25 Flavorful Fall Vegetarian Casseroles Recipes You’ll Love

As the leaves turn golden and the air grows crisp, nothing says comfort quite like a warm, hearty casserole.

Fall is the perfect season to embrace seasonal vegetables, warming spices, and rich flavors—all in one delicious dish.

Vegetarian casseroles are not only comforting but also packed with nutrients, making them a wholesome choice for weeknight dinners, family gatherings, or holiday celebrations.

From roasted squash and sweet potatoes to creamy cheese blends and protein-rich lentils, these 25 fall vegetarian casserole recipes will inspire you to cook meals that are both satisfying and seasonally inspired.

Whether you are a busy home cook or a passionate foodie, this collection has something for everyone.

Each casserole is designed to highlight the best flavors of fall—think earthy mushrooms, caramelized onions, kale, pumpkin, and hearty grains—all baked to perfection.

These recipes are versatile, easy to prepare ahead of time, and perfect for sharing with friends and family during the cozy fall season.

25 Flavorful Fall Vegetarian Casseroles Recipes You’ll Love

Fall vegetarian casseroles are a perfect way to celebrate the season’s bounty while keeping meals nourishing and satisfying.

From creamy vegetable blends to hearty grains and legumes, these recipes offer endless flavor combinations and textures.

With 25 recipes to explore, you can enjoy a variety of comforting dishes throughout the autumn months, whether you’re cooking for yourself, your family, or hosting friends.

Embrace the flavors of fall, layer on the seasonal vegetables, and enjoy the warmth that only a perfectly baked casserole can bring.

These casseroles prove that vegetarian meals don’t have to be plain or simple—they can be festive, hearty, and absolutely delicious.

Grab your favorite vegetables, preheat your oven, and let these fall vegetarian casseroles transform your seasonal meals into cozy, memorable feasts.

Harvest Butternut Squash and Quinoa Casserole

This hearty vegetarian casserole celebrates the flavors of fall with roasted butternut squash, earthy mushrooms, and protein-packed quinoa.

Layers of cheese and creamy sauce make it comforting and satisfying for chilly evenings.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup baby spinach
• 1 cup shredded Gruyère or cheddar cheese
• 1/2 cup heavy cream or plant-based cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 3 minutes. Add mushrooms and thyme, cooking until softened.
3. Roast cubed butternut squash on a baking sheet for 20 minutes until slightly caramelized.
4. Meanwhile, cook quinoa in vegetable broth according to package instructions.
5. In a large mixing bowl, combine cooked quinoa, roasted squash, sautéed vegetables, and baby spinach. Stir in cream and half of the cheese. Season with salt and pepper.
6. Transfer mixture into a greased casserole dish. Sprinkle remaining cheese and breadcrumbs on top.
7. Bake uncovered for 25-30 minutes until the top is golden and bubbly.

This casserole is warm, hearty, and perfectly balanced with the natural sweetness of fall vegetables.

It pairs beautifully with a crisp salad or steamed green beans for a complete meal.

Autumn Sweet Potato and Black Bean Casserole

Sweet potatoes, black beans, and a hint of smoky spice make this vegetarian casserole a fall favorite.

Topped with a crunchy cornmeal crust, it’s filling, flavorful, and ideal for cozy family dinners.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup cornmeal for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes in olive oil, salt, pepper, and smoked paprika. Roast for 20 minutes until tender.
3. In a skillet, sauté onion, garlic, and bell pepper until softened. Stir in black beans, corn, cumin, and chili powder.
4. Combine roasted sweet potatoes with the bean mixture in a large bowl. Add vegetable broth and mix well.
5. Transfer to a greased casserole dish and sprinkle cornmeal evenly on top. Top with shredded cheese.
6. Bake for 20-25 minutes until cheese is melted and cornmeal crust is lightly golden.

This casserole is a perfect blend of sweet, smoky, and savory flavors.

