Best 4 Fall Harvest Potato Casserole Recipes

Fall Harvest Potato Casserole is a comforting and hearty dish that is perfect for a chilly autumn day. This classic casserole features layers of thinly sliced potatoes, a creamy sauce, and a crispy breadcrumb topping. The potatoes are first parboiled until tender, then layered in a baking dish with a creamy mixture of butter, flour, milk, and seasonings. The casserole is then topped with a crunchy breadcrumb topping and baked until golden brown.

This recipe includes several variations on the classic Fall Harvest Potato Casserole. For a vegetarian version, the sausage can be omitted and replaced with additional vegetables, such as mushrooms, zucchini, or bell peppers. For a cheesy version, a cup of shredded cheddar cheese can be added to the creamy sauce. And for a spicy version, a teaspoon of chili powder or cayenne pepper can be added to the breadcrumb topping. No matter how you choose to prepare it, Fall Harvest Potato Casserole is sure to be a hit at your next potluck or holiday gathering.

Let's cook with our recipes!

CHEESY POTATO CASSEROLE WITH BUTTERY RITZ CRACKERS

Cheesy Potato Casserole with Buttery Ritz Crackers image

Provided by Tieghan Gerard

Time 1h30m

Number Of Ingredients 13

Ingredients

3 pounds Yukon gold potatoes, peeled and quartered
10 tablespoons (1 stick + 2 tablespoons) salted butter, at room temperature
3-4 cups shredded sharp cheddar cheese
1 cup plain Greek yogurt or sour cream
1/2 cup whole milk or heavy cream
1 tablespoon fresh thyme or 2 teaspoons dried thyme
1 teaspoon each garlic and onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 1/2 cups crushed Ritz crackers ((about 1 sleeve))
1 clove garlic, grated
2 teaspoons Worcestershire sauce

Steps:

1. Preheat the oven to 375 degrees F. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.2. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding 6 tablespoons butter, 3 cups cheddar cheese, yogurt, cream, thyme, garlic powder, onion powder, paprika, and cayenne. Season to taste with salt and pepper. Spoon the potato mixture into a 9x13 inch baking dish. Top with the the remaining 1/2 cup to 1 cup cheddar cheese.3. In a medium bowl, mix together the cracker crumbs, garlic, Worcestershire sauce, and 4 tablespoons butter. Sprinkle the crackers evenly over the potatoes.4. Cover the dish with foil. Transfer to the oven and bake for 30-35 minutes, remove the foil and continue baking another 15 minutes, until the crackers are golden. Serve warm topped with fresh thyme and flaky sea salt.

Nutrition Facts : Calories 358 kcal, Protein -19 g, ServingSize 1 serving

FALL HARVEST POTATO CASSEROLE

Fall Harvest Potato Casserole image

This is a wonderful comfort dish that is perfect when the first nip in the air makes its presence. Time does not include freezing.

Provided by Chef Buggsy Mate

Categories Potato

Time 1h45m

Yield 12-15 serving(s)

Number Of Ingredients 10

Ingredients

8 large potatoes
3 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounces sour cream
1 (10 3/4 ounce) cream of chicken soup
2 cups cheddar cheese, shredded & divided
5 green onions, chopped
1/2 cup corn flakes, crushed

Steps:

Place potatoes and bay leaves in a large kettle; cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until tender.
Remove from heat; cool to room temperature.
Place potatoes in the freezer for 1 hour and do not drain cooking water.
Drain potatoes; peel and grate.
Place in a greased 9x13" baking dish.
Drizzle with butter, sprinkle with salt and pepper; toss to coat.
Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
Sprinkle with remaining cheese; top with cornflakes.
Bake uncovered at 350 degrees for 45-50 minutes until bubbly.

Nutrition Facts : Calories 413.6, Fat 20.1, SaturatedFat 12.1, Cholesterol 49.5, Sodium 452.8, Carbohydrate 48.3, Fiber 5.6, Sugar 2.5, Protein 11.8

NOVEMBER HARVEST CASSEROLE

November Harvest Casserole image

This casserole is perfect for Thanksgiving or any other fall meal. The sweetness of the squash and the potatoes are a pleasant combination. I make this recipe with apple Gouda chicken sausages from Costco® but any other chicken sausage will do the trick. I originally created this recipe by combining extras in the fridge that needed to be cooked. Now, it is a staple in our home and everyone loves it!

Provided by crystallynn

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h45m

Yield 12

Number Of Ingredients 9

Ingredients

1 butternut squash, halved and seeded
2 sweet potatoes, halved lengthwise
2 ¾ cups water
¼ teaspoon salt
1 ½ cups whole grain couscous
5 links precooked apple chicken sausage, sliced into rounds
1 green bell pepper, diced
½ cup diced green onion
1 (12 ounce) package shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 40.9 g, Cholesterol 61.5 mg, Fat 9.7 g, Fiber 6.5 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 3.9 g

HARVEST HAMBURGER CASSEROLE

Harvest Hamburger Casserole image

During harvesttime, I take this dish out to the field for my family's lunch. It sure makes things easy when you have your meat and vegetables all in one dish. And, as many times as I've carried a full casserole out to the field, I have never brought anything back to the house but the empty dish.

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef
1 cup finely chopped onion
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 cups sliced peeled potatoes
1/3 cup all-purpose flour
2 cups frozen corn, thawed
1-1/2 cups frozen lima beans, thawed
1 medium green pepper, julienned
1-1/2 cups shredded cheddar cheese

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the onion, tomatoes, Worcestershire sauce and salt. Transfer to a greased 3-qt. baking dish., Layer with the potatoes, flour, corn, lima beans and green pepper. Cover and bake at 375° for 45 minutes. Sprinkle with cheese. Bake, uncovered, for 30 minutes or until bubbly.

Nutrition Facts :

Tips:

Choose the right potatoes: A combination of starchy and waxy potatoes yields the best texture for this dish.
Don't overcook the potatoes: They should be tender but still hold their shape.
Use a flavorful cheese: A sharp cheddar or Gruyère will give the casserole a rich, nutty flavor.
Add some vegetables: Diced carrots, celery, or broccoli would all be great additions to this casserole.
Make it ahead: This casserole can be made up to 24 hours in advance. Just cover it and refrigerate until you're ready to bake it.

Conclusion:

This fall harvest potato casserole is a delicious and comforting dish that's perfect for a holiday gathering or a weeknight dinner. It's easy to make and can be tailored to your own preferences. So next time you're looking for a hearty and flavorful potato dish, give this recipe a try.