Type what you have

Ingredients

• ✓ cheddar cheese
• butter
• onion
• all-purpose flour
• chicken broth
• milk

Instructions

1. 1 Melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Stir in flour to make a roux. Add broth and cook, stirring constantly, until the mixture is slightly thickened. Add milk and cook until just boiling, stirring constantly.
2. 2 Working in batches, blend the soup in a blender until smooth.
3. 3 Return the soup to the saucepan and cook over medium heat until just boiling. Remove from the heat and whisk in cheese until melted.

By Maureen

Ingredients

• ✓ cheddar cheese
• potato
• onion
• celery
• chicken bouillon
• half-and-half
• bacon
• cream of mushroom soup

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Ingredients

• ✓ cheddar cheese
• water
• chicken bouillon granules
• broccoli
• onion
• milk
• cream cheese
• margarine
• all-purpose flour

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Ingredients

• ✓ cheddar cheese
• butter
• garlic
• vegetable broth
• broccoli
• heavy cream
• bacon
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
2. 2 Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

By Fioa

Ingredients

• ✓ cheddar cheese
• tomato
• chicken broth
• tomato paste
• parsley
• basil
• tarragon
• thyme
• salt
• pepper

Instructions

1. 1 In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

By Sara

Ingredients

• ✓ cheddar cheese
• baking potato
• butter
• all-purpose flour
• milk
• salt
• black pepper
• bacon bit
• green onion
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, until fork-tender, about 7 to 8 minutes. When cool enough to handle, scoop out the flesh.
3. 3 Melt butter in a large saucepan over medium heat; stir in flour and cook until well combined, about a minute. Whisk in milk, a little at a time, stirring constantly until thickened.
4. 4 Stir in cooked potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through.
5. 5 Serve topped with remaining bacon, onions and cheese.
6. 6 Enjoy!

By TLNATION

Ingredients

• ✓ cheddar cheese
• olive oil
• chicken breast
• onion
• refried bean
• corn
• chicken broth
• picante sauce
• taco seasoning
• garlic powder

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. 2 Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.
3. 3 Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.

By roxyjez

Ingredients

• ✓ cheddar cheese
• cauliflower
• salt
• butter
• onion
• garlic
• vegetable broth
• nutmeg
• milk
• black pepper

Instructions

1. 1 Cut cauliflower heads into florets.
2. 2 Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
3. 3 Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
4. 4 Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

By Maryanne

Ingredients

• ✓ cheddar cheese
• bacon
• butter
• margarine
• all-purpose flour
• milk
• potato
• green onion
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.
4. 4 Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
5. 5 Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
6. 6 Enjoy!

By Sherry Haupt

Ingredients

• ✓ cheddar cheese
• water
• broccoli
• margarine
• onion
• celery
• all-purpose flour
• chicken bouillon powder
• milk
• nutmeg
• black pepper

Instructions

1. 1 Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
2. 2 In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. 3 In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
4. 4 Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.

By William Uncle Bill Anatooskin

Ingredients

• ✓ cheddar cheese
• vegetable stock
• lager
• salt
• black pepper
• potato
• heavy cream
• leek
• garlic
• thyme
• cayenne pepper

Instructions

1. 1 Combine vegetable stock and lager in a stock pot; season with salt and black pepper; bring to a simmer over medium-low heat. Cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes.
2. 2 Stir cream, leek, garlic, and thyme into the stock mixture; bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes.
3. 3 Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.

By Laurel Leamon

Ingredients

• ✓ cheddar cheese
• water
• potato
• butter
• onion
• all-purpose flour
• salt
• pepper
• milk
• white sugar
• ham

Instructions

1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

By Debbie Rowe

Ingredients

• ✓ cheddar cheese
• cauliflower
• potato
• carrot
• onion flake
• water
• chicken bouillon
• cream of chicken soup
• milk
• cream cheese
• bacon bits
• parsley

Instructions

1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Ingredients

• ✓ cheddar cheese
• butter
• celery
• onion
• all-purpose flour
• half-and-half
• water
• chicken bouillon
• chicken
• buffalo wing sauce
• salt
• pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Add celery and onion; cook until tender, about 5 minutes. Add flour and cook until absorbed, about 2 minutes. Slowly stir in half-and-half and water.
2. 2 Add bouillon and stir until dissolved. Stir in chicken, Cheddar cheese, and Buffalo wing sauce. Season with salt and pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until cheese has completely melted, about 10 minutes.

By Keiko

Ingredients

• ✓ cheddar cheese
• butter
• onion
• butter
• flour
• milk
• chicken stock
• broccoli floret
• carrot
• celery
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
3. 3 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
4. 4 Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer.
5. 5 Cook until mixture is thickened, about 15 to 20 minutes.
6. 6 Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes.
7. 7 Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

By gildawen

Ingredients

• ✓ cheddar cheese
• russet potato
• chicken stock
• onion
• salt
• black pepper
• bacon
• butter
• all-purpose flour
• heavy cream
• sour cream
• garlic powder
• scallion

Instructions

1. 1 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
3. 3 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
4. 4 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
5. 5 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

By Mallory

Ingredients

• ✓ cheddar cheese
• vegetable oil
• onion
• green bell pepper
• carrot
• garlic
• black bean
• chicken broth
• ham
• salt
• cumin
• black pepper
• sour cream