It’s nutritious, filling, and makes excellent leftovers for busy fall evenings.

Creamy Autumn Vegetable and Lentil Casserole

Packed with seasonal vegetables and hearty lentils, this creamy vegetarian casserole is both comforting and nutritious.

A crunchy pecan topping adds a delightful texture that makes it irresistible.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 cup butternut squash, cubed
• 1 cup carrots, sliced
• 1 small zucchini, diced
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream or coconut cream
• 1 tsp dried sage
• 1/2 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup chopped pecans for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lentils in vegetable broth until tender, about 20 minutes. Drain any excess liquid.
3. In a skillet, heat olive oil and sauté onions and garlic until translucent. Add mushrooms, squash, carrots, and zucchini. Cook for 5-7 minutes until slightly tender.
4. Stir in cooked lentils, cream, sage, nutmeg, salt, and pepper. Mix well.
5. Transfer mixture to a greased casserole dish and sprinkle chopped pecans evenly on top.
6. Bake uncovered for 25-30 minutes until vegetables are tender and the topping is golden brown.

This casserole is creamy, hearty, and full of fall flavors.

The pecan topping adds a delightful crunch, making it a festive dish for weeknight dinners or special occasions.

Maple Roasted Vegetable and Wild Rice Casserole

This autumn-inspired casserole combines earthy wild rice with a medley of roasted root vegetables, all glazed with a touch of maple syrup.

The result is a sweet-savory dish perfect for chilly evenings or holiday meals.

Ingredients:

• 1 cup wild rice, rinsed
• 2 1/2 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 2 medium carrots, sliced
• 1 parsnip, sliced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup crumbled feta or vegan cheese
• 1/4 cup toasted pumpkin seeds for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash, carrots, parsnip, and red bell pepper in olive oil, maple syrup, thyme, paprika, salt, and pepper. Roast for 25 minutes until tender and caramelized.
3. Cook wild rice in vegetable broth according to package instructions.
4. In a large mixing bowl, combine roasted vegetables with cooked wild rice and garlic. Stir in crumbled feta or vegan cheese.
5. Transfer mixture to a greased casserole dish. Sprinkle toasted pumpkin seeds on top.
6. Bake uncovered for 20 minutes until the top is slightly golden and heated through.

This casserole is full of autumn flavors with the perfect balance of sweetness from maple syrup and earthiness from roasted vegetables.

Pumpkin seeds add a delightful crunch, making it a festive and satisfying dish.

Creamy Cauliflower, Leek, and Potato Casserole

A comforting fall casserole where tender potatoes, creamy cauliflower, and savory leeks come together in a cheesy, herb-infused sauce.

This dish is perfect as a main or side for a cozy autumn dinner.

Ingredients:

• 3 cups cauliflower florets
• 2 medium potatoes, thinly sliced
• 1 large leek, cleaned and sliced
• 2 cloves garlic, minced
• 1 cup shredded cheddar or Gruyère cheese
• 1 cup milk or plant-based milk
• 2 tbsp flour
• 2 tbsp butter or olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup panko breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam cauliflower until slightly tender, about 5 minutes.
3. In a saucepan, melt butter and sauté leeks and garlic until soft. Stir in flour to form a roux, then gradually add milk, whisking constantly until smooth and creamy. Add thyme, salt, and pepper.
4. In a greased casserole dish, layer potatoes, cauliflower, and leek sauce. Sprinkle half of the cheese between layers.
5. Top with remaining cheese and breadcrumbs. Bake uncovered for 30-35 minutes until golden and bubbly.

This casserole is creamy, cheesy, and deeply comforting.

The combination of potatoes, cauliflower, and leeks creates a rich, warming dish perfect for autumn evenings.

Autumn Spinach, Mushroom, and Ricotta Casserole

A rich and hearty vegetarian casserole featuring earthy mushrooms, vibrant spinach, and creamy ricotta.

