Creamy Pumpkin and Spinach Lasagna
Creamy Pumpkin and Spinach Lasagna is a comforting, layered dish that combines the earthy flavors of pumpkin and the freshness of spinach, making it perfect for autumn dining. This dish is not only delicious but also visually appealing, with vibrant layers of pasta, creamy cheese, and hearty vegetables that are sure to impress family and friends.
| Ingredients | Quantity |
|---|---|
| Lasagna noodles | 9 sheets |
| Pumpkin puree | 2 cups |
| Fresh spinach | 4 cups, chopped |
| Ricotta cheese | 1 cup |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | ½ cup, grated |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Nutmeg | ¼ teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool.
- In a mixing bowl, combine pumpkin puree, ricotta cheese, nutmeg, salt, and black pepper.
- In a baking dish, layer 3 lasagna noodles, followed by half of the pumpkin mixture, half the spinach, and a third of the mozzarella cheese. Repeat the layers and finish with remaining noodles, cheese, and a sprinkle of Parmesan on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for a few minutes before slicing and serving. Enjoy your delicious Creamy Pumpkin and Spinach Lasagna!
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Sweet Potato and Black Bean Enchilada Casserole
Sweet Potato and Black Bean Enchilada Casserole is a hearty and nutritious layered dish that captures the essence of autumn with its warm flavors and vibrant colors. This casserole is filled with sweet potatoes, black beans, and a zesty enchilada sauce, making it a perfect meal for cooler evenings. It’s a satisfying option for both vegetarians and meat-lovers alike, and it’s easy to prepare for a cozy family dinner or a gathering with friends.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large, diced |
| Black beans (canned) | 2 cans (15 oz each), drained and rinsed |
| Corn tortillas | 10-12 |
| Enchilada sauce | 2 cups |
| Red onion | 1, diced |
| Garlic | 2 cloves, minced |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Cheese (cheddar or Monterey Jack) | 2 cups, shredded |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the diced red onion and minced garlic until soft.
- Add the sweet potatoes, cumin, chili powder, salt, and black pepper, cooking until sweet potatoes are tender, about 10-15 minutes.
- In a baking dish, spread a thin layer of enchilada sauce. Place a layer of corn tortillas, followed by half of the sweet potato mixture, black beans, and enchilada sauce. Repeat the layers, finishing with tortillas and remaining sauce on top.
- Sprinkle shredded cheese over the final layer and bake for 25-30 minutes until bubbly and golden.
- Let it cool for a few minutes before slicing and serving. Enjoy your Sweet Potato and Black Bean Enchilada Casserole!
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Cheesy Broccoli and Rice Bake
Cheesy Broccoli and Rice Bake is a comforting and satisfying layered casserole that brings together tender broccoli, fluffy rice, and gooey cheese. Perfect for chilly autumn evenings, this dish offers a delicious way to enjoy vegetables while appealing to kids and adults alike. It’s simple to make and can stand alone or serve as a delightful side dish.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 4 cups (fresh or frozen) |
| Cooked rice | 3 cups (white, brown, or wild) |
| Cheddar cheese | 2 cups, shredded |
| 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 |
| Olive oil | 1 tablespoon |
| Bread crumbs | 1 cup (optional, for topping) |
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked rice, cooked broccoli, cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper.
- Transfer the mixture to a greased baking dish and sprinkle half of the shredded cheese on top.
- Top with the remaining cheese and, if desired, sprinkle bread crumbs over the cheese for extra crunch.
- Bake for 25-30 minutes until the cheese is melted and bubbly. Allow cooling slightly before serving. Enjoy your Cheesy Broccoli and Rice Bake!
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Classic Beef and Mushroom Stroganoff Casserole
Classic Beef and Mushroom Stroganoff Casserole is a hearty and satisfying dish perfect for autumn gatherings. This layered casserole combines tender beef, savory mushrooms, and rich egg noodles, all smothered in a creamy stroganoff sauce, topped off with crispy fried onions. It’s a comforting meal that embodies the flavors of the season, making it an excellent choice for family dinners.
| 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 | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Fried onion rings | 1 cup (for topping) |
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat, then cook ground beef, onion, garlic, and mushrooms until the beef is browned and mushrooms are tender. Drain excess fat.
- Stir in the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, salt, and black pepper until well combined.
