55 Easy Side Dishes Perfect for Fall

From the Recipe Creator: After I picked my first green beans of the season one year, I wanted to make a savory side dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California

From the Recipe Creator: This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. —Dorothy Pritchett, Wills Point, Texas

From the Recipe Creator: Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment for almost any meat or seafood. —Kathy Kittell, Lenexa, Kansas

From the Recipe Creator: While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course too. The skillet preparation takes less time than baking an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin

From the Recipe Creator: This yummy rice mixture is a delightful change from our traditional cornbread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas

From the Recipe Creator: Roasted acorn squash slices are a favorite with my family. This recipe has a sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash. —Richard Lamb, Williamsburg, Indiana

From the Recipe Creator: Toasted almonds add crunch to this no-fuss treatment for fresh beans. They get extra flavor from convenient onion soup mix and Parmesan cheese. —Edna Hoffman, Hebron, Indiana

From the Recipe Creator: Mom loved sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost be served as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee

From the Recipe Creator: Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach. —Taste Recipes Test Kitchen

From the Recipe Creator: This family-favorite side dish is quick to fix and full of flavor. Because it simmers in a slow cooker, it frees up my oven for other things. That's a tremendous help when I'm prepping a big meal at home. —Connie Slocum, Antioch, Tennessee

From the Recipe Creator: To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan

From the Recipe Creator: My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado

From the Recipe Creator: During the holidays, using a slow cooker not only frees up oven space, but time, too! Sweet potatoes are a must on our family menu, and this no-fuss version will have everyone thinking you spent hours in the kitchen. —Pamela Allen, Marysville, Ohio

From the Recipe Creator: I made this cornbread sausage stuffing over 45 years ago as part of a special dinner I prepared to thank our wonderful family for all of their help when we bought our first home. It’s a family favorite to this day. —Ruth Seitz, Conesville, Iowa

From the Recipe Creator: This savory jalapeno cheese bread has a spicy Southwestern flair. It makes a great accompaniment to chilis and stews. Top it with sweet cream butter and watch it disappear. —Julie Delisle, Ste-Sabine, Quebec

From the Recipe Creator: If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri

From the Recipe Creator: A variety of vegetables makes this delicious Cajun rice casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta

From the Recipe Creator: With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois

From the Recipe Creator: When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. —Imogene Hutton, Brownwood, Texas

From the Recipe Creator: Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas

From the Recipe Creator: Beets were a popular vegetable in our house when I was growing up, and this recipe is a real favorite of ours. It's very easy to make, and the orange gives it a delightful citrus flavor. —Susan Punzal, Orchard Park, New York

From the Recipe Creator: I took my mother's delicious sweet potato casserole and gave it a new twist by adding the tempting taste of orange—a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. —Norma Poole, Auburndale, Florida

From the Recipe Creator: This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it’s a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina

From the Recipe Creator: Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California

From the Recipe Creator: When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There are never any leftovers. —Frances Moore, Decatur, Illinois

From the Recipe Creator: These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia

From the Recipe Creator: These crispy, lightly browned rings from Della Stamp of Long Beach, California are a healthy alternative to the deep-fried version. Thyme and paprika enhance the flavor of the tender onions.

From the Recipe Creator: I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico

From the Recipe Creator: Cook a big pot of red potatoes, and you’ll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you’re serving immediately, then refrigerate the rest.

From the Recipe Creator: I wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois

From the Recipe Creator: This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana

From the Recipe Creator: I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

From the Recipe Creator: After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper! —Chelsea Puchel, Pickens, South Carolina

From the Recipe Creator: Mom would prepare home-grown green beans using this recipe, and boy did they ever taste good. The bacon provides rich flavor and the brown sugar adds a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri

From the Recipe Creator: Five ingredients are all you'll need for my popular creamed corn recipe. It's wonderful no matter what the occasion is. Try it on a barbecue buffet or holiday menu. —Barbara Brizendine, Harrisonville, Missouri

From the Recipe Creator: With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin

From the Recipe Creator: You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan

From the Recipe Creator: Southerners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat’s head. The treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheddar cheese and just the right amount of black pepper. These cathead biscuits are quick to fix and simple to make—you don’t even have to roll out the dough. —Cheryl Day, Back in the Day Bakery

From the Recipe Creator: If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida

From the Recipe Creator: Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. —Margaret Allen, Abingdon, Virginia

From the Recipe Creator: Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas

From the Recipe Creator: Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. —Betty Kay Sitzman, Wray, Colorado

From the Recipe Creator: The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

From the Recipe Creator: This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut

From the Recipe Creator: The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho

From the Recipe Creator: This creamy, comforting slow-cooked side tastes marvelous with almost any main dish and is a snap to assemble with frozen hash browns. It's a good way to make potatoes when your oven is busy with other dishes. —Lucinda Wolker, Somerset, Pennsylvania

From the Recipe Creator: My family begs me to make mashed sweet potatoes at Thanksgiving and Christmas. I love this recipe because it can be made a day ahead and warmed up before the big meal. —Senja Merrill, Sandy, Utah

From the Recipe Creator: For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida

From the Recipe Creator: I took this super easy recipe to a school potluck once and it was gone in no time. I’ve been asked to bring it to every function since. —Jessica Maxwell, Englewood, New Jersey

From the Recipe Creator: My father's dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the cornbread first, let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. —Nell Bass, Macon, Georgia

From the Recipe Creator: I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri