sharp cheddar

Three Cheese Bread

flour

semolina

dry instant yeast

salt

olive oil

water

Truly Grass Fed Aged Cheddar, shredded

Truly Grass Fed Sharp Cheddar, shredded

In an electric mixer with a dough hook, combine all ingredients except for cheeses.

Once dough is combined add your three cheeses.

Knead by hand a few minutes on a floured surface.

Put dough in a greased bowl and cover. Allow to rise for two hours.

Grease a large bread pan (14’) or two smaller ones and add your dough. Cover and allow to rise once more for an hour.

Preheat oven to 425F and add your bread. Allow to bake for 30 minutes.

Add a bit more cheese if desired to the top then bake again 5-10 minutes or until golden brown.

In this casserole, a homemade cheese sauce that’s good enough to toss with pasta replaces the canned creamed soup. When you mix in broccoli florets and cooked rice, then top the whole thing with crushed crackers and more Cheddar, you get a gooey holiday side with a crisp top. Use white or orange Cheddar or a mix of the 2, aiming for a range of 4 to 5 cups, based on how rich and cheesy you’d like it. And while this does contain a lot of broccoli, you’ll probably want to serve a salad on the side.

Broccoli Cheese Casserole

unsalted butter,

Kosher salt

broccoli

red-pepper flakes

scallions

black pepper

all-purpose flour

milk

Cheddar cheese

white rice

Ritz crackers

Heat the oven to 350 degrees and butter a deep 9-by-13-inch baking dish.

Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, until bright green. Drain immediately and set aside.

In a large heavy-bottomed pot, melt the butter with 1 teaspoon red-pepper flakes over medium heat. When melted, add the scallions, 1 teaspoon salt and the black pepper, and cook until scallions have softened, 3 to 4 minutes. Add the flour and stir to combine. Stir constantly for 1 to 2 minutes, until the flour streaks are slightly golden in color, then add the milk in a slow stream, stirring continuously.

Continue to stir the milk until the mixture is thick and creamy, 6 to 8 minutes. Remove from heat and add 4 cups of the cheese, stirring vigorously to melt it down into a smooth sauce. Taste and season with salt.

Add the cooked rice and parboiled broccoli to the pot and stir until evenly coated with sauce.

Transfer the mixture to the prepared dish and sprinkle with remaining 1 cup grated cheese, Ritz crackers and remaining 1/2 teaspoon red-pepper flakes.

Bake for 25 to 30 minutes, until bubbling. For more color, cook under the broiler for 2 to 3 minutes, watching carefully. Serve warm.

Make cheesy nacho supreme the whole crew will love with the help of this easy recipe. This restaurant-inspired appetizer is not only delicious, but it only takes 10 minutes to prepare. McCormick® Fajitas Seasoning Mix brings savory, citrus flavor to create the ultimate nachos grande supreme recipe. Just stack your nachos supreme high with all your prepped ingredients and watch them get devoured in minutes. It’s the perfect appetizer for your next game day party or any day of the week. No one is judging.

Nachos Supreme

beef

onion,

chopped red or green bell pepper

McCormick® Fajita Seasoning Mix

restaurant-style tortilla chips (8 ounces)

Cheddar cheese (8 ounces), divided

step 1

Preheat oven to 375°F. Cook ground beef, onion, and bell pepper in a large skillet on medium heat for 5 minutes or until cooked through, stirring frequently. Drain if needed. Stir in Seasoning Mix and water. Simmer for 5 minutes, stirring occasionally.

step 2

Arrange tortilla chips in a single layer on 2 lightly greased, foil-lined shallow baking pans, overlapping chips if needed to cover the bottom completely. Top each pan of chips with half of the meat mixture and the cheese.

step 3

Bake for 5 minutes or until cheese is melted. Serve immediately with your favorite toppings.

