Fall nights often mean wanting meals that are filling and simple to make. Casseroles work well because you can prep them ahead and have dinner ready with little effort. This list includes 12 options that use common fall ingredients like squash and root vegetables. Each one is a full recipe you can follow for weeknight dinners or weekend cooking.
Helpful Tips Before You Start
These tips will help your casseroles turn out creamy and well seasoned every time.
Chop and Roast Vegetables First
Roast squash, carrots, or onions on a sheet pan before mixing them in. This step builds deeper flavor and keeps the casserole from turning watery.
Use the Right Pan Size
Choose a 9 by 13 inch dish for most recipes in this list. A smaller pan causes overflow while a larger one leaves the top too dry.
Assemble Ahead and Chill
Put the casserole together the night before and keep it covered in the fridge. Let it sit at room temperature for 20 minutes before baking so the center cooks evenly.
Add Cheese in Two Layers
Sprinkle half the cheese through the middle and the rest on top. This creates a gooey center and a golden crust without burning.
Rest Before Serving
Let the baked casserole stand for 10 minutes after it comes out of the oven. The filling sets up and portions hold together better.
Creamy Turkey and Wild Rice Casserole with Cranberries
This casserole brings together leftover turkey, chewy wild rice, and dried cranberries in a creamy sauce that feels right at home on cold nights. It works well after holiday meals when you want something simple yet filling.
The dish has a hearty texture with soft rice, tender turkey pieces, and occasional bursts of tart cranberry. The flavors stay balanced and comforting without needing much extra work.
Serves 4 people.
Ingredients
- 2 cups cooked wild rice
- 2 cups cooked turkey, diced
- 1 onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup dried cranberries
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
Instructions
- Heat a large skillet over medium heat and cook the onion and celery for 5 minutes until softened. Add the garlic and cook 1 minute more.
- In a large bowl, combine the cooked wild rice, diced turkey, dried cranberries, thyme, salt, and black pepper. Stir in the cooked vegetables.
- Pour the heavy cream and chicken broth over the mixture and stir until evenly coated. Fold in half of the shredded cheddar cheese.
- Transfer the mixture to a greased 8×8 baking dish and spread it into an even layer. Sprinkle the remaining cheddar cheese and panko breadcrumbs over the top.
- Bake at 375°F for 25 minutes until the top is golden and the edges bubble.
Extra Tips
Use leftover roasted turkey to save time and add deeper flavor. If the mixture seems thick before baking, add an extra splash of broth. Leftovers reheat well in a 350°F oven for 15 minutes to restore the crisp topping.Course: Main Course Cuisine: American Equipment: Large skillet, Mixing bowl, 8×8 baking dish
Butternut Squash Sausage Lasagna Bake
This lasagna bake combines roasted butternut squash with savory sausage for a hearty dish that fits cool evenings. The layers of pasta, creamy cheese, and roasted vegetables create a balanced mix of tender and crisp textures. It works well for weeknight dinners or weekend gatherings when you want something filling without much fuss.
The flavor leans into earthy squash and mild herbs that pair nicely with the sausage. A simple tomato sauce keeps everything moist during baking. The result is a casserole that feels comforting and straightforward.
Serves 4 people.
Ingredients
- 9 lasagna noodles
- 1 pound ground Italian sausage
- 4 cups peeled and cubed butternut squash
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon dried sage
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400 degrees. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until the edges start to brown.
- While the squash roasts, cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage, onion, and garlic. Cook until the sausage browns and the onion softens, about 8 minutes. Stir in the dried sage.
- In a bowl, mix the ricotta with half the Parmesan and a pinch of salt and pepper.
- Lower the oven to 375 degrees. Spread a thin layer of marinara sauce in the bottom of a 9×9 baking dish. Add a layer of noodles, then half the ricotta mixture, half the sausage mixture, and half the roasted squash. Repeat the layers once more, ending with noodles and the remaining marinara.
- Top with mozzarella and the rest of the Parmesan. Cover with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the cheese bubbles and browns.
- Let the lasagna rest for 10 minutes before slicing.
Extra Tips
Roast the squash ahead so it holds its shape when layered. Leftovers reheat well in a 350-degree oven with a splash of water in the dish to keep the noodles from drying out. If you want a milder flavor, swap the Italian sausage for mild pork sausage.Course: Main Course Cuisine: Italian Equipment: Large skillet, Baking sheet, 9×9 baking dish, Mixing bowl
Spiced Beef and Sweet Potato Shepherd’s Pie
This spiced shepherd’s pie swaps regular potatoes for sweet potatoes and adds warm spices to the beef filling. It works well on cold nights when you want a hearty casserole that still feels a little lighter than the classic version.
