Cheesy Island Casserole Food

CHEESY CHILE CASSEROLE

Steps:

• In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.

CHEESY GREENS CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
• Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
• Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.

CHEESY CRUNCHY NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the egg noodles until al dente as per the package directions. Drain and set aside.
• In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
• Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
• Garnish with green onions, then serve.

CHEESY ISLAND CASSEROLE

Steps:

• Bring a large pot of water to a boil and add 1/2 teaspoon salt.
• For Breadfruit: Peel and core the breadfruit. Cut into quarters and parboil until tender when tested with a knife. Drain and and cut into 1 1/2-inch cubes. FOR CASSAVA: Peel cassava and parboil until tender when tested with a knife, about 15 to 25 minutes depending on thickness. Drain and cut cassava into 1/2-inch thick slices. Cassava may be somewhat crumbly. FOR POTATOES: Peel, parboil whole and cut into 1/2-inch thick slices. Transfer parboiled starchy vegetable to a large mixing bowl.
• Preheat the oven to 325 degrees F.
• Heat a large saute pan and melt 1 tablespoon of the butter. Add onion and garlic and saute until translucent, about 5 minutes. Add celery and red pepper, and saute 5 minutes more. Add to bowl containing breadfruit, cassava, or potato and combine.
• In a medium saucepan, melt remaining 3 tablespoons butter. Whisk in flour to form a roux, and cook for 1 minute. Slowly whisk in the milk and season with remaining 1/2 teaspoon salt and red pepper flakes. Heat until slightly thickened and add 2 cups of grated cheddar. Pour over vegetable mixture and stir gently until mixed.
• Transfer mixture to a buttered 2 1/2-quart casserole dish, sprinkle the top with the remaining 1 cup grated cheddar, and place in the center of the oven, on a sheet pan. Bake for 35 to 45 minutes, or until heated through and cheese bubbles.

CONEY ISLAND CHILI-DOG CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9 x 13-inch baking dish.
• Place biscuits in oven and bake for 10 minutes.
• In bowl, combine chili, hot dogs, cheese and onion.
• Remove biscuits from oven and top with chili mixture.
• Return to oven and continue baking for an additional 12 to 15 minutes or until biscuits are golden brown and filling is hot.
• Cut casserole into squares and serve immediately.