Autumn Leaves Casserole Recipes

Steps:

• 1. Saute squash, onion, and tomatoes in two Tlbs. butter until tender. Melt remaining 4 Tlbs. butter in saucepan. Blend in flour. Gradually add chicken broth, stirring until thickened. Stir in cream, basil, and parsley. Season to taste with pepper. Mix vegetables with rice and sauce. Turn into buttered 2 quart casserole. Sprinkle with parmesean cheese. Bake at 350 degrees for 30 minutes or until bubbling and heated through. ( sometimes I add some hi- ho crackers crushed before the cheese to give that little crunch. )

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Divide dough into four portions; tint one red, one green, one orange and one yellow. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. leaf-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 14-17 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a large bowl, combine confectioners' sugar, water, meringue powder and almond extract; beat on low speed just until blended. Pipe or drizzle on cookies as desired. Sprinkle with coarse sugar. Let stand until set. Store in an airtight container.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
• Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
• Bake in the preheated oven until heated through, about 15 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake 25-30 minutes or until heated through.