Type what you have

Ingredients

• ✓ onion salt
• egg
• cornstarch
• garlic salt
• chicken thigh
• vegetable oil
• garlic salt
• black pepper
• white sugar
• vinegar
• ketchup
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
3. 3 Dip chicken in egg, then press in cornstarch mixture to coat.
4. 4 Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.
5. 5 Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

By ANGIENAP

Ingredients

• ✓ onion salt
• egg
• biscuit dough
• sea salt
• fish sauce
• lime juice
• brown sugar
• red chile pepper
• green bean
• green pea
• pumpkin
• coconut milk
• cornstarch
• garlic powder
• harissa
• garlic
• red curry paste
• onion
• black pepper
• salt
• chicken thigh
• grapeseed oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
3. 3 Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
4. 4 Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
5. 5 Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

By Kena Peay

Ingredients

• ✓ onion salt
• butter
• asparagus
• butter
• onion

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium-high heat.
2. 2 Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
3. 3 Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
4. 4 Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

By Laurie Brenner

Ingredients

• ✓ onion salt
• venison
• green bean
• water
• russet potato

Instructions

1. 1 Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
2. 2 Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
3. 3 Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.

By Idahoan

Ingredients

• ✓ onion salt
• potato
• cream cheese
• sour cream
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain.
3. 3 Transfer potatoes to a large mixing bowl and mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat with an electric mixer until light and fluffy. Transfer mixture to the prepared casserole dish and dot with butter.
4. 4 Bake in the preheated oven until heated through, 30 minutes.

By Beth Neuenfeldt

Ingredients

• ✓ onion salt
• egg
• milk
• all-purpose flour
• baking powder
• vegetable oil
• onion

Instructions

1. 1 Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
2. 2 Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C).
3. 3 Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.

By MIDNIGHT_ANGEL

Ingredients

• ✓ onion salt
• red potato
• parsley
• paprika
• cayenne pepper
• chili powder
• garlic powder
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
3. 3 Combine parsley, paprika, cayenne pepper, chili powder, onion salt, and garlic powder in a small bowl. Drizzle potatoes with oil, then sprinkle with spice mixture.
4. 4 Bake potatoes in the preheated oven, stirring every 10 minutes, until crisp, about 40 minutes.

By Krista B

Ingredients

• ✓ onion salt
• bread stuffing mix
• garlic powder
• all-purpose flour
• egg
• milk
• turkey breast
• turkey gravy mix
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. Place flour in a shallow bowl. Beat egg and milk together in a separate shallow bowl.
3. 3 Dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. Place the breaded cutlets into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
5. 5 Whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. Reduce heat and simmer 1 minute. Pour gravy over cutlets to serve.

By Nancy Benson

Ingredients

• ✓ onion salt
• fettuccine pasta
• milk
• margarine
• neufchatel cheese
• garlic powder
• garlic
• parmesan cheese

Instructions

1. 1 In a large pot of boiling salted water cook fettuccini until al dente. Drain.
2. 2 Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
3. 3 Toss pasta with Alfredo sauce and serve warm.

By Linda Lou

Ingredients

• ✓ onion salt
• ground beef
• beer
• worcestershire sauce
• garlic powder
• black pepper

Instructions

1. 1 Shape the ground beef into three patties. Place the patties in a shallow dish.
2. 2 Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By caliboo

Ingredients

• ✓ onion salt
• potato
• sour cream
• cream cheese
• milk
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
3. 3 Transfer potatoes into a large bowl and mash.
4. 4 Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.
5. 5 Transfer into a large casserole dish. Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
6. 6 When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Bake, covered, in the preheated oven for 50 minutes.

By Carol Evans

Ingredients

• ✓ onion salt
• olive oil cooking spray
• lemon
• chicken breast
• cilantro
• black pepper

Instructions

1. 1 Spray a large cast iron skillet with cooking spray and heat over low heat.
2. 2 Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yorkpuddin

Ingredients

• ✓ onion salt
• olive oil
• salmon steak
• garlic salt
• paprika
• black pepper
• salt
• chive
• thyme
• spinach
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
2. 2 Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon.
3. 3 Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
4. 4 Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

By MikeG

Ingredients

• ✓ onion salt
• celery salt
• black pepper
• salt
• garlic salt
• worcestershire sauce
• beef brisket
• russian dressing
• barbecue sauce
• kaiser roll

Instructions

1. 1 Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.
2. 2 Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
3. 3 Transfer beef to a cutting board; shred into small pieces using two forks.
4. 4 Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.
5. 5 Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.
6. 6 Serve beef and sauce on rolls.

