with cheese

This Cheesy Taco Soup is easy to make on the Stove Top or the Crock Pot! It&#039;s filled with ground beef, black beans, tomatoes, and more.

Taco Soup Recipe

cheddar cheese (shredded)

Monterey Jack cheese (shredded)

sour cream (at room temperature)

Tablespoon cream cheese (softened)

beef

packet Taco Seasoning

Tablespoons butter

onion

jalapenos

garlic (minced)

beef broth

chicken broth

red enchilada sauce

tomatoes (drained)

black beans

oregano

Cayenne Pepper (or more if desired)

Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.

Cook and crumble the brown beef in a large soup pot until cooked through. Drain grease well.

Add taco seasoning and stir to combine.

Add the butter, onions, and diced jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute.

Add beef broth, chicken broth, enchilada sauce, and drained diced tomatoes.

Bring to a boil, reduce to a simmer and cook for 15 minutes.

Add in black beans, oregano, and cayenne pepper.

Reduce heat to low and let the heat come down. Stir in the sour cream and cream cheese. It will take a few minutes to completely blend but it will get there. It&#039;s important that the base isn&#039;t too hot when you do this.  (I sometimes find it easier to put the sour cream and cream cheese in a small bowl and mix warm broth into it until combined, then add it to the soup from there.)

Remove from heat. Sprinkle in the cheese and stir to combine.

Season with salt and pepper if desired and serve!

This classic Tuna Noodle Casserole has canned tuna and egg noodles smothered in a creamy mushroom soup filling with cheese and peas. Top it off with buttery Ritz crackers, crispy fried onions, or potato chips.

Tuna Noodle Casserole

dry egg noodles (about 4 cups cooked)

chicken bouillon cubes (optional)

White Cheddar cheese (equal to 3 cups)

rib Celery (diced)

tuna

Salt

celery salt

Pepper

(10.5 oz.) can condensed cream of mushroom soup

half and half (see notes)

sour cream (at room temp)

peas

Parmesan cheese (shredded)

Ritz crackers (crushed)

butter

green onions (diced)

Preheat oven to 400°F.

Shred the cheese and set aside to allow it to come to room temperature.

Melt the butter in a large skillet over medium heat. Add the diced onions and celery and cook for about 5 minutes, until softened.

Add the minced garlic and cook for an additional minute.

Decrease heat to low. Add the drained tuna, salt/pepper, celery salt, cream of mushroom soup, half and half, and sour cream. Stir until combined. Gradually sprinkle in the White cheddar and stir until well-combined and smooth.

Cook the egg noodles 1 minute shy of what the package instructs. Add 2 bouillon cubes to the boiling water to enhance the flavor of the egg noodles if desired.

Add the peas and drained egg noodles to the cream sauce and use a silicone spatula to gently stir until combined.

If not using an oven safe skillet, transfer to a lightly greased 9 x 13 casserole dish.

Top with Parmesan cheese. Cover and bake for 20 minutes.

Combine the Ritz crackers and melted butter and sprinkle over the casserole. Bake uncovered for 5-7 minutes, until the top is brown and crisp.

Garnish with diced green onions and serve!

https://embed.mediavine.com/videos/kbuh7m1uyh4ufex75jxh

This Next Level Mashed Potatoes recipe is simply the best! They are made with red skin on potatoes, rosemary, white cheddar, sour cream and the result is creamy twice baked goodness.

Next Level Mashed Potatoes Recipe

potatoes

rosemary

olive oil

green onions, sliced

white cheddar, shredded

full fat sour cream

milk

salt and pepper

Preheat oven to 350f

Wash and coarsely chop the potatoes, and place...

Wash and coarsely chop the potatoes, and place them into a large bowl with the rosemary. Pour the olive oil on top of the potatoes and toss to coat.

Spread the potatoes in a single layer on...

Spread the potatoes in a single layer on a heavy rimmed baking sheet.

Roast the potatoes for 35-40 mins, or until...

Roast the potatoes for 35-40 mins, or until they are easily pierced with a fork. Turn the potatoes at least once.

Remove potatoes from the oven and transfer to...

Remove potatoes from the oven and transfer to a heatproof bowl.

Mash the potatoes well. Add the onions, cheddar,...

