This week’s Vegetable bundle blog feature:Cozy & Nourishing Meals Featuring our Local in Season Harvest 

As November sets in, our local bounty of late-season vegetables and root crops makes it the perfect time for hearty, warming, comforting meals that highlight the rich, earthy flavors of the season. 

So, this week’s blog I’m sharing some easy, delicious and healthy casseroles featuring this week’s bundle vegetables;  sweet potatoes,  brussels sprouts,spaghetti squash, and  russet potatoes, along with flavorful additions from thegarlic,mixed peppers, andonions. 

Inspiring you to create warm, nourishing dishes perfect for cooler weather. Casseroles are also a great dish to make on the weekend and can be reheated on busy weeknights or packed for school/office lunches throughout the week 

Happy cooking! 

Recipes 

Easy Harvest Chicken Casserole Recipe 
Created by: Rena 

 
A healthy one-pan easy dinner recipe made with chunks of chicken breast, Brussel sprouts, sweet potatoes, and all the feel-good fall flavors. 
 

Ingredients: 
2 Tbsp Avocado Oil divided 
2 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces 
Kosher salt and pepper, to taste 
1 Small Onion diced, white or purple 
2 Medium Sweet Potatoes peeled and cut into bite-sized cubes 
1 lb Brussels Sprouts trimmed and quartered 
2 Garlic Cloves minced 
1 tsp Smoked Paprika 
½ tsp Ground Cumin 
½ cup Low-sodium chicken broth 
⅓ cup Dried Cranberries 
½ cup Shredded Sharp Cheddar 
 
Optional: 
Sliced Green onions 
Pumpkin Seeds 
Chopped Parsley 
 
Instructions:  
1. Preheat your oven to 375F. 

2. Combine sweet potatoes together with Brussels sprouts, garlic, onion, paprika, and cumin into a 9"-x-13" baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.
3. Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.
4. Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
5. Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.
6. Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!

Brussel Sprout Casserole 
Created by: Well Plated by Erin 
 
An easy, healthy recipe for Brussels Sprouts Casserole with Gruyère, Bacon, and Breadcrumbs. Everyone loves this cheesy brussels sprout casserole recipe! 
 
Ingredients: 
3 slices thick-cut bacon 
2 pounds brussels sprouts trimmed and halved (cut into thirds or quarters if very large—you want the pieces to be roughly the same size) 
½ yellow onion finely diced 
¾ tsp kosher salt divided 
1 TBSP unsalted butter 
2 TBSP all-purpose flour 
1 ½ cups 2% milk 
1TBSP chopped fresh thyme or 1 tsp dried thyme leaves 
¼ tsp black pepper 
Pinch ground nutmeg optional 
½ cup freshly grated Gruyère cheese, sharp white cheddar cheese, or a similar fully flavored, melty cheese 
¼ cup whole wheat bread crumbs 
Olive oil cooking spray 

Instructions: 
1. Preheat the oven to 400 degrees F. Lightly coat an 8×12-inch or similar 2-quart glass or ceramic gratin or casserole dish with olive oil cooking spray. Set aside. 

2. In a large frying pan, cook the bacon over medium-low heat until crisp, about 8 to 10 minutes. (Do not rush it or the bacon will burn before it is fully crispy.) Remove the bacon to a paper-towel-lined plate, pat dry, and let cool. Discard all but 1 tablespoon of the bacon drippings from the pan.
3. Place the pan back on the heat and increase the heat to medium high. Add brussels sprouts, onions, and 1/2 teaspoon kosher salt. Stir and cook until the onion is soft and golden and the brussels sprouts are crisp-tender, about 10 to 12 minutes. Add 1/2 cup water. Bring to a boil, then cook until the liquid is evaporated, about 2 to 3 minutes. Spoon the brussels sprouts and onions into the prepared baking dish. Carefully wipe the pan clean.
4. Melt the butter in the pan over medium. Once melted, sprinkle the flour over the top and whisk until the flour becomes golden, about 1 minute. Add the milk a few splashes at a time, whisking vigorously as you go to break up any lumps. Once all the milk is added, bring the mixture to a simmer. 5. Continue to simmer, stirring often, until the mixture thickens into a sauce, about 2 to 4 additional minutes. Stir in the thyme, pepper, nutmeg, and remaining 1/4 teaspoon salt. Remove the pan from the heat and stir in the cheese until it melts. Taste and add additional salt or pepper as desired (remember that the bacon will also add some saltiness). Pour over the brussels sprouts, and with a spatula or the back of a spoon, spread the sauce evenly over the top.
5. Sprinkle the bread crumbs over the top of the brussels sprouts, then lightly coat the breadcrumbs with olive oil spray. Crumble the bacon, then sprinkle it over the top. Place in the oven and bake until hot and bubbly and the bread crumbs are golden, about 10 to 15 minutes. Serve hot.

Vegetarian Stuffed Pepper Casserole 
Created by: Happy Veggie Kitchen 
 
Making an easy, nutritious dinner is easy with this vegetarian unstuffed pepper casserole recipe! Strips of bell pepper are cooked alongside the deliciously spiced tomato lentil sauce to bring you the flavors and textures you love from a vegetarian stuffed pepper - but in a faster and easier casserole form! 