The combination of flavors and textures makes this dish a delicious centerpiece for any fall meal.

Ingredients:

• 3 cups fresh spinach
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 sheet puff pastry or phyllo dough (optional, for a topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onions and garlic until soft. Add mushrooms and cook until they release moisture and turn golden. Stir in spinach and cook until wilted. Season with salt, pepper, and nutmeg.
3. Remove from heat and let cool slightly. Fold in ricotta and half of the Parmesan cheese.
4. Transfer mixture to a greased casserole dish. Top with remaining Parmesan and puff pastry or phyllo dough if using.
5. Bake uncovered for 25-30 minutes until the top is golden and bubbly.

This casserole is indulgent yet comforting, with creamy ricotta complementing earthy mushrooms and vibrant spinach.

Perfect for a cozy fall dinner or entertaining guests.

Pumpkin, Sage, and Chickpea Casserole

This hearty fall casserole combines the natural sweetness of pumpkin with earthy chickpeas and aromatic sage.

It’s creamy, comforting, and packed with protein, making it perfect for a cozy autumn dinner.

Ingredients:

• 2 cups pumpkin puree (fresh or canned)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked brown rice
• 1/2 cup vegetable broth
• 1/2 cup shredded mozzarella or vegan cheese
• 2 tbsp olive oil
• 1 tsp dried sage
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup crushed walnuts for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions and garlic until translucent.
3. In a large bowl, combine pumpkin puree, chickpeas, sautéed onions and garlic, cooked rice, vegetable broth, sage, cinnamon, salt, and pepper. Mix thoroughly.
4. Transfer mixture to a greased casserole dish and sprinkle cheese on top. Add crushed walnuts for extra texture.
5. Bake uncovered for 25-30 minutes until heated through and the top is slightly golden.

This casserole is comforting, creamy, and full of fall flavors.

The pumpkin and sage create a warm aroma, while chickpeas add satisfying protein and texture.

Roasted Root Vegetable and Polenta Casserole

A colorful and hearty fall casserole featuring roasted root vegetables layered over creamy polenta.

It’s a comforting, rustic dish with a touch of sweetness from roasted carrots and parsnips.

Ingredients:

• 2 medium carrots, sliced
• 2 parsnips, sliced
• 1 small sweet potato, cubed
• 1 small red onion, diced
• 1 cup cornmeal (for polenta)
• 3 cups vegetable broth
• 1/2 cup grated Parmesan or vegan cheese
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots, parsnips, sweet potato, and red onion in olive oil, thyme, salt, and pepper. Roast for 25-30 minutes until tender.
3. In a saucepan, bring vegetable broth to a boil. Gradually whisk in cornmeal to make creamy polenta. Stir in half of the cheese.
4. In a greased casserole dish, layer roasted vegetables over the polenta. Sprinkle remaining cheese on top.
5. Bake uncovered for 20 minutes until the top is golden and bubbly.

This casserole is warm, filling, and visually appealing with its vibrant roasted vegetables.

Creamy polenta pairs perfectly with the sweetness of the roots, making it a true fall comfort dish.

Autumn Lentil, Kale, and Sweet Potato Casserole

This casserole is packed with nutrients and autumn flavors, combining hearty lentils, tender sweet potatoes, and earthy kale in a flavorful, savory sauce.

It’s perfect for a filling vegetarian main dish.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 2 cups chopped kale
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded cheddar or vegan cheese
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup toasted sunflower seeds for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lentils in vegetable broth until tender, about 20 minutes. Drain any excess liquid.
3. In a skillet, heat olive oil and sauté onions and garlic until soft. Add sweet potatoes and cook for 5-7 minutes until slightly tender. Stir in chopped kale and smoked paprika.
4. Combine cooked lentils with the vegetable mixture and season with salt and pepper. Transfer to a greased casserole dish.
5. Sprinkle cheese and sunflower seeds on top. Bake uncovered for 25-30 minutes until the top is golden and bubbly.