The sweet potato mash turns creamy with just butter and milk, while the spiced beef and peas create a savory base that balances the natural sweetness on top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen peas
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion softens.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
- Stir in the cumin, cinnamon, smoked paprika, and tomato paste. Cook for one minute, then pour in the beef broth and add the peas. Simmer for 5 minutes until the liquid reduces slightly. Season with salt and pepper.
- While the filling simmers, place the sweet potatoes in a medium pot and cover with water. Bring to a boil and cook until tender, about 12 minutes. Drain well.
- Return the sweet potatoes to the pot. Add the butter, milk, and a pinch of salt. Mash until smooth.
- Transfer the beef mixture to a baking dish. Spread the mashed sweet potatoes evenly over the top. Bake for 20 minutes until the edges bubble and the topping starts to brown.
Extra Tips
The small amount of cinnamon brings out the sweetness of the potatoes without making the dish taste like dessert. You can assemble the whole casserole earlier in the day, cover it, and bake it straight from the fridge. Leftovers reheat well in the oven at 350°F with a splash of broth stirred into the filling to keep it moist.Course: Main Course Cuisine: American Equipment: Large skillet, Medium pot, Baking dish, Potato masher
Chicken Apple Sage Stuffing Casserole
This casserole brings together tender chicken, sweet apples, and earthy sage in a hearty stuffing base. It works well on chilly evenings when you want something warm and filling without much fuss. The mix of savory herbs and crisp apple pieces gives it a balanced flavor that feels both familiar and seasonal.
The texture stays moist inside with a lightly golden top from the bread cubes. It makes a solid weeknight dinner or a simple dish to share when guests come over.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 2 medium apples, peeled and diced
- 2 tablespoons fresh sage, chopped
- 4 cups cubed bread
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cups chicken broth
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 6 minutes. Remove the chicken and set it aside.
- In the same skillet, add the remaining 2 tablespoons of butter along with the onion and celery. Cook until the vegetables soften, about 5 minutes.
- Stir in the diced apples and chopped sage. Cook for 2 minutes more to blend the flavors.
- Return the chicken to the skillet. Add the salt, pepper, and chicken broth. Bring the mixture to a simmer.
- Place the bread cubes in a large bowl. Pour the skillet mixture over the bread and toss gently until the cubes are moistened.
- Transfer everything to the prepared baking dish and spread it evenly. Bake for 25 minutes until the top turns lightly browned.
Extra Tips
Use slightly stale bread cubes so they hold their shape after soaking up the broth. If the mixture looks too dry before baking, add a splash more broth. Leftovers reheat well in a covered dish with a little extra broth to keep the stuffing moist.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Cheesy Pumpkin Pasta Bake with Kale
This cheesy pumpkin pasta bake brings together a creamy pumpkin sauce, tender pasta, and wilted kale in one warming casserole. It suits busy weeknights when the weather turns cool and you want a simple dish that still feels special. The result is savory with gentle autumn notes from sage, a soft interior, and a lightly browned cheese crust.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chopped kale
- 1 (15-ounce) can pumpkin puree
- 1 cup vegetable broth
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion softens.
- Stir in the kale and cook until it begins to wilt. Add the pumpkin puree, vegetable broth, sage, salt, and pepper. Simmer for 3 to 4 minutes to blend the flavors.
- Remove the skillet from the heat. Add the drained pasta and 1 cup of the mozzarella. Stir until everything is evenly coated.
- Transfer the mixture to a greased 8-by-8-inch baking dish. Sprinkle the remaining mozzarella and the Parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbling and lightly golden.
Extra Tips
If the sauce thickens too much while simmering, add a splash more broth before mixing in the pasta. Leftovers keep well in the fridge for three days and reheat best in a 350°F oven so the top stays crisp. Swap mozzarella for fontina if you want a slightly sharper flavor.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 8×8 baking dish
Vegetarian Lentil Root Vegetable Gratin
This casserole combines earthy lentils with sweet root vegetables for a filling vegetarian meal. It works well on cold evenings when you want something warm and substantial without meat. The dish bakes until the vegetables soften and the top turns golden and crisp.
The flavors stay simple and comforting with thyme and broth tying everything together. A layer of cheese and breadcrumbs adds texture that contrasts the creamy interior.
Serves 4 people.
Ingredients
- 1 cup green lentils
- 2 carrots, diced
- 2 parsnips, diced
- 1 small sweet potato, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 cup grated cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the lentils and place them in a large saucepan with the vegetable broth. Bring to a simmer and cook for 20 minutes until the lentils are tender but not mushy.
- While the lentils cook, heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 5 minutes until softened.
- Add the carrots, parsnips, and sweet potato to the skillet. Season with salt, pepper, and thyme. Cook for 8 minutes, stirring occasionally.
- Drain any excess liquid from the lentils if needed, then stir the lentils into the skillet with the vegetables.
- Transfer the mixture to a greased 9×9 baking dish and spread it evenly.
