More Recipes Like Autumn Vegetables Au Gratin

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Au Gratin Cabbage

Submitted by: Katherine Stallwood

MY HERITAGE is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet-conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious. -Katherine Stallwood, Kennewick, Washington

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Crumb-Topped Broccoli Bake

Submitted by: Hope Huggins

Broccoli is one of the main crops grown in this area. This recipe has pleased just about everyone who has tried it, including some who said they didn't like broccoli.

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Turnip Casserole

Submitted by: Doris Hubert

No holiday meal in our home is complete without this dish handed down by my Finnish grandmother. It makes an excellent complement to turkey, beef or ham.

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Scalloped Cabbage Casserole

Submitted by: Alice Nulle

I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!).

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Macaroni Au Gratin

Submitted by: Jeannine Hopp

HERE'S an easy, tasty dish my family has always liked. Whenever we attend a potluck supper, I take this macaroni casserole...and come home with an empty dish and many requests for the recipe. -Jeannine Hopp, Menomonee Falls, Wisconsin

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Cheddar Cabbage Casserole

Submitted by: Alice Jones

The flavors really blend well in this casserole. The crunch of the cornflakes adds to the texture contrast.

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Scalloped Celery

Submitted by: Peg Cooper

A lot of celery is grown in this area, and this recipe is one of my favorites that features our 'star crop'. It's a very colorful dish and is perfect for get-togethers.

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Carrot Coin Casserole

Submitted by: Linda Phillippi

Linda Phillippi of Ronan, Montana has been making this comforting casserole for three decades. She's enhanced the recipe over the years by adding nutmeg and trying different vegetables.

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Broccoli Supreme

Submitted by: Maretta Ballinger

Here's a creamy side dish that goes well with many entrees. It's easy to make and can be prepared ahead.

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Potatoes and Carrots Au Gratin

Submitted by: Verona Koehlmoos

I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.