Are you caught up in the “hoopla” and the exciting college basketball this month? (Get it- hoopla. Basketball hoops. See what I did there? :-)) What a roller coaster ride it’s been! I was in the thick of the things until an inevitable upset busted my bracket last weekend. A broken frame won’t stop me from having fun watching the finale of the big dance, though. All I need are my family, some good friends, and good food, and the bracket flop will be just a side story. I picked up some fun, colorful party decor (Team neutral to avoid any arguments. Haha!) and went over to Target to grab some Pringles, Cheez-Its, and some Archer Farm’s snack mixes. My Target haul, along with a recipe I had in mind, was going to make for a slam dunk party spread.
I picked up the BBQ Pringles for my recipe along with Sour Cream & Onion and Salt & Vinegar for grabbing and snacking along with the Cheez-Its and Monster and Tex Mex Snack Mix. I was able to also snag the Pringles for a great price with Target’s deal of 3 Pringles for $4, which is good through the first week of April, so plenty of time to grab some for your final game watch party. You can find the Pringles in a display like the one above on the snack aisle or near the check-out area.
How cute did the display turn out? Fun game colors, lots of delicious munchies like the Pringles and Cheez-Its that you can just grab and go so that you don’t miss a shot, but the star of the table is the BBQ Potato Chip Casserole Made with BBQ Pringles. This is real game-day comfort food that is sure to please a hungry crowd. Everybody loves snacks and appetizers, but it’s nice to have a more filling dish, too, so you can focus on the score and not wondering if there’s enough food.
I actually came up with this recipe when I was trying to find something to do with the leftover pulled pork from making Pulled Pork Sandwiches. My husband is from Ireland, so I thought about how the meat pairs so well with mashed potatoes in a classic Shepherd pie, so I kind of did an inside-out Shepherd’s pie with the potatoes on the bottom and meat on top. I used cheese just as you would in a Shepherd’s pie, but I thought the casserole needed a bit more texture, and the BBQ Pringles did the job perfectly. This recipe can use leftover pulled pork as when I made it, or if you’re entertaining a crowd, you can make the roast and use part of it for the casserole and the rest for pulled pork sandwiches or sliders.
CHEESY BBQ POTATO CHIP CASSEROLE
- 1 3 pound pork roast
- salt and pepper to taste
- 1 big size bottle of your preferred BBQ sauce
- 2 packages instant mashed potato mix or about 4 cups of leftover mashed potatoes
- 1½ cups shredded cheddar cheese
- ⅓ tube BBQ Pringles crushed
- Salt and pepper pork roast.
- Brown roast on all sides.
- Place in a slow cooker and pour BBQ sauce to cover.
- Simmer on low for 8 hours or on high for 4 hours.
- Preheat oven to 350 degrees Fahrenheit.
- While the oven is preheating, shred BBQ pork with two forks.
- Mix instant mashed potatoes according to package instructions.
- Layer mashed potatoes evenly at the bottom of a 9×9 casserole dish.
- Add one-third of the cheese in a layer on top of the mashed potatoes.
- Add about two cups of the pulled pork in a single layer in the casserole dish. (Can use more if desired.)
- Top the casserole with a mixture of the remaining cheese and the crushed BBQ Pringles.
- Bake casserole for about 12-15 minutes or until cheese is bubbling.