Instructions

1. 1 Heat oil in a large pot over medium heat. Stir in onion, bell pepper, carrot, and garlic; cook until tender, about 5 minutes. Mix in 1/2 of the black beans, then add chicken broth.
2. 2 In a blender, purée remaining beans until smooth; stir into the pot and bring soup to a boil. Reduce the heat to low. Mix in ham, salt, cumin, and pepper; simmer for 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

By FLOPORAMA

Ingredients

• ✓ cheddar cheese
• olive oil
• yellow onion
• garlic
• cauliflower
• green bell pepper
• onion powder
• salt
• black pepper
• chicken stock
• half and half
• turkey bacon
• mustard
• hot pepper sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. Add onion and garlic; cook until browned, about 3 minutes. Add cauliflower, bell pepper, onion powder, salt, and pepper. Pour in chicken stock, then close and lock the lid.
2. 2 Select the Soup function; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect the Sauté function and cook until bubbly, about 5 minutes.

By Carla nicole

Ingredients

• ✓ cheddar cheese
• chicken stock
• potato
• zucchini
• onion
• carrot
• dill
• basil
• garlic
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
2. 2 Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.

By Shannon Dyck

Ingredients

• ✓ cheddar cheese
• butter
• celery
• onion
• all-purpose flour
• chicken broth
• water
• half and half
• chicken
• buffalo wing sauce
• tomato soup
• salt
• black pepper
• blue cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute celery and onion in melted butter until tender, about 5 minutes.
2. 2 Sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
3. 3 Stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, Cheddar cheese, buffalo wing sauce, and tomato soup. Bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
4. 4 Ladle soup into 8 bowls. Top each serving with blue cheese crumbles to serve.

By Ta2kitty

Ingredients

• ✓ cheddar cheese
• butter
• onion
• celery
• garlic powder
• chicken broth
• potato
• carrot
• salt
• black pepper
• dill weed
• salmon
• creamed corn
• evaporated milk

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.
3. 3 Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
4. 4 Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.

By KENULIA

Ingredients

• ✓ cheddar cheese
• butter
• ground beef
• onion
• carrot
• celery
• potato
• chicken broth
• basil
• parsley
• all-purpose flour
• milk
• sour cream
• green onion

Instructions

1. 1 Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is brown and crumbly, 5 to 7 minutes.
2. 2 Stir in potatoes, broth, basil, and parsley; bring soup to a boil. Reduce heat to low and simmer until potatoes are tender, 10 to 12 minutes.
3. 3 Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually whisk in milk. Simmer, whisking continuously, until sauce is thick and smooth.
4. 4 Pour sauce into soup mixture, stirring constantly. Bring to a boil over high heat; reduce heat to low. Add cheese and stir until melted. Add sour cream; stir until just heated through.
5. 5 Serve garnished with green onions.

By Auntylene

Ingredients

• ✓ cheddar cheese
• ground beef
• bacon
• carrot
• celery
• onion
• chicken broth
• russet potato
• butter
• all-purpose flour
• milk
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
3. 3 Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
4. 4 Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
5. 5 Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
6. 6 Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
7. 7 Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

By Rebekah Rose Hills

Ingredients

• ✓ cheddar cheese
• popcorn
• hot pepper sauce
• mustard
• worcestershire sauce
• mustard
• half and half
• milk
• chicken broth
• beer
• flour
• butter
• cayenne pepper
• black pepper
• salt
• garlic
• celery
• onion
• carrot
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
3. 3 Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
4. 4 Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
5. 5 Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
6. 6 Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
7. 7 Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
8. 8 Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
9. 9 Serve hot, topped with popcorn and reserved bacon.

By SAVVYHOSTESS

Ingredients

• ✓ cheddar cheese
• plantain
• vegetable oil

Instructions

1. 1 Cut plantain into 3 pieces, keeping the peel on.
2. 2 Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
3. 3 Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

By Yoly

Ingredients

• ✓ cheddar cheese
• plantain
• vegetable oil

Instructions

1. 1 Cut plantain, with the peel left on, into 3 pieces.
2. 2 Bring a pot of water to a boil. Add plantain pieces; boil until peels start to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon. Cool until easy enough to handle; peel. Add plantains to a bowl; mash.
3. 3 Divide and shape mashed plantain into 3 golf-sized balls. Wrap each ball with 1 piece of plastic wrap; press into a 6-inch round. Unwrap plantain rounds; place 1 ½ tablespoons cheese in center of each round. Fold rounds over cheese; pinch edges together.
4. 4 Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes; flip. Fry until other side is lightly browned, 2 to 3 minutes more. Drain on paper towels.

By Yoly

Ingredients

• ✓ cheddar cheese
• cod
• salsa
• corn chip
• avocado
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.
2. 2 Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.
3. 3 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

By CHRISTYJ

Ingredients

• ✓ cheddar cheese
• cassava flour
• kosher salt
• cayenne pepper
• butter
• milk

Instructions

1. 1 Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.
2. 2 Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
3. 3 Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• cilantro
• sour cream
• jalapeno salsa
• green chile salsa
• chicken breast
• onion
• flour tortilla

Instructions

1. 1 To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
2. 2 To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5. 5 Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

By Brenda

Ingredients

• ✓ cheddar cheese
• butternut squash
• water
• salt
• evaporated milk
• butter
• corn
• sweet pea
• basmati rice

Instructions

1. 1 Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
2. 2 Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

By Holly