Type what you have

Ingredients

• ✓ cheddar cheese
• onion
• ground beef
• sauerkraut
• crescent roll

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brown onion and ground beef in a large skillet over medium-high heat. Drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
3. 3 Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of beef mixture. Press dough seams together and sprinkle all with cheese.
4. 4 Bake in preheated oven for 25 to 30 minutes, or until golden brown.

By Kathy Wing

Ingredients

• ✓ cheddar cheese
• ground beef
• potato
• cream cheese
• garlic
• mixed vegetable
• beef gravy

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brown meat in a large skillet.
3. 3 While the meat is browning, mix potatoes, cream cheese, 1/2 cup shredded cheese, and garlic until well blended.
4. 4 Drain meat. Return to skillet; stir in vegetables and gravy.
5. 5 Spoon into a 9-inch square baking dish.
6. 6 Cover with potato mixture and remaining 1/2 cup shredded cheese.
7. 7 Bake in the preheated oven until heated through, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ cheddar cheese
• ground beef
• onion
• tomato
• vegetable oil
• salt
• instant mashed potato flakes

Instructions

1. 1 Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
2. 2 In the meantime, prepare the mashed potatoes as directed on the packet.
3. 3 Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
4. 4 Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

By Gaby

Ingredients

• ✓ cheddar cheese
• milk
• water
• salt
• polenta
• butter
• black pepper

Instructions

1. 1 Combine milk, water, and kosher salt in a large pot over medium-high heat; bring to a boil. Gradually whisk polenta into boiling milk-water mixture. Reduce heat to low and cover. Simmer until creamy, about 20 minutes, lifting the lid and stirring every 3 to 4 minutes to prevent sticking.
2. 2 Remove the pot from heat. Stir in butter and pepper until incorporated. Gradually stir in cheese until melted. Serve hot.

By dadrules

Ingredients

• ✓ cheddar cheese
• bread flour
• salt
• baking powder
• butter
• buttermilk
• confectioners' sugar
• onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
3. 3 Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

By Keri

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• salt
• mustard
• cayenne pepper
• milk
• worcestershire sauce

Instructions

1. 1 In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
2. 2 Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

By PATTY5

Ingredients

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

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place cauliflower in a large pot and cover with water. Bring to a boil, then cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
3. 3 Melt butter in a small saucepan over low heat. Whisk in flour until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
4. 4 Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over cauliflower and sprinkle Cheddar over top.
5. 5 Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.

By Ita

Ingredients

• ✓ cheddar cheese
• cauliflower
• margarine
• onion
• flour
• mustard
• milk
• parmesan cheese
• panko bread crumb

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C).
2. 2 Cook cauliflower in boiling water in large saucepan 4 minutes. Drain well.
3. 3 Melt 2 tablespoons margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, frequently stirring. Remove from heat. Add 1 1/4 cups Cheddar and 3 tablespoons Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into a 2.5-liter casserole dish sprayed with cooking spray.
4. 4 Microwave remaining margarine in medium microwaveable bowl 30 seconds or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
5. 5 Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

By Cracker Barrel

Ingredients

• ✓ cheddar cheese
• ground beef
• onion
• cabbage
• onion soup mix
• black pepper
• bread dough
• butter flavored cooking spray
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
2. 2 Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
3. 3 Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

By Marlene

Ingredients

• ✓ cheddar cheese
• green bell pepper
• ground beef
• onion
• green bell pepper
• garlic
• pasta sauce
• onion
• tomato lentil couscous mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
3. 3 Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
4. 4 Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

By Catherine

Ingredients

• ✓ cheddar cheese
• ✓ cheddar cheese
• cod
• butter
• all-purpose flour
• milk
• spinach
• onion
• salt
• black pepper
• garlic
• potato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange cod in a single layer in a large baking dish; set aside.
3. 3 Melt butter in a saucepan over medium-low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.
4. 4 Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes.
5. 5 Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
6. 6 Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
7. 7 Pour sauce over fish in baking dish.
8. 8 Layer mashed potatoes on top.
9. 9 Bake in the preheated oven for 30 minutes, then sprinkle with yellow Cheddar cheese. Continue baking until fish is easily flaked with a fork, 15 to 20 minutes more.

By Michelle Berger

Ingredients

• ✓ cheddar cheese
• butter
• onion
• jalapeno pepper
• tomato
• white rice
• salt
• black pepper
• water
• sour cream

Instructions

1. 1 Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeño peppers in butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Add just enough water to cover rice.
2. 2 Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

By Megan

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• worcestershire sauce
• mustard
• salt
• black pepper
• beer
• heavy cream
• egg yolk
• bread

Instructions

1. 1 Melt butter in a large saucepan over low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
2. 2 Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks until incorporated.
3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over untoasted side.
5. 5 Place under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes.

By Allyson

Ingredients

• ✓ cheddar cheese
• potato
• egg
• heavy cream
• salt
• swiss cheese
• onion
• baking powder
• butter
• sour cream
• green onion

Instructions

1. 1 In a medium pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
3. 3 In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
4. 4 Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
5. 5 In a small pot, melt butter or margarine.
6. 6 Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

By William Uncle Bill Anatooskin

Ingredients

• ✓ cheddar cheese
• potato
• garlic
• ground beef
• flour
• mixed vegetable
• beef broth
• ketchup
• salt
• black pepper
• sour cream

Instructions

1. 1 Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
3. 3 Drain potatoes and garlic; return them to the pot. Slightly smash potatoes and garlic with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
4. 4 Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
5. 5 Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• potato
• garlic
• salt
• black pepper
• canola oil
• onion
• vegetarian beef crumble
• mushroom
• pea
• vegetarian worcestershire sauce
• creamed corn
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
3. 3 Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
4. 4 Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
5. 5 Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

By Katzen

Ingredients

• ✓ cheddar cheese
• cooking spray
• vegetable oil
• onion
• ground beef
• basil
• green bean
• tomato
• garlic
• potato
• water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
4. 4 Add ground beef and basil. Cook and stir until beef is crumbly and browned, about 5 minutes.
5. 5 Mix in green beans, tomatoes, and garlic; cook until beans are slightly softened, about 5 minutes more.
6. 6 Transfer to the prepared casserole dish.
7. 7 Mix together mashed potatoes, water, and beaten egg in a medium bowl until smooth. Spread evenly over beef mixture.
8. 8 Bake in the preheated oven until potatoes start to brown on top, 15 to 20 minutes.
9. 9 Sprinkle with cheese and continue baking until cheese is melted, about 5 more minutes.
10. 10 Serve and enjoy!

By GINGER P

Ingredients

• ✓ cheddar cheese
• vegetable oil
• leek
• thyme
• garlic
• bread crumb
• all-purpose flour
• havarti cheese
• milk
• egg
• mustard powder
• milk
• vegetable oil

Instructions

1. 1 Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
2. 2 Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
3. 3 Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
4. 4 Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
5. 5 Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
6. 6 Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.

By Brian Genest

Ingredients

• ✓ cheddar cheese
• ✓ cheddar cheese
• potato
• butter
• onion
• salt
• pepper
• carrot
• vegetable oil
• onion
• ground beef
• all-purpose flour
• ketchup
• beef broth

Instructions

1. 1 Gather all ingredients.
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 mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
3. 3 Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
4. 4 Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
5. 5 Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
6. 6 Bake in the preheated oven for 20 minutes, or until golden brown. Serve hot and enjoy!

By Jacquie

Ingredients

• ✓ cheddar cheese
• lasagna noodle
• baking potato
• milk
• butter
• onion salt
• salt
• black pepper
• bacon
• onion
• cottage cheese
• egg
• onion salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in lasagna noodles 3 or 4 at a time, and return to a boil. Cook noodles, uncovered and stirring occasionally, until cooked through but still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink. Lay cooked noodles flat on waxed paper or aluminum foil while you finish cooking remaining noodles.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
3. 3 Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash potatoes with milk and butter until smooth. Stir in 1 teaspoon onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
4. 4 Place bacon in a large, deep skillet. Cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place onion into the hot bacon fat, and cook and stir until onion is translucent, about 8 minutes. Break bacon into pieces with a spoon or spatula. Set bacon and onion aside. Mix cottage cheese, egg, and 1 teaspoon onion salt in a bowl.
5. 5 To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with cottage cheese mixture evenly. Top cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top potato layer with 3 more noodles, then spread bacon and onion in an even layer on top of the casserole.
6. 6 Cover the casserole with aluminum foil, and bake in the preheated oven until cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

By Tonja Popowski

Ingredients

• ✓ cheddar cheese
• ground sirloin
• onion
• green bean
• cauliflower
• cream of mushroom soup
• potato
• cream cheese
• butter
• milk
• garlic powder
• chive
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15x2 inch baking dish.
2. 2 Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown. Pour mixture into greased baking dish.
3. 3 Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
4. 4 Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
5. 5 To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy. Add garlic powder, salt, and pepper to taste. Spread potatoes over soup layer. Sprinkle lightly with chives.
6. 6 Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.

By Kathleen Enick

Ingredients

• ✓ cheddar cheese
• potato
• milk
• bay leaf
• nutmeg
• cod fillet
• butter
• leek
• all-purpose flour
• pea
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
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 and let cool.
3. 3 Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-size pieces.
4. 4 Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
5. 5 Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
6. 6 Melt remaining 1/4-cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, continuously stirring, to make base of sauce. Add 1/2 of sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
7. 7 Place fish mixture in an oven-proof dish; press boiled eggs gently into filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
8. 8 Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

By Al G

Ingredients

• ✓ cheddar cheese
• olive oil
• cauliflower
• greek yogurt
• chicken broth
• salt
• black pepper
• ground turkey
• garlic
• beefy onion soup mix
• all-purpose flour
• water
• corn
• french-fried onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
3. 3 Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
4. 4 Spread turkey mixture in the bottom of a 9x13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.

By Cindylee Bloomer

Ingredients

• ✓ cheddar cheese
• butter
• yellow onion
• leek
• garlic
• celery
• vegetable stock
• potato
• vegetable stock
• baby carrot
• green onion
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. 2 Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3. 3 Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4. 4 Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
5. 5 Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
6. 6 Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
7. 7 Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
8. 8 Season with salt and pepper; top with Cheddar cheese to serve.

By Erin Roberts

Ingredients

• ✓ cheddar cheese
• ground turkey
• onion
• cabbage
• tomato
• chicken broth
• water
• long grain white rice
• worcestershire sauce
• basil
• salt
• black pepper
• tomato sauce
• sugar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add turkey and onion; cook and stir until turkey is brown and crumbly and onion is translucent, 5 to 7 minutes.
2. 2 Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and black pepper; make sure mixture does not exceed maximum fill line. Stir occasionally until mixture starts to boil, 5 to 7 minutes.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 5 minutes, allowing pressure to build, 10 to 15 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Release pressure using the natural-release method, about 8 minutes. Then use the quick-release method to release remaining pressure in short bursts according to manufacturer's instructions.
6. 6 Unlock and remove the lid; stir in 1 cup Cheddar cheese.
7. 7 Combine tomato sauce, sugar, and remaining ½ teaspoon basil in a bowl; pour ½ sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over sauce; spoon remaining ½ sauce over top. Sprinkle with remaining 1 cup Cheddar cheese.
8. 8 Bake in the preheated oven until heated through, 25 to 30 minutes.

By hrsping

Ingredients

• ✓ cheddar cheese
• corned beef brisket
• spice packet
• yellow onion
• celery
• water
• kosher salt
• savoy cabbage
• carrot
• russet potato
• butter
• black pepper
• cayenne pepper
• milk
• scallion

Instructions

1. 1 Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
3. 3 Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
4. 4 Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
5. 5 Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
6. 6 While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
8. 8 Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
9. 9 Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
10. 10 Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
11. 11 Remove from the oven and let rest for 10 minutes.
12. 12 Meanwhile, warm any remaining broth over medium-low heat.
13. 13 Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• beef round steak
• seasoned salt
• salt
• black pepper
• all-purpose flour
• vegetable oil
• tomato
• onion
• green bell pepper
• carrot
• celery
• beef broth
• garlic
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. 2 Cut beef into four portions; pound each to ¼-inch thickness. Season with seasoned salt, salt, and black pepper; coat evenly with about 1 tablespoon flour.
3. 3 Heat oil in a skillet over medium heat. Add beef; cook until browned completely, 3 to 5 minutes per side. Transfer to the prepared baking dish; reserve drippings in the skillet.
4. 4 Add tomatoes, onion, bell pepper, carrots, celery, beef broth, garlic, remaining 1 tablespoon flour, and Worcestershire sauce to the skillet. Bring to a boil; cook and stir for 2 minutes. Pour over beef. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until beef is completely tender, about 1 ½ hours. Sprinkle cheese over beef; continue baking, uncovered, until cheese is melted, 3 to 5 minutes.

By Al Kavalauskas

Ingredients

• ✓ cheddar cheese
• whole wheat pastry
• butter
• onion
• carrot
• turnip
• potato
• mushroom
• water
• yeast extract spread
• milk
• egg
• salt
• pepper
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
3. 3 Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
4. 4 In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
5. 5 Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
6. 6 Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

By Viv Bearpark

Ingredients

• ✓ cheddar cheese
• active dry yeast
• white sugar
• water
• all-purpose flour
• powdered milk
• baking powder
• shortening
• ground beef
• turkey sausage
• onion
• cabbage
• mustard
• salt
• black pepper
• american cheese

Instructions

1. 1 To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
2. 2 To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
5. 5 Bake in preheated oven for 20 minutes, or until golden brown.

By Kim Van Pelt

Ingredients

• ✓ cheddar cheese
• ground beef
• onion
• carrot
• all-purpose flour
• italian seasoning
• cinnamon
• parsley
• beef broth
• tomato paste
• salt
• pepper
• potato
• milk
• butter

Instructions

1. 1 Gather the 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. Add onion and carrot; cook and stir until onion has softened, about 5 minutes. Mix in flour, Italian seasoning, and cinnamon. Stir in parsley.
3. 3 Combine beef broth and tomato paste together in a jug; add to beef mixture. Season with salt and pepper; lower heat and simmer for 15 minutes, stirring occasionally, until slightly thickened. Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Meanwhile, place diced potatoes in a medium saucepan; cover with water and place over high heat. Bring to a boil and simmer until potatoes are tender, about 15 minutes; drain. Mash potatoes until smooth, then add milk and butter; whip until fluffy. Season with salt and pepper.
5. 5 Spoon ground beef mixture into a 9x13-inch baking dish; spread mashed potatoes on top and sprinkle with grated Cheddar cheese.
6. 6 Bake in preheated oven until top is browned and cheese is bubbly, about 25 minutes.
7. 7 Serve and enjoy!

By Caroline