Cheesy Swiss Bake Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
• Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
• Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.

Steps:

• Grease a 9-inch baking dish.
• Cut and fit the potato patties into the bottom of the pie plate; press firmly, then brush with melted butter.
• Bake at 425 degrees for about 20 minutes; remove from oven.
• Reduce oven temperature to 350 degrees.
• Sprinkle with grated cheese, ham and mushrooms.
• In a small bowl whisk together eggs with whipping cream, seasoned salt and black pepper, then pour over the pie.
• Bake for 30-40 minutes or until center is set.
• Let stand for 10 minutes.

Steps:

• In a saucepan, cook broccoli until crisp-tender; drain and set aside. In another saucepan, melt butter; add flour. Cook and stir until thickened and bubbly. Stir in onion. Gradually add milk; bring to a boil and cook for 1 minute. Remove from the heat; stir in cheese, eggs and broccoli. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30 minutes.

Steps:

• In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
• Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
• Preheat oven to 425°F (220°C).
• Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
• In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
• Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
• Serve and garnish with parsley.
• Enjoy!

Steps:

• Preheat oven to 375.
• In a large bowl, combine ground meats, panko, eggs, melted butter, and seasonings. Roll mixture into balls.
• In skillet on medium-high heat, cook meatballs in some olive oil, until browned on all sides. Transfer to a paper towel lined tray and set aside.
• In the same skillet, melt butter and whisk in the flour, until lightly browned. Slowly pour in the beef broth, while whisking continuously. Keep whisking and cooking until slightly thickened. Stir in the heavy cream and season with salt and pepper.
• Place meatballs in the gravy and simmer for about 3-4 minutes.
• Cook egg noodles to al dente and drain. In a baking dish, mix together with meatballs and gravy. Sprinkle with desired amount of shredded Gruyere cheese. Bake at 375° F until slightly golden and bubbling. Garnish with chopped chives or parsley.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• Bake in preheated oven for 30 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, mix soup, sour cream, garlic powder and pepper until blended. Stir in remaining ingredients., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 55-65 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.