4 Must-Try Winter Casseroles From The Pioneer Woman

Casseroles are the ultimate winter meal. They’re easy to make, super satisfying, and make you feel like you’re getting a warm hug when you eat them. Ree Drummond may just be the queen of casseroles. The Pioneer Woman has so many delicious casserole recipes that it’s hard to choose a favorite, but we’ve narrowed down four casserole recipes from Drummond that you need to try this winter. They’re fan favorites and made for winter weeknights, and they’re so delicious that you’ll be making them on repeat for the rest of the season.

Chicken Spaghetti

The Drummond family and followers of the Pioneer Woman alike love her Chicken Spaghetti casserole because it’s simple, delicious, and the perfect end to a winter’s day. Plus, it’s easy to make, too. Just pick up a cooked chicken and cut off enough meat for about two cups. Then, cook your spaghetti in chicken broth until it’s al dente, and then add in the cooked chicken, cream of mushroom soup, shredded sharp cheddar cheese, diced green pepper, onion, pimentos, seasoning salt, and cayenne pepper. Pour it into a casserole dish and top with more cheese before baking it for about 45 minutes. And that’s it! Dinner is served.

Broccoli Cheese and Cracker Casserole

Yes, crackers! Drummond tops this casserole with buttery crackers to give it some crunch, and although it might seem strange, the flavor and texture are beyond delicious. Crush up some of your favorite butter crackers in a zipper bag while boiling your broccoli for about a minute. Strain the broccoli, then cut Velveeta cheese into large chunks and put it in a pan with milk, cream, salt, pepper, and cayenne, and stir until everything is melted together. Add a bit of Dijon mustard, then add the broccoli and half of the cracker crumbs. Stir and pour into a casserole dish, and top the casserole with the leftover cracker crumbs. Bake until golden brown and bubbly. You’ll never look at butter crackers the same way again!

French Onion Potatoes au Gratin

Drummond’s French Onion Potatoes au Gratin casserole is the most delicious side dish for special occasions (even if that special occasion is just a regular Wednesday!). You first sauté onions in a bit of olive oil, butter, salt, pepper, and sugar, cooking them down slowly. Add thyme, sherry, and beef broth, and cook until the liquid evaporates and your onions are caramelized. Then, in a Dutch oven, create a roux with butter and flour, and then add in heavy cream and milk. Season with salt and nutmeg, and allow the mixture to thicken before adding in gruyère and Swiss cheese. Finally, stir in your sliced potatoes. Fill your casserole dish with layers of potatoes and onions and sprinkle the top with more cheese before baking until the potatoes are tender. Then let everything sit and thicken for about 20 minutes before serving. This dish is heaven on a plate!

Chicken Enchilada Casserole

Everyone loves enchiladas on a chilly winter’s night, and Drummond’s Chicken Enchilada Casserole is a winner. To make it, you first sauté garlic, jalapeño, and onion until everything is softened, then you stir in shredded chicken, green chiles, paprika, salt, and pepper. Pour in half of your green enchilada sauce and cook until everything is combined and warm. Spread out the rest of the enchilada sauce on the bottom of a casserole dish and line the bottom with tortilla halves. Pour a third of your chicken mixture on top of the tortillas, sprinkle with Monterey Jack cheese, and repeat to make two more layers. Bake until everything is bubbling and golden brown, and allow the casserole to sit for about 10 minutes before serving. This one is sure to become a new family favorite.

Before you go, check out our slideshow below: