Pumpkin casseroles make a practical choice for fall cooking. This list features 12 recipes with various flavors and ingredients. Each recipe comes with clear steps and serving suggestions. You can adapt them based on what you have on hand. These ideas work well for weeknight meals or weekend gatherings.
Helpful Tips Before You Start
A few adjustments will help your pumpkin casseroles bake evenly and taste balanced.
Drain the Puree
Canned pumpkin holds extra liquid that can make casseroles soggy. Press it through a fine mesh strainer or blot it with paper towels before mixing.
Match the Pan Size
Use the exact dish size listed in each recipe. A pan that is too large dries out the edges while the center stays underdone.
Taste the Spice Mix
Pumpkin needs more cinnamon and nutmeg than most people add at first. Stir the spices into the wet ingredients and adjust before adding eggs or dairy.
Add Toppings at the End
Prepare streusel or nut toppings separately and scatter them on during the last 15 minutes of baking. This keeps them crisp instead of sinking into the filling.
Creamy Pumpkin Sausage Rigatoni Casserole
This baked pasta dish brings together tender rigatoni, savory sausage, and a smooth pumpkin cream sauce for a hearty autumn meal. It works well for weeknight dinners or casual gatherings when you want something warm and filling without much fuss. The texture stays creamy inside with a lightly browned cheese topping.
The flavors balance sweet pumpkin with sage and rich sausage. It feels comforting yet simple to put together on a cool evening.
Serves 4 people.
Ingredients
- 12 ounces rigatoni pasta
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin puree
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Cook the rigatoni in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Stir in the onion and garlic and cook until the onion softens.
- Add the pumpkin puree, heavy cream, chicken broth, sage, salt, and pepper to the skillet. Stir until the sauce is smooth and heated through.
- Combine the drained rigatoni with the sauce in the skillet or a large bowl until the pasta is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden. Let it rest for a few minutes before serving.
Extra Tips
For the creamiest texture, do not overcook the pasta before mixing it with the sauce. Leftovers reheat well in a covered dish at 350°F with a splash of broth stirred in to loosen the sauce. If the sausage is mild, add an extra pinch of sage or black pepper to sharpen the flavor.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Pumpkin Sage Chicken and Wild Rice Bake
This casserole combines tender chicken, nutty wild rice, and creamy pumpkin in one pan. Fresh sage adds an earthy note that pairs well with the sweet pumpkin base. It makes a satisfying main dish for cool evenings when you want something hearty but simple to prepare.
The bake works well for weeknight dinners or casual gatherings. Wild rice gives it a chewy texture while the pumpkin keeps everything moist during baking. Leftovers reheat nicely without drying out.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup uncooked wild rice
- 1 (15-ounce) can pumpkin puree
- 2 cups chicken broth
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh sage
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Rinse the wild rice under cold water and set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Add the onion, garlic, and 2 tablespoons of the sage to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the rinsed wild rice, pumpkin puree, chicken broth, salt, and pepper. Mix until everything is evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the mozzarella cheese and remaining tablespoon of sage over the top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake 15 minutes more until the rice is tender and the cheese is melted.
Extra Tips
Rinse the wild rice well before adding it so the bake does not turn too starchy. If the rice still feels firm after the first covered bake, add a splash of broth and return it to the oven uncovered. Use fresh sage rather than dried for the best aroma. Store leftovers in the refrigerator up to three days and reheat portions in the microwave with a damp paper towel on top.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13-inch baking dish, Wooden spoon
Spiced Lentil Pumpkin Vegetable Gratin
This casserole layers tender lentils and roasted vegetables in a spiced pumpkin sauce before finishing under a golden cheese topping. It brings warmth and substance to cool evenings without feeling heavy. The result is creamy from the pumpkin yet textured from the lentils and vegetables.
It works well as a weeknight main or as part of a larger autumn spread. The spices give gentle earthiness while the baked top adds a satisfying contrast.
Serves 4 people.
Ingredients
- 1 cup green lentils, rinsed
- 2 cups pumpkin puree
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 cups chopped kale
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1 1/2 cups vegetable broth
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly oil a medium baking dish.
- Place the lentils in a saucepan with the vegetable broth. Bring to a simmer and cook for 20 minutes until just tender. Drain any excess liquid.
- Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5 minutes until softened.
- Stir in the garlic, cumin, cinnamon, and smoked paprika. Cook for 1 minute until fragrant.
- Add the pumpkin puree and kale to the skillet. Stir and cook for 3 minutes until the kale wilts. Season with salt and pepper.
- Combine the cooked lentils with the pumpkin mixture in the skillet. Transfer everything to the prepared baking dish.