This casserole is nutrient-rich, hearty, and full of fall flavors.

The combination of lentils, sweet potatoes, and kale creates a satisfying and wholesome vegetarian dish that’s perfect for cooler weather.

Caramelized Onion, Pear, and Goat Cheese Casserole

This elegant fall casserole pairs sweet caramelized onions and ripe pears with tangy goat cheese.

It’s savory, slightly sweet, and perfect as a main dish or a side for festive autumn dinners.

Ingredients:

• 2 large onions, thinly sliced
• 2 ripe pears, peeled and sliced
• 1 cup cooked farro or brown rice
• 1/2 cup crumbled goat cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• 1/4 cup chopped pecans for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until caramelized, about 15 minutes. Stir in thyme, salt, and pepper.
3. In a large bowl, combine caramelized onions, sliced pears, and cooked farro. Mix gently.
4. Transfer mixture to a greased casserole dish. Sprinkle crumbled goat cheese evenly on top, followed by chopped pecans.
5. Bake uncovered for 20-25 minutes until the cheese is soft and pecans are lightly toasted.

This casserole offers a sophisticated balance of sweet, savory, and tangy flavors.

The pear and goat cheese combination adds a refined touch, making it a standout autumn dish.

Autumn Ratatouille Casserole

A vibrant vegetarian casserole inspired by classic ratatouille.

Layered zucchini, eggplant, bell peppers, and tomatoes are baked until tender and infused with fragrant herbs—a colorful, wholesome fall dish.

Ingredients:

• 1 small eggplant, sliced into rounds
• 2 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 medium tomatoes, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan or vegan cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onions and garlic in olive oil until soft. Set aside.
3. In a greased casserole dish, layer vegetables in alternating patterns (eggplant, zucchini, peppers, tomatoes). Sprinkle thyme, oregano, salt, and pepper between layers.
4. Spread sautéed onions and garlic over the top. Sprinkle with Parmesan or vegan cheese if desired.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until vegetables are tender and slightly caramelized.

This casserole bursts with color and fall flavor. It’s a healthy, satisfying dish that’s both visually appealing and deeply comforting.

Creamy Broccoli, Cauliflower, and Cheddar Casserole

A classic autumn-inspired casserole featuring tender broccoli and cauliflower florets smothered in a creamy cheddar sauce.

It’s comforting, cheesy, and perfect for weeknight dinners or holiday sides.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup shredded cheddar cheese
• 1 cup milk or plant-based milk
• 2 tbsp butter or olive oil
• 2 tbsp flour
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam broccoli and cauliflower until just tender, about 5 minutes.
3. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, whisking until smooth and creamy. Stir in garlic powder, nutmeg, salt, and pepper.
4. Remove from heat and stir in half of the cheddar cheese.
5. Combine cheese sauce with steamed broccoli and cauliflower, then transfer to a greased casserole dish. Sprinkle remaining cheddar and breadcrumbs on top.
6. Bake uncovered for 25-30 minutes until golden and bubbly.

This casserole is a comforting, cheesy fall favorite. It pairs beautifully with roasted root vegetables or a crisp green salad for a complete, hearty meal.

Roasted Acorn Squash and Spinach Casserole

This cozy fall casserole combines the natural sweetness of roasted acorn squash with tender spinach and a creamy ricotta filling.

It’s a hearty and visually appealing dish perfect for autumn dinners.

Ingredients:

• 2 medium acorn squashes, peeled and cubed
• 3 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan or vegan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste
• 1/4 cup toasted pine nuts for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss acorn squash cubes with olive oil, sage, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender.
3. In a skillet, sauté onions and garlic until soft. Add chopped spinach and cook until wilted.
4. In a mixing bowl, combine roasted squash, sautéed spinach, and ricotta cheese. Season with additional salt and pepper if needed.
5. Transfer to a greased casserole dish, sprinkle Parmesan and pine nuts on top.
6. Bake uncovered for 20 minutes until the top is golden and bubbly.

