Ingredients:
1 pkg. (7-oz.) spaghetti
1 can (10 1/2-oz.) condensed cream of mushroom soup
1/2 cup milk
1 teaspoon instant minced onion
1/8 teaspoon pepper
1/2 cup sliced stuffed olives
2 cups (8-oz.) cheddar cheese, cubed
Preparation Method:
Cook spaghetti except microwave 9 Minutes. In small bowl mix soup, milk, onion, pepper and olives. In greased 1 1/2 -qt. casserole alternate layers of spaghetti, cheese and soup mixture. Microwave at High 9 to 12 Minutes, rotating dish 1/2 turn after 4 minutes. Makes 4 to 6 servings.
January 29 2008 | Cheese Recipes | No Comments »
This interesting casserole is a good substitute for potatoes, rice or pasta in a full course menu. Or serve it as a luncheon or supper dish, along with a salad.
Ingredients:
2 cups water
4 eggs
1 cup buttery flavored cracker crumbs
2 cups (double recipe) thick white sauce
2 cups (8-oz.) shredded cheddar cheese
2 jars (4-oz.) sliced pimiento, drained
Preparation Method:
Poach eggs hard; into 1 1/2-qt. casserole pour water. Microwave at High 5 t o6 Minutes, until boiling. Meanwhile, break eggs into saucer and puncture membrance around yolk with toothpick. Slip eggs into boiling water. Microwave at Medium 5 to 6 Minutes, until yolks begin to harden. Let stand several minutes in water.Remove and grate or chop finely.
Into 8-in. square dish place 1/2 of cracker crumbs. Cover with 1/2 of white sauce, 1/2 of cheese, 1/2 of pimiento and 1/2 of eggs. Repeat layers. Cover with Buttered Crumbs (below). Microwave at Medium High 10 to 12 Minutes, rotating dish 1/2 turn after 5 minutes, until heated through. Makes about 8 servings.
January 29 2008 | Cheese Recipes | No Comments »