What do you get when you combine two foodie favorites - pizza and tacos? Taco Pizza! Top a simple homemade crust with taco-seasoned ground beef, salsa and extra cheese for crave-worthy (and easy) meal.

Taco Pizza

bread flour

yeast

McCormick® 30% Less Sodium Mild Taco Seasoning Mix

salsa

Mexican cheese blend {shredded Cheddar cheese}

lettuce

tomato

For the Crust, whisk water and olive oil in liquid measuring cup. Place flour, yeast and salt in food processor; pulse until well blended. With machine running, gradually add water mixture just until mixed and no dry flour remains in bowl, about 30 seconds. Process 1 minute longer until dough forms a ball.

Transfer dough to lightly floured surface. Knead by hand about 30 seconds until dough is smooth, shaping into a ball. Transfer to a lightly greased bowl. Spray dough lightly with no stick cooking spray. Cover with plastic wrap. Place bowl in warm, draft-free place and allow dough to rise about 1 1/2 hours until puffy. Transfer to lightly greased sheet pan. Press and stretch dough into a rectangle about 15-inches long by 10-inches wide. Cover with plastic wrap. Place baking sheet in warm, draft-free place and allow dough to rise about 45 minutes longer.

Meanwhile, for the taco meat, brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, salsa and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

step 4

Preheat oven to 450°F. Gently stretch dough towards corners of sheet pan to return to original size before adding pizza toppings. Spoon meat mixture evenly over crust. Sprinkle with cheese.

step 5

Bake 15 to 20 minutes or until cheese is melted and crust is lightly browned. Top with shredded lettuce and chopped tomato. Add additional toppings as desired, such as sliced jalapenos and sour cream. Test Kitchen Tip: For easier prep, make pizza using a prepared 12-inch crust. Top crust as directed, and reduce bake time to 12 to 15 minutes or until cheese is melted.

Tomato and Cheddar toasts don’t need fussing — just crusty bread, swoops of mayonnaise, perfect summer tomatoes and the sharpest Cheddar you can find. It’s in the construction where things can go from good to great. Instead of cheese that’s sliced (which can be stiff and unrelenting) or broiled (and coagulated), take a cue from Chris Kronner’s burger wisdom in “A Burger to Believe In” (Ten Speed Press, 2018) and stir finely grated Cheddar into the mayonnaise. When slathered on hot, toasted bread, the cheese will melt into a creamy base somewhere between a queso and pepper-free pimento cheese. It has the pluck of sharp Cheddar, albeit in a plush and delightful form.

Tomato Cheddar Toasts

ripe medium tomatoes, thinly sliced

Salt

mayonnaise

Cheddar

bread

NYT Cooking

https://static01.nyt.com/images/2023/08/01/multimedia/AS-tomato-cheddar-toast-pbgv/AS-tomato-cheddar-toast-pbgv-videoSixteenByNineJumbo1600.jpg

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

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Arrange the tomatoes on a plate and sprinkle with salt. Stir together the mayonnaise, Cheddar and a pinch of salt.

Toast the bread however you like. Right when the bread’s hot and ready, slather with the Cheddar mayonnaise. (Extra mayo will keep in the fridge for up to 2 weeks.) Top with the tomatoes and devour.

BiNgO!  I had made the pesto ricotta tomato  tart (with homemade rough puff pastry) earlier in the week, but tonight, Ali Slagle’s cheddar tomato toasts were begging to be made with those garden summer tomatoes on my counter, some of that sharp CostCo cheddar in my fridge, along with the Hellman’s Mayo , and a few toasted slices of that artisan Ciabatta loaf my husband brought home.  A perfect accompaniment to our summer meal, my crisp glass of white wine and listening to the crickets from my screened in porch.  This is how I spell August and Summer.

Sprinkle with chili powder for added zip.

I think Harriet M Welsch would like this sandwich.  And that's about the highest praise a tomato sandwich can get.