This casserole is creamy, flavorful, and full of fall colors.

The combination of sweet squash, savory spinach, and nutty topping makes it a delightful vegetarian centerpiece.

Autumn Mushroom, Barley, and Herb Casserole

A wholesome and earthy casserole featuring tender mushrooms, nutty barley, and aromatic herbs.

This dish is hearty, filling, and perfect for cool fall evenings.

Ingredients:

• 1 cup pearl barley
• 2 1/2 cups vegetable broth
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• 1/2 cup shredded Gruyère or cheddar cheese
• Salt and pepper to taste
• 1/4 cup toasted walnuts for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook barley in vegetable broth until tender, about 25 minutes. Drain any excess liquid.
3. In a skillet, heat olive oil and sauté onions and garlic until soft. Add mushrooms, thyme, and rosemary, cooking until mushrooms are golden.
4. In a large bowl, combine cooked barley with the mushroom mixture. Season with salt and pepper.
5. Transfer mixture to a greased casserole dish, sprinkle cheese and walnuts on top.
6. Bake uncovered for 25 minutes until cheese is melted and the topping is lightly toasted.

This casserole is savory, earthy, and comforting.

The nutty barley and mushrooms create a hearty texture, while herbs enhance the rich fall flavors.

Sweet Potato, Kale, and Feta Casserole

This vibrant fall casserole layers roasted sweet potatoes with sautéed kale and tangy feta, resulting in a nutritious, colorful, and flavorful dish perfect for seasonal meals.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 cups chopped kale
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
3. In a skillet, sauté onion and garlic until soft. Add chopped kale and cook until wilted.
4. In a large bowl, combine roasted sweet potatoes with the kale mixture. Stir in crumbled feta.
5. Transfer to a greased casserole dish, sprinkle breadcrumbs on top. Bake uncovered for 15-20 minutes until golden and crispy on top.

This casserole is vibrant, nutrient-packed, and bursting with fall flavors.

The sweetness of the potatoes balances beautifully with earthy kale and tangy feta, making it a perfect seasonal dish.

Roasted Pumpkin, Sage, and Spinach Casserole

This warm and hearty casserole highlights the natural sweetness of roasted pumpkin paired with earthy spinach and fragrant sage.

A creamy sauce binds it all together, making it a perfect fall comfort dish.

Ingredients:

• 3 cups pumpkin, peeled and cubed
• 3 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup ricotta or cream cheese
• 1/2 cup grated Parmesan or vegan cheese
• 2 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste
• 1/4 cup toasted pumpkin seeds for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss pumpkin cubes with olive oil, sage, salt, and pepper. Roast for 20-25 minutes until tender.
3. Sauté onion and garlic in a skillet until soft, then add spinach and cook until wilted.
4. In a bowl, combine roasted pumpkin, sautéed spinach mixture, and ricotta or cream cheese. Stir well.
5. Transfer to a greased casserole dish, sprinkle Parmesan and pumpkin seeds on top.
6. Bake uncovered for 20-25 minutes until golden and bubbly.

This casserole is creamy, flavorful, and full of autumn charm.

The combination of sweet pumpkin and earthy sage makes it an ideal fall dinner centerpiece.

Autumn Vegetable and Couscous Casserole

A light yet satisfying fall casserole featuring roasted seasonal vegetables layered with fluffy couscous and a tangy herb dressing.

Perfect as a vegetarian main or side dish.

Ingredients:

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 cup butternut squash, cubed
• 1 cup zucchini, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup crumbled feta or goat cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash, zucchini, and red bell pepper with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender.
3. Prepare couscous by bringing vegetable broth to a boil, stirring in couscous, covering, and letting it steam for 5 minutes. Fluff with a fork.
4. In a greased casserole dish, layer roasted vegetables and couscous. Sprinkle crumbled feta or goat cheese on top.
5. Bake uncovered for 15-20 minutes until cheese is slightly melted and the top is golden.

