14 oz O’Brian frozen hashbrowns, thawed
1/2 stick margarine, melted
4 oz grated Kraft Colby Jack cheese
Several TB of red sweet pepper strips, drained
1/2 can cream of celery soup
Combine all ingredients and bake at 350 for 30-45 mins until cheese is melty.
Let rest a few minutes before serving.
Makes about 4 servings.
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! 😛
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.
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!
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.