15 Best Casserole Recipes For Cozy Fall Dinners

 

15 Best Casserole Recipes For Cozy Fall Dinners

15 Best Casserole Recipes For Cozy Fall Dinners

Hey, friend! Fall’s here, and nothing says cozy like a bubbling casserole fresh from the oven. As the leaves turn and the air gets crisp, I crave dishes that warm the soul and fill the house with amazing smells. These 15 vegan casserole recipes are my go-to for hearty, plant-based dinners that scream autumn comfort. From creamy pastas to veggie-packed bakes, I’m sharing ingredients and steps to make your evenings extra snug. Let’s get baking—your fall dinners are about to level up!

Classic Comfort Casseroles

These are the timeless dishes I turn to when I want that nostalgic, home-cooked vibe. They’re like a hug from your favorite sweater.

1. Vegan Shepherd’s Pie

This is my ultimate fall comfort food—savory lentils and veggies topped with creamy mashed potatoes. Ever wondered why this dish feels like a warm blanket? It’s all in the layers.

Ingredients:

  • 2 cups cooked lentils
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 2 cups vegetable broth
  • 4 large potatoes, peeled
  • 1/4 cup almond milk
  • 2 tbsp vegan butter
  • 1 tsp thyme

Instructions:

  1. Sauté onion, carrots, and celery for 5 minutes. Add lentils, broth, and thyme; simmer 15 minutes.
  2. Boil potatoes until soft, mash with almond milk and butter.
  3. Spread lentil mix in a baking dish, top with mashed potatoes.
  4. Bake at 375°F for 20 minutes until golden. Serve hot.

2. Cheesy Broccoli Rice Casserole

Cheesy without the cheese—thank you, nutritional yeast! I love how the broccoli adds crunch. Who says vegan can’t do melty comfort?

Ingredients:

  • 2 cups cooked brown rice
  • 2 cups broccoli florets
  • 1/2 cup nutritional yeast
  • 1 cup cashew milk
  • 1 tsp mustard
  • 1 garlic clove, minced
  • 1/2 cup breadcrumbs
  • 1 tbsp olive oil

Instructions:

  1. Steam broccoli until tender.
  2. Mix rice, broccoli, nutritional yeast, cashew milk, mustard, and garlic.
  3. Spread in a baking dish, top with breadcrumbs and oil.
  4. Bake at 375°F for 15 minutes until crispy on top.
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3. Green Bean Casserole

A Thanksgiving classic, but veganized with creamy mushroom sauce. I use fresh beans for extra snap. Ready to rethink this holiday staple?

Ingredients:

  • 1 lb fresh green beans, trimmed
  • 8 oz mushrooms, sliced
  • 1 onion, diced
  • 1 cup almond milk
  • 2 tbsp flour
  • 1 cup fried onions
  • 1 tbsp olive oil
  • Salt and pepper

Instructions:

  1. Blanch green beans for 5 minutes, then drain.
  2. Sauté mushrooms and onion in oil, stir in flour, then add milk to make sauce.
  3. Mix beans with sauce in a baking dish, top with fried onions.
  4. Bake at 350°F for 20 minutes.

Creamy Vegan Casseroles

These dishes lean on plant-based creams for that rich, indulgent texture. Perfect for impressing your dinner crew.

4. Creamy Mushroom Pasta Bake

Pasta bakes are my weakness, and this one’s loaded with creamy mushroom goodness. I use cashew cream for silkiness. Who needs dairy, right?

Ingredients:

  • 12 oz rigatoni
  • 10 oz cremini mushrooms, sliced
  • 1 cup cashews, soaked
  • 1 1/2 cups almond milk
  • 2 tbsp nutritional yeast
  • 2 garlic cloves
  • 1 tsp thyme
  • 1/2 cup breadcrumbs

Instructions:

  1. Cook rigatoni; drain.
  2. Sauté mushrooms and garlic for 5 minutes.
  3. Blend cashews, milk, and nutritional yeast for sauce.
  4. Mix pasta, mushrooms, and sauce in a dish, top with breadcrumbs. Bake at 375°F for 15 minutes.

