DIRECTIONS: 1 Mix chicken broth, frozen broccoli and tomatoes and chilies together. 2 Simmer for 25 minutes or until veggies are tender. 3 Cube Velveeta and put into soup pot. 4 Simmer just until cheese is melted. 5 This recipe freezes and refrigerates well.
2 ounces Colby-Monterey Jack cheese, cut into 2 dozen 1/2-inch cubes
1/2 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
Oil for deep-fat frying
In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into two dozen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes.
In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place eggs in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, for 2 minutes. Drain on paper towels.
1 piece: 227 calories, 19g fat (5g saturated fat), 30mg cholesterol, 420mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 7g protein.
Originally published as Loaded Mashed Potato Bites in Taste of Home October/November 2019
Cattle Drive Casserole, the ultimate comfort food. Layers of cheese, meat and more cheese make for this satisfying casserole beyond delicious.Prep Time
1 1/2 lbs ground beef
3/4 cup onion, diced
1 bell pepper, diced
1 taco seasoning packet
1/2 cup sour cream
1/2 cup mayonnaise
1 cup cheddar cheese, shredded & divided
1 sm. can (4 oz) diced green chilies
1 (10 oz) can Rotel diced tomatoes with green chilies
2 cups Bisquick
1 1/4 cup water, divided
Pre-heat oven to 350 degrees F.
Brown ground beef, drain off grease. Add in diced onion, bell pepper, taco seasoning and 1/2 cup of the water to pan. Simmer approximately 10 minutes until onion & pepper are softened.
In separate bowl, combine sour cream, mayonnaise, 1/2 cup cheddar cheese and green chilies, set aside.
Stir Bisquick and 3/4 cup water (you may need a tiny bit more water) to make a soft dough. Spray 13X9 baking pan with non-stick spray. Press dough into bottom of pan and bake 5 minutes.
On top of biscuit layer, spread ground beef mixture, next add can of Rotel spreading over ground beef mixture, next spread the sour cream mixture and end with remaining shredded cheese sprinkled over the top.
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.
1/2 cup: 375 calories, 33g fat (20g saturated fat), 228mg cholesterol, 630mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 17g protein. Originally published as show stopping spinach souffle in Taste of Home Winning Recipes.
Cheesy Chicken, Broccoli, and Egg Skillet – A healthy-ish brunch, lunch, or breakfast-for-dinner recipe that combines juicy chicken, crisp-tender broccoli, eggs, and melted cheese!!
3 tablespoons olive oil, plus more if necessary
1 medium sweet Vidalia onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 to 4 cloves garlic, finely minced or pressed
3 cups broccoli florets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup milk (I used 2%)
2 large eggs
1/2 cup Bisquick or similar pancake mix (or Google how to make your own Bisquick)
2 cups shredded cheddar cheese blend (I used a Mexican blend)
1 tablespoon green onions, thinly sliced for garnishing
Preheat oven to 400F.
To a large oven-proof skillet, add the oil, onions, and cook over medium-high heat for about 3 minutes, or until the onions are beginning to soften; stir frequently.
Add the chicken and cook until done; stir and flip frequently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the broccoli, evenly season with salt, pepper, stir to combine, if you need a bit more oil because things look dry add a bit more, cover the skillet with a lid, turn the heat to low, and allow the broccoli to steam for about 4 to 5 minutes, or until crisp-tender.
While broccoli is steaming, to a medium bowl, add the milk, eggs, Bisquick, and whisk vigorously until smooth and free from lumps. Pour the milk-egg mixture over the chicken and broccoli in the skillet.
Place skillet in the oven and bake for about 10 to 15 minutes, or until the milk-egg mixture is set; exact baking time will depend on the exact type of skillet used, oven, climate, etc. Don’t overbake.
Remove skillet from the oven, evenly sprinkle with the cheese, and return skillet to the oven for about 5 to 8 minutes, or until the cheese has melted.
Evenly garnish with green onions and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 day
This Old-Fashioned Cheesy Cabbage Casserole recipe is a creamy, cheesy side dish with a crunchy topping that everyone will enjoy.
Course: Casserole, Side Dish
Keyword: baked cabbage recipe, cabbage casserole, cabbage casserole recipe, old-fashioned cheesy cabbage casserole
Servings: 8 servings
• 4 – 6 cups shredded cabbage
• 1 stick margarine or butter
• 1 1/2 cups crushed cornflakes
• 2 10.5 oz. cans cream of celery soup
• 1/4 cup mayonnaise
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup crushed cornflakes for topping
0. Preheat oven to 350 degrees F.
0. Put a stick or margarine or butter in a 9×13-inch baking dish. Put in oven until melted. Remove carefully.
0. Sprinkle cornflakes over butter. Add cabbage. (Cabbage should fill the pan and will cook down.)
0. Warm celery soup, mayonnaise and milk in microwave for 3 minutes, stirring every minute.
0. Pour mixture over cabbage. Sprinkle with cheddar cheese and crushed cornflakes.
0. Bake for 45 minutes.