Pumpkin and Sage Pasta Bake
The Pumpkin and Sage Pasta Bake is a comforting and hearty dish perfect for fall. Combining tender pasta, creamy pumpkin, and aromatic sage, this casserole offers a delightful blend of flavors that is both satisfying and easy to prepare. It’s a wonderful choice for a family meal or a cozy gathering with friends as the temperatures begin to drop.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or rigatoni) | 12 oz |
| Pumpkin puree | 2 cups |
| Heavy cream | 1 cup |
| Grated Parmesan cheese | 1 cup |
| Fresh sage leaves | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Mozzarella cheese (shredded) | 1 cup |
Cooking Steps:
- Preheat oven to 375°F (190°C).
- Cook the pasta al dente according to package instructions and drain.
- In a large skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant.
- Stir in the pumpkin puree, heavy cream, Parmesan cheese, chopped sage, salt, and pepper until combined and heated through.
- Combine the cooked pasta with the pumpkin mixture and mix well.
- Transfer the mixture to a baking dish, top with shredded mozzarella cheese, and bake for 25-30 minutes until bubbling and golden on top.
- Let it cool slightly before serving, and enjoy your hearty fall casserole!
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Cheesy Broccoli and Rice Casserole
The Cheesy Broccoli and Rice Casserole is a warm and satisfying dish that’s perfect for chilly fall evenings. This comforting casserole combines tender broccoli, fluffy rice, and a creamy cheese sauce, creating a hearty meal that can easily be served as a side or a main dish. Packed with flavor and nutrition, it’s sure to become a family favorite.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 4 cups |
| Cooked rice | 2 cups |
| Cheddar cheese (shredded) | 2 cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Milk | 1/2 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Bread crumbs (optional) | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked rice, broccoli florets, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Fold in 1 1/2 cups of shredded cheddar cheese into the mixture.
- Transfer the mixture into a greased baking dish and sprinkle the remaining cheddar cheese on top.
- Optionally, add bread crumbs for a crunchy topping.
- Bake for 25-30 minutes until the casserole is bubbly and golden brown.
- Let it cool slightly before serving, and enjoy your Cheesy Broccoli and Rice Casserole!
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Beef and Mushroom Stroganoff Casserole
Beef and Mushroom Stroganoff Casserole is a hearty and flavorful dish that brings the classic flavors of beef stroganoff into the comforting world of casseroles. This dish combines tender beef, earthy mushrooms, and a creamy sauce, layered with pasta and topped with cheese for a delightful meal that is perfect for family dinners on chilly fall nights.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Mushrooms (sliced) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Egg noodles | 8 ounces |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Sour cream | 1 cup |
| Beef broth | 1 cup |
| Worcestershire sauce | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded cheddar cheese | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and cook egg noodles according to package instructions; drain and set aside.
- In a large skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic until the beef is cooked through; add the sliced mushrooms and cook until softened.
- Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, sour cream, salt, and pepper; mix until well combined.
- Add the cooked egg noodles to the skillet and stir to combine everything thoroughly.
- Transfer the mixture to a greased baking dish, top with shredded cheddar cheese, and bake for 25-30 minutes or until the cheese is melted and bubbly.
- Allow to cool slightly before serving. Enjoy your Beef and Mushroom Stroganoff Casserole!
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Sweet Potato and Black Bean Enchilada Bake
Sweet Potato and Black Bean Enchilada Bake is a vibrant and satisfying vegetarian dish that combines the sweetness of roasted sweet potatoes with savory black beans and zesty enchilada sauce. This casserole is layered with corn tortillas and topped with cheese for a filling and nutritious meal that is perfect for cozy fall evenings.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and diced) | 2 medium |
| Black beans (canned, drained and rinsed) | 1 can (15 oz) |
| Enchilada sauce | 2 cups |
| Corn tortillas | 10-12 |
| Corn (canned or frozen) | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded cheese (cheddar or Mexican blend) | 2 cups |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet, sauté the chopped onion and garlic until soft, then add the diced sweet potatoes and cook until they begin to soften.
- Stir in the black beans, corn, cumin, chili powder, salt, and pepper; mix well.
