Type what you have

Ingredients

• ✓ processed cheese
• chili without beans
• cream cheese
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker.
3. 3 Set on Low and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.

By vinolover

Ingredients

• ✓ processed cheese
• hash brown potato
• half-and-half
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place frozen potatoes in a 13 x 9 inch baking dish.
3. 3 In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
4. 4 Bake for 1 hour. Remove foil, and bake 15 minutes more.

By irenedee

Ingredients

• ✓ processed cheese
• hash brown potato
• mayonnaise
• onion
• bacon bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cheese in a large microwave-safe bowl and heat in the microwave until melted. Stir in potatoes, mayonnaise, and onion. Spread mixture into a 9x13-inch baking dish and top with bacon bits.
3. 3 Bake in the preheated oven until hot and bubbly, about 1 hour.

By Annette

Ingredients

• ✓ processed cheese
• luncheon meat
• salad dressing
• sweet pickle relish
• hamburger bun

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine luncheon meat, processed cheese, salad dressing, and relish in a bowl; divide among hamburger buns. Wrap each sandwich in aluminum foil; place onto a baking sheet.
3. 3 Bake in the preheated oven until filling hot and buns toasted, 10 to 15 minutes.

By SASSY43028

Ingredients

• ✓ processed cheese
• macaroni
• cheddar cheese
• heavy cream
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

By Sara

Ingredients

• ✓ processed cheese
• corn
• cream style corn
• seashell pasta
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, uncooked macaroni pasta, processed cheese, and butter together in a large bowl until well combined; transfer mixture into a casserole dish.
3. 3 Bake, covered, in the preheated oven for 30 minutes. Uncover, stir, and continue baking until macaroni is tender but firm, about 30 minutes more.

By Missy Borrowman

Ingredients

• ✓ processed cheese
• bacon
• creamed corn
• whole kernel corn
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
3. 3 In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
4. 4 Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

By JenFen

Ingredients

• ✓ processed cheese
• turkey sausage
• onion
• wild rice
• cream of potato soup
• cream of chicken soup
• milk
• evaporated milk

Instructions

1. 1 In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
2. 2 In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

By Heather

Ingredients

• ✓ processed cheese
• water
• rice
• ground beef
• tomato soup
• chili powder

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
3. 3 While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
4. 4 Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
5. 5 Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

By CAMIMCC

Ingredients

• ✓ processed cheese
• spaghetti
• cream of mushroom soup
• tomato
• green chile pepper
• green onion
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat soup in a large saucepan over low heat. Add cheese, stirring until cheese has mostly melted.
3. 3 Stir in Rotel tomatoes with green chiles and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
4. 4 Add spaghetti and mix well, then stir in chicken. Heat through and serve.
5. 5 Serve hot and enjoy!

By bdld

Ingredients

• ✓ processed cheese
• sour cream
• cream of mushroom soup
• onion
• salt
• pepper
• hash brown potato

Instructions

1. 1 Combine sour cream, processed cheese, cream of mushroom soup, onion, salt, and black pepper. Gradually stir in hash browns until evenly coated.
2. 2 Coat inside of a slow cooker with cooking spray or butter. Add hash brown mixture to slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for 2 1/2 hours more.

By Gena Rowan

Ingredients

• ✓ processed cheese
• ground beef
• onion
• green bean
• cream of mushroom soup
• sour cream
• potato nugget

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion; cook and stir until soft and translucent, about 5 minutes.
3. 3 Meanwhile, stir green bean liquid, condensed soup, and sour cream together in a bowl until well combined. Set sauce aside.
4. 4 Stir green beans into beef-onion mixture to combine; transfer to a casserole dish. Top with cheese slices; cover with frozen potato nuggets. Pour sauce over top.
5. 5 Bake in the preheated oven until potatoes are browned and sauce is bubbly, about 1 hour.