- In a separate pot, cook the egg noodles according to package instructions until al dente. Drain and add to the beef mixture, stirring to combine.
- Transfer the mixture into a greased baking dish and top with fried onion rings.
- Bake for 25-30 minutes or until heated through and bubbly. Let cool slightly before serving. Enjoy your Classic Beef and Mushroom Stroganoff Casserole!
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Turkey and Stuffing Bake With Cranberry Sauce
Turkey and Stuffing Bake with Cranberry Sauce is a delicious autumn dish that combines the comforting flavors of roasted turkey and savory stuffing, all enhanced with a sweet and tangy cranberry sauce. This layered casserole serves as a wonderful way to repurpose leftover turkey while creating a satisfying meal ideal for cozy gatherings.
| Ingredients | Quantity |
|---|---|
| Cooked turkey (shredded) | 3 cups |
| Stuffing (prepared) | 4 cups |
| Cranberry sauce | 1 cup |
| Chicken broth | 1 cup |
| Cream of chicken soup | 1 can (10.5 oz) |
| Onion (chopped) | 1 medium |
| Celery (chopped) | 1 stalk |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Shredded cheese (optional) | 1 cup (for topping) |
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté the chopped onion and celery until softened.
- In a large bowl, combine shredded turkey, sautéed onion and celery, prepared stuffing, chicken broth, cream of chicken soup, cranberry sauce, salt, and black pepper.
- Spread the mixture evenly in a greased baking dish and top with shredded cheese if using.
- Bake for 30-35 minutes or until heated through and the top is golden. Let cool slightly before serving. Enjoy your Turkey and Stuffing Bake with Cranberry Sauce!
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Butternut Squash and Sage Pasta Bake
Butternut Squash and Sage Pasta Bake is a comforting and flavorful autumn dish that beautifully combines the sweetness of roasted butternut squash with aromatic sage and creamy cheese, all baked together with pasta. This casserole is perfect for chilly evenings, offering a hearty meal that showcases the season’s harvest.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 4 cups (cubed) |
| Pasta (penne or rigatoni) | 12 oz |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh sage (chopped) | 1 tablespoon |
| Heavy cream | 1 cup |
| Shredded mozzarella cheese | 2 cups |
| Parmesan cheese (grated) | ½ cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Toss butternut squash with olive oil, salt, and black pepper, then roast for 25-30 minutes until tender.
- Cook pasta according to package directions; drain and set aside.
- In a skillet, sauté chopped onion and garlic until softened, then add roasted squash and sage.
- In a large bowl, combine pasta, butternut squash mixture, heavy cream, mozzarella, and half of the Parmesan cheese. Mix well.
- Transfer the mixture into a greased baking dish, topping with remaining Parmesan cheese.
- Bake for 25-30 minutes until golden and bubbly. Let cool slightly before serving. Enjoy your Butternut Squash and Sage Pasta Bake!
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Chicken Pot Pie Casserole With Biscuit Topping
Chicken Pot Pie Casserole with Biscuit Topping is a cozy and hearty dish that brings the warmth of classic chicken pot pie to a layered casserole format. This comforting meal features tender chicken, fresh vegetables, and a rich, savory sauce, all topped with flaky biscuit dough that bakes to golden perfection. It’s an ideal dinner option for chilly autumn evenings, providing comfort in every bite.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 3 cups |
| Mixed vegetables (carrots, peas, corn) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Chicken broth | 2 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Biscuits (prepared, canned or homemade) | 1 can (or 10 biscuits) |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat; sauté onion and garlic until softened.
- Add cooked chicken and mixed vegetables, then stir in chicken broth, heavy cream, thyme, salt, and pepper. Simmer for 5-7 minutes until everything is heated through.
- Pour the chicken mixture into a greased baking dish, spreading it evenly.
- Top with biscuit dough, placing them directly on top of the chicken filling.
- Bake for 25-30 minutes until biscuits are golden and cooked through. Allow to cool for a few minutes before serving. Enjoy your Chicken Pot Pie Casserole with Biscuit Topping!
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Garlic and Herb Mashed Potato Layer Bake
Garlic and Herb Mashed Potato Layer Bake is a comforting and flavorful dish that transforms classic mashed potatoes into a delightful layered casserole. With roasted garlic, fresh herbs, and a creamy texture, this bake is perfect for serving alongside your favorite autumn entrees. It’s a cozy side dish that brings warmth to any fall gathering.
