Type what you have

Ingredients

• ✓ cheddar cheese
• cooking spray
• parmesan cheese
• baking mix
• milk
• egg white
• onion
• garlic salt

Instructions

1. 1 Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
2. 2 Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
3. 3 Cook on High until bread is cooked through, about 1 hour.

By FOURBGIRL

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
• cooking spray
• self-rising flour
• sugar
• rosemary
• beer
• apple
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Sift flour, sugar, and rosemary together into a large bowl. Stir in beer until combined. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Transfer batter to the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven; pour melted butter on top. Bake 3 to 5 minutes more.

By Tammy Lynn

Ingredients

• ✓ cheddar cheese
• active dry yeast
• sugar
• water
• dill pickle juice
• bread flour
• dill pickle
• olive oil
• dill weed
• cooking spray
• salt

Instructions

1. 1 Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
2. 2 Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
3. 3 Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
4. 4 Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.
5. 5 Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
6. 6 Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

By craftyreason

Ingredients

• ✓ cheddar cheese
• cooking spray
• sugar
• butter
• baking powder
• baking soda
• salt
• white vinegar
• all-purpose flour
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
2. 2 Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese.
3. 3 Spoon batter into the muffin cups until 3/4 full.
4. 4 Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By AcornGrill

Ingredients

• ✓ cheddar cheese
• all-purpose flour
• baking powder
• sugar
• cream of tartar
• garlic powder
• salt
• butter
• italian seasoning
• whole milk
• butter
• parsley flakes
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
3. 3 Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
4. 4 Bake in preheated oven until lightly browned, about 15 minutes.
5. 5 Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

By slyorkie

Ingredients

• ✓ cheddar cheese
• cooking spray
• ground beef
• onion
• all-purpose flour
• sugar
• baking powder
• salt
• ketchup
• milk
• butter
• egg
• yellow mustard

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 24 muffin cups with paper cups and lightly coat with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until the beef is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Mix flour, sugar, baking powder, and salt together in a large bowl. Stir ketchup, milk, butter, eggs, and mustard together in a separate bowl; add to flour mixture and stir until pink in color. Mix ground beef mixture into the flour mixture; spoon into prepared muffin cups to completely filled.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By rocklighting

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• egg
• water
• nonfat dry milk
• pumpkin puree
• sugar
• instant yeast
• salt
• turkey sausage
• egg white
• milk
• cinnamon stick

Instructions

1. 1 Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
2. 2 Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
3. 3 Transfer dough to the refrigerator and chill for 3 hours.
4. 4 Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
7. 7 Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

By Diana71

Ingredients

• ✓ cheddar cheese
• cooking spray
• all-purpose flour
• brown sugar
• baking powder
• salt
• pumpkin puree
• greek yogurt
• oat
• oat
• cinnamon
• egg white
• honey
• water

Instructions

1. 1 Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.
2. 2 Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.
3. 3 Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.
4. 4 Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.
5. 5 Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.

By Lela

Ingredients

• ✓ cheddar cheese
• egg
• salt
• pepper
• vegetable oil
• pesto

Instructions

1. 1 Gather the ingredients.
2. 2 Combine Cheddar, egg, salt, and pepper in a small bowl; whisk until well combined.
3. 3 Heat oil in a skillet over medium heat. Pour egg mixture into the skillet; cook and stir until eggs are set, 3 to 5 minutes.
4. 4 Remove from the heat and stir in pesto.

By Sophiawade

Ingredients

• ✓ cheddar cheese
• rotini pasta
• mixed vegetable
• black olive
• salad dressing

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water until completely cool.
2. 2 Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.

By Janet Eckermann

Ingredients

• ✓ cheddar cheese
• seashell pasta
• spinach
• ground beef
• pasta sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Cook spinach according to package directions; drain.
4. 4 In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
5. 5 Bake in preheated oven 45 minutes, until browned and bubbly.

By Mary

Ingredients

• ✓ cheddar cheese
• butter
• garlic
• bread crumb
• parmesan cheese
• parsley
• oregano
• black pepper
• salt
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. 3 In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. 4 Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. 5 Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By BAYLOR66

Ingredients

• ✓ cheddar cheese
• potato soup
• heavy cream
• thyme
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
3. 3 Bake in preheated oven for 70 minutes.

