Best 13 Autumn Casserole Recipes

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Autumn, a season of transition, brings with it a bounty of fresh and flavorful ingredients. As the air turns crisp and the leaves change color, it's the perfect time to gather loved ones around the table and indulge in a warm and cozy autumn casserole. Whether you prefer hearty and savory dishes or something sweet and satisfying, there's an autumn casserole recipe out there to suit every taste. From classic pumpkin spice to rich and creamy apple and brie, these comforting casseroles are sure to warm your soul on a chilly autumn evening.

Check out the recipes below so you can choose the best recipe for yourself!

AUTUMN BUTTERNUT SQUASH CASSEROLE



Autumn Butternut Squash Casserole image

A delicious streusel topped butternut squash casserole with sauteed apples! Can be prepared ahead. Keep streusel topping separate until ready to bake.

Provided by RMartino

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 10

Number Of Ingredients 14

4 cups mashed, cooked butternut squash
¼ cup butter, softened
1 tablespoon brown sugar
¼ teaspoon salt
1 pinch ground black pepper
1 ½ tablespoons butter
6 cups peeled and sliced Red Delicious apples
¼ cup white sugar
⅓ cup all-purpose flour
⅓ cup rolled oats
⅓ cup firmly packed brown sugar
¼ teaspoon ground cinnamon
¼ cup butter
¼ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
  • Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
  • Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
  • Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
  • Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
  • Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 38 g, Cholesterol 29 mg, Fat 13.3 g, Fiber 4.8 g, Protein 2.1 g, SaturatedFat 7.2 g, Sodium 142.5 mg, Sugar 23 g

AUTUMN SQUASH CASSEROLE



Autumn Squash Casserole image

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

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
¼ cup butter
1 tablespoon brown sugar
¼ teaspoon salt
1 dash white pepper
1 ½ tablespoons butter
6 cups sliced peeled apples
¼ cup white sugar
1 ½ cups cornflakes cereal, coarsely crushed
½ cup chopped pecans
½ cup brown sugar
2 tablespoons melted butter

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 SAUSAGE CASSEROLE



Autumn Sausage Casserole image

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

1 pound bulk pork sausage
1 medium apple, peeled and chopped
1 medium onion, chopped
1/2 cup chopped celery
3 cups cooked long grain rice
1/2 cup raisins
1/3 cup minced fresh parsley
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper

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.

AUTUMN SAUSAGE CASSEROLE (IN THE CROCK POT )



Autumn Sausage Casserole (In the Crock Pot ) image

Easy peasy recipe adapted from A Year of Slow Cooking. After looking through the reviews at her blog, I see that cooks who used a 6.5 quart crock pot had problems with this cooking too much. My crock pot is a 4 quart size and I have not experienced that problem. I do think the stirring is a good suggestion and have changed the directions accordingly. You could use any sausage you want but the sausage does need to be partially cooked or smoked. Try chicken with artichokes, chicken with apple, kielbaska, Italian, andouille, or whatever sausage your family enjoys. This uses LEFTOVER rice so plan for that. I love leftovers. :) This could be gluten free if you are very careful with your choice of sausage.

Provided by WiGal

Categories     One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups sweet potatoes, cut into 1/2 inch pieces or 1 1/2 cups carrots
3 cups cooked rice
1 lb sausage, sliced into bite size pieces
2 large apples, chopped (no need to peel)
1 cup yellow onion, chopped
1/2 cup raisins
1 tablespoon dried parsley flakes
1/2 teaspoon cumin (optional)
1 tablespoon brown sugar (optional)
1/2 teaspoon allspice
3/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup chicken broth
15 ounces black beans, drained

Steps:

  • If you are going to use uncooked sausage, brown on the stove top, and drain before adding to the crockpot.
  • Otherwise, line your 4 quart sized crock pot with a slow cooker liner, dump ingredients into the crock, and stir well.
  • Cover and cook on low for 3 1/2 to 4 hours, or until the orange vegetable is tender.
  • STIR once during the cooking time. I have not made this on high but am guessing an hour with more frequent stirring.

SWEET PEA AUTUMN CASSEROLE FROM COUNTRY CROCK®



Sweet Pea Autumn Casserole from Country Crock® image

Mushrooms, dried cranberries, and green peas combined with a creamy base are topped with stuffing mix and baked until golden brown.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 20m

Yield 6

Number Of Ingredients 7

½ cup Hellmann's® or Best Foods® Real Mayonnaise
1 (4.5 ounce) jar sliced mushrooms, drained and patted dry
¼ cup dried cranberries
2 tablespoons 2% milk
1 (12 ounce) package frozen green peas, prepared according to package directions
1 ¼ cups seasoned cube stuffing mix, crushed
3 tablespoons Country Crock® Spread, melted

Steps:

  • Combine Hellmann's® or Best Foods® Real Mayonnaise, mushrooms, cranberries and milk in large microwave-safe bowl. Microwave at HIGH 45 seconds; stir. Stir in hot peas, then turn into greased 1-quart shallow casserole.
  • Combine stuffing mix with Country Crock® Spread in a small bowl, then sprinkle over pea mixture. Bake 10 minutes or until golden brown.