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and diced) | 4 large |
| Garlic (cloves, roasted) | 4 cloves |
| Heavy cream | ¾ cup |
| Butter | 4 tablespoons |
| Fresh chives (chopped) | ¼ cup |
| Fresh parsley (chopped) | ¼ cup |
| Salt | to taste |
| Black pepper | to taste |
| Shredded cheese (cheddar or fontina) | 1 cup |
| Olive oil | 1 tablespoon |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Boil the potatoes in salted water until tender; drain and return to the pot.
- Mash the potatoes, then stir in roasted garlic, heavy cream, butter, chives, parsley, salt, and pepper until smooth.
- In a greased baking dish, layer half of the mashed potatoes, sprinkle with half of the cheese, and then repeat with the remaining potatoes and cheese.
- Drizzle with olive oil and bake for 25-30 minutes until heated through and the top is golden. Serve warm and enjoy your Garlic and Herb Mashed Potato Layer Bake!
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Autumn Vegetable and Quinoa Casserole
Autumn Vegetable and Quinoa Casserole is a nutritious and hearty dish that captures the essence of fall with its vibrant seasonal vegetables and protein-packed quinoa. This layered casserole combines roasted vegetables with a delightful quinoa base, making it a perfect main course or side dish for autumn gatherings. Bursting with flavor, it’s a cozy and satisfying meal that will warm you up on cool autumn evenings.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Vegetable broth | 2 cups |
| Butternut squash (peeled and diced) | 2 cups |
| Brussels sprouts (trimmed and halved) | 2 cups |
| Red bell pepper (diced) | 1 cup |
| Zucchini (diced) | 1 cup |
| Olive oil | 3 tablespoons |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Shredded cheese (optional) | 1 cup |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes until quinoa is fluffy.
- Meanwhile, toss the butternut squash, Brussels sprouts, bell pepper, and zucchini in olive oil, thyme, rosemary, salt, and pepper; spread on a baking sheet and roast for about 25 minutes.
- In a greased baking dish, layer the cooked quinoa, followed by the roasted vegetables. If using, sprinkle shredded cheese on top.
- Bake the casserole for an additional 15-20 minutes until heated through and the cheese is melted. Serve warm and enjoy your Autumn Vegetable and Quinoa Casserole!
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Spinach, Feta, and Tomato Stuffed Shells
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 20 pieces |
| Fresh spinach (chopped) | 2 cups |
| Feta cheese (crumbled) | 1 cup |
| Ricotta cheese | 1 cup |
| Marinara sauce | 3 cups |
| Cherry tomatoes (halved) | 1 cup |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Dried oregano | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Grated Parmesan cheese (optional) | ½ cup |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant. Then add chopped spinach and cook until wilted.
- In a bowl, mix the cooked spinach, feta cheese, ricotta cheese, oregano, salt, and pepper until well combined.
- Spoon the filling into each cooked shell and place them in a greased baking dish. Top with marinara sauce and scatter cherry tomatoes on top.
- If desired, sprinkle grated Parmesan over the top. Cover with aluminum foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes. Serve warm and enjoy!
Harvest Vegetable and Sausage Bake
Harvest Vegetable and Sausage Bake is a hearty, comforting dish perfect for autumn. This casserole combines roasted seasonal vegetables with savory sausage, creating a filling meal that embodies the flavors of the harvest season. It’s easy to prepare and makes for great leftovers, too!
| Ingredients | Quantity |
|---|---|
| Italian sausage (sliced) | 1 pound |
| Bell peppers (chopped) | 2 |
| Zucchini (sliced) | 2 |
| Red onion (sliced) | 1 |
| Carrots (sliced) | 2 |
| Cherry tomatoes (halved) | 1 cup |
| Olive oil | 3 tablespoons |
| Garlic (minced) | 4 cloves |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Grated Parmesan cheese | ½ cup |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat, then add the sliced sausage and cook until browned.
- In a large bowl, combine the cooked sausage with chopped bell peppers, zucchini, red onion, carrots, cherry tomatoes, garlic, thyme, rosemary, salt, and pepper.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until the vegetables are tender and slightly caramelized.
- Sprinkle grated Parmesan cheese on top before serving, if desired. Enjoy your warm, satisfying harvest bake!