By Vicki

Ingredients

• ✓ cheddar cheese
• lasagna noodle
• spaghetti sauce
• cottage cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
3. 3 Meanwhile, blend tomato sauce and cottage cheese together in a blender or with an electric mixer until smooth.
4. 4 Spoon a little sauce mixture into the bottom of a 9x13-inch baking dish. Place a layer of cooked noodles over the sauce, then sprinkle a portion of the mozzarella, Cheddar, and Parmesan over top. Repeat layering of sauce, noodles, and cheeses, finishing with a cheese layer.
5. 5 Bake in the preheated oven until cheese is bubbly and golden, 30 to 45 minutes.

By Witched

Ingredients

• ✓ cheddar cheese
• cooking spray
• water
• polenta
• salt
• butternut squash
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
2. 2 Pour water into the prepared dish; stir in polenta and salt.
3. 3 Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By Nancy

Ingredients

• ✓ cheddar cheese
• puff pastry
• olive oil
• cayenne pepper
• salt
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Unfold puff pastry into a flat sheet and brush olive oil over top. Season with salt, pepper, and cayenne pepper.
3. 3 Sprinkle Cheddar and 1/4 cup Parmigiano-Reggiano all over dough to cover. Cover with a piece of plastic wrap. Press on the plastic wrap with your fingers to push cheese and seasonings firmly into the dough, or place a sheet pan over top and press down. Remove and discard plastic wrap.
4. 4 Cut dough along the seams into thirds with a pizza cutter or sharp knife, then cut each third lengthwise into thirds again for a total of nine strips.
5. 5 Pick up one strip and place it seasoned-side down onto the work surface. Twist it from both ends eight to nine times to make a rolled tube of dough with the seasoning facing out. Place onto the prepared baking sheet and repeat with remaining strips.
6. 6 Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over cheese sticks. Roll sticks lightly to even up their shapes; pick up and press any dropped cheese onto the surfaces.
7. 7 Bake in the preheated oven for about 10 minutes, then flip and bake until sticks are browned and crisp and hold their shape without drooping when lifted, 10 to 20 more minutes.
8. 8 Cool on a wire rack before serving.
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• eggplant
• parmesan cheese
• olive oil
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
3. 3 Bake eggplant rounds in preheated oven until hot, about 5 minutes.
4. 4 Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
5. 5 Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
6. 6 Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

By sarah margaret

Ingredients

• ✓ cheddar cheese
• spaghetti
• salad dressing
• italian seasoning
• tomato
• green bell pepper
• onion
• cucumber

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Rinse in cool water, drain.
3. 3 Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.
4. 4 Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.

By Sherie H

Ingredients

• ✓ cheddar cheese
• lasagna noodle
• spaghetti sauce
• meat
• cottage cheese
• mozzarella cheese
• american cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and boil, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
3. 3 Layer 1/4 of the noodles over the bottom of a 9x13 inch casserole dish, then spread 1/4 of the spaghetti sauce over top. Continue layers as follows: 1/3 of the remaining noodles; 1/2 each of the cottage cheese, mozzarella, Cheddar, and American; 1/3 of the remaining sauce; 1/2 of the remaining noodles; all of the remaining cottage cheese, mozzarella, Cheddar, and American; 1/2 of the remaining sauce; all of the remaining noodles; and all of the remaining sauce. Sprinkle Parmesan over top.
4. 4 Bake in the preheated oven until cheeses are melted and filling is heated through, 20 to 25 minutes.

By MSPRSS55

Ingredients

• ✓ cheddar cheese
• spaghetti
• ground beef
• spaghetti sauce
• butter
• cottage cheese
• cream cheese
• sour cream

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Transfer to a bowl and mix in spaghetti sauce.
5. 5 Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
6. 6 Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
7. 7 Cover with remaining spaghetti and top with remaining slices of butter.
8. 8 Pour ground beef mixture over spaghetti and spread in an even layer.
9. 9 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.
10. 10 Enjoy!