5. Sweet Potato and Black Bean Casserole

Sweet potatoes bring fall vibes, and black beans add protein punch. I love the smoky chipotle in this. Cozy enough for you?

Ingredients:

  • 2 sweet potatoes, cubed
  • 1 can black beans, drained
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 1 tsp chipotle powder
  • 1 cup vegan cheddar, shredded
  • 1 tbsp olive oil

Instructions:

  1. Roast sweet potatoes at 400°F for 20 minutes.
  2. Sauté onion, add beans, tomatoes, and chipotle; simmer 10 minutes.
  3. Layer sweet potatoes and bean mix in a dish, top with cheese.
  4. Bake at 375°F for 15 minutes.

6. Cauliflower Alfredo Bake

Alfredo sauce, but make it cauliflower. I blend it smooth for creaminess—pure magic. Ever tried sneaking veggies into comfort food?

Ingredients:

  • 10 oz penne
  • 1 head cauliflower, chopped
  • 1 cup almond milk
  • 1/4 cup nutritional yeast
  • 1 tsp mustard
  • 2 garlic cloves
  • 1/2 cup breadcrumbs
  • 1 tbsp olive oil

Instructions:

  1. Cook penne; drain.
  2. Boil cauliflower until soft, blend with milk, nutritional yeast, mustard, and garlic.
  3. Mix pasta with sauce in a dish, top with breadcrumbs and oil.
  4. Bake at 375°F for 15 minutes.

Veggie-Packed Casseroles

These are loaded with seasonal veggies for that fresh-from-the-garden feel. Healthy but still hearty—my kind of balance.

7. Butternut Squash and Kale Casserole

Fall’s poster child, butternut squash, pairs with kale for a nutrient bomb. I add a touch of nutmeg for warmth. You feeling those autumn vibes?

Ingredients:

  • 1 small butternut squash, cubed
  • 2 cups kale, chopped
  • 1 cup cooked quinoa
  • 1 can coconut milk
  • 1 tsp nutmeg
  • 1 onion, diced
  • 1 tbsp olive oil

Instructions:

  1. Roast squash at 400°F for 25 minutes.
  2. Sauté onion and kale until wilted.
  3. Mix squash, kale, quinoa, coconut milk, and nutmeg in a dish.
  4. Bake at 375°F for 20 minutes.

8. Zucchini and Tomato Bake

Zucchini and tomatoes scream summer’s end, but baked together, they’re fall perfection. I sprinkle vegan Parmesan on top. Simple yet stunning, no?

Ingredients:

  • 2 zucchinis, sliced
  • 3 tomatoes, sliced
  • 1/4 cup nutritional yeast
  • 1 tsp Italian seasoning
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1/2 cup breadcrumbs

Instructions:

  1. Layer zucchini and tomatoes in a baking dish.
  2. Mix nutritional yeast, seasoning, garlic, and oil; sprinkle over veggies.
  3. Top with breadcrumbs. Bake at 375°F for 25 minutes.

9. Eggplant Parmesan Casserole

Crispy eggplant without frying, topped with marinara and vegan mozzarella. I make this when I’m feeling fancy. Italian night, anyone?

Ingredients:

  • 1 large eggplant, sliced
  • 1 can marinara sauce
  • 1 cup vegan mozzarella
  • 1/2 cup breadcrumbs
  • 1/4 cup nutritional yeast
  • 1 tsp oregano
  • 1 tbsp olive oil

Instructions:

  1. Bake eggplant slices at 400°F for 15 minutes.
  2. Layer eggplant, marinara, and mozzarella in a dish.
  3. Mix breadcrumbs, nutritional yeast, oregano, and oil; sprinkle on top.
  4. Bake at 375°F for 20 minutes.

Global-Inspired Casseroles

These borrow flavors from around the world, adding a fun twist to fall dinners. I love mixing it up with these bold dishes.

10. Mexican Quinoa Casserole

Taco night in casserole form—spicy, hearty, and so easy. I top it with avocado for creaminess. Who says fall can’t have fiesta vibes?