- Sprinkle the mozzarella and parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned.
Extra Tips
Use a fork to test the lentils before draining so they stay firm enough to hold shape in the bake. If the kale stems feel tough, strip the leaves from the stems before chopping. Leftovers reheat well in a covered dish at 350°F for 15 minutes to restore the creamy texture.Course: Main Course Cuisine: American Equipment: Baking dish, Large skillet, Saucepan
Smoky Pumpkin Bacon Macaroni Casserole
This casserole brings together creamy pumpkin and crisp bacon for a hearty fall meal that feels both familiar and a little different. The smoked paprika adds depth without overpowering the dish, making it a good choice for weeknight dinners or casual gatherings when you want something warm and filling.
The texture stays creamy inside with a lightly crisp topping. It works especially well when served with a simple green salad on the side.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- Cook the macaroni in a large pot of salted water until just tender, then drain and set aside.
- In a skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and leave about 1 tablespoon of fat in the pan.
- Add the diced onion to the skillet and cook until softened. Stir in the minced garlic and cook for 30 seconds more.
- Lower the heat and stir in the pumpkin puree, milk, smoked paprika, salt, and pepper. Simmer for 2 minutes, then add 1 cup of the cheddar cheese and stir until melted.
- Combine the cooked macaroni, bacon, and pumpkin sauce in a large bowl. Transfer the mixture to the prepared baking dish.
- Toss the breadcrumbs with the melted butter and remaining 1/2 cup cheese. Sprinkle evenly over the top.
- Bake for 20 minutes until the topping is golden and the casserole is bubbling at the edges.
Extra Tips
For extra smokiness, use smoked cheddar in place of regular cheddar. Leftovers reheat well in a 350°F oven with a splash of milk stirred in to loosen the sauce. The dish can be assembled up to a day ahead and baked just before serving.Course: Main Course Cuisine: American Equipment: Large Pot, Skillet, 9×9 Baking Dish, Colander
Turkey Pumpkin Black Bean Enchilada Bake
This casserole turns classic enchiladas into an easy layered bake that highlights pumpkin as the creamy base. Ground turkey and black beans add hearty protein while the pumpkin keeps the filling moist and lightly sweet. It works well for weeknight dinners or casual fall gatherings when you want something warm and filling without much fuss.
The finished dish has soft corn tortillas that soak up the sauce, pockets of melted cheese, and a balanced savory flavor from cumin and chili powder.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 ounces) pumpkin puree
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
- Fresh cilantro, chopped (for serving)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a large skillet over medium heat, cook the ground turkey with the diced onion until the turkey is no longer pink and the onion softens.
- Add the minced garlic, cumin, and chili powder. Stir for one minute until fragrant, then season with salt and pepper.
- Stir in the pumpkin puree, black beans, and 1 cup of the enchilada sauce. Simmer for 3 minutes until the mixture thickens slightly.
- Spread ½ cup of the remaining enchilada sauce in the bottom of the baking dish. Layer 4 tortillas over the sauce, then half of the turkey mixture and 1 cup of cheese.
- Repeat with the remaining tortillas, turkey mixture, and cheese. Pour the last ½ cup of enchilada sauce over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Let it rest 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Make the filling a day ahead and assemble just before baking so the tortillas do not get too soft. If you prefer less spice, reduce the chili powder by half. Leftovers reheat well in a 350°F oven covered with foil for 15 minutes.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9×13 Baking Dish, Oven
Pumpkin Spinach and Ricotta Lasagna
This lasagna brings together creamy ricotta, wilted spinach, and sweet pumpkin in simple layers that feel right at home on a cool evening. It works well for a weeknight dinner or a casual gathering with friends, since the components come together without much fuss. The result is a soft, hearty texture with earthy pumpkin notes balanced by mild cheese and greens.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 2 cups pumpkin puree
- 4 cups fresh spinach
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and cook until just wilted, about 3 minutes. Season with salt and pepper, then remove from heat.
- In a mixing bowl, stir together the pumpkin puree, ricotta cheese, dried sage, and a pinch of salt and pepper until smooth.
- Spread a thin layer of the pumpkin ricotta mixture in the bottom of a 9×9 baking dish. Add a layer of noodles, followed by half the spinach, then another layer of the pumpkin ricotta mixture. Repeat the layers once more, ending with noodles on top.
- Sprinkle the shredded mozzarella and grated parmesan evenly over the final layer. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is lightly browned.
Extra Tips
If the spinach releases extra moisture after cooking, press it gently with a paper towel before layering to keep the lasagna from becoming watery. Assemble the dish up to a day ahead, cover, and refrigerate, then add 10 minutes to the covered baking time if starting from cold.Course: Main Course Cuisine: Italian Equipment: Baking dish, Large skillet, Mixing bowl, Large pot
Harvest Pumpkin Quinoa with Cranberries and Goat Cheese
This baked quinoa casserole brings together creamy pumpkin and tart cranberries for a warm fall side that works well at weeknight dinners or holiday gatherings. The dish has a hearty texture from the quinoa, balanced by creamy pockets of goat cheese that melt slightly during baking.
It shines when you need something that feels seasonal without much fuss. The savory pumpkin base pairs nicely with the sweet bursts of cranberry and the tangy cheese on top.
Serves 4 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 2 cups fresh spinach
- 1/2 cup dried cranberries
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese, crumbled
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.
- While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add the pumpkin puree, spinach, dried cranberries, sage, salt, and pepper to the skillet. Stir until the spinach wilts, about 3 minutes.
- Fluff the cooked quinoa and fold it into the pumpkin mixture until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Scatter the crumbled goat cheese over the top.
- Bake for 20 minutes until the edges are lightly browned and the cheese has softened.
Extra Tips
Make this casserole up to a day ahead and refrigerate it unbaked. Add an extra 5 minutes to the bake time if starting from cold. Leftovers reheat well in a 350°F oven for 10 minutes to restore the texture of the quinoa and cheese. If the cranberries seem too sweet for your taste, reduce them to 1/3 cup next time.Course: Side Dish Cuisine: American Equipment: Medium saucepan, Large skillet, 8×8 baking dish
Cheesy Pumpkin Potato and Leek Casserole
This casserole layers tender potatoes with sweet pumpkin and soft leeks under a blanket of melted cheese. It turns simple fall vegetables into a hearty side that works well for weeknight dinners or holiday gatherings.
The flavors stay earthy and mild, with the cheese adding richness without overpowering the pumpkin. Leeks bring a gentle onion note that balances the sweetness.
Serves 4 people.
Ingredients
- 4 medium potatoes, peeled and thinly sliced
- 2 leeks, cleaned and sliced into thin rings
- 2 cups pumpkin puree
- 1.5 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Melt the butter in a large skillet over medium heat. Add the sliced leeks and minced garlic. Cook for 4 minutes until the leeks soften.
- Stir the pumpkin puree, vegetable broth, thyme, salt, and pepper into the skillet. Simmer for 3 minutes until the mixture thickens slightly.
- Arrange half the potato slices in an even layer in the baking dish. Spoon half the pumpkin and leek mixture over the potatoes and sprinkle with half the cheese.
- Repeat the layers with the remaining potatoes, pumpkin mixture, and cheese.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes until the cheese turns golden and the potatoes are tender when pierced with a fork.
Extra Tips
Clean the leeks thoroughly under running water to remove any grit trapped between the layers. Assemble the casserole up to a day ahead, cover, and refrigerate before baking. Leftovers reheat well in a 350°F oven for 15 minutes. If the top browns too quickly, loosely tent with foil during the final bake.Course: Side Dish Cuisine: American Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Beef Pumpkin Chili Cornbread Casserole
This casserole layers a spiced beef and pumpkin chili base with a golden cornbread topping. The pumpkin adds subtle sweetness that balances the chili heat while keeping the filling thick and hearty.
It suits cool evenings when you want a complete meal in one dish. The finished result gives you tender chili beneath a moist, slightly crumbly cornbread crust.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can pumpkin puree
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup cornmeal
- ¾ cup all-purpose flour
- 1 tbsp baking powder
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- ½ tsp salt
Instructions
- Preheat the oven to 400°F and lightly grease an 8×8 inch baking dish.
- In a large skillet over medium heat, cook the ground beef with the diced onion until the beef browns and the onion softens, about 6 minutes. Add the minced garlic and cook 1 minute more.
- Stir in the chili powder and cumin, then add the pumpkin puree, diced tomatoes, and black beans. Simmer the mixture for 8 minutes until it thickens slightly. Season with salt to taste and spread the chili evenly into the prepared baking dish.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate bowl, beat the milk, egg, and melted butter together. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Spread the cornbread batter over the chili in an even layer. Bake for 20 to 25 minutes until the topping is golden and a toothpick inserted in the center comes out clean. Let the casserole rest 5 minutes before serving.
