3 cups flour
4 tsp baking powder
1 cup sharp cheddar cheese
1/4 cup sugar
2 tsp garlic powder
1/2 tsp dried Italian seasoning
1 1/2 cup milk
1/4 cup canola oil
Preheat oven to 350 degrees. Grease a 9 in loaf pan.
In a mixing bowl, whisk together flour, baking powder, sugar, garlic powder and Italian seasoning. Set aside.
In another bowl, mix milk, egg and canola oil until well combined.
Mix dry ingredients into wet ingredients and until combined.
Fold in cheddar cheese.
Pour into prepared pan, If desired, sprinkle with some additional Italian seasoning.
Bake for 45 minutes to 1 hour.
Let bread cool for approx 15 minutes before cutting.
1 1/2 cups uncooked white rice
3 cups water
1 cup sour cream
1 (4 ounce) can chopped green chilies
1/4 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup sliced ripe olives, divided
1 cup grated Cheddar cheese
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Combine sour cream, green chilies, and salt in a small bowl. Layer 1/2 of the cooked rice on the bottom of a 1 1/2 quart baking dish. Spread the sour cream mixture over the rice, and sprinkle the Monterey Jack cheese evenly on top. Layer half of the olives, followed by the remaining cooked rice and the Cheddar cheese. Decorate the top of the casserole with the remaining olives.
Bake in the preheated oven until the cheese has melted, 30 to 40 minutes.
1 30 oz bag of shredded hash browns
1 can of cream of chicken soup
1 can of cheddar cheese soup
1 cup of sour cream
1/2 onion chopped
1 cup Colby cheese
1 cup cheddar cheese
salt and pepper to taste
1/2 cup butter, melted (optional)
2 cups cornflakes, crushed (optional)
Preheat oven to 350 degrees.
Combine hash browns, cheeses, sour cream, salt, onion, and soups in a large bowl. Mix well.
Spread mixture evenly into a 9×13 casserole dish.
Optional: Combine cornflakes and 1/2 cup butter and sprinkle over the top of the casserole.
Bake for 30-45 minutes or until heated through.
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper
Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.