Harvest Holiday Casserole

March 11, 2022

Perfect for fall, but delicious year-round!


  • 4-6 tbsp butter
  • 4-6 tbsp flour
  • 4 cups vegetable broth
  • 1 Tbsp Stuart's Spices Pumpkin Pie Spice
  • 1 package cornbread mix, mixed per instructions
  • 6 cups of fall vegetables (carrots, butternut squash, rutabaga, Brussels sprouts, or any other in-season produce of your choice)
  • Stuart's Spices Corn on the Cob Seasoning
  • Oil


  1. Cut the vegetables into pieces, toss with oil and a generous amount of Corn on the Cob Seasoning
  2. Roast in oven at 400 F for 10 minutes, or until tender
  3. Reduce oven temperature to 350
  4. While the vegetables are roasting, make a roux with equal amounts butter & flour
  5. Thin with vegetable broth
  6. Add about 1 tbsp Stuart's Spices Pumpkin Pie Spice, stirring well
  7. Pour mixture over the roasted fall vegetables from above, and pour into casserole dish or 9"x12" pan
  8. Top with the package of cornbread mix, mixed per instructions
  9. Bake in preheated oven at 350 F for 35 minutes, until cornbread is baked golden brown and mixture is bubbling

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