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Fall Leftover Casserole

A hearty casserole made by combining various leftovers with roasted vegetables, herbs, and cheese, then baking until bubbly and golden. The dish features a mix of tender, crispy, and creamy textures, with a rustic appearance that showcases its improvisational roots.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups leftover cooked grains or pasta preferably of your choice
  • 1 cup roasted squash or sweet potato diced
  • 1 cup caramelized onions
  • 1/2 cup cooked beans (canned, drained and rinsed)
  • 1 cup shredded cheese cheddar or your choice
  • 2 tbsp olive oil
  • 1 tsp dried herbs (thyme or rosemary)
  • to taste salt and pepper

Equipment

  • Mixing bowl
  • Baking Dish

Method
 

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the leftovers, roasted squash, caramelized onions, cooked beans, dried herbs, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
  2. Drizzle the olive oil over the mixture and gently fold it in to help everything bind together and add richness to the dish.
  3. Transfer the mixture into a greased baking dish, spreading it evenly with a spatula for a uniform layer.
  4. Sprinkle the shredded cheese on top in a generous layer, covering the casserole evenly to create a crispy cheesy topping as it bakes.
  5. Place the dish in the preheated oven and bake for about 25 to 30 minutes, until the top is golden brown and bubbling around the edges.
  6. Remove the casserole from the oven and let it rest for a few minutes—it will set slightly and become easier to serve.
  7. Scoop out hearty portions, the edges should be crispy and the center tender and creamy, ready to enjoy.

Notes

Feel free to customize with other leftover vegetables or proteins. For extra crunch, add toasted breadcrumbs on top before serving.