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Fall Vegetable Casserole

This fall vegetable casserole combines seasonal ingredients like kale, sweet potatoes, and roasted apples into a layered baked dish. It uses roasting and baking methods to develop caramelized flavors and tender textures, resulting in a hearty, colorful casserole with a slightly crispy top and soft, flavorful layers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and sliced into thin rounds
  • 2 cups kale stems removed, chopped
  • 2 large apples preferably a firm variety like Fuji or Gala, sliced
  • 3 tablespoons olive oil divided
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup shredded cheese such as cheddar or Gruyère
  • 1/2 cup breadcrumbs for topping
  • Salt and pepper to taste for seasoning

Equipment

  • Baking sheet
  • 9x13 inch baking dish
  • Mixing bowls
  • Sharp knife
  • Peeler
  • Wooden Spoon or Spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the sliced sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 20 minutes until they start to turn golden and soften.
  2. While the sweet potatoes roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped kale and cook, stirring occasionally, until wilted and slightly tender, about 5 minutes. Season with a pinch of salt and set aside.
  3. Core and slice the apples into thin wedges or rounds. In a small bowl, toss the apples with the remaining 1 tablespoon of olive oil, cinnamon, and nutmeg to coat evenly.
  4. Once the sweet potatoes are roasted and cooled slightly, layer half of them on the bottom of a greased 9x13 inch baking dish. Spread the cooked kale over the sweet potatoes.
  5. Arrange the spiced apple slices evenly over the kale layer. Then, add the remaining roasted sweet potato slices on top, creating a colorful, layered pattern.
  6. Sprinkle the shredded cheese evenly over the top layer, then combine the breadcrumbs with a teaspoon of olive oil and sprinkle over the cheese for a crispy topping.
  7. Bake the assembled casserole in the preheated oven for 20–25 minutes, or until the cheese is melted, bubbling, and the top is golden brown.
  8. Remove from the oven, let rest for a few minutes to settle, then serve warm to enjoy the layered textures and caramelized flavors.

Notes

Feel free to customize with other seasonal vegetables or add a dash of hot sauce for extra flavor.