- Sprinkle the grated cheddar cheese over the top, followed by the breadcrumbs.
- Bake at 375°F for 25 minutes until the top is golden and the vegetables are fully tender.
Extra Tips
Make this ahead by assembling the dish up to the baking step and refrigerating it overnight. Add an extra 10 minutes to the bake time if starting from cold. Leftovers reheat well in the oven to keep the topping crisp.Course: Main Course Cuisine: American Equipment: Large saucepan, Skillet, 9×9 baking dish
Maple Ham Brussels Sprouts Potato Casserole
This casserole brings together sweet maple, savory ham, and earthy Brussels sprouts over tender potatoes. It works well for weeknight dinners when the weather turns cool or for simple weekend meals with family. The result is a hearty dish with soft potatoes, lightly crisp sprouts, and a gentle maple glaze that ties everything together.
Serves 4 people.
Ingredients
- 4 medium Yukon Gold potatoes, thinly sliced
- 12 oz Brussels sprouts, trimmed and halved
- 1.5 cups diced cooked ham
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a large bowl, combine the sliced potatoes, halved Brussels sprouts, and diced ham.
- Drizzle the maple syrup and olive oil over the mixture, then sprinkle in the thyme, salt, and pepper.
- Toss everything until the vegetables and ham are evenly coated.
- Spread the mixture into the prepared baking dish in an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 35 to 40 minutes, until the potatoes are tender and the cheese is melted and lightly golden.
Extra Tips
For best texture, slice the potatoes evenly so they cook at the same rate as the Brussels sprouts. Leftovers reheat well in a 350°F oven for 10 minutes to restore crisp edges on the cheese. If you want a milder maple flavor, reduce the syrup to 3 tablespoons.Course: Main Course Cuisine: American Equipment: Large Bowl, 9×13 Baking Dish, Oven
Wild Mushroom Barley Casserole with Thyme
This casserole brings together nutty barley and earthy wild mushrooms for a hearty dish that feels right at home on chilly evenings. The fresh thyme adds a gentle herbal note that ties everything together without overpowering the natural flavors. It works well as a main dish for weeknight dinners or as a side for larger gatherings.
Serves 4 people.
Ingredients
- 1 cup pearl barley
- 1 pound mixed wild mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 1/2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their liquid and start to brown, around 8 minutes.
- Add the pearl barley and fresh thyme leaves to the skillet. Stir to coat the barley with the oil and vegetables.
- Pour in the vegetable broth and season with salt and black pepper. Bring the mixture to a simmer.
- Transfer everything to a greased casserole dish. Cover with foil and bake for 45 minutes. Remove the foil, sprinkle the Parmesan cheese on top, and bake uncovered for 10 more minutes until the top is lightly golden.
Extra Tips
Simmer the barley just until it absorbs most of the broth before baking to keep the texture pleasantly chewy rather than mushy. Leftovers reheat well in a covered dish with a splash of broth to restore moisture. Skip the Parmesan if you want a dairy-free version.Course: Main Course Cuisine: American Equipment: Large skillet, Casserole dish, Oven
Pork Cider Braised Cabbage and Potato Bake
This casserole combines chunks of pork with cabbage and potatoes that soak up apple cider during baking. The result is a one-pan meal that feels hearty without much effort. It works well on weeknights when the temperature drops and you want something warm to pull from the oven.
The pork stays tender while the cabbage softens and the potatoes turn creamy at the edges. Apple cider adds a light sweetness that balances the savory meat and vegetables. Everything bakes together in one dish, so cleanup stays simple.
Serves 4 people.
Ingredients
- 1 pound pork shoulder, cut into 1-inch cubes
- 1 medium onion, sliced
- 4 cups shredded green cabbage
- 4 medium Yukon gold potatoes, thinly sliced
- 2 cups apple cider
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pork cubes and brown on all sides for about 5 minutes. Remove the pork and set it aside.
- Add the remaining tablespoon of olive oil to the same skillet. Cook the onion and garlic for 3 minutes until the onion softens.
- Stir in the shredded cabbage, salt, pepper, and thyme. Cook for 4 minutes until the cabbage begins to wilt.
- Return the pork to the skillet. Pour in the apple cider and bring the mixture to a simmer. Remove from heat.
- Transfer the pork and cabbage mixture to a 9-by-13-inch baking dish. Layer the sliced potatoes evenly over the top. Cover the dish tightly with foil.
- Bake for 45 minutes. Remove the foil and bake for another 15 minutes until the potatoes are tender and lightly golden on top.
Extra Tips
Use a firm cabbage so it keeps some texture after baking. If the cider tastes very sweet, add an extra pinch of salt before baking to balance the flavor. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce. For a make-ahead version, assemble everything up to the baking step and refrigerate overnight before cooking.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Knife
Three-Bean Cassoulet with Smoked Sausage
This casserole brings together creamy beans and smoky sausage in one baking dish. It is the kind of meal that fills the kitchen with a rich aroma and leaves everyone satisfied after a long day.