Wish I’d read the comments first. Cheese definitely didn’t get melty even on bread straight from toaster. Slightly better than a plain old Mater Sando, but I don’t know that even the minimal extra effort was worth it. Might just throw a slice of sharp cheddar on and toast.

Hellman’s mayo,  thick slice of good bread, beautiful summer tomato, salt and pepper….that’s all you need.  This recipe overwhelms the elegance of a summer tomato sandwich.

Ok this is so simple and so delicious! Use good quality bread and cheddar, and salt the tomatoes with Malden if you have it. Perfection!

Yup, but good quality butter and taleggio. Of skip the bread, butter, and cheese. Tomato, salt, pepper.

When I first read this recipe (sometime last summer) I stopped what I was doing and made it for myself immediately!  But I didn't have any cheddar on-hand, so substituted shredded parmesan.  Please give that a try.  I prefer it to the cheddar, which I tried as soon as I could buy some.  I have been growing my own tomatoes this year in anticipation.  It was worth the effort!! And I'm someone who loves the toast to be dark and crisp.  Yum!

Been making a version of this for years. But I swap the mayo for a good balsamic vinaigrette and fresh chopped basil from my garden. Caprese on toast.

This is definitely the best gazpacho I've had or made.  The main secret is to choose very ripe, almost squishy tomatoes.  I used early girls...I reduced the salt in half, and added 1 yellow zucchini to the blender.  Also omitted the onion in the soup, and instead served the soup with thinly sliced fresh basil and thinly sliced green onion.  I tried it with sliced avocado, but it did nothing for the soup as there was no texture.

I've hated recipes that say "sprinkle" with salt since the first time I made eggplant parm. I over-salted the eggplant and couldn't wipe enough of it off to make it palatable. 
For a large tomato slice on half a slice of deli rye, I use about 1/8 tsp of salt. I've tried more, but it's too much with the saltiness of sharp cheddar. And I don't like it as much without any sprinkled salt, because salt helps the flavor of the tomato "bloom"

It almost seems like a non-recipe, but the shredded cheese/mayo mix is a revelation. This has become my favorite everyday method for consuming tomatoes.

This was yummy and very satisfying. I used Ezekiel bread for me and sourdough for the fam. Served with a store bought soup. Easy and delish!

My French mom, who was a wonderful cook, made a version of this that was delicious. Spread mayonnaise on the bread, add a layer of tomatoes, sprinkle with garlic powder, top with a slice of cheddar, and then broil until the cheese is melted.

This is less of a recipe and more of a great reminder to ravenously enjoy summer tomatoes, and for that, I’m so glad. Delicious!

I grated the cheese half very fine and half in larger shreds to add a bit of texture. I’ve been making grilled cheese sandwiches this way for years. The cheese spread is also super great spread on cocktail rye or pumpernickel and broiled. You can then add whatever you want to the top, spicy pickles, fresh veg, tomatoes, pea shoots etc and they make wonderful party bites or as a side for soup or salad. I always add Tabasco. It keeps for awhile so make a double batch and get creative!

There's a world of taste difference between a ripe uncooked summer tomato and one that has been toasted or broiled.

Why is everyone baking or broiling this when the recipe expressly says not to--the hot toast will melt the finely grated cheese? Did anyone follow the recipe? If yes, did it work?

Parmigiano Reggiano and a touch of fresh basil over mayonnaise every day of the (summer) week.

Added some fresh cracked pepper to the cheese mix and instead of topping toast with the mixture I baked the cheese mix right on top of the bread in the oven at 350 for 20 minutes. Came out gooey and amazing. Thinking of experimenting more next time and baking the tomatoes too or adding some finely diced onions or shallots to the cheese mix.

I mix goat cheese and Mayo rather than cheddar. Just enough Mayo to make cheese spreadable.  Top that with chopped basil leaves then the tomatoes w/a sprinkle salt & pepper.  My go to summer lunch.