Ingredients:

  • 1 cup quinoa, cooked
  • 1 can black beans
  • 1 can corn
  • 1 can diced tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup vegan cheddar
  • 1 onion, diced

Instructions:

  1. Sauté onion, cumin, and chili powder.
  2. Mix quinoa, beans, corn, tomatoes, and onion in a dish.
  3. Top with vegan cheddar. Bake at 375°F for 15 minutes.
  4. Serve with avocado slices.

11. Thai Curry Casserole

Coconut curry meets baked goodness. I use red curry paste for a kick. Ready to travel via your plate?

Ingredients:

  • 10 oz rice noodles
  • 1 can coconut milk
  • 1 tbsp red curry paste
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 1 tbsp soy sauce
  • Fresh cilantro

Instructions:

  1. Cook noodles; drain.
  2. Sauté curry paste, add coconut milk, soy sauce, and veggies; simmer 5 minutes.
  3. Mix noodles and sauce in a dish. Bake at 375°F for 15 minutes.
  4. Garnish with cilantro.

12. Mediterranean Lentil Bake

Lentils, olives, and sundried tomatoes bring Greek flair. I love how hearty this feels. Perfect for a chilly evening, right?

Ingredients:

  • 1 cup cooked lentils
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup sundried tomatoes
  • 1 zucchini, diced
  • 1 can diced tomatoes
  • 1 tsp oregano
  • 1/2 cup vegan feta

Instructions:

  1. Mix lentils, olives, sundried tomatoes, zucchini, canned tomatoes, and oregano.
  2. Spread in a dish, crumble feta on top.
  3. Bake at 375°F for 20 minutes.
  4. Serve with pita.

Quick and Easy Casseroles

For those busy fall nights when you still want something warm and satisfying. These come together fast.

13. One-Dish Pasta Primavera

Veggies and pasta in one dish—less cleanup, more flavor. I toss in whatever’s in the fridge. Lazy cooking for the win!

Ingredients:

  • 12 oz penne
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach
  • 1 can marinara sauce
  • 1/4 cup nutritional yeast
  • 1 tbsp olive oil

Instructions:

  1. Combine penne, zucchini, tomatoes, marinara, and oil in a dish.
  2. Cover and bake at 375°F for 25 minutes, stirring halfway.
  3. Mix in spinach and nutritional yeast.
  4. Serve hot.

14. Cheesy Potato Casserole

Potatoes and vegan cheese—pure comfort. I add smoked paprika for depth. Can you say crowd-pleaser?

Ingredients:

  • 4 large potatoes, sliced thin
  • 1 cup vegan cheddar
  • 1/2 cup cashew milk
  • 1 tsp smoked paprika
  • 1 onion, sliced
  • 1 tbsp olive oil
  • 1/2 cup breadcrumbs

Instructions:

  1. Layer potatoes and onion in a dish.
  2. Mix cheese, milk, and paprika; pour over potatoes.
  3. Top with breadcrumbs and oil. Bake at 375°F for 30 minutes.
  4. Serve with chives.

15. Spinach and White Bean Bake

Beans add protein, spinach adds greens, and it’s all baked into cozy goodness. I make this when I’m short on time. Easy peasy, no?

Ingredients:

  • 1 can white beans, drained
  • 2 cups spinach
  • 1 can diced tomatoes
  • 1 onion, diced
  • 1 tsp Italian seasoning
  • 1/2 cup vegan mozzarella
  • 1 tbsp olive oil

Instructions:

  1. Sauté onion and spinach until wilted.
  2. Mix with beans, tomatoes, and seasoning in a dish.
  3. Top with mozzarella. Bake at 375°F for 15 minutes.
  4. Serve with crusty bread.

There you go—15 vegan casseroles to make your fall dinners cozy and delicious! I’ve served these to everyone from picky kids to meat-loving friends, and they always clean their plates. Whether you’re after creamy, cheesy, or veggie-packed, these recipes bring the warmth of autumn to your table. Grab a dish, preheat that oven, and get ready for some serious comfort food. What’s your fall dinner vibe? Try one of these and let me know how it goes—happy baking! 😊

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