OWNeasy recipes pumpkinDinner Recipes

The Most Comforting Casseroles For Fall

These dishes highlight the best produce of the season.
By Lynn Andriani
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The Indulgent Dinner For When Your Mojo Is Low
Susie Cushner
Lazy cooks, rejoice: Baking risotto in the oven instead of cooking it on the stovetop is totally doable, as this simple recipe shows. It ends up more tender and less al dente, but no less delicious. With roasted butternut squash, grated Parmigiano cheese and fresh sage, it's a wonderful one-dish meal you can make without the need for constant stirring and monitoring.

Get the recipe: Baked "Risotto" with Butternut Squash, Sage and Parmigiano
A Veggie Lasagna That Will Change The Way You Think About Lasagna
Elegant Affairs Caterers
Too often, meatless lasagna includes a jumble of lumpy, bland-tasting vegetables. Not this bright dish, though. The wonder ingredient is pumpkin—which tastes rich and melds seamlessly with the pasta and cheese. You just mix canned pumpkin puree with flavorings that are both familiar (cinnamon, nutmeg, ginger, clove) and unexpected (sautéed garlic); and then, spread the mixture into a dish with the noodles, ricotta and mozzarella cheese.

Get the recipe: Pumpkin Lasagna
The Casserole For Sweet Potato Lovers
Susie Cushner
When supermarket display bins are overflowing with copper-fleshed sweet potatoes, turn to this easy, make-ahead recipe. It combines the versatile tuber (which adds a gorgeous hue) with sautéed chicken breasts seasoned with sage and thyme, onion and bacon, plus a creamy white sauce. (And if you can find sweet potatoes that are actually labeled "yams," use them; they have the darker skin and richer-colored flesh that are perfect for this meal.)

Get the recipe: Chicken, Sweet Potato and Bacon Casserole
A Revised Rendition Of The Savory Pie Everyone Loves
Andrew Purcell
These potpies, made with a hearty mix of mushrooms, barley and white beans, are just as delicious as the traditional chicken version -- but won't leave guests in a food coma. You top each one with phyllo dough; it's a quicker, flakier and lighter alternative to the usual butter-heavy dough. And while most mushrooms are available year-round, many are at their peak in fall and winter.

Get the recipe: Vegetable-Barley Potpies
An Alternative Way To Eat A Beloved Veggie
Alison Gootee
We love shaved Brussels sprouts salad as much as anyone, but on a chilly night, a salad has nothing on a casserole. Enter this brown-rice bake, which incorporates cooked onion and Brussels sprouts with white wine, chicken stock, apples and thyme, as well as a smattering of cheddar and slivered almonds. It has the perfect balance of sweet and savory.

Get the recipe: Cheddar and Brussels Sprouts Rice Bake
The Italian-Accented Mac 'n' Cheese
Paige Green
This take on crowd-pleasing baked ziti (which actually calls for penne) is plenty cheesy, thanks to a mixture of Fontina, blue cheese, Pecorino Romano and Parmesan. But instead of a tomato-based sauce, the dish relies on two surprise ingredients: roasted butternut squash and sage. They lend depth you don't usually find with acidic (read tomato-y) sauces.

Get the recipe: Penne Pasta Quattro Formaggi with Butternut Squash and Sage

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Before You Go

7 Easy Breakfast Casseroles
The Egg Dish With An Unusual Addition(01 of07)
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A frittata is like the omelet's lower-key cousin; it's a snap to make, and you don't have to prepare one per person, since a single frittata serves many. Plus, it tastes just as delicious served cold as it does at room temperature. This simple version pairs fresh spinach and asparagus with tangy goat cheese and eggs; fluffy cooked quinoa gives the dish extra heartiness.

Get the recipe: Asparagus, Quinoa and Goat Cheese Frittata (credit:Linda Xiao)
The Breakfast Cobbler(02 of07)
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If you love the idea of pie for breakfast, you'll be all over this spin on the classic dessert. Its filling is made of sweet peaches -- though you could also use apples or pears -- covered with mounds of biscuit dough that's been seasoned with fresh thyme. You can mix the dry ingredients for the biscuits the night before, and the next morning just combine the dry with the wet ingredients and slice the fruit. By the time you've finished your first cup of coffee, the meal is ready.

Get the recipe: Peach Breakfast Cobbler with Cornmeal-Thyme Biscuits (credit:Clare Barboza)
The One-Pot Version Of A Beloved Morning Sandwich(03 of07)
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Soft cubes of baguette, fluffy eggs, juicy sausage and melting cheese come together in this supereasy riff on a sausage, egg and cheese sandwich, which you make in a slow cooker. This recipe also includes diced red bell pepper, which adds a subtle sweetness and flecks of color. But you could easily swap in broccoli florets or baby spinach, and use any shredded cheese you like.

Get the recipe: Slow-Cooker Breakfast Strata (credit:Lynn Andriani)
Dressed-Up Oatmeal That's Just As Comforting As The Original(04 of07)
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Serving oatmeal in a 9- x 13-inch baking dish feels special, but it's the flavors that truly make this dish worthy of a brunch gathering. Vanilla, lemon zest and nutmeg go into the oats mixture, which you refrigerate overnight; then, after you've baked the oatmeal in the morning, you serve it with a zippy mixture of strawberries, mint, sugar and balsamic vinegar.

Get the recipe: Baked Lemon and Vanilla Oatmeal with Strawberries (credit:Jeremy Liebman)
The Holy Grail Of Brunch For A Certain Type Of Eater(05 of07)
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If there's one Mexican-style dish that has obsessed brunch fanatics, it's breakfast burritos. Taking those flavors and ingredients to make enchiladas, which are like mini burritos baked as a casserole, is surprisingly easy, especially if you prep everything the night before. Simply brown chorizo in a skillet along with bell peppers, onion and a jalapeño pepper; mix with eggs and cheese; and, spoon the mixture into tortillas. Lay the rolled tortillas in a casserole dish; top with a spiced milk-cheese sauce; and, bake.

Get the recipe: Egg, Sausage and Pepper Breakfast Enchiladas (credit:Jeremy Liebman)
A Treat That'll Make You Think, "Am I At A B&B?"(06 of07)
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A hot, bubbling breakfast strata practically oozes comfort. This one combines tart raspberries and tangy goat cheese with plenty of rich-tasting eggs, milk and heavy cream to offer contrast, plus torn pieces of challah bread to soak everything up. Bonus: You can prepare this casserole in its entirety the night before and just pop it in the oven in the morning.

Get the recipe: Raspberry and Goat Cheese Breakfast Strata (credit:Jeremy Liebman)
The Mexican Egg Dish That Turns Any Meal Into A Fiesta(07 of07)
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A fried egg served atop a warm corn tortilla and smothered in salsa is a delicious way to start your day. This slow-cooker version is slightly different (the eggs are more omelet-like) but still wildly tasty. And there's a lot to love about this Crock-Pot rendition of huevos rancheros: You can cook it in advance, and the leftovers are terrific eaten cold or reheated.

Get the recipe: Slow-Cooker Huevos Rancheros (credit:Lynn Andriani)
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