#cheesyrecipes

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Cheesy Spinach-Artichoke Bagel Bites Recipe

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Roasted Vegetable Butternut Squash Lasagna Ingredients For the roasted veggies: 1 red bell pepper, julienned or cut into chunks 1 yellow or orange bell pepper, julienned or cut into chunks 1 red onion, thinly sliced 8 ounces baby bella mushrooms, sliced 2 medium zucchini, sliced and quartered 1/2 teaspoon garlic powder Freshly ground salt and pepper 2 tablespoons olive oil For the butternut squash layer: 1 large butternut squash (at least 3 pounds) 2/3 cup milk (unsweetened almond milk or any milk) 1 tablespoon brown sugar or coconut sugar (or pure maple syrup) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt Freshly ground black pepper For the noodles: 10 lasagna noodles For the ricotta mixture: 1 (15 ounce) container ricotta 1 egg 1/2 teaspoon salt Freshly ground black pepper For the layers: 3 cups shredded mozzarella cheese, divided (approximately 12 ounces) 1/2 cup grated parmesan cheese, divided To garnish: Fresh chopped parsley Directions Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, add the chopped vegetables, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat evenly and spread in an even layer. Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a separate parchment-lined baking sheet, flesh-side down. Place both sheets in the oven. Roast vegetables for 30 minutes until golden, then remove and let cool. Roast butternut squash for about 1 hour or until tender. Once squash has cooled, scoop out the flesh and blend with milk, sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper until smooth. While roasting, cook lasagna noodles in boiling water for 5-6 minutes, then drain and lay flat on an oiled surface. In a small bowl, mix ricotta, egg, salt, and pepper until combined. In a 9x13-inch baking dish, spread 3/4 cup butternut squash mixture on the bottom. Layer with 5 noodles, half the ricotta mixture, half the roasted vegetables, 3/4 cup mozzarella, and 1 cup butternut squash mixture, followed by 1/4 cup parmesan. Repeat layers with remaining ingredients, finishing with remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese is golden. Garnish with extra parmesan and chopped parsley. Let cool 15-20 minutes before serving. Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes Total Time: 2 hours Kcal: 320 kcal per serving Servings: 8 This Roasted Vegetable Butternut Squash Lasagna brings together the best flavors of the season. Each bite is layered with creamy butternut squash sauce, tender roasted vegetables, and gooey melted cheese, creating a comforting and satisfying dish. The gentle sweetness of the squash balances the savory roasted veggies, making it a perfect meal to welcome the cooler months. Ideal for family gatherings or a cozy night in, this lasagna is a crowd-pleaser that delivers on both taste and nutrition. With its vibrant colors and hearty textures, it’s as beautiful as it is delicious. Pair with a simple green salad, and you have a complete meal to enjoy on a crisp autumn evening.

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Click the link in my bio to get the recipe for Shepherd's Pie! Photo: @may_june_geminis • • #foodblogger #foodie #food #foodphotography #foodgram #foodpic #foodstagram #foodlover #foodphoto #foodiechats #couchpotatocook #dinner #eat #recipe #recipes #cook #cheesyrecipes #potatoes #yummy #yum #shepherdspie (at Florida) https://www.instagram.com/p/BncbvINgogC/?utm_source=ig_tumblr_share&igshid=q4qhwomwdbmh

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Cheesesteak Potato Soup Ingredients: 2 teaspoons vegetable oil, divided 2 lbs shaved steak 1 teaspoon Worcestershire sauce 3 teaspoons garlic salt, divided (1 tsp + 2 tsp, to taste) 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 4 tablespoons salted butter 1 medium yellow onion, diced 3 cloves garlic, minced 1/3 cup all-purpose flour 4 cups beef broth (plus more as needed) 2 cups whole milk 1 cup half-and-half 2 1/2 lbs Yukon Gold potatoes, cut into 1/2-inch cubes 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly cracked black pepper 1/2 cup white American cheese 1/4 cup provolone cheese 1 teaspoon dried parsley Directions: Heat a large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil to coat the bottom. Add the shaved steak, spreading it in a single layer, and season with Worcestershire sauce and 1 teaspoon of garlic salt. Cook the steak, flipping and stirring constantly, until fully cooked, about 2-3 minutes. Transfer the steak to a plate and set aside. In the same pot, add the remaining vegetable oil and stir in the chopped bell peppers. Cook for about 3 minutes, or until they start to soften. Transfer the peppers to the plate with the steak. Melt the butter in the pot, then add the diced onions. Cook until the onions begin to soften and deepen in color, then add the minced garlic and cook for another minute. Sprinkle the flour over the onions and garlic, stirring to create a roux. If the mixture seems dry, add more butter or vegetable oil, one tablespoon at a time. Cook the roux for 3 minutes, stirring constantly. Gradually add the beef broth, milk, and half-and-half, stirring to avoid lumps. Add the remaining garlic salt, oregano, crushed red pepper flakes, cayenne, and black pepper. Stir in the diced potatoes, making sure they’re fully submerged. Bring the soup to a boil, then reduce heat to medium-low and cover with a lid. Let the soup cook for 10-15 minutes, stirring occasionally, until the potatoes are fork-tender. If the soup becomes too thick, add more broth or milk to maintain a creamy texture. Once the potatoes are tender, reduce the heat to low. Using an immersion blender, blend the soup for about 45 seconds to add creaminess while keeping some potato chunks intact. (Blend fully if a smoother consistency is desired.) Stir in the white American cheese, ensuring it melts completely, then add the provolone, stirring until melted for a deliciously cheesy pull. Taste the soup and adjust seasonings as needed. Cover and let rest for 5 minutes to meld the flavors. Stir one last time before serving, garnishing with minced parsley or chives if desired. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Calories: 530 kcal | Servings: 6 This Cheesesteak Potato Soup is a creamy, hearty take on the classic cheesesteak flavors, with tender pieces of steak, soft potatoes, and rich, melted cheese in every bite. The balance of beefy broth, savory seasonings, and colorful bell peppers adds a pop of flavor and color to each bowl. Finished with a hint of garlic and topped with fresh herbs, this soup brings comfort and warmth to any meal. Perfect for a cozy dinner or a hearty lunch, this soup is satisfying and easy to prepare. Serve it with a sprinkle of parsley or chives for added color, and a side of crusty bread to make the meal complete. With its rich and cheesy pull and comforting flavors, this Cheesesteak Potato Soup will be a new favorite for chilly nights.

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Comforting White Cheese Chicken Lasagna That Wows (Easy Bake)

Discover white cheese chicken lasagna with creamy sauce, tender chicken, and spinach. A comforting, crowd-pleasing bake for any occasion.

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Cheesy Beef Stuffed Potato Cookies Recipe

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🍄 Stuffed Cheesy Mushroom Recipe – Easy, Cheesy & Irresistible! 🧀

Looking for the perfect snack? These baked stuffed mushrooms are loaded with gooey cheese and bursting with flavour. Perfect for parties, cravings, or anytime you need a quick and tasty bite. 😍

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