This is an old standby I learned about 30 years ago except that we added sliced green onions to the mix.

Yeah it didn’t really melt which is kinda the point of bread with melted cheese

Using this recipe for inspiration - I lightly toasted a bagel half (what I had) and spread the mayo/cheese mixture on top.  Put in the toaster oven for about 4 minutes.  Then topped with tomatoes.  No salt was necessary.  Delicious but messy.

Not fussy is right.  This is a perfect example of letting high quality ingredients speak for themself.  I used fresh sourdough, high quality mayo and sharp cheddar, and the most perfect Jersey tomatoes from my local farmers market.  Salt and fresh ground pepper.  Icy cold beer.  Summer perfection.

I loved how easy this recipe was! Mine came out overly salty so I won’t salt the tomatoes next time. I added a basil leaf to each slice as well.

Yes, I did, and I agree with the other reply that the cheese mixture didn't really melt. But then, I used focaccia which doesn't hold the heat very well. Also, I didn't pack the cheese, so it probably could have used more cheese. It was ok, nothing to write home about.

@Deb Martin. I think I’ll add some grated Walla Walla sweet onion and maybe just a few Mama Lil’s hot peppers.

The breakfast casserole is a perennial favorite for good reason: It’s easy to make, crowd-pleasing and endlessly customizable. Frozen hash browns provide great texture in this simple version, but feel free to use leftover cooked potatoes, diced into 1/2-inch pieces, in their place. Fry up a pound of bacon or use 1/2 pound of cubed ham instead of the Italian sausage, and experiment with different shredded cheeses. Made as written, or with your own additions, this casserole is a dependable and delicious breakfast standby.

https://static01.nyt.com/images/2023/08/25/multimedia/LH-Breakfast-casserole-qvfk/LH-Breakfast-casserole-qvfk-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Breakfast Casserole 

Unsalted butter,

Olive oil

sausage

eggs

kosher salt (such as Diamond Crystal)

Italian seasoning

8 ounces shredded sharp Cheddar

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Heat the oven to 350 degrees and grease a 9-by-13-inch ceramic or metal baking dish with butter. Set the hash browns out at room temperature to thaw slightly, breaking up any clumps.

Heat 1 tablespoon of olive oil in a large skillet over medium. Add the sausage and cook, breaking up the meat with a spoon, until browned and starting to crisp, 5 to 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. 

In a large bowl, whisk the eggs, milk, salt, Italian seasoning and pepper.

Place the hash browns in the prepared baking dish, along with the cooked sausage and the cheese. Toss until combined, then spread into an even layer. Pour in the egg mixture, making sure the hash browns are submerged.

Bake, uncovered, until the eggs are set and the casserole is lightly browned at the edges, 45 to 50 minutes. Cool for 10 minutes, then top with scallions, if using. Cut into squares and serve.

I precooked the sausage and onion and broke the eggs the night before for a fast prep in the a.m.  I used 1 cup sour cream and 1/2 cup milk for a perfect texture. I added a sautéed onion and used Italian sausage. I melted about 1 1/2 T of butter in the pan, then mixed in the thawed hash browns. I broiled the hash browns for about 10 minutes (watch carefully). I mixed about a T of flour into the cheese, sausage,and onion, then mixed that into the egg and milk mixture. The result was delicious!

This is a great breakfast dish. I added some chopped spinach and used shredded gruyere/Swiss cheese instead chedder. It comes together easily.

good suggestion on the bacon. i put the slices i want to cut in the freezer for 15 minutes,  then just use my chefs knife to cut@Maimeo

I followed the recipe but was not happy with the results. The potatoes were grainy and unappetizing. I could try to crisp them as other commenters suggest, but wouldn't they just go soft again in the milk and eggs mixture? Moving on to another recipe in future.

Used soy sausage and added chopped green pepper and 1/2 onion, sauted in olive oil.

Super easy and was a big hit at brunch. But seriously, it could serve 10 people.

