Fall cooking sounds nice, but a lot of recipes call for extra time or ingredients you don’t usually buy. If you want something that’s practical, these recipes are great because they’re easy to follow and don’t need special skills or complicated prep. You can find everything you need at your regular grocery store, and most dishes store or freeze easily, so making extra means another meal is already done.
This list covers simple casseroles, easy soups, sides, and appetizers that make cooking feel manageable, even when your weekdays get busy. They’re perfect for families and weeknight dinners, and each recipe actually tastes good enough to distract you from the Halloween candy stash you’ll soon have lying around.
Johnny Marzetti Casserole
Johnny Marzetti Casserole is the kind of meal you reach for when you want something comforting but don’t have energy for extra steps. It’s an old-school Midwest casserole that’s easy to prep because you don’t boil the pasta separately — it cooks right along with the beef, sauce, and tomatoes. You’ll start by browning ground beef with garlic and onion to build flavor, then combine everything directly in the baking dish. The pasta absorbs liquid as it bakes, so the dish comes out hearty but not watery. It’s great for busy fall evenings, and leftovers are even better reheated the next day.
Get the recipe: Johnny Marzetti Casserole
Broccoli Casserole
This Broccoli Casserole is a simple weeknight dinner. It starts by steaming broccoli until it’s just tender — avoid cooking it too long or it’ll turn mushy in the oven. Next, mix the broccoli with cream of mushroom soup, eggs, sour cream, and shredded cheddar cheese. Top it all off with buttery crushed crackers mixed with melted butter, which bake into a crispy crust. Leftovers store easily in the fridge, so you can make extra and have another meal ready without extra effort.
Get the recipe: Broccoli Casserole
Chicken Tater Tot Casserole
Chicken Tater Tot Casserole is the kind of dinner that fits right into fall when schedules are busier, and you want something filling without much effort. It starts with shredded chicken (leftover rotisserie chicken works great here), mixed with cream of mushroom soup and some spices you likely already have at home. Frozen corn adds sweetness, but you can swap in peas or carrots if that’s what you prefer. Tater tots go on top to crisp up in the oven, making a golden crust that’s comforting when it’s chilly out. Easy cleanup since it all happens in one dish, plus leftovers freeze well for later.
Get the recipe: Chicken Tater Tot Casserole
Pumpkin Soup with Canned Pumpkin
Pumpkin Soup With Canned Pumpkin is the kind of soup that’s easy to make when you’re busy or just don’t feel like complicated cooking. It uses canned pumpkin, which means no peeling or roasting fresh pumpkins. Everything goes in one pot, simmers, gets blended, and then heated again. Spices like cinnamon, ginger, and nutmeg are there to add fall flavor without turning it into dessert. Adding nut butter helps make the soup creamy without sweetness. Leftovers freeze and reheat easily, so it’s handy to make a bigger batch and save some for later.
Get the recipe: Pumpkin Soup with Canned Pumpkin
Chicken Pot Pie Soup
Chicken Pot Pie Soup is a one-pot meal that gives you the flavors of chicken pot pie without having to bake a crust. It’s creamy, thick, and full of chicken, vegetables, and potatoes, making it filling enough for a complete dinner. You start by cooking the chicken in the pot, then sautéing veggies like carrots, celery, and potatoes. Flour and broth go in next, which help give the soup its thick texture. Finish with peas, corn, and cream, simmer briefly, and you’re done. It keeps well in the fridge for a few days, so leftovers are easy to warm up for lunch or dinner later.
Get the recipe: Chicken Pot Pie Soup
Slow Cooker Split Pea Soup
Slow Cooker Split Pea Soup is one of those simple meals that’s good for beginners because it’s really hard to mess up. You just add all the ingredients to your slow cooker and let it cook without needing to watch it closely. Cook it on low for a long time, or choose high if you’re short on time — just soak the peas first if you go the quicker route. Ham gives the soup extra flavor, but it’s easy enough to skip or swap out for sausage or bacon. After the cooking finishes, you can blend some of the soup to make it thicker if that’s your thing. It freezes and reheats easily, so leftovers are useful for quick meals later on.
