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Fall casserole recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Comforting Casseroles

One of the best things about the cooler fall months is the warm and fulfilling comfort foods you get to eat. Hearty comfort foods such as casseroles filled with autumn vegetables and meats make for simple dinners and happy diners.

Broccoli Cassarole

Casserole recipes

 

Root Vegetable Casserole

Makes 4 servings

 

Ingredients:
2 cups diced, peeled parsnips
1-1/2 cups peeled, diced carrots
1-1/2 cups peeled, diced white turnips
1/4 cup finely chopped onion
3 tablespoons unsalted butter
1 tablespoon flour
1 cup hot milk
1/4 teaspoon fresh grated nutmeg
Kosher salt to taste
1/2 cup grated cheddar cheese
Breadcrumbs to top casserole

 

Directions:
1. Preheat oven to 400 degrees F. and grease a large casserole dish.

 

2. Cook parsnips, carrots, and turnips in separate pots of boiling salted water until tender. Drain and combine in the casserole dish.

 

3. Saute onion in melted butter until translucent. Add in flour and cook 5 minutes, stirring constantly. Pour in milk and cook, stirring, until sauce is thickened.

 

4. Stir in nutmeg, salt and cheese and stir until cheese is melted. Pour sauce over vegetables and top with bread crumbs. Bake for 10 minutes or until breadcrumbs are toasted.

 

Broccoli and Ham Casserole

Makes 4 servings

 

Ingredients:
1 3/4 pounds broccoli, chopped
Salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon Dijon mustard
2 cups milk
8 fresh sage leaves
Freshly ground black pepper
8 slices cooked ham
1/2 cup breadcrumbs
1/4 cup grated cheddar cheese

 

Directions:
1. Preheat oven to 350 degrees F. and grease a medium to large casserole dish.

 

2. Cook broccoli for 4 to 6 minutes in a pot of lightly salted water. Drain broccoli and pour into the prepared casserole dish.

 

3. Melt 4 tablespoons of butter in a medium-sized pot over medium-high heat. Combine with flour and cook for 1 minute, stirring constantly. Mix in the mustard and take pot off of heat.

 

4. Gradually whisk in the milk and sage. Place pot over low heat and stir until sauce thickens (it should coat the back of a spoon), about 12 minutes. Season with salt and pepper.

 

5. Place ham on top of broccoli and spoon sauce on top of ham. Sprinkle with breadcrumbs and cheese. Bake about 25 minutes or until top golden and cheese is melted. If desired, place under broiler for 3 minutes to toast breadcrumbs and lightly brown the cheese.

 

Potato and Salmon Casserole

Makes 4 servings

 

Ingredients:
6 tablespoons unsalted butter
2 medium baking potatoes, peeled, cut into 1/4-inch thick slices
3 large garlic cloves, finely chopped
Salt and pepper to taste
1-1/2 pounds boneless, skinless salmon, cubed

 

Directions:
1. Preheat oven to 350 degrees F. Melt butter in casserole dish in oven.

 

2. Combine potatoes and garlic and pour into casserole dish. Season with salt and pepper. Bake about 45 minutes or until browned.

 

3. Arrange salmon on top of potatoes and season with salt and pepper. Bake about 12 minutes or until salmon flakes easily.

 

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