I think I’ll try this again with spinach and feta.

I made this with what I happened to have in the house, which was soy-rizo and frozen tater tots. Sautéed the soy-rizo, defrosted the tots and broke them up, and otherwise followed the recipe. Easiest brunch I’ve ever made and my girlfriends loved it, and my husband said he would eat it every weekend.

I’ve made this three times, I’ve slightly changed the proportions of potatoes and cheese, and added vegetables— it always comes out great! Today’s winner included red onion, chicken Italian sausage, and kale with a mix of cheddar and Gruyère. I don’t see the point of baking the frozen potatoes first, that sounds like a mess waiting to happen,

Had my husband's college roommate, wife, and grown children over for brunch and made this with finely chopped frozen roasted broccoli, fresh onion, and duroc ham leftover from our holiday celebrations. And since I was so close to Lorraine territory, went with one cup guyere and one cup sharp cheddar. With mini-super-crispy tater tots as the base. Served with a side salad. Everyone LOVED! Big hit. Will do again, 100.

Made basic recipe as directed but added spinach and sautéed shallots. Used just Oregano instead of Italian spices and used seasoned salt in place of regular..  I thought this was delicious.  The potatoes made it lighter than many egg casseroles.  Yum.

@Arthur  8 ounces of cheese (weight) makes about 2 cups (volume) when shredded. Cheers!

I think the direction 2cups/8 ounces shredded sharp Cheddar means 24 oz. total? Can anyone confirm? A pound and a half of cheese seems like a lot.

Has anyone substituted Greek yogurt for milk?

I used baked potatoes cubed small and less cheese- probably a cup (leftover from making pizza the night before). It was delicious! Definitely making again and playing around with variations like adding bell peppers. It’s like a hardy frittata.

I make a very similar recipe for Christmas morning breakfast but cook mine in my crockpot, on low heat, overnight. I use a bag and a half of frozen potatoes (unsure of weight), and only enough milk to slightly thin eggs. Mix all other ingredients together in bowl then place in greased crockpot. I add additional cheddar cheese on top. I cook on low-starting around 11pm (or when I go to bed) then switch it to warm as soon as we get up (typically 6-7am). The bottom is browned (my family’s favorite part) and the dense casserole is cooked through-kept moist by the crockpot lid and cheese topping. It’s the best breakfast on a morning you’re too tired to cook.

It might be a good idea to bake the hash browns for 10-13 minutes in the bottom of the casserole and then add the egg mixture and finish baking. This crisps up the potatoes a little, giving a more layered effect to the casserole.

If there's water in the bottom of your pan after cooking this for 45 minutes at 350, there is a good chance that you have overcooked the casserole. When eggs are cooked perfectly, there is no water. Once they start overcooking the proteins constrict in the eggs and start releasing water. The best thing to do is take it out of the oven immediately and let it sit for a minute to reabsorb the water. Similar to cooking a steak.

I have done this without the meat. Additions have been onions, colored peppers, diced broccoli, and a dash of hot sauce. It repeats well, but freezing and reheating did not.

Great recipe.  Add onions and peppers for color and texture.  Also can be prepared at night and baked the next morning.

I find baking bacon on sheet pan with parchment paper a more consistent cooking method. Less cleanup, also.

As suggested, I pre-crisped the potatoes by layering them in the bottom of the pan and putting them in the oven as it heated up. This thawed the potatoes and got them started with the cooking. 

I also added onion and spinach. But I could also see it being good with nearly any veg. 

For those who had the watery issue, I suspect that it may be from adding too much milk. I like my eggs more firm and all of the milk in this recipe put it right on the edge for me. Next time, I’ll do maybe 1/3 less.

When cooking bacon that will be used crumbled, I use a kitchen shears to cut the uncooked bacon into small pieces, fry them up, and use a slotted spoon to put them on paper towels.  Sliced pieces cook more evenly and quickly than strips that curl.  There is also less splatter and easier cleanup.

