Tag: cheese

Categories
Casserole Dutch Oven Main Dish

Shepherd’s Pie

Ingredients

  • 1-1½ lbs Ground turkey (or ground beef)
  • 1 can Cream of chicken (or mushroom) soup
  • 1 lb bag frozen green beans (or 2 cans)
  • 1 lb bag frozen corn (optional)
  • 4 cups Mashed potatoes
  • 2 cups shredded cheese

Directions

  1. Cook the meat (basic seasonings)
  2. Mix meat and soup in a 9X13 pan
  3. Layer beans  (and corn if using corn) over meat
  4. Cover with mashed potatoes
  5. Cover shredded cheese (you can use sliced cheese if needed)
  6. Bake at 375°F for 30-45 minutes (cheese should be melted and frozen vegetables will want to be on the 45 minute end)
Categories
Breakfast Casserole Dutch Oven Main Dish Quick Prep

Hash brown omelet

Ingredients

  • 2 medium potatoes peeled and cubed
  • 3 eggs
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 2 tbsp milk
  • ¼ cup shredded cheese
  • To taste
    • Salt
    • Pepper
    • Paprika
    • Oregano

Directions

  1. Fry potatoes in butter and oil (potatoes should be in half inch cubes)
  2. Whisk eggs with milk, salt, pepper, paprika, and oregano
  3. When potatoes are lightly browned pour the egg mixture in potatoes
  4. Cover and allow eggs to cook through
  5. When are are cooked, flip the potato/egg patty and to with cheese
  6. Cover until cheese melts
Categories
Breakfast Main Dish

Stuffed hash browns

Ingredients

  • 2 lbs hash browns
  • 3 eggs
  • 4 tbsp flour
  • 1½ tsp salt
  • ¾ tsp pepper
  • Lunch meat
  • Shredded cheese

Directions

  1. Mix hash browns with eggs, flour, salt and pepper.
    • If using frozen hash browns make sure they are thawed (10 minutes in the oven at 200° should do it)
  2. Fry a hash brown sandwich (hash browns topped with meat and covered with hash browns) for 3 minutes over medium heat on each side.
  3. Place the browned patties on a cookie sheet and top with a layer of cheese.
    • If using uncooked meat such as chicken breast filets bake at 350° for 15 minutes before topping with cheese.
  4. Bake at 350° for 10-15 minutes.
Categories
Casserole Dutch Oven Main Dish Quick Prep

Pasta Casserole

Ingredients

  • 1 lb Rigatoni (other pastas probably work but we like rigatoni)
  • 48 oz marinara sauce (~4 cups)
  • 2 cups water
  • 20 meatballs (1-1½ lbs)
  • 1 cup finely shredded mozzarella
  • 1 cup shredded parmesan (we’ve also used parmesan/romano/asiago mix)

Directions

  1. Combine pasta, pasta sauce, water, and chopped up meatballs in 9×13 pan
  2. Cook at 425° for 20 minutes
  3. Mix shredded cheeses in a bowl
  4. Pull casserole out of the oven and mix in half of the cheese mix then cover with the remaining cheese
  5. Cook for another 5 minutes in the oven to allow the cheese to melt on and through the casserole
Categories
Breakfast Main Dish

Tater-tot quiche

Ingredients

  • 2 lbs tater tots
  • ¾ lb sausage
  • 1 cup shredded cheese
  • 12 eggs
  • Salt & pepper to taste

Directions

  1. Bake tater tots on a baking sheet at 375° for 30 minutes
  2. Cook sausage like hamburger
  3. Crack eggs into a bowl and mix with shredded cheese, salt and pepper
  4. Add cooked sausage to egg and cheese mixture
  5. Pour tater tots into 9X13 baking dish
  6. Pour egg mixture over tater tots and mix lightly
  7. Bake at 425° for 30 minutes
Categories
Main Dish Quick Prep

Fajitas

Ingredients

  • 1 lb chicken or steak cut in small strips
  • 1 onion
  • 2 or more bell peppers (different colors of peppers make for a more colorful meal)
  • 2 tbsp olive oil
  • Fajita seasoning
  • Tortillas
  • Toppings
    • Sour cream
    • Shredded cheese

Directions

  1. Warm tortillas
  2. Cook meat in small strips; set meat aside
  3. Slice bell peppers and onion then saute in oil until they are somewhat soft
  4. Add fajita seasoning and meat to vegetables and cook together for 5-10 minutes
  5. Serve fajita mixture on tortillas with toppings of choice
Categories
Side

Baked Poplettes

Ingredients

  • 3 potatoes
  • 4 eggs
  • ¾ cup grated parmesan cheese
  • ¼ cup shredded cheese
  • ½ cup vegetables (mix ‘n match)
    • Black beans
    • Green beans
    • Corn
    • Carrots
    • Cabbage
    • Broccoli
    • Cauliflower
  • 1½ cups breadcrumbs

Directions

  1. Start by boiling potatoes then place in a large bowl and mash with a fork or potato masher.
  2. As the potatoes cool, work on the rest of your vegetables. Make sure that whatever you are using is soft and cut into small pieces as needed. (Kernels of corn or black beans are a decent size.)
    • If you are using harder vegetables like carrots, squashes, broccoli or cauliflower they should be steamed or sauteed until they are tender.
    • If you are using anything canned you should drain then thoroughly, we want the mixture to be fairly dry.
  3. Go back to the bowl with the potatoes, and add grated Parmesan, 3 beaten eggs, and salt and pepper and 1 cup of breadcrumbs. Mix in the vegetables and shredded cheese.
  4. Work everything into a consistent mixture, then scoop out clumps and shape them into small balls (the size of a small egg). Roll them in flour then in the last beaten egg, then in the remaining breadcrumbs to coat.
  5. Bake for 25 minutes at 425°
Categories
Casserole Main Dish Side

Homemade Baked Mac and Cheese

Ingredients

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • ⅓ cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Gruyere cheese shredded
  • Salt and pepper to taste
  • 1½ cups panko crumbs
  • 4 tbsp butter melted
  • ½ cup Parmesan cheese shredded
  • ¼ tsp smoked paprika

Directions

  1. Preheat oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
  2. Combine shredded cheeses in a large bowl and set aside.
  3. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
  4. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  5. Melt butter in a deep saucepan, dutch oven, or stock pot.
  6. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  7. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
  8. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  9. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  10. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
  11. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Borrowed from Mom on Timeout

Categories
Main Dish Quick Prep Soup

Macaroni & tomatoes

Ingredients

  • Macaroni
  • Hamburger
  • Tomato juice or stewed tomatoes
  • Shredded cheese

Directions

Cook and season the hamburger. Cook the macaroni. Mix tomato juice and/or stewed tomatoes with macaroni, hamburger and cheese and heat until the cheese is melting.

Categories
Casserole Main Dish Quick Prep

Corned beef casserole

Ingredients

  • 2 cups uncooked macaroni
  • 1 can corned beef
  • 1 can cream of chicken soup
  • ½ soup can milk
  • ½ cup shredded cheese
  • Plain potato chips

Instructions

  1. Cook macaroni
  2. Mix cooked macaroni, soup, milk, corned beef, shredded cheese
  3. Bake @ 350° for 20 minutes
  4. Top with crumbled potato chips