Ok… let’s talk about this casserole. I know, I know, you’re either a casserole person or you’re not. Growing up in the south, casseroles were way overdone. Way! This delicious Broccoli Cheddar Chicken and Rice just so happens to be cooked in a casserole dish! Trust me, don’t skip it. It’s put together by the fabulous Half Baked Harvest and is a modern take on a classic. I suppose there’s not much about it that makes it “fall”, it just feels cozy to me, so I included it.

If you’re needing a fall-inspired side dish, these Roasted Carrots with Candied Pecans and Goat Cheese by Inspired by Charm are so bomb! My husband does not care for cooked carrots ever, but I’ve taken them to friend’s homes several times and they’re always a hit! They not only look beautiful (especially if you can find rainbow carrots), but they’re super flavorful.

Lastly, I’m including a new recipe I pinned to try this fall. This Autumn Wild Rice Soup by Gimme Some Oven looks absolutely divine. Let me know how you like it if you get a chance to try it before I do!

If you’re looking for a great dessert or cocktail to pair with one of these delicious meal ideas, checkout our favorite fall drinks and desserts too! Let me know if you try any of these this fall. Leave a comment so I can see how you like them. Thanks for stopping by, Jamie xo

Savory Roasted Pumpkin Seeds

2 cups pumpkin seeds

3 Tbsp coconut oil, melted

3 Tbsp Worcestershire Sauce

2 tsp sea salt

1. Rinse seeds and remove pumpkin pulp.

2. Boil seeds for 10 minutes and let them cool and dry for 30 minutes to one hour.

3. Mix all ingredients in a bowl and add seeds. Stir well, coating seeds evenly with mixture.

4. Spread in one layer on a cookie sheet and bake. 300 degrees for 15 minutes. Stir. Bake another 15 minutes. Stir.

5. Increase heat to 325 degrees and bake for 5 more minutes. Let cool.

(These also do well in the Air-fryer. Cook 10 minutes at 360 degrees, stir, and another 5 minutes at 375 degrees. Enjoy!

Thanks for stopping by, Jamie xo