3 tablespoons Food Club Sweet Cream Butter, Unsalted
3 tablespoons Food Club All-Purpose Flour
3 cups Food Club Whole Milk
1 (15-ounce) can Food Club 100% Pure Pumpkin puree
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (24-ounce) bag Food Club Frozen Mixed Vegetables
● 1 (32-ounce) bag Food Club Frozen Tater Tots
1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.
2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until combined. Add mixed vegetables and simmer for 2 minutes. 3. Divide mixture evenly between ramekins and top with frozen tater tots. 4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.
We are your holiday dinner headquarters! Whether you are looking for the perfect turkey to be the hero of the Thanksgiving meal, or just looking for a side for your “Friendsgiving”, look no further for fresh deals for all things you need. Check out our weekly ad for all the savings!
Download the Cache Valley Digital Coupon before your next shopping trip to save $1 on any 2 Cache Valley Cheese products!
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Select digital coupons.
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*Offer is valid 11/9-22 2020.
When you’re getting the friends and family together this season, add a little extra goodness to your cheer this season from Cache Valley® cheese. Our take on chicken enchiladas is a delicious dish that’s sure to please.
Roasted Tomatillo & Chicken Enchilada Casserole
1 tbsp. vegetable oil
1 medium poblano pepper
2 tbsp. butter
1 cup green onions, thinly sliced
3 tbsp. flour
2 cups chicken broth
8 oz. light sour cream
¼ tsp. chipotle powder, optional
18 corn tortillas
4 cups shredded rotisserie chicken
3 cups Cache Valley® Finely Shredded Four Cheese Mexican Shreds
PLACE oven rack 6 inches from broiler and preheat broiler. Brush cookie sheet lightly with oil. Spray 13 x 9-inch baking pan with non-stick cooking spray.
REMOVE and discard stems, seeds and pulp from pepper. Cut in half lengthwise.
REMOVE paper husk from tomatillos and rinse. Cut in half across the diameter. Place tomatillos and pepper cut side down on baking sheet, brush lightly with oil.
BROIL 6 to 8 minutes until lightly browned. Let sit for 5 minutes or until cool enough to handle. Chop and set aside.
RESET oven to 350° F.
MELT butter in a medium saucepan over medium-low heat. Sauté green onions until soft, about 2 minutes. Stir in flour until well blended. Gradually stir in chicken broth.
BOIL on high heat then reduce heat to medium and simmer until sauce has thickened. Add in sour cream and chipotle powder. Remove from heat and set aside.
BRUSH small skillet lightly with oil. Sauté each tortilla separately for about 10 – 20 seconds on each side until cooked through, but not crisp.
SPREAD ½ cup sauce onto prepared pan. Layer 6 tortillas over sauce to form single layer. Spread tortillas with ⅓ of tomatillo and pepper mixture, top with⅓ of chicken and 1 cup cheese. Repeat for a total of 3 layers, ending with cheese on top.
BAKE uncovered near top of oven for 35 to 40 minutes until bubbling and lightly browned.
SERVINGS 12 I CAL/SERVING 360 I PROTEIN/SERVING 21G I TOTAL COOK TIME 35MIN