Bring the flavors of buffalo chicken dip to a wonderfully comforting casserole.
Then comes the heat with buffalo-style hot sauce.
It’s a versatile dish that is perfect for agame dayappetizer, weekend lunch, orweeknight supper.
Credit:Caitlin Bensel; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Besides being delicious, this casserole can also be made ahead of time and reheated before serving.
Assemble, wrap, and refrigerate the casserole up to 1 day before baking.
you’ve got the option to also assemble and freeze for up to 2 months.
If frozen, thaw in the refrigerator overnight.
Remove from the refrigerator while the oven is preheating, and bake as directed.
Thaw overnight in the refrigerator if frozen.
Reheat in a preheated 350F oven until hot throughout with an internal temperature of 165F.
you’ve got the option to also reheat small portions quickly in the microwave.
Its a family favorite!!"
Another said, “So easy and so delicious!
This recipe will definitely be a go to staple in our house on busy nights.”
Coat a 13- x 9-inch baking dish with cooking spray.
Cook pasta:
Prepare pasta in a large stockpot according to package directions for al dente.
Drain pasta; return to stockpot, and set aside.
Add flour; cook, whisking constantly, until golden brown, about 1 minute.
Remove from heat; whisk in hot sauce, sour cream, Worcestershire, and salt.
Spoon mixture into prepared baking dish.
Make casserole topping:
Melt remaining 2 tablespoons butter in a small saucepan over low.
Stir together melted butter and panko in a small bowl.
Sprinkle casserole evenly with remaining 1 cup Cheddar and panko mixture.
Sprinkle evenly with blue cheese, and garnish with celery leaves.
Note the cooking times may vary.