Extra Tips
Simmer the chili just until it thickens so the cornbread batter does not sink during baking. If the chili seems too thick after simmering, add a splash of water before topping. Leftovers reheat well in a 350°F oven for 15 minutes to keep the crust from turning soggy.Course: Main Course Cuisine: American Equipment: Large skillet, 8×8 inch baking dish, Mixing bowl
Maple Roasted Pumpkin and Sweet Potato Casserole
This maple roasted pumpkin and sweet potato casserole combines earthy pumpkin and sweet potatoes with a maple glaze that turns golden during roasting. The result is a warm dish with tender centers and lightly crisp edges that feels right at home on an autumn table.
It works well as a side for roasted meats or as part of a vegetarian spread. The flavor leans sweet and spiced, while the chopped pecans add a welcome crunch on top.
Serves 4 people.
Ingredients
- 3 cups cubed pumpkin
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped pecans
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F. In a large bowl, combine the pumpkin cubes and sweet potato cubes with the maple syrup, olive oil, cinnamon, salt, and black pepper. Toss until the pieces are evenly coated.
- Spread the coated vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until the pieces are tender and the edges begin to caramelize.
- Transfer the roasted vegetables to a casserole dish. Sprinkle the chopped pecans evenly over the top.
- Return the dish to the oven and bake for 8 to 10 more minutes, until the pecans are lightly toasted. Remove from the oven and scatter the fresh parsley over the casserole before serving.
Extra Tips
For the best texture, roast the vegetables until they just start to brown at the edges before adding the pecans. If you prefer a stronger maple note, drizzle an extra tablespoon of syrup over the dish right after it comes out of the oven. Leftovers keep well in the fridge for up to three days and reheat best in a 350°F oven to restore crispness to the nuts.Course: Side Dish Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Casserole Dish
Wild Mushroom Pumpkin Stroganoff Bake
This casserole brings together earthy wild mushrooms and creamy pumpkin in a stroganoff-style sauce that bakes into a hearty one-pan meal. It works well for weeknight dinners when you want something warm and filling without much fuss. The texture stays rich from the sauce while the noodles soak up the flavors during baking.
The dish offers a balanced mix of savory mushroom depth and subtle pumpkin sweetness, finished with a light cheese crust. It suits cool evenings when you need comfort food that still feels seasonal.
Serves 4 people.
Ingredients
- 12 oz wide egg noodles
- 1 lb mixed wild mushrooms, sliced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 cup pumpkin puree
- 1 1/2 cups vegetable broth
- 3/4 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Cook the egg noodles in a large pot of boiling salted water until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced wild mushrooms and cook until they release their liquid and begin to brown, about 8 minutes.
- Stir in the diced onion and cook for 4 minutes until softened. Add the minced garlic, smoked paprika, and dried thyme, then cook for 1 minute more.
- Pour in the vegetable broth and pumpkin puree. Stir to combine and simmer for 5 minutes until the sauce thickens slightly. Season with salt and black pepper.
- Remove the skillet from heat and stir in the sour cream until fully incorporated. Add the drained noodles and toss to coat evenly.
- Transfer the mixture to the prepared baking dish and sprinkle the grated Parmesan cheese evenly over the top. Bake for 20 minutes until the cheese melts and the edges bubble.
- Remove from the oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Extra Tips
Use a mix of cremini, oyster, and shiitake mushrooms for the best flavor depth. If the sauce seems too thick after adding the sour cream, stir in a splash of broth before combining with the noodles. Leftovers reheat well in a covered dish at 350°F for 15 minutes.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×13-inch baking dish
Italian Pumpkin Kale and White Bean Casserole
This casserole combines creamy pumpkin with tender kale and creamy white beans for a hearty meatless meal. Italian herbs add a savory note that pairs well with the natural sweetness of pumpkin. It makes a good choice for weeknight dinners when you want something warming but still vegetable-focused.
The dish bakes into a soft center with a lightly crisp top. Kale keeps its structure while the beans and pumpkin create a thick, spoonable texture.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 cups pumpkin puree
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 cup vegetable broth
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- 1/2 cup Italian-style breadcrumbs
Instructions
- Preheat the oven to 375°F and lightly oil a medium baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the kale and cook until it begins to wilt, 3 to 4 minutes.
- Mix in the white beans, pumpkin puree, oregano, rosemary, and vegetable broth. Season with salt and pepper. Stir until everything is evenly combined and heated through.
- Transfer the mixture to the prepared baking dish. Sprinkle the Parmesan cheese and breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes until the topping turns golden and the edges bubble.
Extra Tips
Assemble the casserole up to a day ahead and keep it covered in the refrigerator. Add an extra splash of broth before baking if it looks dry after chilling. Leftovers reheat well in a 350°F oven with a piece of foil loosely over the top to prevent the breadcrumbs from burning.Course: Main Course Cuisine: Italian Equipment: Large skillet, Medium baking dish