Ingredients: 
3 bell peppers, all red or mixed colors, whatever you prefer, sliced 
1 red onion, minced 
6 garlic cloves, crushed 
7 oz mushrooms, chopped into small pieces 
2 TBSP butter 
1 ½ cups cooked green or brown lentils 
28 oz canned tomatoes 
2 cups shredded mozzarella 
 
Spices: 
1 Tbsp cumin 
1 Tbsp smoked paprika 
2 tsp fennel seeds 
1 tsp chili powder 
1 tsp allspice 
¼ tsp cinnamon 

Instructions  

1. First, measure out your spices and combine them in a small bowl. Set aside.
2. In a large oven-proof casserole dish, heat a glug of olive oil and sauté your onions and pepper strips. You want to get to the point where the peppers are softening and starting to blister but still holding their shape - see the photos in the blog post for clarity. (You can cook them longer if you'd prefer them to be extra soft and melty in the casserole.)
3. Add the mushrooms and garlic and cook until the mushrooms have reduced and the garlic is smelling lovely.
4. Turn down the heat and then add the spice mix and butter. The butter will melt and toast the spices a little. Be careful not to let it burn. If everything seems dry, add more butter or pour in a little extra olive oil. You want it to have a rich, caramelized feel.
5. Add the lentils and then mix them into until they're nicely coated with the spices too.
6. Add the canned tomatoes and simmer the mixture for about 10 to minutes while you preheat the oven to 400F.
7. Once the oven is heated, scatter the shredded mozzarella on top of the casserole and bake for 20 minutes or until the mozzarella is browned and the casserole is bubbling. (In the meantime, you can prepare some rice or potatoes to serve alongside.)
8. Let rest for 5 minutes before serving.

Spaghetti Squash Bake 
Created by: Katie’s Healing Kitchen 
 
The perfect casserole for cozy weather. The whole dish is made from vegetables, and makes an amazing main dish. It’s got the same comforting delicious flavors of lasagna with out all the work. Did I mention this casserole comes together so easily?!?! It gets even better after a few days, making it an amazing meal prep dish. 

Ingredients: 
1 small spaghetti squash 
Olive oil 
6 cloves garlic, minced 
Pinch chili flakes 
1 bunch curly leaf kale, cleaned + de-­stemmed + shredded 
Juice of 1/2 lemon, or more to taste 
1/2 cup sun-­dried tomatoes packed in oil 
1/2 cup nutritional yeast 
1 cup jarred marinated artichoke hearts, loosely chopped 
Salt to taste, about 1 - 2 teaspoons 
 

Instructions: 
1. Bake spaghetti squash by pre-heating oven to 375. Slice off ends of squash and cut into 3 or 4 circular chunks. Remove seeds. Place on a parchment lined baking sheet. Drizzle with oil and salt. Bake for 40 to 60 minutes or until squash is lightly golden, turning periodically. Let cool slightly. Use a fork to tear away at noodles. 

2. Sauté kale by heating a large non-­stick pan over medium-­low heat. Once hot, cover the pan completely with olive oil. Once oil is hot, add minced garlic and chili flakes. Sauté until fragrant, about 2 to 3 minutes. Add kale and sauté until wilted, adding kale in batches if needed as to not overwhelm the pan. Season with lemon juice and salt. 
3. In a casserole or brownie dish, combine spaghetti squash noodles, sautéed kale, sun-­dried tomatoes, nutritional yeast, and artichoke hearts. Salt to taste.
4. Bake casserole at 375 uncovered for 20 minutes. Enjoy warm.

Italian Sausage Breakfast Casserole 
Created by:Insanely Good - Katie 
 
This Italian sausage breakfast casserole is just what you need to kickstart your morning. Casseroles also make the perfect weekend breakfast, or reheated during the week for a delicious and nourishing quick week day breakfast. You can also enjoy breakfast for dinner!😊  
 

Ingredients: 
Non-stick cooking spray 
1⁄2 lb. bulk Italian sausage (no casings) 
1 small red onion, diced 
1 large russet potato, diced 
2 large eggs 
3 TBSP whole milk 
2 cups fresh broccoli, diced 
3⁄4 cup sharp cheddar cheese, shredded 
2 TBSP fresh chives, finely chopped 
Sea salt and black pepper, to taste 

Instructions: 
1. Preheat oven to 350°F and spray an 8 x 8-inch baking dish with some non-stick cooking spray. 

2. Set a large skillet over medium heat and add the sausage. Cook until slightly browned, breaking up the sausage with a wooden spoon as it cooks, approximately 3-4 minutes.
3. Add the onion and potato and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion softens and the potatoes become golden brown, approximately 6-7 minutes.
4. In the meantime, whisk the eggs and whole milk in a small bowl and season with salt and black pepper, to taste. Add one-half cup of cheddar cheese and stir to combine.
5. Transfer the sausage-potato mixture into the prepared baking dish and stir in the diced broccoli. Spread into an even layer and pour the egg mixture evenly over the top. Sprinkle the remaining cheese across the top.
6. Place in the preheated oven and bake until the eggs are set and the potatoes are cooked through, around 30-35 minutes.
7. Remove from oven and cool for several minutes before slicing. Top with fresh chives and serve immediately. Enjoy!

 
Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