Creamy Pumpkin Pasta Bake
Creamy Pumpkin Pasta Bake is a warm and comforting fall dish that brings together the rich flavors of pumpkin, cheese, and pasta. This casserole is not only simple to prepare but also provides a delightful blend of creamy textures and savory spices, making it perfect for cozy family dinners or potlucks during the autumn season.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or rotini) | 12 oz |
| Pumpkin puree | 1 cup |
| Cream cheese | 8 oz |
| Grated parmesan cheese | 1/2 cup |
| Shredded mozzarella cheese | 1 cup |
| Milk | 1 cup |
| Garlic powder | 1 tsp |
| Italian seasoning | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Fresh parsley (for garnish) | Optional |
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Cook the pasta according to package instructions; drain and set aside.
- In a large mixing bowl, combine pumpkin puree, cream cheese, milk, garlic powder, Italian seasoning, salt, and black pepper. Mix until smooth and well combined.
- Stir in the cooked pasta and half of the mozzarella cheese into the pumpkin mixture.
- Transfer the mixture into the prepared baking dish and top with the remaining mozzarella and parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired. Enjoy your deliciously creamy pumpkin pasta bake!
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Cheesy Broccoli and Rice Casserole
Cheesy Broccoli and Rice Casserole is a delicious and satisfying fall dish that combines tender broccoli, fluffy rice, and creamy cheese to create a comforting side or entrée. This casserole is perfect for family gatherings or as a side dish to accompany your favorite autumn meals. It’s easy to prepare, making it a great option for busy weeknights as well.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 4 cups |
| Cooked rice | 2 cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Shredded cheddar cheese | 2 cups |
| Milk | 1/2 cup |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Butter (for greasing) | Optional |
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish with butter.
- In a large bowl, combine the cooked rice, broccoli florets, cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Mix well.
- Stir in 1 ½ cups of the shredded cheddar cheese until evenly distributed.
- Transfer the mixture into the prepared baking dish and top with the remaining ½ cup of cheddar cheese.
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
- Let it cool slightly before serving. Enjoy your cheesy broccoli and rice casserole!
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Beef and Sweet Potato Shepherd’s Pie
Beef and Sweet Potato Shepherd’s Pie is a hearty and comforting dish that combines layers of seasoned ground beef with a medley of vegetables, topped with a creamy and fluffy sweet potato mash. This twist on the classic shepherd’s pie is perfect for fall, offering warm flavors and a satisfying meal for family and friends.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 lb |
| Sweet potatoes | 2 large |
| Onion | 1 medium, diced |
| Carrots | 2, diced |
| Peas | 1 cup |
| Garlic | 2 cloves, minced |
| Beef broth | 1 cup |
| Worcestershire sauce | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Butter | 2 tbsp |
| Milk | 1/4 cup |
| Green onions (for garnish) | Optional |
Instructions
- Preheat the oven to 400°F (200°C).
- Boil sweet potatoes in salted water until tender, about 15-20 minutes; then drain and mash with butter and milk.
- In a large skillet, heat olive oil over medium heat, add onion and garlic, and sauté until softened.
- Add ground beef, carrots, peas, Worcestershire sauce, salt, and black pepper; cook until beef is browned.
- Pour beef mixture into a baking dish and spread the mashed sweet potatoes on top.
- Bake for 20-25 minutes, or until the top is slightly golden. Let cool for a few minutes before serving. Enjoy your Beef and Sweet Potato Shepherd’s Pie!
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Autumn Harvest Quinoa Casserole
The Autumn Harvest Quinoa Casserole is a nourishing and flavorful dish that embodies the essence of fall. This hearty casserole combines protein-rich quinoa with an array of seasonal vegetables, nuts, and spices, making it a perfect option for a cozy dinner. It’s not only healthy but also vegetarian, and can serve as a main dish or a delightful side.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Butternut squash, diced | 1 cup |
| Kale, chopped | 2 cups |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Dried cranberries | 1/2 cup |
| Walnuts, chopped | 1/2 cup |
| Thyme | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Parmesan cheese (optional) | 1/2 cup, grated |
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa and cook it in vegetable broth according to package instructions.
- In a skillet, heat olive oil over medium heat, add onion and garlic, and sauté until softened.
- Add diced butternut squash and kale to the skillet; cook until squash is tender and kale is wilted.
- Combine cooked quinoa, vegetable mixture, dried cranberries, walnuts, thyme, salt, and black pepper in a large bowl.