Nutrition Facts : Calories 399 calories, Carbohydrate 45 g, Cholesterol 7.9 mg, Fat 20.9 g, Fiber 4.5 g, Protein 8.1 g, SaturatedFat 3.3 g, Sodium 1000 mg, Sugar 10.4 g

AUTUMN CASSEROLE



Autumn Casserole image

Since our state is second in the country in apple production, I make many recipes using them. My family often requests this dish for Sunday dinners and Thanksgiving.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

3 cups sliced unpeeled tart apples
3 cups sliced carrots, cooked
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon butter
3/4 cup orange juice

Steps:

  • Place half the apples in a greased 2-qt. baking dish. Cover with half the carrots. , In a small 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° for 30-35 minutes.

Nutrition Facts : Calories 169 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 4g fiber), Protein 1g protein.

AUTUMN BUTTERNUT CASSEROLE



Autumn Butternut Casserole image

This is from an old cookbook featuring recipes from American Inns. Cheshire Inn & Lodge in St. Louis, Missouri claims this wonderful dish. (Don't know if they're still around.)It has quite a few steps but isn't hard to make at all. Even if you're a newbie in the kitchen this will really impress your family and guests. Great for...

Provided by Pat DiMercurio

Categories     Side Casseroles

Time 50m

Number Of Ingredients 12

3 c mashed, cooked butternut squash
1/4 c butter
1 Tbsp brown sugar
1/4 tsp salt
dash(es) white pepper
1 1/2 Tbsp butter
6 c sliced, unpared jonathan apples (about 2#)
1/4 c granulated sugar
1 1/2 c cornflakes, coarsely crushed
1/2 c chopped pecans
1/2 c brown sugar, firmly packed
2 Tbsp melted butter

Steps:

  • 1. Season squash with 1/4 c. butter, 1 TBS brown sugar, 1/4 tsp. salt and pepper. Heat 1 1/2 TBS butter in a skillet; add sliced apples, sprinkle with 1/4 c. sugar, cover and simmer over low heat until barely tender, (about 5 mins.) Spread into a 3 qt. casserole dish
  • 2. Spoon mashed squash evenly over the apples.
  • 3. Mix cornflakes with pecans, 1/2 c. brown sugar and melted butter. Sprinkle over squash.
  • 4. Bake in a 350 degree oven for 15 minutes to an internal temperature of 165 degrees. Makes 8 servings.

SLOW COOKER AUTUMN SAUSAGE CASSEROLE



Slow Cooker Autumn Sausage Casserole image

I haven't tried this recipe yet but I didn't want to lose it. I found it on the "Year of SlowCooking" blog.

Provided by TheMamaBomb

Categories     Stew

Time 7h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb sausage, any flavor
1 large apple, chopped, no need to peel
1 yellow onion, chopped
1/2 cup chopped carrot
3 cups already cooked long-grain rice
1/2 cup raisins
1 tablespoon dried parsley flakes
1 tablespoon brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup chicken broth or 1/3 cup water

Steps:

  • The Directions.
  • The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
  • If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
  • Otherwise, dump all the ingredients into the crock, and stir well.
  • Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.
  • This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.

AUTUMN CARROT CASSEROLE



Autumn Carrot Casserole image

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

3 cups tart apples, unpeeled and sliced
3 cups carrots, sliced and cooked
1/3 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon butter
3/4 cup orange juice

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 CARROT CASSEROLE



Autumn Carrot Casserole image

Make and share this Autumn Carrot Casserole recipe from Food.com.

Provided by Lorac

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs carrots, peeled and sliced
1/3 cup brown sugar
1/4 cup butter or 1/4 cup margarine
1/2 lb Velveeta cheese
12 Ritz crackers, crushed

Steps:

  • Preheat oven to 350 degrees.
  • Place carrots in saucepan, add water to cover, bring to a boil and simmer for 10 minutes.
  • Drain, place in casserole dish, and sprinkle with brown sugar.
  • Melt butter and Velveeta together and pour over carrots.
  • Top with crushed Ritz crackers.
  • Bake for 30 minutes.

