Unconventional Fall Casserole You Haven’t Tried Yet

Fall always whispers comfort, but my obsession is how casseroles transform humble ingredients into cozy masterpieces. I love experimenting with fall vegetables that often go unnoticed—think parsnips, kohlrabi, or even sweet potatoes that aren’t roasted but baked into something new. This recipe is a brave twist, spotlighting those overlooked gems.

In the midst of pumpkin spice everything, I crave a dish that surprises my palate while still embracing the season’s warmth. There’s joy in layering flavors and textures—crisp topping, tender veggies, gooey cheese—that come together in a casserole that feels both nostalgic and exciting. It’s the kind of dish that turns a busy weeknight into a special occasion.

Fall Vegetable Casserole with Crispy Topping

This casserole features a blend of fall vegetables such as parsnips, kohlrabi, and sweet potatoes baked until tender, with a crunchy breadcrumb and cheese topping. The dish combines layered textures—soft vegetables beneath a crisp crust—creating a comforting, hearty presentation perfect for the season.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: comfort food

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 2 cups parsnips, peeled and sliced preferably uniform slices for even cooking
• 2 cups kohlrabi, peeled and cubed
• 2 cups sweet potatoes, peeled and cubed
• 2 tablespoons olive oil for roasting vegetables
• 1 cup shredded cheese cheddar or Gruyère work well
• 1 cup bread crumbs preferably panko for crunch
• 2 tablespoons butter, melted
• 1 teaspoon fresh thyme, chopped

Equipment

• Chef’s knife
• Cutting board
• Large mixing bowl
• Baking Dish
• Small bowl
• Grater
• Oven

Method

 

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Combine sliced parsnips, cubed kohlrabi, and sweet potatoes in a large bowl. Drizzle with olive oil, season with salt, pepper, and chopped thyme, then toss to coat evenly.
3. Spread the seasoned vegetables evenly in the prepared baking dish, creating a layered base.
4. Bake the vegetables uncovered for about 25-30 minutes, or until they are tender and slightly browned around the edges.
5. While the vegetables bake, prepare the crispy topping by mixing bread crumbs with melted butter and chopped thyme in a small bowl.
6. Sprinkle the shredded cheese evenly over the roasted vegetables, then spread the buttered bread crumb mixture on top.
7. Return the dish to the oven and bake for an additional 10-15 minutes, until the topping is golden brown and crispy, and the cheese is melted and bubbly.
8. Remove from the oven and let it rest for a few minutes. Serve warm to enjoy the soft vegetables contrasted with the crunchy topping.

This recipe captures the essence of fall—the earthy smells, the vibrant colors, and the comforting textures. It’s a reminder that you can reinvent classics with just a few unusual ingredients, making every meal an adventure. And honestly, that’s what makes spilling hot gravy all over the plate somehow worth it.