3 Casserole Recipes for Fall

1. King Ranch Chicken Casserole

Ingredients: 

• 5 cups chopped cooked chicken (use leftovers or a rotisserie chicken)
• 2 cups sour cream
• 1 large onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon butter 16 ounces jarred tomatillo salsa verde, mild or hot
• 13.5 ounces chopped green chiles
• 1/2 cup chopped cilantro
• 2 teaspoons ground cumin
• 4 cups shredded Mexican style cheese
• 20 white corn tortillas

Instructions: 

1. Preheat the oven to 400 degrees. Place a skillet over medium heat and add the butter, onions, and garlic.
2. Sauté for 3-5 minutes to soften.
3. In a large bowl mix the sautéed onions and garlic, chopped chicken, sour cream, salsa verde, chopped green chiles, cilantro, and cumin.
4. Tear the tortillas into rough pieces. Spoon one-quarter of the chicken filling in the bottom of a 3-quart baking dish.
5. Top with 1 cup shredded cheese. Then spread a single layer of torn tortillas over the top. Repeat layering the chicken filling, cheese, and tortillas three layers high, using up all the tortillas. Spread the last one-quarter of chicken filling and 1 cup of cheese over the top.
6. Bake for 20-25 minutes, until golden and bubbly. Wait at least 5 minutes before cutting. Serve warm!

Note: This chicken casserole does freeze well! Leave it out at room temperature to thaw completely before baking.

2. Potato and Chorizo Casserole

Ingredients:

• 8 ounces fresh chorizo or bulk spicy pork sausage
• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 2 cups shredded Mexican cheese blend
• 1 package (8 ounces) cream cheese, cubed
• 1 medium onion, chopped
• 1 small sweet red pepper, chopped
• 1 small green pepper, chopped
• 1/2 teaspoon crushed red pepper flakes
• 3/4 cup panko (Japanese) bread crumbs
• Chopped fresh parsley and cilantro 

Instructions:

1. Preheat oven to 375 degrees. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain.
2. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-inch baking dish. Sprinkle with panko.
3. Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

3. Reuben Noodle Casserole

Ingredients:

• 5 cups uncooked egg noodles
• 2 cans (14 ounces each) sauerkraut, rinsed and well-drained
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 3/4 cup whole milk
• 1/2 cup chopped onion
• 3 tablespoons prepared mustard
• 3/4 pound sliced deli corned beef, chopped
• 2 cups shredded Swiss cheese
• 2 slices day-old light rye bread
• 2 tablespoons butter, melted

Instructions:

1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
2. Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13x9-inch baking dish. Sprinkle with corned beef and cheese.
3. Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
4. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.