The three-bean mix stays tender while the sausage adds savory depth. A simple breadcrumb topping turns golden during baking and gives the dish a light crunch that contrasts with the soft interior.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 12 ounces smoked sausage, sliced into rounds
- 1 medium onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain breadcrumbs
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat.
- Add the sliced sausage and cook until lightly browned on both sides, about 5 minutes. Remove the sausage to a plate.
- Add the onion and carrots to the same skillet. Cook until the onion softens, about 4 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the three types of beans, chicken broth, tomato paste, thyme, bay leaf, salt, and pepper. Stir well to combine.
- Return the sausage to the skillet and mix everything together. Remove the bay leaf.
- Transfer the mixture to a 9 by 9 inch baking dish. Sprinkle the breadcrumbs evenly over the top.
- Bake uncovered for 25 minutes, until the breadcrumbs are golden and the edges are bubbling.
- Remove from the oven and sprinkle with chopped parsley before serving.
Extra Tips
For a crispier topping, mix the breadcrumbs with a teaspoon of olive oil before sprinkling them on. The dish can be assembled up to a day ahead and refrigerated; add five extra minutes to the bake time if starting from cold. Leftovers reheat well in a 350 degree F oven for 15 minutes.Course: Main Course Cuisine: French Equipment: Large skillet, 9×9 baking dish, Oven
Roasted Cauliflower Chickpea Curry Casserole
This casserole brings together roasted cauliflower and chickpeas in a gently spiced coconut curry sauce. The roasting step gives the cauliflower edges that stay firm while the sauce soaks into the chickpeas, creating a hearty dish that feels substantial without being heavy.
It works well on weeknights when you want something warming that still comes together with basic pantry items. The finished texture is creamy from the coconut milk yet textured from the roasted pieces and whole chickpeas.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 (13.5-ounce) can coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Toss the cauliflower florets with 1 tablespoon of the olive oil and spread them on a baking sheet. Roast for 20 minutes until the edges start to brown.
- While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened.
- Stir in the minced garlic, curry powder, and cumin. Cook for 1 minute until fragrant.
- Pour in the coconut milk and vegetable broth. Add the salt and pepper, then bring the mixture to a simmer. Stir in the chickpeas and let everything cook together for 3 minutes.
- Remove the roasted cauliflower from the oven and transfer it to a 9×13-inch casserole dish. Pour the chickpea curry mixture over the cauliflower and stir gently to combine.
- Return the dish to the oven and bake for 15 minutes until the sauce is bubbling at the edges. Remove from the oven and sprinkle with chopped cilantro before serving.
Extra Tips
Roast the cauliflower until the edges brown before adding the sauce so it keeps some texture after the second bake. If you want a thicker sauce, let the coconut milk mixture simmer a few extra minutes before combining everything. Leftovers reheat well in a 350°F oven with a splash of broth stirred in to loosen the sauce.Course: Main Course Cuisine: Indian Equipment: Baking sheet, Large skillet, 9×13-inch casserole dish
Cheddar Broccoli and Quinoa Casserole with Bacon
This casserole brings together nutty quinoa, tender broccoli, and smoky bacon under a layer of melted cheddar. It is filling without being heavy and works well for weeknight dinners or casual gatherings when the weather turns cool.
The texture stays creamy inside with crisp bacon pieces throughout and a golden top. The flavors stay balanced between savory and fresh, making it a reliable choice for fall meals.
Serves 4 people.
Ingredients
- 1 cup quinoa, rinsed
- 4 cups broccoli florets
- 6 slices bacon, chopped
- 2 cups shredded cheddar cheese, divided
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish.
- Cook the quinoa according to package directions in a medium saucepan, then set it aside.
- In a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Leave 1 tablespoon of bacon fat in the skillet.
- Add the butter to the skillet. Once melted, stir in the diced onion and cook for 3 minutes. Add the minced garlic and cook for 1 minute more.
- Sprinkle the flour over the onion mixture and stir for 1 minute. Slowly whisk in the milk. Add the salt and pepper and cook, stirring, until the sauce thickens, about 3 minutes.
- Remove the skillet from heat and stir in 1 1/2 cups of the cheddar cheese until melted. Add the cooked quinoa, broccoli florets, and cooked bacon. Stir until everything is coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
- Bake for 20 minutes, or until the cheese is bubbly and lightly browned.
Extra Tips
Steam the broccoli lightly before mixing if you prefer softer pieces. Leftovers reheat well in the oven at 350°F with a splash of milk stirred in to loosen the sauce. You can cook the quinoa and bacon a day ahead to speed up assembly.Course: Main Course Cuisine: American Equipment: Large skillet, Medium saucepan, 8×8 baking dish
