All posts by Ryan Wagoner

Mini Pumpkin Pot Pies

These Mini Pumpkin Pot Pies are the perfect individual side for your Thanksgiving festivities!

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Serves 8

  • Food Club Non-Stick Cooking Spray
  • 4 cups Food Club Shredded Hash Browns, thawed
  • 1 cup Food Club Shredded Sharp Cheddar Cheese
  • 1 large egg, lightly beaten
  • 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.

Bringing Baking Back Food Club Turkey Pot Pies

Food Club®Turkey Pot Pies

Bringing Baking Back Food Club Turkey Pot Pies

Individualize this classic meal with these single-serve Turkey Pot Pies. This also makes a great way to use left over Thanksgiving turkey!  


Food Club® Pie crust 

2 cups turkey, pulled  

1 can Food Club® mixed vegetables, drained 

1 can Food Club® cream of chicken soup 

Food Club® Salt and pepper to taste 


Heat oven to 400 degrees and grease ramekins.

Unroll pie crust and cut into a circle the size of your ramekins. 

Mix all ingredients together in a large bowl. 

Divide mixture into ramekins and top with puff pastry circles. 

Bake for 15-20 minutes until golden brown. 

Cache Valley Cheese Digital Coupon

Cook up delicious goodness for the holidays

Download the Cache Valley Digital Coupon before your next shopping trip to save $1 on any 2 Cache Valley Cheese products!

You can use our website or app to clip your digital coupons before your next visit to the store.

Make sure to clip the coupon before you come shopping and use your phone number at checkout to redeem.

Simply follow the steps below to redeem this coupon in-store:

  1. Visit our website or download our APP.
  2. Log into or register for your Perks account.
  3. Select digital coupons.
  4. Load coupon into your Rewards account before you come shopping.
  5. Use your Rewards number when you checkout.

*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
  • 12 tomatillos
  • 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


  1. 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.
  2. REMOVE and discard stems, seeds and pulp from pepper. Cut in half lengthwise.
  3. 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.
  4. BROIL 6 to 8 minutes until lightly browned. Let sit for 5 minutes or until cool enough to handle. Chop and set aside.
  5. RESET oven to 350° F.
  6. 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.
  7. 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.
  8. BRUSH small skillet lightly with oil. Sauté each tortilla separately for about 10 – 20 seconds on each side until cooked through, but not crisp.
  9. 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.
  10. BAKE uncovered near top of oven for 35 to 40 minutes until bubbling and lightly browned.