How to make a great cheese casserole?!
INGREDIENTS
* 1/2 cup diced onion
* 2 cloves garlic, minced
* 1 (7 ounce) can chopped green chilies
* 1 (8 ounce) container fat free cream cheese
* 1/2 cup shredded reduced fat sharp Cheddar cheese
* 2 (15.5 ounce) cans white hominy, drained
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the bottom of a medium skillet with cooking spray and place over medium heat. Add the diced onion and garlic; cook and stir until the onions are soft and translucent. Reduce the heat to medium-low and mix in the green chiles; cook for 1 minute. Stir in the cream cheese until fully melted. Remove the skillet from the heat.
3. Place the Cheddar, hominy, and cream cheese mixture in a 2 quart casserole; stir until well combined.
4. Bake in preheated oven for 35 minutes. Cool for 5 minutes before serving.
Answers: Hominy Cheese Casserole
INGREDIENTS
* 1/2 cup diced onion
* 2 cloves garlic, minced
* 1 (7 ounce) can chopped green chilies
* 1 (8 ounce) container fat free cream cheese
* 1/2 cup shredded reduced fat sharp Cheddar cheese
* 2 (15.5 ounce) cans white hominy, drained
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the bottom of a medium skillet with cooking spray and place over medium heat. Add the diced onion and garlic; cook and stir until the onions are soft and translucent. Reduce the heat to medium-low and mix in the green chiles; cook for 1 minute. Stir in the cream cheese until fully melted. Remove the skillet from the heat.
3. Place the Cheddar, hominy, and cream cheese mixture in a 2 quart casserole; stir until well combined.
4. Bake in preheated oven for 35 minutes. Cool for 5 minutes before serving.
Here are many different cheese casserole links!! they sound really yummy!!!!!
i'm assuming you mean a casserole that contains cheese. my kids love tuna tettrazinni and i top it with loads of cheese!
recipe:TUNA TETRAZZINI
6 tbsp. chopped onion
2 tbsp. salad oil
2 cans cream of mushroom soup
1 can water
1/4 c. grated Cheddar cheese
2 cans tuna
2/3 c. sliced ripe olives
2 tbsp. chopped parsley
2 tbsp. lemon juice
Generous pinch of thyme or marjoram
1/2 lb. cooked spaghetti
Saute onion in oil until brown. Add soup, water and 1/4 cup cheese. Flake tuna and add with olives. Mix without breaking tuna pieces. Add parsley, lemon juice and thyme. Mix spaghetti with sauce. Pour in greased 3 quart casserole. Top with more grated cheese. Heat under broiler until hot and bubbling.
Three Cheese Casserole
8 oz Brick Mozzarella cheese;
-Shredded (up to 12)
15 oz Carton Ricotta cheese (up to
-16)
1/2 c Grated Parmesan cheese
1 tb Chopped parsley
1/4 ts Salt
1 ds Nutmeg
2 Beaten eggs
1 Jar (32 oz.) Ragu sauce
15 Cannelloni or manicotti;
-cooked and drained
Mozzarella cheese (use 2/3 of this at least 1 c. in stuffing) Parboil
cannelloni for 3 to 4 minutes, cooking 6 at a time. Remove with tongs and
place on waxed paper. Combine cheese, parsley, salt, nutmeg and egg; mix
lightly with a fork. Stuff parboiled cannelloni with this mixture, using a
small knife or seafood fork. Cover bottom of 2 or 3 baking dishes with Ragu
sauce; arrange cannelloni so not touching. Cover with remaining Ragu;
sprinkle with remaining Mozzarella. Bake, uncovered, for 30 minutes at 350
degrees. Can be frozen. Serves 5 to 6. Note: I use 3 pans, putting 5 in
each and freeze all. One serves Kirk and me (3 for him and 2 for me).