By REBECCA1978

Ingredients

• ✓ processed cheese
• brussels sprout
• butter
• all-purpose flour
• salt
• pepper
• milk

Instructions

1. 1 Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
2. 2 Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

By Katie Hanson

Ingredients

• ✓ processed cheese
• cooking spray
• elbow macaroni
• butter
• flour
• milk
• pizza crust
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 10x15-inch baking sheet with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Melt butter in a large saucepan over medium heat. Add flour; cook and stir until slightly toasted and fragrant, about 2 minutes. Whisk in enough milk to reach desired consistency; simmer until thickened, whisking constantly, 2 minutes. Stir in processed cheese cubes until melted and smooth, stirring often.
4. 4 Unroll pizza crust; place on the prepared baking sheet. Spread about 3/4 cup cheese sauce on crust. Stir cooked macaroni into remaining cheese sauce; spoon onto crust in an even layer. Sprinkle pizza with mozzarella cheese.
5. 5 Bake in the preheated oven until crust is lightly browned and mozzarella is golden brown, about 15 minutes.

By MissaLissa

Ingredients

• ✓ processed cheese
• russet potato
• sour cream
• cheddar cheese
• green onion
• garlic powder
• seasoned salt
• black pepper
• green onion

Instructions

1. 1 Poke potatoes all over with the tines of a fork.
2. 2 Working in batches if necessary, microwave potatoes on high, turning halfway through for more even cooking, about 4 minutes per potato. Potatoes are done when they can be easily poked with a fork.
3. 3 Remove potatoes from the microwave and cut in half lengthwise. Scoop out flesh with a large spoon, leaving skins intact.
4. 4 Place flesh into a large, microwave-safe bowl. Stir in sour cream, processed cheese, 1/2 cup Cheddar cheese, 4 green onions, garlic powder, seasoned salt, and pepper until well combined. Microwave on high until heated through, 2 to 3 minutes.
5. 5 Scoop hot potato mixture back into potato skins. Garnish with remaining 1/2 cup Cheddar and 1 tablespoon green onion.

By GENELLEB

Ingredients

• ✓ processed cheese
• ham
• egg
• mayonnaise
• black olive
• green onion
• salt
• pepper
• hamburger bun

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ham, cheese, eggs, mayonnaise, olives, green onion, salt, and black pepper in a large bowl; spoon onto buns. Wrap each bun separately in a piece of aluminum foil; place wrapped buns on a cookie sheet.
3. 3 Bake in the preheated oven until heated through, 15 minutes.

By Ozzyzmommy

Ingredients

• ✓ processed cheese
• chicken breast
• elbow macaroni
• milk
• cream of celery soup
• onion
• salt
• pepper

Instructions

1. 1 In a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. Mix all together, cover dish and let sit in refrigerator overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By Traci

Ingredients

• ✓ processed cheese
• ground beef
• salt
• black pepper
• tomato
• green chile pepper
• cream of mushroom soup
• tortilla chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
3. 3 Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
4. 4 Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

By Kathy

Ingredients

• ✓ processed cheese
• water
• grits
• butter
• seasoning salt
• worcestershire sauce
• hot pepper sauce
• salt
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
3. 3 Bake 1 hour in the preheated oven, or until the top is lightly browned.

By SARA LEE

Ingredients

• ✓ processed cheese
• potato
• bacon
• milk
• heavy cream
• sour cream
• cheddar cheese
• onion salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Wrap potatoes in aluminum foil.
3. 3 Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.
4. 4 Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
5. 5 Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.
6. 6 Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.

By xtal420

Ingredients

• ✓ processed cheese
• butter
• all-purpose flour
• chicken stock
• milk
• white pepper
• salt
• broccoli floret
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium heat and stir in flour. Reduce heat to low and cook, stirring constantly, for about 2 minutes. Pour in chicken stock and milk; season with white pepper and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
2. 2 Meanwhile, bring a second large pot of lightly salted water to a boil. Cook broccoli in boiling water until just tender, about 2 minutes. Remove from heat, drain, and set aside.
3. 3 Gradually stir processed cheese and Cheddar cheese into milk-stock mixture until melted. Stir in broccoli and continue cooking until broccoli is tender, about 5 minutes.

