Type what you have

Ingredients

• ✓ cheddar cheese
• baking potato
• bacon

Instructions

1. 1 Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender when pierced with a fork, about 20 minutes. Drain, and cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Cook bacon in a large skillet over medium-high heat until crisp. Drain, cool, and crumble.
3. 3 Slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. Sprinkle a few crumbles of bacon onto each round, then top with some shredded Cheddar cheese.
4. 4 Bake for 15 minutes in the preheated oven, or until cheese is melted and lightly browned.

By JELLYKO

Ingredients

• ✓ cheddar cheese
• cauliflower
• mayonnaise
• dijon mustard

Instructions

1. 1 Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
2. 2 In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

By gail

Ingredients

• ✓ cheddar cheese
• cauliflower
• sour cream
• cream cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, about 5 minutes.
3. 3 Transfer cauliflower to a bowl and mash with a potato masher until few chunks remain; add 1/2 cup Cheddar cheese, sour cream, cream cheese, and Parmesan cheese and mix thoroughly. Spread the mixture into a 8-inch square casserole dish; top with remaining Cheddar cheese. Cover dish with aluminum foil or lid.
4. 4 Bake in preheated oven until hot and bubbling, 20 to 25 minutes. Remove cover and continue baking until the top is browned, about 10 minutes more.

By Rachel Meytin

Ingredients

• ✓ cheddar cheese
• cream of chicken soup
• cream cheese
• milk
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.
3. 3 Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.
4. 4 Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.
5. 5 Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

By mfreund91

Ingredients

• ✓ cheddar cheese
• cream of mushroom soup
• sour cream
• cornflake
• butter
• hash brown potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of mushroom soup, sour cream, Cheddar cheese, corn flakes, and butter together in a bowl. Fold hash brown potatoes into the soup mixture; pour into a 9x13-inch baking dish.
3. 3 Bake in preheated oven until golden brown on top, about 50 minutes.

By JSPatnod9582

Ingredients

• ✓ cheddar cheese
• baby carrot
• onion
• mayonnaise
• sugar
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
3. 3 In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
4. 4 Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

By LYNDAS

Ingredients

• ✓ cheddar cheese
• bacon
• water
• green pea
• onion
• ranch dressing

Instructions

1. 1 Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
2. 2 Bring water to a boil in a pot. Boil peas, 1 minute, until just tender, and drain. Cool peas under cold running water.
3. 3 In a bowl, toss together bacon, peas, onion, ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

By Susan Sunderman

Ingredients

• ✓ cheddar cheese
• asparagus
• cream of mushroom soup
• egg
• cracker

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Layer 1 ½ cans of asparagus in the prepared casserole dish. Top with 1 can mushroom soup, ½ of the sliced hard-boiled eggs, and 1 cup of crushed crackers. Repeat layers with remaining asparagus, soup, sliced eggs, and crackers.
3. 3 Cover and bake in preheated oven for 25 minutes. Remove cover and top with shredded cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

By Peggy

Ingredients

• ✓ cheddar cheese
• red potato
• cream cheese
• bacon bits
• cayenne pepper
• garlic powder
• parmesan cheese

Instructions

1. 1 Place potatoes into a large pot and cover with lightly salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash the potatoes until smooth, then add the cream cheese, Cheddar cheese, bacon, cayenne pepper, and garlic powder. Mash until the ingredients are well blended, then transfer to a serving dish, and sprinkle with Parmesan cheese to garnish.

By CUTIEPIECOOK

Ingredients

• ✓ cheddar cheese
• cream cheese
• butter
• corn
• jalapeno pepper

Instructions

1. 1 Melt cream cheese and butter together in a large saucepan over medium heat. Add corn, Cheddar cheese, butter, and jalapeños; cook and stir until sauce is smooth and mixture is hot, about 10 minutes.

By Stephen Williams

Ingredients

• ✓ cheddar cheese
• shredded hash brown potato
• butter
• cream of chicken soup
• sour cream

Instructions

1. 1 Place frozen hash browns in a slow cooker. Pour melted butter over hash browns. Pour in condensed soup and sour cream, stirring between each addition. Add Cheddar cheese.
2. 2 Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

By KHardy

Ingredients

• ✓ cheddar cheese
• onion
• corn kernel
• jalapeno pepper
• flour
• milk
• zucchini

Instructions

1. 1 Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
2. 2 Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
3. 3 Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

By Kraft

Ingredients

• ✓ cheddar cheese
• butter
• cream cheese
• corn
• cream-style corn
• corn muffin mix
• egg

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
3. 3 Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
4. 4 Bake 45 to 50 min. or until knife inserted in center comes out clean.

By Philadelphia

Ingredients

• ✓ cheddar cheese
• broccoli
• onion
• butter
• all-purpose flour
• milk
• cream cheese
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
3. 3 Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
4. 4 Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.

By CATH292

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• salt
• milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms.
2. 2 Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese.
3. 3 Cook and stir until cheese is melted, about 1 to 2 minutes.

By Yoly

Ingredients

• ✓ cheddar cheese
• cream-style corn
• corn
• egg
• butter
• all-purpose flour
• bell pepper
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
2. 2 Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

By Jeff Harrell

Ingredients

• ✓ cheddar cheese
• broccoli
• vegetable broth
• quinoa
• salt
• black pepper

Instructions

1. 1 Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
2. 2 Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

By qwerty06

Ingredients

• ✓ cheddar cheese
• baking potato
• salt
• herb seasoning blend
• butter
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (200 degrees C).
2. 2 Slice potatoes crosswise (the short way) into 1/4-inch slices, leaving about 1/4 inch on the bottom to connect all slices. Place into a baking dish, and slightly fan slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
3. 3 Bake for 50 minutes in the preheated oven. Sprinkle cheeses over top, and bake for another 10 minutes, or until the cheese has melted.

