Tag Archives: Cheddar cheese

Cheeseburger Bites

1 egg yolk, beaten
1/2 pound lean ground beef
2 tablespoons grated onion
1/2 teaspoon salt
Dash pepper
6 slices bread
24 cubes Cheddar cheese (1/2-inch cubes)

In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread; roll flat and cut into 1-1/2-in. rounds. Place meatballs on bread rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on a baking sheet. Broil in preheated oven about 6 in. from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired. Yield: 2 dozen.

Grilled Cheese Burgers

1 egg
1/2 cup quick oats
1/3 cup finely diced onion
1/2 cup chopped fresh spinach
1 lb ground beef
1/2 cup tbsp shredded Cheddar cheese
Salt and pepper to taste
4 hamburger buns
2 large tomatoes, sliced
1 avocado, sliced

In a large bowl, beat the egg. Add the next six ingredients and blend well with your hands. Form four patties. Place them on a grill and cook for 6 minutes on each side or to your desired level of doneness.

Place the burgers on buns and top with tomato and avocado slices.

Frito Pie

1 can (15 ounces) chili with or without beans
2 individual packages (1-1/2 ounces each) Fritos corn chips
1/2 cup shredded cheddar cheese
1-1/2 cups chopped lettuce
1 small tomato, chopped
1/2 cup salsa
2 tablespoons sliced ripe olives
2 tablespoons sour cream

Heat chili – either on the stove or in the microwave. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.

Pork Noodle Casserole

1 (8-oz.) pkg. egg noodles
3/4 lb. ground lean pork
1 large onion, chopped
2 cups diced celery
1 small green pepper, chopped
salt & pepper to taste
1 (11-oz.) can condensed tomato soup
1/8 tsp. Worcestershire sauce
1/2 cup grated Cheddar or Jack cheese

Preheat oven to 325 degrees. Cook noodles in boiling, salted water. Drain and rinse. Brown meat in hot fat. Add onion, celery and green pepper. Cook until tender. Season to taste.

Alternate meat and noodles in greased casserole dish. Mix the soup with Worcestershire sauce and pour over noodles. Sprinkle with cheese. Bake in oven for 45 minutes.

Cheesy Chicken Spaghetti Casserole

8 oz. spaghetti, broken up
3 Tbs. butter
4 oz. mushrooms, sliced
1 clove garlic, minced
3 cups shredded Cheddar cheese
1 1/2 cups milk
1 cup diced cooked chicken
1 tsp. Worcestershire sauce

Cook spaghetti according to package directions and drain. Melt butter in a large saucepan over medium-low heat. Add mushrooms and cook until tender, then reduce heat to low. Add garlic and cheese. Continue to cook mixture until cheese is melted, then blend in milk. Add chicken, Worcestershire, and spaghetti, then mix ingredients and place in a baking dish sprayed with non-stick cooking spray. Bake for 30 to 40 minutes at 350, or until hot and bubbly.

Chili Noodle Casserole

1 1/2 lbs. ground beef
1/2 cup chopped onion
3 stalks celery, chopped
1 (15 oz.) can chili
1 (14.5 oz.) can peeled and diced tomatoes with juice
1/4 cup taco sauce
1 (15 oz.) can corn
1 (8 oz.) package egg noodles
1/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees. In a large skillet over medium high heat, sauté the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.

Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9×13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

Southwestern Chicken Garden Casserole

10-oz. package frozen spinach, thawed
3 small yellow summer squash, thinly sliced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow onion, thinly sliced
2 Tbs. peanut oil
3 cups cooked chicken, cubed or shredded
12 small corn tortillas, cut into pieces
10 3/4-oz. can cream of celery soup, undiluted
8-oz. container sour cream
8-oz. jar picante sauce
4.5-oz. can chopped green chiles (do not drain)
one packet of fajita seasoning
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees. Drain chopped spinach and pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Sauté squash, bell pepper, and onion for 6 minutes or until tender, then remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Transfer to a lightly greased 9×13 baking dish. Bake for 30 minutes. Sprinkle with remaining cheese, then bake for 5 more minutes.

Chicken Noodle Casserole

1 can condensed chicken-noodle soup
2 cups milk
8 oz. uncooked elbow macaroni
3 cups boned chicken, diced
2 cups Cheddar cheese, shredded
1/4 cup onion, minced
4 hard boiled eggs, shelled and sliced
3 pimientos, chopped and drained
1 tsp. seasoned salt
1/3 C. grated Parmesan cheese

Preheat oven to 350 degrees. Blend soup and milk in a baking dish., then stir in macaroni, chicken, cheese, onion, eggs, pimientos, and salt. Cover and bake for an hour and 25 minutes. Uncover, sprinkle with Parmesan, and bake for another 5 minutes, or until cheese is golden brown.

Creamy Southwestern Chicken Casserole

6 cooked chicken breast halves, diced
12 corn tortillas, cut into quarters
1 medium onion, chopped
1 green pepper, chopped
10 3/4-oz. can condensed cream of mushroom soup
10 3/4-oz. condensed cream of chicken soup
8 oz. shredded Cheddar cheese
1 can diced tomatoes with green chiles
1/2 tsp. garlic powder
salt, to taste
cayenne pepper, to taste
2/3 C. chicken broth

Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick cooking spray, then pour in 1/3 C. chicken broth. Layer half tortilla pieces, then half the chicken, onion, green pepper, and each soup. Add a little garlic powder, salt, cayenne pepper, and repeat layers. Add tomatoes over the top along with remaining broth. Cover with foil and bake for 45 or 55 minutes or until bubbly.

Mexican Chicken & Potato Casserole

1 32-oz. pkg. frozen diced hash browns, thawed
1/2 med. onion, chopped
1 4-oz. can chopped green chilies, drained
1 jalapeno pepper, diced
1 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1/2 cup red bell peppers, diced
1 16-oz. container sour cream
1 can condensed cream of chicken soup
2 cups cooked chicken, shredded
1 cups heavy whipping cream
8 oz. Mexican Style Velveeta Cheese, cubed
2 cups shredded Mexican Blend Cheese or shredded Cheddar cheese
2 cups tortilla chips, crushed
2 green onions, diced

Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with a non-stick cooking spray; set aside.

Place the potatoes in a large bowl. Stir in the onions, chilies, jalapeno, corn, beans, red peppers, sour cream, and soup. Add the chicken, cream, and cheeses; combine well. Transfer mixture to the baking dish.

Bake about 50-55 minutes or until potatoes are tender and mixture is hot and bubbly, stirring twice while baking. During the last 6-10 minutes of baking, sprinkle the crushed tortillas and green onions over potatoes and return to the oven. Remove casserole and let set 5-10 minutes before serving.