Bbq Casserole Food

SMOKY SAUSAGE CASSEROLE

Steps:

• Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.
• Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.
• Heat the grill to high and uncover the casserole. Add the beans and spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp.

BARBEQUE BEEF CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
• Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
• Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

SHREDDED BBQ CHICKEN CASSEROLE

Steps:

• Mix the shredded chicken, black beans, corn, green pepper, and barbecue sauce until combined.
• Pour mixture into a large casserole dish and top with cheddar cheese.
• Place the dish in the oven loosely covered with foil and bake at 375˚F for 25 minutes.
• Remove the foil and top with french fried onions and continue to cook for 10 more minutes or until the sides are bubbling and the onions are browned.
• Let rest for 5 minutes, then garnish with cilantro. Enjoy!

BARBECUE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; transfer to an ungreased 13x9-in. baking dish. , Drain skillet, reserving 2 tablespoons drippings. In drippings, saute onion, green pepper and celery until tender. In a small bowl, combine ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over chicken. , Cover and bake 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.

CHEESY BARBECUE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir pasta, 3 tablespoons of the parsley, the milk, barbecue sauce, mozzarella cheese and 1 cup of the Cheddar cheese into beef in skillet. Spoon mixture into casserole. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake uncovered 30 to 40 minutes or until hot and bubbly. Sprinkle with remaining 1 tablespoon parsley.

RECIPE: BBQ CHICKEN CASSEROLE

Steps:

• Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch or 2-quart baking dish with oil; set aside.
• Make the sauce: Whisk all the ingredients together in a medium bowl until well-combined; set aside.
• Make the casserole: Arrange the chicken in a single layer in a large saucepan. Add enough cold water to cover the chicken breasts by 1 inch. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the chicken is cooked through and an instant-read thermometer in the thickest part registers 165°F, 8 to 12 minutes depending on the thickness of the chicken breasts.
• Transfer the chicken to a cutting board or large plate and use 2 forks to shred the meat while still warm.
• Place the cauliflower and eggs in a large bowl and stir until well-combined. Stir in the shredded chicken, onion, 1 1/2 cups of the sauce, salt, and pepper. Transfer to the prepared baking dish and press into an even layer. Pour 1/2 cup of the sauce over in an even layer.
• Bake until the casserole is set and lightly browned around the edges, 40 to 45 minutes. Let sit for 5 minutes before cutting and serve. Drizzle with the remaining BBQ sauce, top with scallions, and serve.

CHEESY BARBECUE BACON CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Spray a 13x9-inch casserole dish with nonstick cooking spray.
• In a large bowl, combine barbecue sauce, sour cream, garlic powder and black pepper. Stir in chicken, pasta, bacon (reserve 2 tablespoons for topping), tomatoes, red onion and half of the cheddar-jack cheese until well combined. Pour into the prepared casserole dish and spread evenly. Top evenly with remaining cheddar-jack cheese, sliced green onions and reserved bacon.
• Bake casserole in the preheated oven for 20-25 minutes. Top should be melty and golden and the sauce should be bubbly.
• Let rest for about 5 minutes, then garnish with fresh minced parsley or cilantro and serve warm.

BBQ RANCH CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Cook the pasta to al dente, drain and transfer to a large mixing bowl.
• Add in the cooked chicken, chopped bacon or bacon bits, cheese, corn, Rotel, diced green chiles, ranch dressing, bbq sauce, and minced onions. Toss to combine.
• Transfer the mixture to a casserole dish and top with additional cheese if desired.
• Bake for 15-20 minutes or until hot and cheese is melted.

CHEESY BBQ BEEF & BISCUIT CASSEROLE

Steps:

• In a very well greased casserole dish, lay out biscuits.
• In a large pan, brown ground beef.
• While beef cooks, smoosh biscuits to make a layer across the bottom of the pan.
• Bake until very slightly browned, about 5 minutes, and set aside until beef is ready.
• When ground beef is cooked, drain fat well.
• Add BBQ sauce and mustard, stir well and taste- add more of either to taste.
• Pour beef mixture into biscuit base.
• Sprinkle shredded cheese on top.
• Bake at 350 for 10-15 minutes, until cheese is melted.
• Enjoy !

BBQ CHICKEN ZOODLE CASSEROLE

Steps:

• Preheat your oven to 200 degrees and line two baking sheets with paper towel.
• Using the 3mm blade (or blade c), spiralize your zucchinis. Divide the zucchini noodles between the two paper towel-lined baking sheets in a flat layer. Sprinkle evenly with salt. (don't worry the paper towel won't burn at such a low temp!)
• Bake the zucchini noodles in the oven for 40 minutes to dry them out. Once cooked, cover with paper towel and press out any excess moisture. Repeat once more with an additional paper towel. Set aside.
• Bring your oven up to 375 degrees and place the Greek yogurt, BBQ sauce and 1 cup of cheese in a large saucepan over medium-low heat. Cook until the cheese just begins to break down and look melty and "stringy," about 8-10 minutes, whisking regularly. *
• While the cheese melts, toss together the shredded chicken breast, cilantro and dried zucchini noodles into a large bowl. Lightly cut up the mixture up with a fork and knife to make it easier to evenly mix, as well as cut, once cooked.
• Once the cheese has begun to melt, pour the sauce over the zucchini noodle mixture and season with a pinch of pepper. Mix well until the sauce evenly coats all the noodles.
• Spread the casserole into a casserole dish and bake for 20 minutes. Sprinkle with the remaining cheese and bake until golden brown and bubble, about 20-25 more minutes.
• Once cooked, let the casserole cool for 20 minutes (don't skip this!) to let it set and absorb some of the water.**
• Cut and drizzle with extra BBQ sauce and cilantro, if desired. DEVOUR.

BBQ SAUERKRAUT CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
• Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.

LEFTOVER BBQ CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a large bowl or baking dish, stir together rice, 1 cup cheese, chicken, black beans, corn, tomatoes, and barbecue sauce until combined. Transfer the mixture to a baking dish and sprinkle the remaining 1 cup cheese evenly on top.
• Bake for 15-20 minutes, or until the cheese is melted and the casserole is warmed through. Remove from the oven, and drizzle the top of the casserole with a little extra barbecue sauce, and top with your desired (optional) garnishes.
• Serve immediately.

CHEESY BBQ BEEF CASSEROLE RECIPE

Steps:

• Heat oven to 350F. Cook pasta according to package directions. Drain and return to pot.
• In a skillet, cook beef and onion over medium-high heat for 10 minutes, stirring occasionally.
• Add beef mixture, barbecue sauce, mozzarella cheese and 1 cup of cheddar cheese to the pasta and stir to combine. Spoon into a 9x13 casserole dish. Sprinkle with remaining 1 cup of cheddar cheese.
• Bake uncovered for 30 minutes or until hot in the centre. Sprinkle with chopped parsley, if desired.

BBQ CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Brown onion and ground beef, drain.
• Stir in salt, pork and beans, BBQ sauce, ketchup and brown sugar.
• Heat until bubbly.
• Pour into a 2 qt casserole.
• Sprinkle with cheese and cover with biscuit.
• Bake for 25 - 30 minutes.

BBQ HAM CASSEROLE

Steps:

• Combine ham and sweet potatoe chunks in a bowl. Carefully mix together without mashing the sweet potatoes. Put Ham mixture into 9x13 baking dish. Sprinkle with Cheddar. In a small bowl combine BBQ sauce and cream. Pour sauce over casserole. Bake in a 350 degree oven for 30 minutes.