- Author: Julie Hyske, Master Gardener
Well, it's that time of year when we say goodbye to the salads of summer. As the days shorten and cool, we crave the comforts of fall. Fall casseroles take a leading role in providing a family meal that is both warm and fulfilling. Casseroles can highlight seasonal fall favorites and produce. While perfect for a weeknight meal, they also can find their way to your holiday tables. Overnight baked oatmeal makes for a warm no-mess weekday breakfast. Best yet, you can customize it with your favorite add-ins. Inspired by your favorite holiday pie, the pumpkin French toast casserole can also be prepared the day before for a memorable holiday brunch. One of our favorite produce choices makes its' debut as a casserole when you serve up yummy cheesy Brussel sprouts with bacon. For an unforgettable family favorite, the French onion soup casserole will definitely become a repeat; so delightfully easy. And what's fall without an apple caramel dessert? This lush dessert casserole offers layers of apples and caramel that will make it a favorite wherever it goes. Treat your family and friends to one of these fall casseroles and it will certainly become one of your one-dish wonders.
Healthy Baked Oatmeal
Ingredients
2 tbsp butter, plus more for the baking dish
1 large egg
2 cups dairy or non-dairy milk
¼ cup sweetener, such as maple syrup, brown sugar, or coconut sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp salt
2 cups old-fashioned rolled oats
Chopped nuts, fresh, frozen or dried fruit, chocolate chips, toasted coconut
Lightly coat an 8x8-inch baking dish with melted butter; set aside. Whisk the butter, egg, milk, sweetener, vanilla, cinnamon, baking powder and salt together in a large bowl. Stir in oats and any fruit or nut mix-ins. Pour the oatmeal mixture into the prepared baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight. Arrange a rack in the middle of the oven and heat to 350°F. Remove the oatmeal from the refrigerator while the oven heats. Uncover and stir to redistribute the oats and milk. Bake, uncovered, until puffed and the center is just set, about 45 minutes. Additional nuts can be sprinkled on top during the last 5 minutes of baking. Serve warm with desired toppings. Refrigerate leftovers for up to 4 days. Reheat single servings in the microwave with a little bit of milk.
Serves 4-6
Caramel Apple Lush Dessert
Ingredients
Crust:
½ cup graham cracker crumbs
½ cup finely chopped peanuts
½ cup butter, melted
Layer 1:
8oz. cream cheese, softened
1½ cups whipped topping
1 cup powdered sugar
Layer 2:
2 small boxes instant cheesecake flavored pudding
2½ cups milk
½ cup whipped topping
Layer 3:
1 can apple pie filling
¼ cup caramel topping
Topping:
remaining whipped topping, I used a 12 oz. container for the whole recipe.
? cup chopped peanuts
caramel topping
In a medium mixing bowl, combine graham cracker crumbs, finely chopped peanuts and melted butter. Press into a 9x13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool completely. In a separate mixing bowl, combine cream cheese, powdered sugar and 1½ cup whipped topping. Mix until smooth; spread evenly over cooled crust. Refrigerate while you are preparing the next layer. Combine cheesecake pudding mix and milk. Whisk and let stand until pudding thickens. Stir in ½ cup whipped topping and mix until smooth. Spread evenly over cream cheese layer in pan. Top with 1 can apple pie filling and remaining whipped topping. Refrigerate at least 4 hours or overnight. Before serving, sprinkle with chopped peanuts and drizzle with caramel topping.
Serves 16
Brussels Sprout Casserole
Ingredients
5 slices bacon
2 lbs Brussels sprouts, trimmed and halved lengthwise
2 medium shallots, thinly sliced
2 cloves garlic, minced
½ tsp salt
? tsp cayenne pepper
1 cup heavy cream
1tbsp Dijon mustard
1½ cup grated Gruyère cheese, divided
Arrange a rack in the middle of the oven and heat to 400?. Place the bacon in a large, oven-proof skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate. Increase the heat to medium. Add the Brussels sprouts, shallot, garlic, salt, and cayenne pepper to the skillet and stir to coat with the bacon fat. Cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Add the cream and mustard, using your hands to crumble in the bacon in small pieces, and stir to combine. Sprinkle with the cheese. Bake until the casserole is bubbly, the Brussels sprouts are tender, and the cheese is melted, about 15 minutes. Turn the oven to broil, and broil until the top is lightly browned, 2 to 3 minutes.
Serves 4-6
Pumpkin French Toast Casserole
Ingredients
For the casserole:
unsalted butter to grease the pan
1 day-old loaf brioche (about 1 pound), cut into 1-inch pieces
6 large eggs
1 cup half-and-half
1 cup pumpkin purée
1 tbsp granulated sugar
1 tbsp pumpkin pie spice
1 tsp vanilla extract
¼ tsp salt
powdered sugar (optional)
maple syrup, for serving (optional)
For the topping:
½ cup all-purpose flour
½ cup packed brown sugar
½ cup chopped pecans or walnuts
1tsp ground cinnamon
½ tsp ground nutmeg
? tsp salt
½ stick butter, melted
Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside. Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight. Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping. Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form. Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes. Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired. The casserole can be assembled up to 1 day in advance, covered, and stored in the refrigerator until ready to bake.
Serves 6
French Onion Soup Casserole
Ingredients
6-7 Vidalia onions sliced thin
2 quarts of beef stock
6 tbsp of butter
½ tsp dry rosemary
½ tsp dried thyme
¾ cup dry red wine
1 ½ tbsp Worcestershire sauce
1 tsp black ground pepper
1 lb Swiss cheese shredded
1loaf French bread sliced ½ in thick and lightly toasted
Melt the butter in a large pot and add all the sliced onions, folding to coat with the butter. On low heat, caramelize the onions until they are cooked to a deep golden color. Add the wine scraping all the brown bits off the bottom of the pot. Add the stock and the Worcestershire sauce, simmering for 30 minutes. Partially fill a casserole with the soup and float a layer of toasted bread topped with mounds of the shredded cheese. Place in a pre-heated 350? oven until the cheese is melted and golden. Ladle into soup bowls.
Serves 8