116720 cheesy bake rsc Recipes

potatoes, cut into bite size chunks, ham, chopped small, frozen broccoli (optional), milk, velveeta cheese, cut up (about 2 inch block), salt and pepper, eggs, flour, baking powder, salt

bisquick baking mix, margarine, melted, cold water, milk, eggs, cream-style corn, shredded sharp cheddar cheese, shredded swiss cheese, minced onions, minced green peppers, minced red peppers, pepper, salt

milk, unsalted butter, all-purpose flour, nutmeg, freshly grated, penne or 1 lb mostaccioli pasta or 1 lb rigatoni pasta or 1 lb elbow macaroni, frozen peas broccoli cauliflower carrots, provolone cheese, diced, parmigiano-reggiano cheese, freshly grated, separated

dry nonfat dry milk powder, yellow cornmeal, water, shredded cheddar cheese, divided, eggs, separated, margarine or 2 tbsp butter, baking powder

butter (melted ), eggs, garlic salt, garlic powder, coconut flour (sifted), baking powder, sharp cheddar cheese (grated ( about 1 cup)

kraft shredded low-moisture part-skim mozzarella cheese, spaghetti, frozen small meatballs, frozen vegetables (choose either medley or single type), smooth marinara sauce

flour, baking powder, salt, paprika, shortening, milk, favorite grated cheese (i like pepper jack), pimientos, chopped

head cauliflower, cored, cut into 1-inch florets (1 3/4 lbs can be used, as well), heirloom tomatoes, butter, divided, sliced green onion, coarse kosher salt, fresh ground black pepper (optional), crushed red pepper flakes, all-purpose flour, heavy whipping cream, grated gruyere cheese, divided (about 4 1/2 oz), coarsely grated fontina cheese, divided (about 4 1/2 oz), grated parmesan cheese, divided, creme fraiche, whole grain dijon mustard, penne (3 1/2 cups), fresh breadcrumb (from crustless french bread ground in processor)

ripe peaches, halved and stoned, low-fat cream cheese, caster sugar, amaretto cookies, crushed, fresh raspberries

potatoes, spring onions, tomatoes, mixed herbs, cheddar cheese, fromage frais, garlic clove, lemon, mixed herbs, salt, pepper

pasta shell (about 5 cups), butter, flour, milk, grated cheddar cheese (about 2 cups), ground nutmeg, salt and pepper, frozen broccoli florets, thawed

all-purpose flour, baking powder, salt, dried oregano, divided, dried basil, divided, egg whites, egg, crumbled feta cheese (4 oz.), ricotta cheese, buttermilk, sour cream

double-smoked ham, romano cheese , cut into 8 slices, sun-dried tomatoes, butter, chopped, plain flour, milk

pasta shell (not the jumbos you stuff, or the small ones, they don tsp work well, you could sub with a rigatoni or ), frozen chopped spinach, thawed and drained well, artichoke hearts , in water, drained and chopped, onion, fine chopped, minced garlic (more if you want, to taste), ricotta cheese (don tsp use the low fat), fontina cheese, grated (mozzarella would be a good substitute), parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping), egg (extra large would be fine), grated fresh nutmeg, olive oil, pasta water, red pepper flakes, salt, pepper

flour, baking powder, olive oil, salt, milk, egg, garlic, red chili pepper, cheese

butter, softened, sugar, eggs, flour, baking powder, salt, cream cheese, softened,can use light (2-8 oz and 2-3 oz packages), sugar, egg yolk, vanilla, flour, sugar, butter, softened, powdered sugar, milk, vanilla

shredded monterey jack cheese, cream cheese, softened, sour cream, mayonnaise, minced red bell pepper, minced green onion, chopped fresh parsley, fresh lemon juice, old bay seasoning, ground red pepper, lump crabmeat , picked, freshly grated parmesan cheese, toasted french bread rounds or cracker