Tag Archives: casserole

Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

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  • 1 can Cream of Mushroom
  • 1 can Cream of Chicken
  • 1 cup sour cream
  • 2 tablespoons butter
  • 1 box chicken stuffing
  • 2 cups broccoli
  • 1 canned chicken breast
  • 1/2 onion chopped
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1/2 c cheddar cheese shredded


  1. Preheat the oven to 350 degrees.
  2. Use a 9×13 glass or oven safe pan. Start by lining the bottom of your pan with broccoli, then do a second layer with the chicken.
  3. In a large bowl, mix together remaining ingredients (besides the cheese, butter and stuffing). Pour mixture over broccoli and chicken, then sprinkle the top with a layer of cheese.
  4. Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
  5. Let cool before serving, then enjoy fresh or save for leftovers!

Breakfast Casserole

Start your morning with an easy-to-make casserole full of colorful vegetables, tasty sausage and packed with flavor.


  • 1 lb sausage
  • 3/4 cup diced red pepper
  • 3/4 cup diced yellow onion
  • 10 oz frozen hashbrowns
  • 2 cups chopped fresh spinach
  • 10 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepperr
  • 1/2 cup milk
  • 1 cup shredded sharp cheddar
  • Diced tomatoes


  1. Preheat the oven to 350F.
  2. Grease a 9×13 baking dish.
  3. Heat a pan on medium-high heat. Add sausage, onion and red pepper. Cook until the vegetables have softened and the sausage is cooked through. Drain excess grease.
  4. Add spinach and cook for additional 2 minutes.
  5. Remove from the heat and let cool.
  6. Combine the remaining ingredients in a large bowl. Add sausage mixture and mix until combined.
  7. Pour into baking dish. Top with the remaining cheese.
  8. Bake for 25-30 minutes, uncovered. Let cool slightly before serving. Enjoy!

Cache Valley Hearty Cheese Casserole

Spice up your next meal with a great recipe from Cache Valley® 

Cache Valley is a real place. A naturally beautiful valley in Utah. It’s that wholesome place that inspires Cache Valley® to create the rich, flavorful cheese that brings this recipe to life. 

You may not know that tomatillos are more than just “little tomatoes.” They’re a separate variety of fruit with their own distinct flavor, and every facet of that bold and slightly sweet taste comes to life in this roasted chicken enchilada casserole.

Hearty shredded chicken, delicious Cache Valley® cheese, and just the right amount of spice from a poblano pepper come together to make your next meal unforgettable.

Serves 12 | 360 calories per serving | 21g protein per serving | Total cook time: 35 minutes


  • 1 tbsp. vegetable oil
  • 1 medium poblano pepper
  • 12 tomatillos
  • 2 tbsp. Cache Valley® 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 the broiler and preheat broiler. Brush a cookie sheet lightly with oil. Spray a 13 x 9-inch baking pan with non-stick cooking spray.
  • REMOVE and discard stems, seeds and pulp from pepper. Cut pepper in half lengthwise.
  • REMOVE paper husk from tomatillos and rinse them. Cut in half across the diameter. Place tomatillos and pepper cut side down on baking sheet and brush lightly with oil.  
  • BROIL for 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 a small skillet lightly with oil as needed to sauté the tortillas.  Sauté each tortilla separately for about 10 to 20 seconds on each side until cooked through, but not crisp.
  • SPREAD ½ cup sauce onto the prepared pan. Layer 6 tortillas over the sauce to form a single layer. Spread tortillas with ⅓ of the tomatillo and pepper mixture, then top with⅓ of the chicken and 1 cup of the cheese. Repeat for a total of 3 layers, ending with cheese on top.
  • BAKE uncovered near the top of the oven for 35 to 40 minutes until bubbling and lightly browned.

Tuna Casserole

Try this delicious, simple and quick fix for dinner tonight.


1 (12 ounce) bag egg noodles, cooked

1 to 2 cans condensed cream of mushroom or cream of celery soup, not diluted (if you like it creamier, add 2 cans)

3/4 cup milk

2 (7 ounce) cans tuna, packed in water, do NOT drain

1 cup Cheddar cheese, shredded

1 cup green peas

1 generous pinch black pepper

¼ cup Cheddar cheese, shredded


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine all ingredients, except the ¼ cup of cheese.
  3. Pour into a buttered baking dish.
  4. Bake, uncovered for 30 min.
  5. Take out of oven and sprinkle ¼ cup cheese evenly on top.

Food Club Mac & Cheese Tator Tot Casserole

All the Food Club staple items come together in one tasty casserole. Try out this Food Club favorite.

What you’ll need:

  • 1 box Food Club Macaroni & Cheese
  • 1/2 lb cooked ground taco meat, seasoned with taco seasoning
  • 1 1/2  cup shredded cheese
  • tator tots

Preheat oven to 350° F.  Cook macaroni & cheese according to package directions. Place completed macaroni & cheese in the bottom of a 9×9 glass pan. Top with cooked ground taco meat. Sprinkle shredded cheese all over. Top with tator tots to completely cover taco meat. Bake for 12-15 minutes.

Breakfast Casserole

Tell your mom you love her with this quick, delicious, and healthy breakfast casserole.


  • 5 eggs
  • 1 cup milk
  • 1 cube butter
  • 1 bag shredded hashbrowns
  • 1 bag of diced ham
  • 1/3 cup diced tomatoes
  • 1/3 cup mushrooms
  • 2 cups cheese + extra for top
  • Pinch of salt and pepper


  1. Heat oven to 375 degrees.
  2. Grease 9×13 inch pan.
  3. Melt butter and add to milk and eggs. Combine thoroughly. Season mixture with salt and pepper.
  4. Add hashbrowns, ham, tomatoes, mushrooms, and cheese.  Mix until well combined.
  5. Pour mixture into 9×13 inch pan and top with extra cheese.
  6. Cook for 45 minutes. Enjoy!


Tuna Casserole

Make this casserole classic for a simply delicious dinner!

  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 cup frozen peas
  • 2 cans tuna, drained and flaked
  • 2 cups cooked egg noodles
  • 1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees F. Mix soup, milk, peas, tuna and egg noodles together in half quart casserole dish. Bake for 20 minutes stirring every 5-10 minutes. Sprinkle cheese over casserole and bake for 2 more minutes until cheese is completely melted.

Potato Shreds Casserole

potatoe long

  • 5 cups water
  • 2 cups Augason Farms Dehydrated Potato Shreds
  • 1 teaspoon salt
  • 2 tablespoons Augason Farms Dehydrated Chopped Onions
  • 1/4 cup Augason Farms Dehydrated Diced Red & Green Bell Peppers
  • 2 tablespoons butter or margarine
  • 1/2 cup Augason Farms Dried Whole Eggs
  • 1 tablespoon Augason Farms Vegetarian Meat Substitute Bacon Bits, rehydrated
  • 1 cup grated cheese
  • ketchup

In a 2-quart saucepan, add 4 cups water, potato shreds, salt, onions and peppers. Let simmer 10-15 minutes (until onions are rehydrated). Drain well. In frying pan, melt butter or margarine, then add drained potato shreds mixture. Cook until browned and crisp (about 15 minutes). While potato shreds are cooking, mix egg powder with 1 cup water. Blend until smooth, add bacon bits. Pour over browned potatoes and cook until egg mixture is set. Melt cheese over mixture and serve with ketchup.