Best 3 Fall Harvest Potato Casserole Recipes
Fall is a time for hearty, comforting dishes, and this fall harvest potato casserole fits the bill perfectly. Made with fresh, seasonal potatoes, vegetables, and a creamy sauce, this casserole is a delicious and easy way to celebrate the bounty of the harvest. Whether you're serving it as a side dish or a main course, this casserole is sure to be a hit with your family and friends.
Here are our top 3 tried and tested recipes!
HARVEST POTATO CASSEROLE
Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. -Mrs. Robert Cody, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
Nutrition Facts : Calories 395 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 421mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
FALL HARVEST POTATO CASSEROLE
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
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
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
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
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for this casserole because they hold their shape well and have a fluffy texture when cooked.
- Cut the potatoes evenly: This will help them cook evenly in the casserole.
- Don't overcrowd the casserole dish: Make sure there is enough space between the potatoes so that they can cook evenly.
- Use a sharp knife to cut the vegetables: This will help to prevent them from becoming mushy.
- Don't overcook the casserole: The potatoes should be tender, but not mushy.
- Let the casserole rest before serving: This will allow the flavors to meld together.
Conclusion:
Fall Harvest Potato Casserole is a delicious and easy-to-make dish that is perfect for a potluck or holiday dinner. With its creamy sauce, tender potatoes, and flavorful vegetables, this casserole is sure to be a hit with everyone at your table. So next time you're looking for a hearty and satisfying dish, give Fall Harvest Potato Casserole a try.
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