- Transfer the mixture to a greased casserole dish and top with Parmesan cheese, if using.
- Bake for 25-30 minutes, until heated through and slightly crispy on top. Serve warm and enjoy the flavors of fall!
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Savory Chicken and Mushroom Bake
The Savory Chicken and Mushroom Bake is a comforting and hearty casserole that features tender chicken pieces, earthy mushrooms, and a creamy sauce topped with a crispy layer. Perfect for fall gatherings or family dinners, this dish brings warmth and satisfaction with every bite.
| Ingredients | Quantity |
|---|---|
| Chicken breasts, diced | 2 cups |
| Mushrooms, sliced | 2 cups |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Chicken broth | 1/2 cup |
| Olive oil | 2 tbsp |
| Thyme | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Parmesan cheese, grated | 1/2 cup |
| Breadcrumbs | 1/2 cup |
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until softened.
- Add the sliced mushrooms and cook until they are browned and tender.
- In a large bowl, combine cooked chicken, mushroom mixture, cream of mushroom soup, chicken broth, thyme, salt, and black pepper.
- Transfer the mixture to a greased casserole dish and top with breadcrumbs and Parmesan cheese.
- Bake for 30-35 minutes, until bubbly and golden on top. Serve warm and savor the comfort!
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Sausage and Apple Stuffing Casserole
The Sausage and Apple Stuffing Casserole is a delightful dish that blends savory and sweet flavors, perfect for those cozy fall nights or holiday gatherings. This casserole combines hearty sausage, crisp apples, and flavorful stuffing, all baked to perfection for a comforting and delicious meal that your family will adore.
| Ingredients | Quantity |
|---|---|
| Italian sausage, crumbled | 1 lb |
| Apples, diced | 2 |
| Onion, diced | 1 medium |
| Celery, diced | 1 cup |
| Chicken broth | 2 cups |
| Stuffing mix | 1 package (12 oz) |
| Dried sage | 1 tsp |
| Dried thyme | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Butter, melted | 4 tbsp |
| Fresh parsley, chopped (for garnish) | Optional |
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook crumbled sausage over medium heat until browned, then drain excess fat.
- Add diced onion and celery to the skillet, cooking until softened, then mix in the diced apples.
- In a large bowl, combine the sausage mixture with stuffing mix, chicken broth, dried sage, thyme, salt, and pepper.
- Pour the mixture into a greased casserole dish and drizzle with melted butter.
- Bake for 30-35 minutes, until heated through and golden on top. Garnish with fresh parsley before serving. Enjoy!
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Spinach and Ricotta Layers
The Spinach and Ricotta Layers casserole is a comforting and wholesome dish that showcases the delightful combination of fresh spinach and creamy ricotta cheese, layered between sheets of pasta. This savory casserole is perfect for a family meal during the fall season, offering a burst of flavor and nutrition that everyone will love.
| Ingredients | Quantity |
|---|---|
| Fresh spinach, chopped | 4 cups |
| Ricotta cheese | 15 oz |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Lasagna noodles | 9-12 strips |
| Egg | 1 large |
| Garlic, minced | 2 cloves |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Olive oil | 2 tbsp |
| Marinara sauce | 2 cups |
| Fresh basil, chopped (for garnish) | Optional |
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, then add minced garlic and cook until fragrant.
- Stir in chopped spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, combine ricotta cheese, cooled spinach, egg, salt, and black pepper. Mix well.
- Spread a thin layer of marinara sauce on the bottom of a greased casserole dish.
- Layer noodles, the ricotta mixture, and mozzarella cheese in the dish, repeating until ingredients are used, finishing with noodles and marinara sauce on top.
- Sprinkle grated Parmesan cheese over the top and cover with foil.
- Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Garnish with fresh basil before serving. Enjoy!
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Butternut Squash and Sage Lasagna
Butternut Squash and Sage Lasagna is a delightful twist on traditional lasagna that combines the sweetness of roasted butternut squash with the earthy aroma of fresh sage. This comforting dish is perfect for fall and makes for a hearty vegetarian meal, layered with creamy béchamel sauce and rich mozzarella cheese.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled & cubed | 4 cups |
| Olive oil | 2 tbsp |
| Fresh sage, chopped | 1/4 cup |
| Lasagna noodles | 9-12 strips |
| Mozzarella cheese, shredded | 3 cups |
| Ricotta cheese | 15 oz |
| Parmesan cheese, grated | 1/2 cup |
| Garlic, minced | 2 cloves |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Milk | 2 cups |
| All-purpose flour | 2 tbsp |
| Nutmeg | 1/4 tsp |
Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- In a skillet, heat a little olive oil and sauté garlic and sage for a minute until fragrant.