By Gary

Ingredients

• ✓ onion salt
• water
• kosher salt
• honey
• chicken breast
• buttermilk
• all-purpose flour
• black pepper
• garlic salt
• cayenne pepper
• vegetable oil

Instructions

1. 1 Combine cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Place chicken breasts into the bowl and weigh them down with a plate to keep them completely submerged. Cover the entire bowl with plastic wrap and refrigerate for 1 hour.
2. 2 Remove the bowl from the refrigerator. Drain and dry chicken, then transfer to another large bowl. Pour buttermilk over chicken and let stand at room temperature for 15 minutes.
3. 3 Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
4. 4 Coat each chicken breast in flour mixture until very well covered on all sides. Place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
5. 5 Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).
6. 6 Working in batches, fry chicken breasts until browned and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ onion salt
• rib roast
• soy sauce
• worcestershire sauce
• garlic powder
• browning sauce
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce, and water. Place roast in a roasting pan, ribs side down, and poke deep holes in roast with a knife. Pour marinade over roast. Using a baster, squirt marinade into the holes you created with a knife and over entire roast a few times.
3. 3 Bake for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
4. 4 Remove roast from the oven and reduce the temperature in the oven to 200 degrees F (95 degrees C).
5. 5 When the oven has reached 200 degrees F (95 degrees C), return roast to the oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).

By Kim

Ingredients

• ✓ onion salt
• red wine
• worcestershire sauce
• liquid smoke
• celery flake
• pepper
• garlic salt

Instructions

1. 1 Combine wine, Worcestershire sauce, and liquid smoke in a medium bowl. Stir in celery flakes, pepper, onion salt, and garlic salt.

By KRANEY

Ingredients

• ✓ onion salt
• cilantro
• black pepper
• garlic powder
• margarita mix
• lime juice
• orange juice
• tequila
• triple sec
• honey
• olive oil
• chicken breast

Instructions

1. 1 Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

By CHEFBIGB

Ingredients

• ✓ onion salt
• tomato sauce
• kielbasa
• chili sauce
• sugar
• black pepper
• paprika
• curry powder

Instructions

1. 1 Preheat oven to Broil/Grill.
2. 2 Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
3. 3 Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
4. 4 Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

By JenFen

Ingredients

• ✓ onion salt
• sauerkraut
• pork roast
• beer
• garlic
• mustard
• dill
• apple

Instructions

1. 1 Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge.
2. 2 Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.

By Bianca Smith

Ingredients

• ✓ onion salt
• shrimp
• bread crumb
• red bell pepper
• green bell pepper
• seafood seasoning
• parsley
• salt
• black pepper
• italian seasoning
• mustard
• egg
• chipotle mayonnaise
• hot sauce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
2. 2 Place shrimp in the bowl of a food processor; pulse until shredded.
3. 3 Transfer shrimp to a large bowl and add bread crumbs, bell peppers, seafood seasoning, parsley flakes, salt, pepper, onion salt, Italian seasoning, and dry mustard; mix until well combined.
4. 4 Mix egg, mayonnaise, and hot sauce together in a small bowl. Add to shrimp mixture and mix until fully incorporated. Form into 5 patties and place on a baking sheet.
5. 5 Place under the preheated broiler for 5 minutes. Turn broiler to high and cook until tops are well browned, about 5 minutes longer. Flip shrimp cakes and broil on high until the other sides are browned, about 5 more minutes.

By ERam21

Ingredients

• ✓ onion salt
• cooking spray
• chicken thigh
• garlic salt
• oregano
• thyme
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.
2. 2 Arrange chicken thighs, skin-side up, on the prepared baking sheet.
3. 3 Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.
4. 4 Sprinkle spice mixture liberally over chicken thighs.
5. 5 Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Serve hot and enjoy!