This casserole is light, flavorful, and packed with seasonal vegetables.

The roasted flavors combined with fluffy couscous make it a wholesome and comforting autumn dish.

Cauliflower, Sweet Potato, and Lentil Casserole

A hearty fall casserole combining tender cauliflower, sweet potatoes, and protein-rich lentils in a creamy, savory sauce.

It’s perfect for a wholesome vegetarian main dish.

Ingredients:

• 2 cups cauliflower florets
• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked green or brown lentils
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded cheddar or vegan cheese
• 1 cup vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Steam cauliflower and sweet potatoes until just tender.
3. Sauté onion and garlic in olive oil until soft. Add thyme, salt, and pepper.
4. In a large bowl, combine cauliflower, sweet potatoes, lentils, and sautéed onion mixture. Stir in vegetable broth and half of the cheese.
5. Transfer to a greased casserole dish, sprinkle remaining cheese and breadcrumbs on top.
6. Bake uncovered for 25-30 minutes until the top is golden and bubbly.

This casserole is filling, flavorful, and perfect for fall.

The combination of sweet potatoes, lentils, and cauliflower creates a hearty, comforting dish that’s ideal for cooler evenings.

Butternut Squash, Kale, and White Bean Casserole

This nourishing fall casserole combines roasted butternut squash, hearty kale, and protein-packed white beans in a creamy, herb-infused sauce.

It’s perfect for a cozy, satisfying autumn meal.

Ingredients:

• 3 cups butternut squash, peeled and cubed
• 3 cups chopped kale
• 1 can (15 oz) white beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella or vegan cheese
• 1/2 cup vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup toasted walnuts for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss butternut squash with olive oil, thyme, salt, and pepper. Roast for 20-25 minutes until tender.
3. In a skillet, sauté onion and garlic until soft, then add chopped kale and cook until wilted.
4. In a large bowl, combine roasted squash, sautéed kale, and white beans. Stir in vegetable broth and half of the cheese.
5. Transfer to a greased casserole dish, sprinkle remaining cheese and walnuts on top.
6. Bake uncovered for 25-30 minutes until bubbly and golden.

This casserole is hearty, flavorful, and packed with fall vegetables and protein.

The walnuts add a delightful crunch, making it both comforting and nutritious.

Roasted Root Vegetable and Goat Cheese Casserole

A colorful fall casserole featuring roasted carrots, parsnips, and sweet potatoes topped with creamy goat cheese.

It’s savory, slightly sweet, and perfect for a seasonal family dinner.

Ingredients:

• 2 carrots, sliced
• 2 parsnips, sliced
• 2 small sweet potatoes, cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/4 cup chopped pecans for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots, parsnips, sweet potatoes, onion, and garlic with olive oil, rosemary, salt, and pepper. Roast for 25-30 minutes until tender.
3. Transfer roasted vegetables to a greased casserole dish. Sprinkle crumbled goat cheese evenly on top.
4. Add chopped pecans for a crunchy topping.
5. Bake uncovered for 15-20 minutes until cheese is soft and topping is lightly toasted.

This casserole combines the sweetness of roasted root vegetables with the tangy creaminess of goat cheese, creating a satisfying and elegant fall dish.

Autumn Zucchini, Tomato, and Polenta Casserole

A layered casserole that blends roasted zucchini, fresh tomatoes, and creamy polenta.

It’s a light yet comforting fall dish, perfect as a vegetarian main or side.

