FoodAskew » cheddar cheese

Posted by Trish | Under Dinner, Sides Saturday Nov 12, 2011

Submitted by Debbie Kruse
Serves 8-10

1 bag french fries, frozen		1 sm. box frozen broccoli pieces, thawed & drained
2 c. ham, cubed		1 can Cream of Mushroom soup
1 c. mayonnaise		1 c. milk
8 oz. cheddar cheese, shredded

Preheat oven to 350°F. Grease a large casserole dish or 9″x13″ baking dish.
Layer frozen french fries, broccoli & cubed ham evenly on the bottom of your dish/pan.
Mix soup, mayonnaise & milk together. Pour evenly over other ingredients in baking dish. Spread cheese evenly on top.
Bake for 30 minutes, or until warmed thoroughly.

Chef’s Note: You can use plain or crinkle cut french fries.

Posted by Trish | Under Casseroles, Dinner, Sides Thursday Jul 1, 2010

Submitted by Marilyn Braunger
Serves 8

1 c. raw long grain rice		¾ lb. shredded Monterey Jack cheese
¾ lb. shredded Cheddar cheese		16 oz. sour cream
7 oz. chopped green chilies		salt

Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid.
Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.
In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.

Chef’s Note: This is a great side dish – goes well with ham.

Posted by Trish | Under Beef, Dinner Saturday Jun 12, 2010

Submitted by Michelle Fawver
Serves 6-8

2 pkg corn tortillas (18)		1 tsp black pepper
1 lb. ground beef, browned & drained		1 tsp cumin
16 oz. chopped tomatoes, drained		1½ c. Cheddar cheese, shredded
1 tbsp chili powder		1½ c. Mozzarella cheese
1 tsp red pepper		16 oz. cottage cheese
2 eggs, beaten		black olives (garnish)
green onions (garnish)

Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas.
Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.
Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses.
Garnish with chopped green onions & black olives.

Posted by Trish | Under Dinner, Poultry Tuesday Jun 8, 2010

Submitted by Monica Fawver
Serves 8

4 tbsp oil		8 10″ flour tortillas
2 tbsp garlic		4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed		1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup		1 box Spanish rice, prepared
16 oz. black beans

In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot.
Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla.
Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos.
Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.

Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.