By NATHAN TRUAX

Ingredients

• ✓ processed cheese
• milk
• water
• salt
• grits
• cheddar cheese
• butter
• garlic powder
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
2. 2 Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.
3. 3 Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted.
4. 4 Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.
5. 5 Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.

By Elaine Kilgore

Ingredients

• ✓ processed cheese
• angel hair pasta
• chicken breast
• cream of chicken soup
• tomato
• green chile pepper
• mushroom
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta and return it to the pot.
2. 2 Add chopped chicken, condensed soup, diced tomatoes with chile peppers, processed cheese, mushrooms, salt, and pepper.
3. 3 Cook and stir over low heat until cheese is melted and mixture is heated through, about 5 minutes.
4. 4 Serve hot and enjoy!

By Beamish

Ingredients

• ✓ processed cheese
• elbow macaroni
• butter
• all-purpose flour
• mustard powder
• black pepper
• milk
• american cheese
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
2. 2 In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
3. 3 Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
4. 4 Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

By Mouse

Ingredients

• ✓ processed cheese
• carrot
• butter
• onion
• cream of celery soup
• salt
• pepper
• crouton
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
3. 3 Melt 3 tablespoons butter in a medium saucepan. Sauté onion and stir in condensed soup, cheese, salt, and pepper. Stir in cooked carrots. Transfer mixture to prepared dish.
4. 4 Toss croutons with 1/3 cup melted butter; scatter over casserole.
5. 5 Bake in the preheated oven until heated through, 20 to 30 minutes.

By Jane

Ingredients

• ✓ processed cheese
• elbow macaroni
• cheddar cheese soup
• sour cream
• parmesan cheese
• milk
• salt
• black pepper
• saltine cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
3. 3 Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.

By Muffin Mom N Garlic Girl

Ingredients

• ✓ processed cheese
• grit
• cayenne pepper
• butter
• olive oil
• garlic
• tomato
• shrimp
• lemon
• salt

Instructions

1. 1 Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.
2. 2 Heat butter and olive oil in a large skillet over medium-high heat. Sauté garlic and tomato in hot butter-oil mixture until tomato begins to soften. Stir in shrimp and lemon juice. Sauté until shrimp are bright pink on the outside and the meat is opaque. Season with salt.
3. 3 Spread warm grits on a serving platter and cover with shrimp mixture.

By AWEAVER

Ingredients

• ✓ processed cheese
• carrot
• cracker
• margarine
• onion
• all-purpose flour
• salt
• black pepper
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
3. 3 In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. 4 Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. 5 Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

By Sharon

Ingredients

• ✓ processed cheese
• potato
• butter
• onion
• parsley
• salt
• black pepper
• sour cream
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, 8 to 10 minutes. Refrigerate potatoes for 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
4. 4 Grate cooked potatoes into a large bowl. Combine melted butter, onion, parsley, salt, and pepper in a small bowl. In a separate small bowl, mix sour cream and milk.
5. 5 Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. Sprinkle with 1/2 of the butter and onion mixture. Pour 1/2 of the sour cream mixture over the top; cover with 1/2 cup shredded cheese. Repeat with remaining ingredients.
6. 6 Bake casserole in the preheated oven until cheese on top is lightly browned, about 1 hour.
7. 7 Serve hot and enjoy!

By MARBALET

Ingredients

• ✓ processed cheese
• margarine
• celery
• onion
• chicken broth
• potato
• corn
• green chile
• country style gravy mix
• milk

Instructions

1. 1 Melt margarine in a skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes and reduce heat to low; cook, stirring occasionally, until potatoes are soft, 20 to 25 minutes.
2. 2 Stir in corn and chiles; increase heat to medium-high and return to a boil. Dissolve gravy mix in milk in a bowl; stir into boiling chowder. Stir in cheese and reduce heat to low; cook and stir until cheese is melted.

By jaxer