian seasoned breadcrumbs, to taste
1/2-3/4 cup parmesan cheese, grated to taste
1 -2 teaspoon kosher salt, to taste
3/4-1 teaspoon freshly ground black pepper, to taste
1/4-1/3 cup extra virgin olive oil, to taste

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

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