By SHERYL1062

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium heat; whisk in flour continuously until mixture turns golden and forms a smooth paste.
3. 3 Stir in milk with a wooden spoon until mixture thickens, 3 to 5 minutes.
4. 4 Stir in Cheddar cheese until melted, 2 to 3 minutes more.
5. 5 Season with salt and black pepper. Serve and enjoy!

By Samantha Webb

Ingredients

• ✓ cheddar cheese
• butter
• creamed corn
• all-purpose flour
• sugar
• salt
• black pepper
• evaporated milk
• egg
• asparagus tip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
3. 3 Bake in the preheated oven until beginning to set, about 30 minutes.
4. 4 Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

By nancyw

Ingredients

• ✓ cheddar cheese
• baking potato
• olive oil
• thyme
• black pepper
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange potato wedges on a baking sheet; drizzle with olive oil and season with thyme, pepper, and salt. Toss wedges with a spatula to coat evenly.
3. 3 Roast potato wedges in the preheated oven for 15 minutes; flip and continue roasting until soft in the center, about 15 minutes more.
4. 4 Transfer wedges to a platter and sprinkle with cheese.

By Denise

Ingredients

• ✓ cheddar cheese
• green bean
• cream of mushroom soup
• fried onion
• milk
• bacon
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans, condensed soup, milk, and pepper in a large bowl. Add 1 1/3 cups French-fried onions and 1/2 of the Cheddar cheese.
3. 3 Crumble 5 slices of bacon; add to the green bean mixture and mix until well combined. Transfer to a 3-quart baking dish.
4. 4 Bake in the preheated oven for until hot and bubbly, about 25 minutes.
5. 5 Remove from the oven and stir. Sprinkle with the remaining Cheddar and onions. Crumble remaining slice of bacon over top.
6. 6 Return to the oven and bake until onions are golden brown, about 5 more minutes.

By Del Monte

Ingredients

• ✓ cheddar cheese
• butter
• rice
• sour cream
• monterey jack cheese
• green chili
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Mix rice, sour cream, Monterey jack cheese, green chiles, and salt together in the prepared casserole dish. Sprinkle Cheddar cheese over the rice mixture.
3. 3 Bake in preheated oven until hot in the center, about 30 minutes.

By bryantgal31

Ingredients

• ✓ cheddar cheese
• cauliflower
• butter
• all-purpose flour
• milk
• salt
• white pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
2. 2 Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
3. 3 Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
4. 4 Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

By ButtercupBento

Ingredients

• ✓ cheddar cheese
• russet potato
• butter
• sour cream
• salt
• pepper
• shrimp

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
3. 3 Lay potatoes on their sides and slice off the top third. Use a spoon to scoop out all of the flesh from both potatoes and tops; place flesh into a large mixing bowl. Return emptied potato shells and tops to the baking sheet.
4. 4 Add softened butter to potato flesh. Mix on medium to high speed with an electric mixer until well combined. Mix in sour cream, salt, and pepper.
5. 5 Set four shrimp aside; roughly chop remaining shrimp. Stir chopped shrimp and Cheddar cheese into potato mixture until combined; spoon into potato shells, molding it high. Spoon any filling overflow into potato tops. Slice four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.
6. 6 Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

By Rebekah Rose Hills

Ingredients

• ✓ cheddar cheese
• long grain white rice
• water
• vegetable oil
• zucchini
• green onion
• garlic
• garlic salt
• basil
• paprika
• oregano
• tomato

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. 3 Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. 4 Bake uncovered 20 minutes, or until cheese is melted and bubbly.

By Debi Blair McGinness

Ingredients

• ✓ cheddar cheese
• olive oil
• onion
• chicken broth
• milk
• grits
• salt
• black pepper
• cumin
• chipotle pepper
• adobo sauce
• green chili

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
3. 3 Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

By Robin B

Ingredients

• ✓ cheddar cheese
• broccoli
• cauliflower
• egg
• mayonnaise
• onion
• butter
• crouton

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli and cauliflower in separate saucepans, cover with water, and bring to a boil; cook until tender, 3 to 4 minutes. Drain and arrange in an 11x7-inch baking dish.
3. 3 Beat eggs in a bowl until creamy. Stir in 1/2 cup Cheddar cheese, mayonnaise, and onion; pour over vegetables. Pour melted butter on top and sprinkle with remaining 1/2 cup Cheddar cheese. Scatter crushed croutons evenly on top.
4. 4 Bake in the preheated oven until browned and bubbling, about 40 minutes.

By MUSTANGSTEPH21

Ingredients

• ✓ cheddar cheese
• baking mix
• water
• butter
• garlic powder
• salt
• onion powder
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine baking mix, water, and cheese in a large bowl; mix until dough comes together. Use a small scoop to portion dough onto the prepared pan.
3. 3 Bake in the preheated oven until golden brown, 10 to 12 minutes.
4. 4 While biscuits are baking, combine melted butter, garlic powder, salt, onion powder, and parsley in a small bowl. Brush over hot biscuits.

By Cookie

Ingredients

• ✓ cheddar cheese
• pie crust
• tomato
• salt
• garlic
• basil
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan; prick the bottom and sides with a fork.
2. 2 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven and cool completely; reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 While the crust is cooling, place tomato slices in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
4. 4 Arrange 1/2 of the tomatoes in a layer over the bottom of the cooled crust, overlapping the slices. Sprinkle with 1/2 each of the garlic, basil, Cheddar, and mozzarella. Repeat layers once more, then spread mayonnaise over the top.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

By Elizabeth