I am confused as to why the cooking newsletter describes hash browns as the topping, rather than the base...and then the photo shows cheese on top, though the recipe has it in the base under the eggs -- or is that what happens when it's cooked?

100 percent agree. The parchment paper is key

We’ve served a similar recipe in our family that uses tater tots as the base. You can also add fresh diced tomatoes, chilis, bacon, mushrooms, etc to change it up. This is a nice recipe to prepare the night before and bake in the morning, especially on weekends or holidays like Christmas morning.

Swift’s Premium Sausage printed basically the same recipe in magazine ads about 35 years ago, and I and my now-grown sons have been serving it often ever since. Only real difference is that Swift called for only five eggs, and for 1 tsp dried mustard instead of the Italian seasoning.

I had to cook this a solid ten additional minutes to cook the egg. After 45 minutes, it was still runny at the bottom.

Defrosting frozen hash browns helps the liquid-in-bottom issue; partially defrosted mine in oven 10 mins then continued recipe. Swapped garlic and herb mix for Italian blend. Baked nearly an hour; came out light and tasty, nice browning along the edges.  This morning, I reheated for two minutes on med-low microwave setting. Consistency was as nice as the first serve. All we need is a crowd!

Being a vegetarian who shouldn’t eat eggs (medical reasons), this is easily doable with materials that have become available recently, like faux-eggs and vegan faux-sausage.  And it’s also not that bad for type-2 diabetic, with less than 30 grams of carbs!  I look forward to making it, but I probably will season it differently with sautéed onions, crushed garlic and various herbs.

Has anyone frozen this in single servings for easy mornings?

Slathered on burgers and sold by the tub in grocery store delis across Alaska, this cold, smoky jalapeño-cheese dip is most authentically consumed within earshot of a 4-stroke outboard motor while fishing for salmon on the Kenai (keen-EYE) River. The original dip, also known simply as jalapeño cheese dip, has been sold by Echo Lake Meats, a butcher shop on the Kenai peninsula south of Anchorage, since the 1970s. Its recipe remains a closely guarded secret, but copycat dips abound. This tasty, quick-to-make version for home cooks was adapted from the chef and recipe developer Maya Wilson’s recipe in “The Alaska From Scratch Cookbook” (Rodale, 2018). It’s important to use freshly grated cheese to get the correct texture.

Kenai Dip (Smoky Jalapeño Cheese Dip)

garlic powder

smoked paprika (plus more for serving, if desired)

red pepper (or more to taste)

fat drop (about 1/8 teaspoon) liquid smoke (see Tip)

(4 ounces) freshly grated sharp Cheddar

Tortilla chips

https://static01.nyt.com/images/2025/08/28/multimedia/28FD-ALASKA-DIPREX-JO-Kenai-Dip-tbhm/28FD-ALASKA-DIPREX-JO-Kenai-Dip-tbhm-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Spencer Richards.

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In a mixing bowl, stir together the mayonnaise, jalapeños, jalapeño brine, garlic powder, smoked paprika, crushed red pepper, liquid smoke and salt. Fold in the cheese until well combined. Cover and refrigerate for at least 15 minutes (to firm up the dip slightly and allow the flavors to meld) and up to 5 days. If you like, sprinkle with a little smoked paprika before serving. Serve cold with tortilla chips or crackers.

Most Alaskan authentic with stale Pilot biscuits, served in the galley of a small rocking boat, accompanied with a heavy chipped mug of dark tea.

@stasiyork I thought the same thing, although less poetically. Well said!

It looks like the southern staple, Pimento Cheese, escaped the humidity and headed off to seek its fortune... so interesting how foods migrate like that.