AUTUMN GAME CASSEROLE



AUTUMN GAME CASSEROLE image

Categories     Game     Stew

Number Of Ingredients 12

2 tbsp olive oil
1 lb 2 oz (500g) mixed boneless and skinless game, such as pheasant, partridge, venison, rabbit, and pigeon, diced
1 onion, sliced
1 carrot, sliced
1 parsnip, sliced
1 fennel bulb, sliced, fronds reserved
2 tbsp all purpose flour
1 cup chicken stock
¾ cup hard apple cider or apple juice
9 oz (250g) cremini mushrooms, thickly sliced
½ tsp fennel seeds
Salt and freshly ground black pepper

Steps:

  • 1. Preheat the oven to 325°F (160°C). Heat 1 tbsp of the oil in the casserole over medium-high heat. Add the game and cook for 3-4 minutes, stirring occasionally, until lightly browned. Transfer to a plate. 2. Add the remaining oil to the pot and heat. Add the onion, carrot, parsnip, and fennel and cook for 4-5 minutes, stirring occasionally, until lightly colored. Sprinkle in the flour and stir. Gradually stir in the stock and cider. Add the mushrooms and fennel seeds, then return the meat to the pan. 3. Season with salt and pepper and bring to a boil. Cover and bake for about 1½ hours, or until the meat is tender. 4. Sprinkle the casserole with the reserved fennel fronds and serve hot. Notes Prepare ahead: The casserole can be cooked, cooled, and refrigerated for up to 2 days, and will improve in flavor during that time. Freezing Information: Freeze for up to 3 months.

AUTUMN SQUASH CASSEROLE



AUTUMN SQUASH CASSEROLE image

Number Of Ingredients 13

3 poundsbuttercup squash - peeled, seeded, and cut into 3/4-inch chunks
1/4 cupbutter
1 tablespoonbrown sugar
1/4 teaspoonsalt
1 dashwhite pepper
1 1/2 tablespoonsbutter
6 cupssliced peeled apples
1/4 cupwhite sugar
1/2 cup flour
1/2 c rolled oats
1/2 cupchopped pecans
1/2 cupbrown sugar
2 tablespoonsmelted butter

Steps:

  • 1.Preheat an oven to 350 degrees F (175 degrees C). 2.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. 3.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. 4.Stir together the flour and rolled oats, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash. 5.Bake in the preheated oven until heated through, about 15 minutes.

AUTUMN CASSEROLE



AUTUMN CASSEROLE image

Categories     Beef     Bake     Quick & Easy

Yield 6 servings

Number Of Ingredients 17

Autumn Casserole #57857
recipe by biggord
Great Fall meal I got this recipe from one of the farmers wives in our old neighborhood
4-6 servings
55 minutes 10 mins prep
6 ounces macaroni noodles
3/4 cup chopped onions
3/4 cup chopped green peppers
1/4 cup vegetable oil
1 lb ground beef
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 (15 ounces) can cream-style corn
1 (8 ounces) can tomato sauce
1 (10 ounces) can tomato soup
1 cup grated cheddar cheese (or more)

Steps:

  • 1. Preheat oven to 350 degrees. 2. Cook noodles until tender. 3. Saute onion and green pepper in veg oil until tender. 4. Add ground beef and brown. 5. Stir in seasonings, then the corn, tomato sauce, soup, and noodles. 6. Put in a greased casserole dish, sprinkle with cheese. 7. Bake for 45 minutes. 8. I also add garlic to mine when browning the beef.

Tips:

  • Choose seasonal vegetables: Using vegetables that are in season ensures they are at their peak flavor and more affordable.
  • Don't be afraid to mix and match vegetables: The beauty of a casserole is that you can use whatever vegetables you have on hand or prefer. Experiment with different combinations to find your favorite.
  • Use a variety of textures: Incorporate a mix of soft and crunchy vegetables to add interest to your casserole. For example, you could use soft potatoes or squash with crispy broccoli or carrots.
  • Season well: Don't be afraid to use plenty of herbs and spices to flavor your casserole. Salt and pepper are essential, but you can also add garlic, onion, paprika, thyme, oregano, or any other spices you like.
  • Use a good quality cheese: The cheese is an important part of any casserole, so don't skimp on quality. Use a cheese that melts well and has a good flavor.
  • Don't overcook the vegetables: Vegetables should be tender but still have a slight crunch. Overcooking them will make them mushy.
  • Serve hot: Casseroles are best served hot out of the oven. They can be reheated, but they are never quite as good as when they are freshly made.

Conclusion:

Autumn is a great time to enjoy casseroles. With the abundance of fresh vegetables available, you can create delicious and comforting dishes that are perfect for a weeknight meal or a special occasion. Whether you prefer a classic recipe or something more adventurous, there is an autumn casserole recipe out there for everyone. So gather your ingredients, preheat your oven, and get ready to enjoy the flavors of fall.

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