SAVE $1.00 NOW
recipes cooking tips bbq teams

Comforting Casseroles for Fall

Comforting Casseroles for Fall
What’s not to love about a classic casserole? They are quick-and-easy to prepare, portable for potlucks, can be made ahead and are simple to clean up. But most of all, casseroles are hands-down the most comforting dish to dig into. Whether you’re preparing a company-worthy meal or serving a weeknight meal for the family, fall is the season of comfort, and we have plenty of casseroles that will make your crew feel warm, cozy and satisfied. So, pick a recipe, heat up that oven and get ready to fill those empty bellies. 
 
Ingredients: 
6 Chicken Thighs, Boneless & Skinless
20 oz Shredded Hash Brown Potatoes, refrigerated
1 C Moore's Blue Cheese Buffalo Wing Sauce, divided
1 C Cheddar Jack Cheese, shredded
10½ oz Can Condensed Cream of Chicken Soup
½ t Garlic Powder
⅕ t Black Pepper
2 T Butter, melted
½ C Panko Crumbs
2 Green Onions, Chopped
Optional: Blue Cheese crumbles for garnish
 
Instructions: 
  1. Preheat oven to 350.
  2. Spray a 9x13 baking dish with non stick spray.
  3. Spread hash browns evenly in baking dish.
  4. In a small bowl, combine soup, cheese and ½ C Blue Cheese Buffalo Wing Sauce.
  5. Pour sauce mixture over potatoes. Place the chicken over the sauce and season with garlic powder and black pepper.
  6. Top chicken with remaining Blue Cheese Buffalo Wing Sauce.
  7. Stir together melted butter and panko crumbs.
  8. Top chicken with crumb mixture.
  9. Bake, uncovered in oven for 30 minutes.
  10. Optional: Broil 5 minutes at end of cooking time.
  11. Garnish with green onions and if desired, crumbled blue cheese
Ingredients: 
1 -- 10.5oz can of Cream of Mushroom soup 
½ cup milk
6 pieces of bacon, cooked, drained, and crumbled
3 tsp. of Moore's Original Marinade
2 -- 16oz cans French cut green beans
1 ⅓ French's Fried Onions 
Dash of black pepper
 
Instructions: 
  1. Mix soup, milk, Moore's Original Marinade, black pepper, green beans, bacon, and 2/3 cup onion in 1 ½ quart casserole dish.
  2. Bake at 350°F for 30 minutes or until bubbling.
  3. Sprinkle with remaining onions.
  4. Put under broiler for 1-2 minutes until onion is browned.
Ingredients: 
½ of 16-ounce box rotini noodles
1 lb. chicken breast, cut into bite-sized pieces
Salt
Pepper
Garlic
Italian Seasoning
Coconut oil or olive oil
¾ bottle Moore's Creamy Ranch Buffalo Sauce
1 jar (about 15-ounce) prepared alfredo sauce
1 cup mozzarella cheese
 
Instructions: 
  1. Bring a pot of water to a boil.
  2. Cook noodles.
  3. While noodles are cooking, heat oil of choice in a skillet pan.
  4. Preheat oven to 350 degrees.
  5. Season bite-sized chicken in salt, pepper, garlic powder, and Italian seasoning. Cook until no pink remains.
  6. Pour buffalo sauce and alfredo sauce into the pan with the chicken.
  7. Combine with noodles and ½ cup of cheese.
  8. Pour into a baking dish (8x8). If you have an oven-proof baking skillet, you can use that as well.
  9. Cover with remaining cheese.
  10. Bake for 20-25 minutes, or until cheese is nice and bubbly!
 
Ingredients: 
1/3 cup flour
1/2 teaspoon salt 
1/4 teaspoon pepper
1 egg beaten
2 chicken breasts, cut in small strips
4 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
2 stalks celery, sliced
4 cups cooked penne pasta (2 cups uncooked)
1/2 cup Moore's Blue Cheese Buffalo Wing Sauce
1/4 cup sour cream
1 1/4 cup shredded Swiss
1 1/4 cup shredded Monterey Jack
1/2 cup Mozzarella
 
Instructions:
  1. Combine flour, salt & pepper on shallow plate.
  2. Heat 2 tablespoons olive and butter in skillet over medium heat.
  3. Dip chicken in beaten egg and then in flour mixture. Add to skillet and cook until browned; 3-4 minutes. Flip and brown on other side. Remove to paper towels.
  4. Wipe skillet with paper towel and add 2 tablespoons olive oil over medium heat. Cook onions and celery 4-5 minutes.
  5. Preheat oven to 350 degrees.
  6. Spray casserole dish with nonstick cooking spray. Add cooked penne, cooked onions and celery, blue cheese buffalo wing sauce, sour cream and half of the Swiss & Monterey Jack cheese. Stir to combine. Fold in chicken. Top with remaining cheese.
  7. Bake for 30-35 minutes. Turn broiler on last 1-2 minutes of cooking just to brown the cheese a little bit. Stay close by: broilers are unpredictable.