Three Cheese Baked Mac and Cheese

2 cups cooked macaroni, drained

3/4 cups evaporated milk

1/2 cup shredded Velveeta

1/2 cup shredded Triple Cheddar with Touch of Philly

1 heaping TB of margarine

1 heaping TB of cream cheese

 

1/2  cup of each shredded cheese

1/2  cup panko crumbs

1 heaping TB of melted margarine

 

Stir first 6  ingredients until blended in large bowl.

Pour into quart size casserole dish.

Add 1/2 cup of each cheese on top.

Top with panko crumbs (cover casserole completely) and melted butter.

Bake at 350 for 30 minutes.

This is a drier mac- you could add more milk or cheese if you want the creamier version.

 

Easy Cheesy Hash Brown Casserole

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5 cups frozen hash browns

2 cups frozen peppers and onions

1 cup sour cream

1 cup Price’s Pimento Cheese Mayo Spread

1 cup mozzarella cheese shreds

1/2 cup mayo

 

Microwave hash browns and peppers/onions in microwave safe bowl (sprinkle with small amount of water) until completely tender.

Drain completely, leaving in bowl.

Mix sour cream, both cheeses and mayo in separate bowl.

Combine both bowls and pour into 1 1/2 quart baking dish.

Bake at 350 for 30 minutes, stirring once half way through.

Season to taste with salt and pepper. I like Perfect Pinch Bell Pepper and Roasted Garlic.

 

Thanksgiving Broccoli Rice Casserole

2 cups instant rice

16 oz frozen broccoli, thawed and patted dry

1 jar Tostitos Cheese Sauce ( or 1 jar Cheese Whiz)

1 can cream of broccoli or celery soup

1/2 soup can milk

1/2 cup Velveeta shreds

1 small can water chestnuts, chipped fine

2 cups frozen onions and peppers

1 stick butter or margarine

 

Saute onions and peppers in butter.

Mix all ingredients well

Cook on low in crock pot for 4 hours.

Stir halfway through.

Crock Pot Cheesy Broccoli and Cauliflower Soup

broc soup

1 head cauliflower, chopped small

12 oz chopped frozen broccoli

4-5 cups milk

12 oz evaporated milk

1 can cream of asparagus soup

1 stick margarine

1 green pepper, chopped

1 onion, chopped

8 oz shredded Velveeta cheese

12 oz cream cheese, softened

Saute chopped onion and green pepper in margarine.

Stir all ingredients together in large bowl and pour into crock pot.

Cook on low for 6 hours.

Mushroom Gratin

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about 1 lb of  leftover  slowcooker mushrooms

(many versions online, I used the one at Plain Chicken but subbed 1/2 cup reg  bottled Italian dressing instead of powdered)

1 cup cottage cheese

1 cup  shredded mozzarella cheese

Preheat oven to 350.

Chop mushrooms very fine in food processor.

Mix in cottage cheese and cheese, reserving enough cheese to sprinkle on top.

Pour into pie plate and sprinkle reserved cheese on top.

Bake at 350 for 30 minutes.

Doesn’t look very pretty, but tastes wonderful!

Veggie Cheesy Chowder

veggie chowder

 

1/2 head of cauliflower

2 broccoli heads

5 smallish potatoes, peeled

small bag of shredded carrots

1-2 cups milk

1 stick margarine

8 oz shredded cheese ( I use Touch of Philadelphia Shredded Three Cheese)

1/2 large block of Velveeta

 

 

Cut into small pieces and boil first 4 ingredients in large pot.

When  vegetables are tender add milk, margarine and cheeses (do not drain off water first)

Stir over low heat until blended.

Remove cup of hot liquid (no veggies) and add couple of large spoonfuls of flour or cornstarch, mixing well.

Return to pot and simmer until thick. Season with salt or favorite seasoning mix.

 

Cheesy Asparagus with Potatoes and Rice

Cheesy Asparagus Rice

1 cup frozen mixed peppers and onions

1 stick butter (or margarine)

12 oz frozen small hashbrown potatoes, microwaved until thawed

1 can cream of broccoli soup

1/2 can petite diced tomatoes, drained well

1 can or jar of asparagus, drained and chopped into small pieces

4 oz velveeta cheese

1 cup instant rice, cooked

 

Saute the peppers and onions in melted butter. Add thawed potatoes and simmer until thick and translucent. Add soup, tomatoes, asparagus, cheese and rice.

Mix well and pour into casserole dish.

Bake at 350 for 30 minutes.  Stir and serve.

This is another basic “everything but the kitchen sink” recipe. Black olives or water chestnuts would also be good to add.Cream of anything soup could be substituted. Different types of shredded cheese could be used.

I love recipes that can be added to or taken from, depending on your personal taste. This one is very similar to my other asparagus recipe. I just wanted to post it to show other possibilities.

And bonus points for using a glass jar of asparagus- it had a neat shape and I will be making some sort of candle holder with it!