By Nicole Burdett

Ingredients

• ✓ onion salt
• ground beef
• salt
• black pepper
• cream of chicken soup
• sauerkraut
• egg noodle
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef, salt, black pepper, and onion salt; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Combine ground beef, cream of chicken soup, and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
4. 4 Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

By Sadie Anne

Ingredients

• ✓ onion salt
• russet potato
• vegetable oil
• all-purpose flour
• garlic salt
• paprika
• salt
• water

Instructions

1. 1 Slice potatoes into French fries and place them into a large bowl of cold water to prevent them from turning brown.
2. 2 Heat oil in a heavy saucepan or large skillet to 350 degrees F (175 degrees C).
3. 3 While the oil is heating, sift flour, garlic salt, onion salt, paprika, and salt into a large bowl. Gradually stir in enough water to make a slightly thick batter that can be drizzled from a spoon.
4. 4 Drain fries and pat dry; dip into the batter one at a time.
5. 5 Lower fries carefully into the hot oil in batches to prevent them from clumping together. Fry until golden brown and crispy on all sides, about 7 to 10 minutes.
6. 6 Drain fries on a paper towel-lined plate.
7. 7 Serve hot and enjoy!

By Cassie

Ingredients

• ✓ onion salt
• pork loin chop
• cayenne pepper
• black pepper
• vegetable oil
• flour tortilla
• salsa
• guacamole
• cheddar cheese

Instructions

1. 1 Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
2. 2 Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

By Phillip D Humphrey

Ingredients

• ✓ onion salt
• garlic powder
• white pepper
• seasoned salt
• oregano
• pork sparerib
• white vinegar
• lager
• ketchup
• worcestershire sauce
• maple syrup
• brown sugar
• liquid smoke
• margarine
• apple cider vinegar
• honey mustard

Instructions

1. 1 In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
2. 2 Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
3. 3 Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
4. 4 In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
5. 5 Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

By Chef Boozer

Ingredients

• ✓ onion salt
• peanut oil
• black pepper
• salt
• cayenne pepper
• garlic salt
• beef rib
• egg
• all-purpose flour

Instructions

1. 1 Heat oil in an outdoor deep-fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, mix black pepper, salt, cayenne pepper, garlic salt, and onion salt together in a medium bowl. Rub spice mixture onto each rib.
3. 3 Whisk eggs together in a large bowl. Place flour into a separate bowl or onto a plate.
4. 4 Dip a rib into beaten egg, then lift up so excess egg drips back into the bowl. Press rib into flour to coat both sides. Repeat dipping once more, into egg and then into flour. Repeat to bread a total of 4 to 5 ribs.
5. 5 Place breaded ribs into the fryer basket, making sure they are not crowded. Deep-fry for about 8 minutes.
6. 6 While ribs are frying, repeat Step 4 to bread 4 to 5 more ribs.
7. 7 Remove fried ribs with tongs and place on paper towels to drain. Repeat as necessary to bread and fry remaining ribs.

By JOHN MITSCHKE

Ingredients

• ✓ onion salt
• hot sauce
• green onion
• bay leaf
• garlic powder
• black pepper
• creole seasoning
• parsley
• worcestershire sauce
• beef broth
• garlic
• cauliflower
• red bell pepper
• green bell pepper
• celery
• onion
• ground beef

Instructions

1. 1 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 grease. Transfer beef to a plate and set aside.
2. 2 Add seasoning blend to the skillet and cook over medium heat until heated through, 2 to 3 minutes. Add cauliflower and garlic; cook and stir until slightly softened, 2 to 3 minutes.
3. 3 Stir cooked ground beef, beef broth, Worcestershire sauce, parsley, Creole seasoning, pepper, garlic powder, onion salt, and bay leaf into cauliflower mixture. Cook, stirring occasionally, until almost all of beef broth has been absorbed, 8 to 10 minutes.
4. 4 Stir in green onions and hot sauce. Discard bay leaf before serving.

By purplngldkitty

Ingredients

• ✓ onion salt
• all-purpose flour
• egg
• salt
• water
• potato
• processed cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
2. 2 Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
3. 3 To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

By BOB_E_72

Ingredients

• ✓ onion salt
• butter
• potato
• sour cream
• cream cheese
• garlic powder
• black pepper
• cheddar cheese
• parsley flakes
• paprika

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; reserve water for mashing, if necessary.
3. 3 Add sour cream, cream cheese, onion salt, garlic powder, and pepper to the potatoes. Using a potato masher or electric beater, beat the potato mixture until creamy. Add reserved cooking liquid, 1 tablespoon at a time, only if needed to achieve a creamy consistency.
4. 4 Transfer mashed potatoes into the prepared casserole dish; sprinkle Cheddar cheese, parsley, and paprika on top.
5. 5 Bake, uncovered, until cheese is melted and bubbly, about 35 minutes.

By Dawnsigkap