Hot Cheesy Artichoke and Spinach Dip

 

1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine

12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese

Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.

Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! 😛

Hominy Casserole

2 cans hominy, drained

1 can green chilies, drained

1/2 cup roasted red peppers (or pimentos), drained

1 cup chopped black olives, drained

1 cup shredded mozzarella

1/2 carton Green Onion Dip

sprinkling of sugar

crumbled Ritz crackers

 

Mix all ingredients (except Ritz) and top with crumbled Ritz crackers, dotting with margarine.

Bake at 350 for thirty minutes

Allow to rest for a few minutes before serving.

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!