1046 casserole jack cheese Recipes

extra-sharp cheddar cheese, shredded, tomato, chopped, cottage cheese, green onion, sliced, chili powder, garlic cloves, minced, corn tortillas (6-inch), taco sauce (such as ortega), monterey jack cheese, shredded

cheddar cheese, grated, monterey jack cheese, grated, green chilies, chopped, egg whites, egg yolks, canned milk, flour, salt, pepper, tomato

jack cheese, grated, evaporated milk, flour, oregano, tomato sauce

frozen chopped spinach (thawed, drained and squeezed dry ), monterey jack cheese or 2 cups colby- , shredded, cheddar cheese, shredded, cottage cheese, cream cheese, softened, whole eggs, beaten, onion, chopped, garlic cloves, minced, salt , to taste, pepper, nutmeg, butter, parmesan cheese

chunk-style tuna, uncooked egg noodles (3 cups), chopped celery, sliced green onion, sour cream, yellow mustard, mayonnaise, dried thyme leaves, salt, zucchini , scrubbed,sliced, shredded monterey jack cheese or 1 cup monterey jack and cheddar cheese blend, tomato, chopped

ground turkey or beef, taco seasoning, water, kidney beans, rinsed and drained, shredded monterey jack or pepper jack cheese, eggs, lightly beaten, milk, biscuit/baking mix, sour cream, shredded cheddar cheese, shredded lettuce, tomato, diced, sliced ripe olives, drained

scraps , bite-size pieces, or thin slices skinned cooked turkey, turkey gravy (or purchased), mashed potatoes (see notes ), shredded jack cheese (plain or with chilies), salt and pepper

vegetable oil, potatoes, grated and squeezed of excess liquid, eggs, milk, salt, pepper, shredded cheddar cheese (tasty possibilities) or 16 oz colby-monterey jack cheese (tasty possibilities) or 16 oz mozzarella cheese (tasty possibilities), sliced black olives (optional), bacon (crumbled ) (optional), diced ham (optional), sliced smoked sausage (optional), bulk pork sausage (optional), bell pepper (optional), sliced mushrooms (optional), chopped yellow onions (optional) or white onions, optional (optional) or red onion (optional)

white bread, melted butter, grated parmesan cheese, elbow macaroni, butter, flour, evaporated milk, salt, hot sauce, mustard powder, grated nutmeg, grated extra-sharp cheddar cheese, grated monterey jack cheese, grated white american cheese (about 5 oz)

shredded reduced-fat extra-sharp cheddar cheese, chopped tomato, fat-free cottage cheese, sliced green onions, chili powder, garlic cloves, minced, corn tortillas, taco sauce (such as ortega), shredded monterey jack cheese

eggs, salt, monterey jack cheese, cubed, cream cheese, cubed, curd cottage cheese, butter or margarine, cut into small pieces, all-purpose flour, baking powder, chopped green chiles, drained, diced pimiento, drained

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

corn tortilla chips (thick, sturdy ones ), shredded cooked chicken, tomatoes, drained, tabasco chipotle pepper sauce (i ve used the adobo sauce from canned chipotles, not much difference in taste), vegetable oil, onion, sliced 1/4 inch thick, garlic cloves, minced, chicken broth, salt (omit if chips are very y), fresh cilantro, chopped, shredded monterey jack cheese (or a combo) or 1 cup monterey jack pepper cheese (or a combo) or 1 cup chihuahua cheese (or a combo)

sirloin, cut into 1-inch cubes, salt, ground black pepper, vegetable oil, garlic cloves, minced, onion, chopped, red bell pepper, chopped, english muffins , torn into 1-inch pieces, monterey jack cheese, shredded (calls for monterey jack-colby cheese blend), sharp cheddar cheese, shredded, eggs, half-and-half, whole milk, fresh oregano (optional)

milk, eggs, flour, brick cheddar cheese, brick monterey jack cheese - or pepper jack for spicy, chopped green chiles (ortega, anaheim) or any kind of chilies you like, garnishes: see instructions below

brown rice, uncooked, black beans, garlic, minced fine, onion, minced fine, diced green chilies, cottage cheese, shredded reduced-fat monterey jack cheese or 1 1/2 cups monterey jack pepper cheese, salt

roasted turkey breast (2 to 2 1/2 lb cooked breast meat), evoo, center cut smoky bacon or applewood bacon, chopped, garlic, finely chopped, jalapeno or fresno chiles, chopped (seed the chiles for a milder filling), onion, finely chopped, ground cumin , scant palmful, freshly ground black pepper, fresh cilantro or parsley leaves, finely chopped, tomatoes, seeded and chopped, lime, juiced, leftover gravy , or turkey or chicken stock, salt, corn tortillas or twelve 6-inch flour tortillas, butter, flour, milk, shredded monterey jack cheese or combo of monterey and pepper jack, diced green chiles, well drained, chopped or shredded iceberg or romaine heart lettuce, diced avocado with lime juice, seeded diced tomatoes, chopped red onion or scallions, creme fraiche or mexican crema or sour cream, for dolloping

frozen hash brown patties , defrosted and broken apart in large mixing bowl (found in 8 per bag usually), cream of chicken soup (for kosher) or 1 (14 1/4 oz) can cream of celery soup (for kosher), green onion, chopped, chopped onion, dijon mustard, sour cream, milk (nonfat ), cheddar cheese (for spicy , use jalapeno jack) or 1 -2 cup monterey jack cheese (for spicy, use jalapeno jack), french-fried onions, for topping