Warm, savory, and full of creative possibilities—casseroles are king when it comes to crowd-pleasing suppers. There’s nothing quite like them when you’re in need of comfort, and over the years we’ve taken a variety of approaches to this staple. There have been barbecue-infused creations, one-pot shrimp and grits dishes, and a breakfast casserole that also makes for a delicious dinner. We especially love the dishes that include the South’s favorite flavors, like pimiento cheese and gumbo.
As a new school year commences, we want to revisit some of our tried and true casserole recipes. They make for perfect weeknight meals, they’re easy to prepare, and they’re even easier to make ahead over the weekend, freeze, and cook on a busy evening.
We’ve also included a new favorite in the mix. In our September/October issue, managing editor Josh Miller contributed a recipe for Chicken Spaghetti Squash Casserole. Josh made a few tasty adjustments to the classic recipe as a part of our Healthier Helpings feature. By swapping out the processed cheese for a homemade, bacon-infused cheese sauce and using spaghetti squash rather than traditional noodles, he created a delicious recipe that’s a little easier on the waistline (and just happens to be gluten free).
To get all of the delicious fall foods included in our newest issue, be sure to download your copy today.
