3x9 inch baking dish or 8x8x2 inch baking dish.
Melt the
Grate 10 ounces sharp Cheddar cheese into a 9 x 13-inch buttered Pyrex dish.
Sprinkle 5 tablespoons of finely chopped jalapeno peppers on top.
Grate 8 to 10 ounces Monterey Jack cheese on top of peppers.
Press down.
Pour 6 to 7 beaten eggs onto cheese.
Bake 45 minutes at 325\u00b0 or until set and golden. Cut into 1-inch squares.
Place cooked macaroni in a bowl.
Mix with cheese soup; mix well.
Pour into a baking dish.
Sprinkle corn flake crumbs on top.
Sprinkle shredded cheese on top of crumbs.
Bake at 350\u00b0 for 15 minutes or until hot.
Melt butter in large frying pan. Saute onions til glassy. Add soup and stir well. Add cheese and mix til melted. Remove from heat.
In a lightly greased 13 x 9 glass dish spread rice evenly over bottom of dish.
Spread asparagus and broccoli over rice layer.
Pour 1/3 of cheese sauce over asparagus and broccoli and spread evenly.
Spread chicken on top of cheese sauce and top with remaining sauce.
If desired, sprinkle more shredded cheese on top.
Bake at 350 for 30 min or until hot & bubbly.
Stir together pineapple and grated cheese.
Mix sugar and flour; sprinkle over pineapple and cheese.
Sprinkle margarine and crushed Ritz crackers over pineapple dish.
Bake in 350\u00b0 oven for 20 minutes.
Place in preheated wok or frypan at 300\u00b0.
Saute garlic, onions and green pepper in oil until transparent.
Add carrots and zucchini.
Cook 3 minutes.
Add cauliflowerr (broccoli may be used instead).
Cook 3 minutes.
Add tomato juice, mushrooms and seasoning and cook until tender.
Turn into casserole dish.
Cover with grated cheese and cover dish.
Heat in 350\u00b0 oven until heated through and cheese is melted.
Serves 4.
Cook onion and green pepper in margarine 5 to 10 minutes, until clear.
Add flour and stir.
Add heated milk and pimento. Stir until thick.
Add potato.
Pour into greased baking dish. Top with cheese.
Melt 2 tablespoons butter.
Stir in 1 1/2 cups soft bread crumbs.
Sprinkle over cheese.
Leave room for the dish to bubble.
Bake 30 minutes at 350\u00b0.
Butter 9 x 13-inch baking dish.
Lay pieces of bread along bottom and sprinkle with cheese.
Beat remaining ingredients, except for bacon.
Pour over cheese and bread.
Sprinkle with bacon.
Bake, uncovered, at 325\u00b0 for 1 hour.
Towards ends of hour, cover with foil if browning too much.
Done when knife inserted comes out clean.
Dish may be covered and chilled up to 24 hours before cooking.
Mix sugar and flour.
Mix cheese and pineapple.
Mix butter and juice.
Cover with crushed Ritz crackers.
Bake for 20 to 25 minutes at 350\u00b0.
(I cook in a 2 1/2-quart Corning Ware dish.)
Cook macaroni in salted water until completely tender.
Drain. Dot 2-quart casserole dish with oleo.
Add part of macaroni and then part of cheese in alternate layers.
Cover with cheese.
Beat eggs and add the milk, salt and pepper to taste.
Add this to macaroni and cheese dish.
Bake until thickens in 400\u00b0 oven.
Preheat oven to 350\u00b0.
Melt butter in a casserole dish and add bread.
Pour the milk over the bread bits and top with cheese and dry mustard.
Pour eggs over all as a glaze.
Bake for 40 to 45 minutes until browned.
Serve immediately.
Serves 4.
Pour pineapple into a Pyrex dish.
Mix sugar, flour and cheese together.
Pour over pineapple.
Mix together melted margarine and crackers; sprinkle over top of cheese mixture.
Bake at 350\u00b0 for 30 to 35 minutes.
Delicious warm or cold.
Butter a 9 x 13-inch baking dish.
Trim crusts from bread, then butter.
Lay in bottom of baking dish.
Sprinkle bacon over bread.
Combine eggs, milk, cheese, salt and pepper; pour over bread.
Let sit for 1 hour or overnight.
Bake at 350\u00b0 for 30 to 35 minutes, until puffy and brown.
Mix flour and sugar together.
Mix pineapple and cheese together.
Then pour all together and pour into oven glass dish. Sprinkle cracker crumbs evenly over top, then pour melted margarine over this.
Bake at 350\u00b0 for about 30 minutes or until tops brown and are crusty.
Boil macaroni until tender with salt, drain macaroni and add cream, eggs and margarine, stir until margarine melts.
Cut up cheese into small pieces into macaroni; mix well.
Put macaroni and cheese into a medium size ovenware dish.
Bake about 20 minutes or until cheese is melted and starts to turn brown.
Bake at 350\u00b0. Let cool and serve.
Serves 5.
Lay chicken breasts in baking dish.
Cover with Swiss cheese. On top of cheese, pour undiluted soup.
Cover with stuffing mix. Top with butter and bake until chicken is done in 325\u00b0 oven.
Mix cornstarch, juice from pineapple and enough water to equal 1 cup, sugar and egg.
Bring to a boil.
Add pineapple chunks and cheddar cheese.
Some of the cheese will melt.
Arrange in baking dish and cover with marshmallows.
Bake at 350 for 1/2 hour.
Serve hot or cold.
Put mixture in a buttered dish.
Mix well and pour in dish. Bake 1/2 hour in quick oven, 400\u00b0.
Serves four.
Grease a 9 x 13-inch pan generously.
Spread the bread cubes over bottom of pan.
Sprinkle cheese cubes over bread.
In bowl beat eggs.
Add milk and seasonings.
Mix well.
Pour over cheese-bread in pan carefully.
Cover with plastic or foil and place in fridge overnight.
Next morning sprinkle bacon bits over mixture and bake 1 hour at 325\u00b0.
Cook macaroni and cheese according to directions on box.
Cook peas according to directions on package.
Slice and quarter hot dogs.
Add hot dogs to the boiling peas during the last minute of boiling.
Drain.
Add peas and hot dogs to the macaroni and cheese.
Serve.