Best 13 Autumn Casserole Recipes

AUTUMN BUTTERNUT SQUASH CASSEROLE

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.

AUTUMN SQUASH CASSEROLE

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.

AUTUMN SAUSAGE CASSEROLE

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.

AUTUMN SAUSAGE CASSEROLE (IN THE CROCK POT )

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®

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.

AUTUMN CASSEROLE

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.

AUTUMN BUTTERNUT CASSEROLE

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.

AUTUMN CARROT CASSEROLE

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

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.

SLOW COOKER AUTUMN SAUSAGE CASSEROLE

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 GAME CASSEROLE

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

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

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.