Autumn Vegetable Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
• Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
• Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
• Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.

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!