- Spread a thin layer of enchilada sauce in the bottom of the baking dish, then layer tortillas, half the sweet potato mixture, and some cheese. Repeat layers, ending with tortillas and enchilada sauce on top.
- Sprinkle remaining cheese over the top and bake for 25-30 minutes or until the dish is heated through and the cheese is bubbly.
- Garnish with fresh cilantro before serving. Enjoy your Sweet Potato and Black Bean Enchilada Bake!
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Creamy Chicken and Spinach Noodle Casserole
Creamy Chicken and Spinach Noodle Casserole is a comforting and delicious dish perfect for fall evenings. This creamy casserole combines tender chicken, fresh spinach, and egg noodles enveloped in a rich sauce, all topped with a crispy layer of breadcrumbs and cheese. It’s a meal that warms both the body and soul.
| Ingredients | Quantity |
|---|---|
| Egg noodles | 8 oz |
| Cooked chicken (shredded) | 2 cups |
| Fresh spinach | 3 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Sour cream | 1 cup |
| Chicken broth | 1 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded cheese (cheddar or mozzarella) | 1 cup |
| Breadcrumbs | 1 cup |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Cook egg noodles according to package instructions, drain, and set aside.
- In a large bowl, combine cooked chicken, spinach, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Stir in the cooked noodles until evenly coated with the mixture, then transfer to the baking dish.
- Top with shredded cheese and breadcrumbs drizzled with olive oil.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Enjoy your Creamy Chicken and Spinach Noodle Casserole!
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Harvest Vegetable Quinoa Casserole
Harvest Vegetable Quinoa Casserole is a nutritious and satisfying dish that celebrates the flavors of autumn. Packed with an array of seasonal vegetables, wholesome quinoa, and a delectable blend of spices and cheese, this casserole is not only hearty but also makes for a great vegetarian option for family gatherings or cozy dinners.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Zucchini | 1 medium, diced |
| Bell pepper (any color) | 1 medium, diced |
| Carrots | 2 medium, diced |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Spinach | 2 cups, chopped |
| Olive oil | 2 tablespoons |
| Dried Italian herbs | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded mozzarella cheese | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Cherry tomatoes | 1 cup, halved |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Rinse quinoa under cold water and cook it in vegetable broth according to package instructions; set aside.
- In a large skillet, heat olive oil over medium heat; sauté onion and garlic until softened, then add zucchini, bell pepper, and carrots, cooking until tender.
- Add spinach, Italian herbs, salt, and pepper, stirring until the spinach wilts.
- In a large bowl, combine cooked quinoa and sautéed vegetables; mix well. Transfer to the baking dish and top with mozzarella and Parmesan cheese, followed by halved cherry tomatoes.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden. Enjoy your Harvest Vegetable Quinoa Casserole!
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Italian Sausage and Peppers Bake
Italian Sausage and Peppers Bake is a hearty and flavorful dish that combines juicy Italian sausage with vibrant bell peppers and onions, all baked together for a comforting fall meal. This casserole is packed with rich flavors and makes for a perfect dinner option that pairs well with crusty bread or a side salad.
| Ingredients | Quantity |
|---|---|
| Italian sausage | 1 pound |
| Bell peppers (mixed colors) | 3 medium, sliced |
| Onion | 1 large, sliced |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Italian seasoning | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded mozzarella cheese | 1 cup |
| Fresh basil (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the Italian sausage until browned and cooked through; remove and set aside.
- In the same skillet, add olive oil, then sauté the onion and garlic until translucent. Add bell peppers and cook until softened.
- Stir in diced tomatoes, Italian seasoning, salt, and pepper, mixing well. Return the sausage to the skillet and combine everything.
- Transfer the mixture to the prepared baking dish, then sprinkle shredded mozzarella cheese on top.
- Bake for 25-30 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving. Enjoy your Italian Sausage and Peppers Bake!