Mash the potatoes well. Add the onions, cheddar, sour cream and 1/2 cup of milk. You may need to add more milk to get to the creamy consistency desired, it just depends on how large your potatoes were and how dry they got in the oven.

Salt and pepper to taste.

Transfer to a baking dish and bake at...

Transfer to a baking dish and bake at 350 for 20-25 minutes.

Serve hot.

This EASY Chicken and Stuffing Casserole has juicy chicken smothered in a creamy sauce that&#039;s topped with green beans and savory stuffing.

Chicken and Stuffing Casserole

yellow onion

celery

sausage links (finely diced, see notes)

lbs. Boneless Skinless Chicken Breasts

Salt/Pepper (to taste)

½ cups frozen green beans (thawed and patted dry)

cream of chicken soup

sour cream

thyme

sage

dry stuffing mix (see notes)

Preheat oven to 375.

Melt the butter in a small skillet over medium heat. Add the onions, celery, and sausage and sauté until softened, about 5 minutes.

Cut the chicken into bite-sized pieces and pat it dry. Place on the bottom of a lightly greased 9 x 13-inch baking dish. Sprinkle lightly with salt and pepper.

Combine the cream of chicken soup, sour cream, milk, ½ tsp dried thyme, and ¼ tsp ground sage. Add it to the top of the chicken and spread evenly to coat.

Add the thawed green beans next. Note: The green beans will be al dente (have a slight crunch). For softer green beans, submerge them into the sauce a bit.

Combine the stuffing mix, chicken broth, sauteed onions, celery, and diced sausage. Add it to the top of the casserole dish.

Cover and bake for 40 minutes. Remove the cover and bake for 5 more minutes.

Serve with my mashed potatoes and 10-minute chicken gravy!

This Broccoli Potato Soup has hints of bacon and cheese throughout the thick and flavorful broth. It&#39;s made with the best flavor enhancers and seasonings, making every bite warm and satisfying.

Broccoli Potato Soup

bacon (drippings reserved)

bacon drippings (can sub butter)

carrots (diced)

soy sauce (can sub Worcestershire sauce)

hot sauce (optional)

EACH: dried parsley, mustard powder

flour

half and half

½ lbs. yukon gold potatoes (or russet. See notes.)

broccoli florets (fresh

parmesan cheese (grated)

Cut the bacon in half and place it in a 4-quart soup pot. Cook it slowly over low heat until crispy on each side. Reserve the drippings and set aside. Roughly chop the bacon once cooled.

Measure out remaining ingredients while the bacon cooks. Cut the broccoli florets into smaller bite size pieces. Don’t cut the potatoes until ready to use.

Heat 3 tablespoons bacon drippings (or butter) in the same soup pot over medium heat. Add the onions and carrots and simmer until very softened and slightly caramelized, about 12 minutes.

Add the garlic, soy sauce, hot sauce, parsley, mustard powder, and oregano and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously.

Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, then reduce to a simmer. Let it simmer and concentrate for 10 minutes.

Peel the potatoes and cut into ¾-inch chunks. Season lightly with salt and pepper and add them to the soup. Simmer, partially covered, for 15 minutes. Stir occasionally as it cooks.

Add the broccoli and simmer for 7 more minutes, or until the potatoes are fork tender and the broccoli is cooked through.

Optional: Use an immersion blender to pulse the soup a few times to smooth out the consistency slightly. You can also transfer some of the broth to a blender.

Reduce heat to low and gradually stir in the cheese until melted and combined. Stir in half of the bacon.

Taste the soup and add additional seasoning if desired. Garnish with remaining bacon and serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1711067840/uiaqhyzn4zlnzbphxmk7.mp4

This Broccoli Potato Soup has hints of bacon and cheese throughout the thick and flavorful broth. It's made with the best flavor enhancers and seasonings, making every bite warm and satisfying.

Top 5 with cheese recipes from across the web

The most viewed with cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taco Soup Recipe

Tuna Noodle Casserole

Next Level Mashed Potatoes Recipe

Chicken and Stuffing Casserole

Broccoli Potato Soup

Top 5 with cheese recipes from across the web

The most viewed with cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Soup Recipe

Tuna Noodle Casserole

Next Level Mashed Potatoes Recipe

Chicken and Stuffing Casserole

Broccoli Potato Soup

The most viewed with cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine