Type what you have

Ingredients

• ✓ cheddar cheese
• swiss cheese
• all-purpose flour
• salt
• black pepper
• garlic
• beer
• hot pepper sauce

Instructions

1. 1 Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
2. 2 Rub cut side of garlic clove around bottom and sides of fondue pot.
3. 3 Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
4. 4 Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir in hot pepper sauce.

By MARNIKINS

Ingredients

• ✓ cheddar cheese
• butter
• russet potato
• kosher salt
• black pepper
• cayenne pepper
• whole milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
2. 2 Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
3. 3 Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
4. 4 Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
5. 5 Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• puff pastry
• bacon
• ground beef
• salt
• black pepper
• cayenne pepper
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely.
3. 3 Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool.
4. 4 Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.
5. 5 Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold.
6. 6 Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface.
8. 8 Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• russet potato
• onion
• salt
• black pepper
• butter
• all-purpose flour
• salt
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.
2. 2 Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.
3. 3 Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
4. 4 Melt butter in a medium saucepan over medium heat. Whisk in flour and salt; cook, whisking constantly, until raw flour flavor has cooked off, about 1 minute.
5. 5 Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
6. 6 Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.
7. 7 Stir in cheese all at once; cook, stirring constantly, until melted, 30 to 60 seconds.
8. 8 Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.

By Cathy Martin

Ingredients

• ✓ cheddar cheese
• russet potato
• chicken broth
• onion
• parsley
• garlic powder
• paprika
• salt
• pepper
• evaporated milk
• monterey jack cheese

Instructions

1. 1 Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

By Soup Loving Nicole

Ingredients

• ✓ cheddar cheese
• spicy ground sausage
• sausage drippings
• green bell pepper
• onion
• garlic
• olive oil
• yellow squash
• zucchini
• tomato
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes. Transfer sausage to a large bowl using a slotted spoon; set aside. Reserve 1 tablespoon drippings in skillet; drain excess grease. Cook and stir bell pepper, onion, and garlic in drippings until bell pepper is soft, about 8 minutes; transfer to the bowl with sausage.
3. 3 Add olive oil to the hot skillet; cook and stir yellow squash and zucchini until slightly softened, about 8 minutes. Stir in tomatoes and Italian seasoning; season with salt and black pepper. Bring to a boil; simmer until squash are tender, 10 to 15 minutes.
4. 4 Stir sausage and vegetables into skillet; increase heat to high and bring to a boil. Reduce heat to medium; cook, stirring often, until liquid has reduced, about 15 minutes. Transfer sausage mixture to a 9x13-inch baking dish; sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until mixture is bubbly and cheese has melted and begun to brown, 25 to 30 minutes.

By rocklobster

Ingredients

• ✓ cheddar cheese
• butter
• olive oil
• sweet onion
• thyme
• worcestershire sauce
• sherry
• salt
• black pepper
• elbow macaroni
• all-purpose flour
• milk
• swiss cheese
• baguette

Instructions

1. 1 Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
2. 2 Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
3. 3 Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
5. 5 Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
6. 6 Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
7. 7 Bake in the preheated oven until golden and bubbly, about 25 minutes.

By Nicole McLaughlin

Ingredients

• ✓ cheddar cheese
• russet potato
• salt
• black pepper
• butter
• all-purpose flour
• milk
• heavy cream
• asiago cheese
• onion
• green onion
• parmesan cheese
• cracker
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
2. 2 Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
4. 4 Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
5. 5 Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

By Tom Paull

Ingredients

• ✓ cheddar cheese
• chicken breast
• broccoli floret
• butter
• onion
• garlic
• garlic salt
• parsley
• salt
• black pepper
• cauliflower
• chicken broth
• heavy cream
• lemon juice
• mayonnaise

Instructions

1. 1 Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
5. 5 Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
6. 6 Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
7. 7 Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
8. 8 Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

By Chef DJ

Ingredients

• ✓ cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper or silicone mats.
2. 2 Wrap the handle of a wooden spoon with aluminum foil. Balance between two tall cans.
3. 3 Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
4. 4 Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle to make a taco shell shape. Cool until set, about 10 minutes.

By Fioa

Ingredients

• ✓ cheddar cheese
• hot dog
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. Break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. Wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. Place on a cookie sheet or baking dish.
3. 3 Bake at 400 degrees F (200 degrees C) for 11 to 15 minutes, or until bacon is crisp.

By Goldie

Ingredients

• ✓ cheddar cheese
• bread
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.
3. 3 Bake in the preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.

By Michelle

Ingredients

• ✓ cheddar cheese
• baking potato
• sour cream and onion dip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake potatoes in preheated oven for 45 minutes, or until cooked through.
3. 3 Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
4. 4 To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
5. 5 Bake for another 30 minutes, or until heated through.

By Sharron

Ingredients

• ✓ cheddar cheese
• egg
• stuffing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
3. 3 Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By thedailygourmet

Ingredients

• ✓ cheddar cheese
• spinach
• turkey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
2. 2 Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Susan S

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
• crescent dinner roll
• ham

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Separate crescent dough into 8 triangles on a flat work surface. Place 1 slice ham on each triangle; place 2 cheese strips down center of ham. Fold in edges of ham to match dough triangle shape.
3. 3 Roll up each crescent roll, starting at wide end, ending at triangle tip. Place rolls, tips down, on an ungreased cookie sheet.
4. 4 Bake in the preheated oven until golden brown, 15 to 19 minutes. Remove from cookie sheet immediately; serve warm.

By Pillsbury

Ingredients

• ✓ cheddar cheese
• butter
• white bread

Instructions

1. 1 Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-low heat. Place bread slices over hot butter in the skillet.
2. 2 Spread about 1/4 cup Cheddar cheese on 1 bread slice; place other bread slice, butter-side up, on top of cheese. Spread about 2 tablespoons cheese on top of sandwich.
3. 3 Melt remaining 1/2 tablespoon butter in the skillet next to sandwich. Flip sandwich onto melted butter, cheese-side down. Spread remaining cheese on top of sandwich. Cook until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, 3 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• butter
• zucchini

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a medium baking sheet.
2. 2 Melt butter in a large saucepan over medium-low heat. Add zucchini; cook, stirring occasionally, until soft and golden brown.
3. 3 Evenly spread zucchini on the prepared baking sheet; top with cheese.
4. 4 Broil until cheese is melted.

By Lynda

Ingredients

• ✓ cheddar cheese
• tomato
• onion
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers.
3. 3 Bake for 30 minutes in the preheated oven, or until top is golden and crispy.

By Debra

Ingredients

• ✓ cheddar cheese
• ground beef
• taco seasoning
• hamburger bun

Instructions

1. 1 Mix ground beef and taco seasoning together in a bowl. Set in the refrigerator for 30 minutes to let taco mix infuse into the beef.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove meat from the refrigerator and make 6 very thin patties. Place a slice of Cheddar cheese into the center of 3 patties. Place the remaining patties on top of the cheese patties and seal together by pinching the ends.
4. 4 Cook on the preheated grill for 6 to 7 minutes. Flip and continue cooking until no longer pink, 6 to 7 minutes more. Place on hamburger buns.

By spattimore

Ingredients

• ✓ cheddar cheese
• chicken breast
• cream of celery soup
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

By Michael Rondeau

Ingredients

• ✓ cheddar cheese
• green bean
• cream of mushroom soup
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
3. 3 Mix green beans and cream of mushroom soup together in a bowl; spread into a 9x13-inch baking dish. Sprinkle Cheddar cheese over the green bean mixture and top with French-fried onions.
4. 4 Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

By jwhall

Ingredients

• ✓ cheddar cheese
• chicken breast
• bacon
• barbecue sauce

Instructions

1. 1 Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.

By klf

Ingredients

• ✓ cheddar cheese
• ground beef
• sloppy joe sauce
• crescent roll

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Cook and stir the ground beef in a skillet over medium heat, breaking it up as it cooks, until the meat is no longer pink, about 10 minutes. Drain off any excess fat, and mix the sloppy joe sauce into the cooked meat.
3. 3 Unroll a can of crescent rolls, and pinch the triangles together to form a single sheet of dough. Lay the dough into the bottom of the prepared baking dish. Spread the meat and sauce mixture in an even layer over the dough, and sprinkle the Cheddar cheese over the meat mixture. Unroll the second can of rolls, pinch the triangles together to make a single sheet of dough as before, and place the dough over the cheese.
4. 4 Bake the casserole in the preheated oven until the top sheet of dough is golden brown, 15 to 20 minutes.

By LaurieJ68

Ingredients

• ✓ cheddar cheese
• spinach
• sour cream
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Mix spinach, sour cream, and soup mix together in a bowl until well combined. Spoon mixture into the prepared casserole dish and sprinkle Cheddar over top.
3. 3 Bake in the preheated oven until heated through and cheese is melted, about 25 minutes.

By Sue

Ingredients

• ✓ cheddar cheese
• mayonnaise
• ranch dressing mix
• black olive
• green onion
• baguette

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend Cheddar cheese, mayonnaise, ranch-style dressing mix, black olives and green onions. Increase the amount of mayonnaise as desired if the mixture seems too dry.
3. 3 Spread equal amounts of the Cheddar cheese mixture on French baguette slices. Arrange slices in a single layer on a large baking sheet. Bake in the preheated oven 15 minutes, or until cheese is bubbly and lightly browned. Serve warm.

By Barbi

Ingredients

• ✓ cheddar cheese
• cod fillet
• salad dressing
• potato chip

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
2. 2 In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
3. 3 Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
4. 4 Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

By Karena

Ingredients

• ✓ cheddar cheese
• thousand island salad dressing
• sauerkraut
• dark rye bread
• butter
• tomato

Instructions

1. 1 In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat, and mix thoroughly.
2. 2 Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread.
3. 3 Heat a large skillet to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.

By mindy