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Classic Tuna Noodle Casserole
Classic Tuna Noodle Casserole is a nostalgic and comforting dish that combines tender egg noodles, creamy tuna, and a mix of savory vegetables all baked together for a hearty meal. This casserole is a favorite for busy weeknights and can easily please the whole family with its flavorful, creamy texture and crunchy topping.
| Ingredients | Quantity |
|---|---|
| Egg noodles | 8 ounces |
| Canned tuna (drained) | 2 cans (5 oz each) |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Milk | 1/2 cup |
| Frozen peas and carrots | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Bread crumbs | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 1 tablespoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- Cook the egg noodles according to package instructions, drain, and set aside.
- In a large bowl, combine the drained tuna, cream of mushroom soup, milk, frozen peas and carrots, half of the cheddar cheese, salt, and pepper. Mix well.
- Stir in the cooked egg noodles until everything is combined and evenly coated.
- Pour the mixture into the greased baking dish, then sprinkle the remaining cheddar cheese and bread crumbs on top.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Serve warm and enjoy your Classic Tuna Noodle Casserole!
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Turkey and Cranberry Stuffing Bake
Turkey and Cranberry Stuffing Bake is a warm and hearty casserole that celebrates the flavors of Thanksgiving in a simple, oven-baked dish. This casserole combines tender turkey, tangy cranberry sauce, and savory stuffing, making it a perfect option for a cozy fall dinner or as a creative way to use up holiday leftovers.
| Ingredients | Quantity |
|---|---|
| Cooked turkey (shredded) | 3 cups |
| Cranberry sauce | 1 cup |
| Stuffing mix | 6 ounces |
| Chicken broth | 1 cup |
| Eggs | 2 large |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped, optional) | For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a large bowl, mix the shredded turkey with cranberry sauce and set aside.
- In another bowl, combine the stuffing mix, chicken broth, eggs, olive oil, thyme, salt, and pepper until mixed well.
- Layer half of the stuffing mixture in the bottom of the greased baking dish, followed by the turkey and cranberry mixture. Top with the remaining stuffing mixture.
- Bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through. Garnish with fresh parsley before serving. Enjoy your Turkey and Cranberry Stuffing Bake!
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Spinach and Artichoke Dip Casserole
Spinach and Artichoke Dip Casserole is a delightful and comforting dish that transforms the classic dip into a hearty casserole. Perfect for fall gatherings or cozy family dinners, this dish combines creamy spinach, tender artichokes, and cheesy goodness into a golden-baked delight that pairs well with crusty bread or fresh veggies for dipping.
| Ingredients | Quantity |
|---|---|
| Fresh spinach (chopped) | 4 cups |
| Canned artichoke hearts (drained and chopped) | 1 can (14 oz) |
| Cream cheese | 8 ounces |
| Sour cream | 1 cup |
| Mayonnaise | ¼ cup |
| Mozzarella cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | ½ cup |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 1 tablespoon |
| Bread crumbs (for topping) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, salt, and black pepper. Mix until well combined.
- Transfer the mixture into the greased baking dish, smoothing the top. Sprinkle bread crumbs evenly over the casserole.
- Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling. Allow to cool slightly before serving. Enjoy your Spinach and Artichoke Dip Casserole!
Loaded Potato and Ham Casserole
Loaded Potato and Ham Casserole is a hearty and satisfying dish that combines tender potatoes, savory ham, and melted cheese, making it a perfect comfort food for chilly fall evenings. This casserole is simple to prepare and is a great way to use up leftover ham while delivering a creamy and flavorful meal that the whole family will enjoy.
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and diced) | 4 cups |
| Cooked ham (cubed) | 2 cups |
| Cheddar cheese (shredded) | 2 cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Milk | 1 cup |
| Green onions (sliced) | ¼ cup |
| Butter | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Paprika | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 3-quart baking dish.
- In a large pot, boil the diced potatoes until tender, then drain and set aside.
- In the same pot, combine cream of mushroom soup, milk, butter, salt, pepper, and paprika, stirring until the butter is melted.
- Add the cooked potatoes, cubed ham, and half of the cheddar cheese to the soup mixture, stirring to combine.
- Pour the mixture into the prepared baking dish and top with remaining cheddar cheese and sliced green onions.
- Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted. Let cool slightly before serving. Enjoy your Loaded Potato and Ham Casserole!
