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Harvest Holiday Casserole

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Harvest Holiday Casserole

A wonderful Autumn dish to be enjoyed all year round!


  • 6 cups of fall vegetables, we recommend carrots, butternut squash, rutabaga, and Brussels sprouts
  • 1 package biscuit mix, prepared according to instructions
  • 1 tablespoon Stuart’s Spices Pumpkin Pie Spice
  • Stuart’s Spices Corn on the Cob Seasoning
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 4 cups vegetable broth
  • olive oil


  1. Cut the vegetables into equal-sized pieces
  2. Toss with oil and a generous amount of Corn on the Cob Seasoning
  3. Roast in oven at 400° F for 15-20 minutes, or until vegetables are tender
  4. While the vegetables are roasting, make a roux with equal amounts butter & flour
  5. Thin with vegetable broth a little at a time
  6. Add about 1 tablespoon of the Pumpkin Pie Spice and stir
  7. Pour mixture over the roasted fall vegetables and pour into casserole dish or a 9×13 inch pan
  8. Top with dollops of biscuit
  9. Bake in preheated oven at 350° F for 35 minutes, until top is baked golden brown and mixture is bubbling
  10. Serve and enjoy!