Southern Cast Iron

Casseroles

Chicken Spaghetti

MAKES 4 TO 6 SERVINGS

You can also make this comfort food classic with turkey.

¼ cup unsalted butter
½ cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 clove garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup half-and-half
½ cup grated Parmesan cheese
4 cups chopped cooked chicken
½ (16-ounce) package spaghetti, cooked according to package directions
½ cup shredded sharp Cheddar cheese

1. Preheat oven to 350°.

2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion, bell peppers, and garlic. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Whisk in flour; cook for 2 minutes. Whisk in broth; cook, stirring frequently, until bubbly, 3 to 4 minutes. Whisk in half-and-half; cook, stirring constantly, until bubbly. Stir in Parmesan; remove from heat. Stir in chicken and cooked pasta.

3. Bake until bubbly, 15 to 20 minutes. Sprinkle with Cheddar, and bake until cheese melts, about 5 minutes more. Let stand for 10 minutes before serving.

Butternut Squash and Pulled Pork Casserole

MAKES 6 TO 8 SERVINGS

This autumnal squash casserole bakes in a mixture of cream and fresh thyme, infusing it with richness, and the layer of pulled pork transforms it from side dish to supper.

4 pounds butternut squash, peeled, halved lengthwise, seeded, and thinly sliced
1 pound

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