- In a saucepan, make a béchamel sauce by whisking together flour and milk, cooking until thickened, then season with nutmeg, salt, and pepper.
- In a bowl, mix roasted butternut squash, ricotta cheese, salt, and black pepper.
- In a greased casserole dish, layer noodles, béchamel sauce, the butternut squash mixture, and mozzarella cheese, repeating layers as needed.
- Top with remaining mozzarella and Parmesan cheese. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until bubbly and golden. Let it cool slightly before serving. Enjoy!
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Chili Mac With a Twist
Chili Mac With a Twist is a hearty and comforting dish that combines the classic flavors of chili with pasta, making it a perfect fall casserole. This dish features a blend of ground beef, beans, and a variety of spices, all baked together with macaroni and topped with melted cheese for a deliciously satisfying meal.
| Ingredients | Quantity |
|---|---|
| Macaroni pasta | 2 cups |
| Ground beef | 1 lb |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Bell pepper, diced | 1 medium |
| Canned diced tomatoes | 1 can (14 oz) |
| Kidney beans, drained | 1 can (15 oz) |
| Chili powder | 2 tbsp |
| Cumin | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Cheddar cheese, shredded | 2 cups |
| Olive oil | 1 tbsp |
| Chicken broth | 1 cup |
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, cook the macaroni according to package instructions; drain and set aside.
- In a skillet, heat olive oil and sauté onion, garlic, and bell pepper until softened.
- Add ground beef to the skillet and cook until browned. Drain excess fat.
- Stir in diced tomatoes, kidney beans, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for about 5 minutes.
- Mix in cooked macaroni and chicken broth until combined and heated through.
- Transfer the mixture into a greased casserole dish and top with shredded cheddar cheese.
- Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly. Let cool slightly before serving. Enjoy!
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Rustic Vegetable and Lentil Bake
Rustic Vegetable and Lentil Bake is a hearty, nutritious casserole that highlights the flavors of autumn’s bounty. Packed with wholesome vegetables, protein-rich lentils, and topped with a crispy crust, this dish serves as a comforting main course perfect for cooler weather. It’s a delightful way to incorporate seasonal vegetables into your meals while being both filling and satisfying.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Vegetable broth | 4 cups |
| Carrot, diced | 1 medium |
| Celery, diced | 2 stalks |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Zucchini, diced | 1 medium |
| Bell pepper, diced | 1 medium |
| Spinach, fresh | 2 cups |
| Thyme (dried) | 1 tsp |
| Rosemary (dried) | 1 tsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Bread crumbs | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25-30 minutes. Drain if necessary.
- In a skillet, heat olive oil and sauté onion, garlic, carrot, celery, bell pepper, and zucchini until softened.
- Stir cooked lentils and spinach into the vegetable mixture, seasoning with thyme, rosemary, salt, and black pepper.
- Transfer mixture to a greased baking dish and top with bread crumbs and grated Parmesan cheese.
- Bake for 25-30 minutes until the top is golden and crispy. Let cool slightly before serving. Enjoy!
Cranberry and Turkey Bake
Cranberry and Turkey Bake is a festive and flavorful casserole that brings together the savory taste of turkey with the tartness of cranberries. This dish is perfect for fall gatherings, showcasing seasonal ingredients while providing a cozy and comforting meal. It can be served as a main course or a side dish, making it a versatile addition to your autumn menu.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 lb |
| Fresh cranberries | 2 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Cooked rice | 2 cups |
| Chicken broth | 1 cup |
| Thyme (dried) | 1 tsp |
| Sage (dried) | 1 tsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Bread crumbs | 1 cup |
| Monterey Jack cheese, shredded | 1 cup |
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until soft. Add ground turkey, cooking until browned, and season with thyme, sage, salt, and black pepper.
- Stir in cooked rice and fresh cranberries, mixing well. Add chicken broth to combine the ingredients.
- Transfer the mixture to a greased baking dish and top with bread crumbs and shredded Monterey Jack cheese.
- Bake for 25-30 minutes until the top is golden and bubbly. Let cool slightly before serving. Enjoy!