These no-frills, open-faced tuna melts pack a punch because horseradish and Cheddar make a rowdy pair. Jarred horseradish is a nose-tingling combination of grated horseradish, vinegar and salt, so the tuna only needs a couple tablespoons and a little mayo, garlic and black pepper to make it zesty and creamy. If you’re only serving two, the recipe halves easily, and you can broil it in a toaster oven. Eat for lunch or dinner alongside an iceberg salad, pickle spears or potato chips.

Horseradish-Cheddar Tuna Melts

tuna,

mayonnaise, plus more as needed

garlic cloves, finely grated

Black pepper

muffins,

parsley

https://static01.nyt.com/images/2024/04/30/multimedia/as-horseradish-tuna-salad-gtjm/as-horseradish-tuna-salad-gtjm-videoSixteenByNineJumbo1600.jpg

https://static01.nyt.com/images/2024/04/30/multimedia/as-horseradish-tuna-salad-gtjm/as-horseradish-tuna-salad-gtjm-googleFourByThree.jpg

https://static01.nyt.com/images/2024/04/30/multimedia/as-horseradish-tuna-salad-gtjm/as-horseradish-tuna-salad-gtjm-mediumSquareAt3X.jpg

Arrange a rack about 6 inches from the broiler heat source and heat the broiler to high. 

In a medium bowl, use a fork to mash together the tuna, mayonnaise, horseradish, garlic and a few grinds of pepper until smooth. Taste and, if it’s mild, add more horseradish; if it’s dry, add more mayonnaise. 

Place the English muffins on a sheet pan and toast lightly under the broiler on both sides, 1 to 2 minutes per side (check frequently to avoid burning). Arrange the English muffins split-sides up, then top with the tuna salad (about 3 tablespoons each). Top each with a slice of Cheddar. Broil until the cheese has melted, 1 to 2 minutes. Garnish with parsley or chives, if using. Eat right away.

I have actually never used my broiler, and I adore tuna melts, so this recipe finally got me to get to know my oven better. Super fun and delicious! I feel like this would be a great recipe to try with my nibblings. I paired this with Kasia Pilat's Pickle Lemonade, and Ali's rowdy pair became a raucous bunch! We're gluten-free so we made these with Glutino English muffins, which worked great.

Do you think canned salmon would work instead of canned tuna? Neither my husband or I like canned tuna: top of food chain, high mercury content.

I think it might have been good enough minus the horseradish. I didn't like that in it

We must remember there are a couple different types of typical horseradish products on the shelf. There's the jar of pure horseradish root -- sometimes in an extra-hot version whereas the original is already plenty hot -- and then there's horseradish (sauce) which is made of mostly mayonnaise. It's not intuitive to know which is which unless one is accustomed to using it often enough, maybe those who roast prime rib at the holidays. Try taking a tiny taste of the product you have on hand, and you'll know right away if it's just sauce or if it's grated root.

Perhaps white beans of some type could sub for tuna for vegetarians, mixed with mayo (Japanese if you have it) and wasabi. Then place on muffins, top with cheese, and broil.

I use olive oil-packed tuna and don't drain before using. This brings more tuna essence to the party and lets me use less mayo. Capers, red onion, coarse mustard, fresh dill... find your joy.

Did it all in toaster oven. Super easy lunch!

Absolutely loved this comfort food recipe. I made it as written now several times. Gourmet bakery English muffins makes all the difference. Great quick, satisfying dinner when you don’t feel like cooking.

This was so easy and so delicious.  Will make again for sure!

I used plain Greek yogurt instead of mayo, added a little bit of lemon juice, capers and some sliced peppericinis for crunch. Absolutely delicious!

Made up extra tuna and added celery the next day over salad for lunch.  Like kimchi, a nice spicy twist on tuna salad.

I love this recipe for a quick lunch. I adjusted for 2 people, and it was great. I usually have all the ingredients on hand, another plus.

This recipe is great as is. The only change I made was to use smoked gouda instead of cheddar because that's what I had on hand. A lovely quick dinner!

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