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Rosemary Cinnamon Fall Casserole

Easy-to-make savory casserole from wholesome ingredients (no cream-of-whatever included!!)
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Prep Time 1 hour
Cook Time 50 minutes
Course Main Course
Servings 8 people

Ingredients
  

  • 2 cups sweet potato, cubed
  • 1 cup mushrooms, sliced
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup brussels sprouts, halved
  • 1 cup beans (I used garbanzo)
  • 1/2 cup onion, chopped
  • 1/2 lb ground meat (I used plant-based alternative)

Rosemary Cinnamon Béchamel

  • 4 tbs butter
  • 4 tbs flour
  • 2 cups 2% milk
  • 2 sprigs fresh rosemary
  • 1/4 tsp cinnamon

Instructions
 

Rosemary Cinnamon Béchamel

  • Melt butter over low heat in the bottom of a pot. Be careful not to scald it. Add flour and quickly mix together with a wooden spoon to make a paste. Stir until smooth.
  • Slowly add in milk, mixing continuously to fully incorporate the butter/flour paste. Turn the heat up to medium-high.
  • Drop in rosemary and stir in cinnamon.
  • Continue to stir or whisk continuously until mixture thickens and starts to come to a boil. Remove from heat.
  • Let it rest and thicken for about five minutes. Remove rosemary sprigs before serving.

Casserole

  • Preheat oven to 350' F.
  • Cook ground meat according to package instructions. Drain off any excess fat and set aside.
  • Lightly grease the bottom and sides of a 9x13 baking dish.
  • Place sweet potatoes, mushrooms, asparagus, brussels sprouts, onion, beans, and ground meat into the casserole dish. Stir to mix.
  • Pour prepared béchamel sauce over the top of the assembled casserole. Stir to coat all of the ingredients.
  • Place casserole uncovered in preheated oven. Bake for 50 minutes or until a fork is easily inserted into the sweet potato pieces.