Get the recipe: Slow Cooker Split Pea Soup
Pumpkin Cranberry Bread
Pumpkin Cranberry Bread is one of those easy recipes that just works. It’s especially handy around the holidays since cranberries and canned pumpkin are everywhere. You probably have the ingredients already. Just a heads-up, canned pumpkin puree is different from pie filling, so double-check your can. No pumpkin pie spice? Mixing cinnamon, nutmeg, ginger, and cloves gets the job done. Cranberries can be fresh or frozen — frozen berries just mean a little extra baking time. If you’re short on orange juice, milk or water does the trick. The bread stays fresh for days, so bake it whenever and snack on it through the week. Let it cool all the way before cutting if you want neat slices. Muffins work too if you’re feeling impatient — just bake them less time. Throwing in some chocolate chips or chopped nuts is an easy upgrade if that’s your thing.
Get the recipe: Pumpkin Cranberry Bread
Roasted Cubed Butternut Squash with Cauliflower and Bacon
Roasted Cubed Butternut Squash With Cauliflower And Bacon is easy to make and works well for dinners during the week or even as a holiday side. It starts with cubed squash and cauliflower tossed with red onion and a homemade dressing, then roasted in the oven. Bacon goes in partway through to crisp up nicely, and spinach gets added at the end just long enough to wilt. It’s filling enough to eat as a main dish, or you can serve it as a side. Leftovers hold up well in the fridge, making it a good choice if you like to meal prep for busy weekdays.
Get the recipe: Roasted Cubed Butternut Squash with Cauliflower and Bacon
Jiffy Corn Casserole
Jiffy Corn Casserole is a quick side dish you can make without any complicated steps. It’s basically mixing pantry items like corn, sour cream, and a box of Jiffy cornbread mix, then baking it until the top turns golden and firm. Make sure to drain the canned corn well — this prevents the casserole from turning soggy. After baking, let it sit a bit so it’s easier to slice and serve. You can add cheese, bacon, or green peppers if you want more flavor. It’s good for busy weeknight dinners or holiday gatherings because it’s easy, everyone likes it, and leftovers reheat nicely.
Get the recipe: Jiffy Corn Casserole
Cheddar and Chive Mashed Potatoes
Cheddar and Chive Mashed Potatoes are easy and quick to put together. You boil the potatoes until they’re soft, mash them, and then add butter and milk to get the right consistency. After that, stir in shredded cheddar cheese and fresh chives for extra flavor. This recipe is simple enough for a weeknight but also works great if you’re cooking for a holiday or special meal. If you end up with leftovers, they reheat nicely and can be made ahead if needed — just add a splash of milk when warming them up to get them creamy again.
Get the recipe: Cheddar and Chive Mashed Potatoes
Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms are an easy appetizer that work for casual gatherings or holiday parties. You start by removing the mushroom stems and marinating the caps briefly in oil and vinegar. Then, cook up ground sausage, mix it with cream cheese, breadcrumbs, and Parmesan, and stuff that into the mushrooms. Bake them until they’re golden on top and the mushrooms are tender. You can even prep the filling and mushrooms separately ahead of time, then stuff and bake right before guests arrive. They’re flavorful, easy to put together, and hold up well in the fridge if you have leftovers.
Get the recipe: Sausage Stuffed Mushrooms
Caramelized Onion Dip
Caramelized Onion Dip is easy to make and perfect for gatherings. It starts by cooking onions slowly in butter until they’re deep golden and sweet. Once cooled, you’ll mix the onions with sour cream, mayonnaise, Worcestershire sauce, garlic, and onion powder. Chill it in the fridge for an hour so all the flavors blend nicely. Serve with chips, crackers, or vegetables. It can be prepared a day or two ahead, and leftovers hold up well in the fridge.
Get the recipe: Caramelized Onion Dip
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