Ingredients:

• 2 medium zucchini, sliced
• 2 medium tomatoes, sliced
• 1 cup cornmeal (for polenta)
• 3 cups vegetable broth
• 1/2 cup grated Parmesan or vegan cheese
• 2 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast zucchini and tomatoes with olive oil, basil, salt, and pepper for 20 minutes until tender.
3. In a saucepan, bring vegetable broth to a boil. Gradually whisk in cornmeal to make creamy polenta. Stir in half of the cheese.
4. In a greased casserole dish, layer polenta, roasted zucchini, and tomatoes. Top with remaining cheese and breadcrumbs.
5. Bake uncovered for 20-25 minutes until golden and bubbly.

This casserole is light, flavorful, and perfect for showcasing fall vegetables.

The creamy polenta complements the roasted zucchini and tomatoes, creating a comforting seasonal dish.

Autumn Roasted Vegetable and Chickpea Casserole

A hearty fall casserole combining roasted seasonal vegetables and protein-packed chickpeas in a savory herb sauce.

It’s filling, nutritious, and perfect for cooler evenings.

Ingredients:

• 1 cup chickpeas, drained and rinsed
• 2 cups butternut squash, cubed
• 1 cup carrots, sliced
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or vegan cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash, carrots, and bell pepper with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25 minutes until tender.
3. Sauté onion and garlic until soft.
4. In a large bowl, combine roasted vegetables, chickpeas, and sautéed onion and garlic. Mix well.
5. Transfer to a greased casserole dish, sprinkle cheese on top. Bake uncovered for 20 minutes until melted and golden.

This casserole is savory, hearty, and packed with fall flavors. Chickpeas add protein, making it a complete vegetarian meal.

Sweet Potato, Spinach, and Feta Casserole

A colorful and flavorful casserole featuring sweet potatoes, fresh spinach, and tangy feta cheese. It’s a nutritious and comforting fall dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender.
3. Sauté onion and garlic until soft, then add chopped spinach until wilted.
4. In a bowl, combine roasted sweet potatoes with spinach mixture and feta. Transfer to a greased casserole dish.
5. Sprinkle breadcrumbs on top and bake uncovered for 15-20 minutes until golden.

This casserole is sweet, savory, and tangy, with a delightful crunch from breadcrumbs.

Perfect for a seasonal vegetarian meal.

Roasted Cauliflower, Broccoli, and Cheddar Casserole

A comforting fall casserole combining roasted cauliflower and broccoli with a creamy cheddar sauce. Perfect as a side dish or vegetarian main.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup milk or plant-based milk
• 2 tbsp butter or olive oil
• 2 tbsp flour
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast cauliflower and broccoli with a little olive oil, salt, and pepper for 15 minutes until slightly tender.
3. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, stirring until smooth. Add nutmeg, salt, and pepper.
4. Combine roasted vegetables with sauce, transfer to a greased casserole dish, and sprinkle with half the cheese.
5. Top with remaining cheese and breadcrumbs, bake uncovered for 25-30 minutes until golden and bubbly.

This casserole is creamy, cheesy, and full of fall flavor. Roasted vegetables enhance the depth of taste, making it a satisfying vegetarian option.

Pumpkin, Lentil, and Sage Casserole

A hearty, protein-packed casserole featuring roasted pumpkin, cooked lentils, and aromatic sage. Creamy, savory, and perfect for autumn dinners.

Ingredients:

• 3 cups pumpkin, cubed
• 1 cup cooked green or brown lentils
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup shredded Gruyère or vegan cheese
• 2 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste
• 1/4 cup toasted pecans for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss pumpkin with olive oil, sage, salt, and pepper. Roast for 20-25 minutes until tender.
3. Sauté onion and garlic until soft.
4. In a large bowl, combine roasted pumpkin, lentils, and sautéed onion and garlic. Add vegetable broth and mix well.
5. Transfer to a greased casserole dish, sprinkle cheese and pecans on top. Bake uncovered for 20-25 minutes until golden and bubbly.

This casserole is hearty, flavorful, and perfectly autumnal. Lentils provide protein, while pumpkin and sage add a comforting seasonal flavor.