By Coqui30

Ingredients

• ✓ cheddar cheese
• ground beef
• turkey sausage
• marinara sauce
• tomato
• mushroom
• cheese tortellini
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and Italian sausage in the hot skillet until crumbly and browned, about 10 minutes. Drain.
2. 2 Combine ground meats, marinara sauce, tomatoes, and mushrooms in a slow cooker. Cover and cook on Low for 7 to 8 hours.
3. 3 Stir tortellini into marinara meat sauce. Sprinkle with mozzarella and Cheddar cheese. Cover and cook on Low until tortellini is tender, about 15 more minutes.

By TRACY STALLARD

Ingredients

• ✓ cheddar cheese
• bacon
• egg
• milk
• butter
• salt
• black pepper
• green onion

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). If you don't have a 10-inch oven-proof skillet, lightly grease a 7x11-inch baking dish.
2. 2 Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
3. 3 Whisk eggs, milk, melted butter, salt, and pepper together in a bowl; pour into oven-proof skillet or prepared baking dish. Sprinkle with green onions and crumbled bacon. Cover with Cheddar cheese.
4. 4 Bake in the preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

By Mildred Marie Martin

Ingredients

• ✓ cheddar cheese
• ground beef
• pepperoni sausage
• pizza sauce
• buttermilk biscuit dough
• onion
• black olive
• mushroom
• mozzarella cheese

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until crumbly and evenly browned. Stir in pepperoni; cook and stir until browned.
3. 3 Drain excess fat. Stir in pizza sauce. Remove from heat and set aside.
4. 4 Cut each dough round into quarters and place in the bottom of the prepared baking dish.
5. 5 Spread meat mixture evenly over dough. Sprinkle with onion, olives, and mushrooms.
6. 6 Bake, uncovered, in the preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese
7. 7 Continue baking until cheese is melted, 5 to 10 minutes more. Let stand for 10 minutes before serving.

By NEUJERZE

Ingredients

• ✓ cheddar cheese
• broccoli
• cauliflower floret
• butter
• salt
• seashell pasta
• salad dressing
• carrot
• cucumber
• tomato

Instructions

1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Ingredients

• ✓ cheddar cheese
• lasagna noodle
• ground beef
• salt
• pepper
• spaghetti sauce
• garlic
• mozzarella cheese
• ricotta cheese

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 Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
3. 3 In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

By BRENDAJALOMOS

Ingredients

• ✓ cheddar cheese
• pork sausage
• alfredo sauce
• spinach
• black pepper
• ricotta cheese
• parmesan cheese
• egg
• lasagna noodle
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sausage in a skillet over medium heat until evenly browned; drain grease. Add Alfredo sauce and spinach; season with black pepper. Cook until sauce and spinach are heated through.
3. 3 Combine Cheddar cheese, ricotta cheese, Parmesan cheese, and egg in a bowl.
4. 4 Layer ⅓ sausage mixture, ⅓ noodles, and ⅓ Cheddar cheese mixture in a 9x13-inch baking dish; repeat layers twice. Top with mozzarella cheese. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes . Let stand before serving for 15 minutes.

By Barb Abbey

Ingredients

• ✓ cheddar cheese
• cooking spray
• lasagna noodle
• ground beef
• onion
• mushroom
• garlic
• tomato
• eggplant
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease the bottom and sides of a 9x13-inch baking dish.
3. 3 Bring a large pot of lightly salted water to a rolling boil. Cook lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
4. 4 Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
5. 5 Stir crushed tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
6. 6 Pour about 1/4 of the sauce into the bottom of the prepared baking dish. Layer noodles on top of sauce. Spread a thin layer of sauce on top of noodles.
7. 7 Place a layer of eggplant slices on top of noodle and sauce layer. Sprinkle about 1/4 of the cheese on top of eggplant slices.
8. 8 Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
9. 9 Bake in the preheated oven until cheese is bubbly and brown on top, about 40 minutes.

By Bethany T

Ingredients

• ✓ cheddar cheese
• spaghetti
• water
• salt
• butter
• onion
• cream of mushroom soup
• water
• ham
• parsley
• pimento pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
2. 2 While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
4. 4 Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

By Susan Holtgrewe

Ingredients

• ✓ cheddar cheese
• egg
• milk
• butter
• potato
• ham
• onion
• garlic
• water
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source; preheat the broiler.
2. 2 Beat eggs and milk in a bowl; set aside.
3. 3 Melt butter in a large, oven-proof skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
4. 4 Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
5. 5 Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.

By CHERIEO1