Autumn Leaves Casserole Recipes

AUTUMN SQUASH CASSEROLE

Autumn Squash Casserole image

This has become a must-have at Thanksgiving. It's so good it tastes like it could be dessert! Even people who don't usually like squash change their mind after trying this. It's a delicious blend of different tastes and textures. I use buttercup squash, but acorn squash can also be used; Jonathan, Rome or other dry apples work best. It can also be made a day ahead of time--just add the cornflake topping and bake the next day.

Provided by NELLIE54914

Categories Squash Casserole

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds buttercup squash - peeled, seeded, and cut into 3/4-inch chunks
¼ cup butter
1 tablespoon brown sugar
¼ teaspoon salt
1 dash white pepper
1 ½ tablespoons butter
6 cups sliced peeled apples
¼ cup white sugar
1 ½ cups cornflakes cereal, coarsely crushed
½ cup chopped pecans
½ cup brown sugar
2 tablespoons melted butter

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.9 g, Cholesterol 28.6 mg, Fat 16.4 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 192.8 mg, Sugar 31.7 g

AUTUMN LEAVES

Autumn Leaves image

The title of this vegetable-rice dish refers to the colors in the dish which are similar to autumn foliage--however, you can eat it year-round (as long as you have summer squash available to you at the grocery store). The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice.

Provided by echo echo

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups diced summer squash (yellow)
1 cup minced onion
6 medium tomatoes, skinned & chopped
2 tablespoons butter
1/4 cup butter
1/4 cup flour
2 cups chicken bouillon
1/2 cup light cream
1 teaspoon dried basil
1 tablespoon dried parsley
pepper
3 1/2-4 cups cooked rice
1/4 cup parmesan cheese

Steps:

Preheat the oven to 350°.
Sauté the squash, onion and tomatoes in 2 T butter until tender.
Melt 1/4 cup butter in saucepan and stir in the flour.
Gradually add the bouillon, stirring until thickened.
Stir in the cream, basil, parsley and pepper.
Remove from the heat and stir in the vegetables and rice.
Put in a greased 2-quart casserole and sprinkle with parmesan.
Bake in oven until bubbly and heated through.

AUTUMN VEGETABLE CASSEROLE

Autumn Vegetable Casserole image

This earthy dish smells wonderful while baking and once you taste this creation you're sure to add it to your favourites list! It is great reheated and is superb for potluck. Feel free to change out the veggies for ones that suit your palate but I think you'll find this is a good combo. I do not measure anything when I make this, it's all about a shake and a dash. Have fun with it, it's so yummy! If you are vegan or want it to be pareve just omit the cheese.

Provided by AnnieCan

Categories Yam/Sweet Potato

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 baking potato, peeled and sliced
1 sweet potato, peeled and sliced
1 red pepper, slice in strips
1 red onion, sliced
1 medium zucchini, sliced lengthwise
2 large tomatoes, thickly sliced
1/2-3/4 cup Italian seasoned breadcrumbs, to taste
1/2-3/4 cup parmesan cheese, grated to taste
1 -2 teaspoon kosher salt, to taste
3/4-1 teaspoon freshly ground black pepper, to taste
1/4-1/3 cup extra virgin olive oil, to taste

Steps:

Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
Top with tomato slices and the remaining oil,s&p, crumbs.
Sprinkle on the cheese.
Bake uncovered in a 350F oven for 1 hour.
Let stand 10 minutes before slicing.
YUMMY!

Nutrition Facts : Calories 133.1, Fat 7.3, SaturatedFat 1.7, Cholesterol 4.5, Sodium 368.6, Carbohydrate 13.7, Fiber 2, Sugar 3.3, Protein 4

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