Double Cheese Delight Recipes

Steps:

• Heat oven to 350.
• Cook noodles as directed on package, and drain.
• In a large skillet, cook and stir meat, onion and celery until meat is brown and onion is tender.
• Drain off fat.
• Stir in tomato sauce and salt, and heat to boiling.
• Reduce heat, and simmer one minute.
• Remove from heat.
• Stir in cottage cheese, cream cheese, sour cream and noodles.
• Pour into ungreased 1 ½ quart casserole dish.
• Slice tomato, arrange on top.
• Cover, and bake 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook egg noodles according to package directions.
• While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Season with salt and pepper to taste.

Steps:

• 1. Heat oven to 350^. Cook noodles as directed on package; drain. In large skillet, cook and stir meat, onion and celery until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce and salt. Heat to boiling; reduce heat and simmer 1 minute. Remove from heat. Stir in cottage cheese, cream cheese, sour cream and noodles.
• 2. Pour into ungreased 1-1/2 quart casserole. Slice tomato; arrange on top. Cover; bake 30 minutes.

Steps:

• 1. Cook Noodles for 3 minutes then drain. Brown Ground beef with onions and celery then drain off fat.
• 2. Stir in tomato sauce and salt. Remove from heat stir in cottage cheese, sour cream and noodles. Pour into a ungreased casserole dish .
• 3. Bake 350 degrees.

Steps:

• Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side and bottom; reserve cheese shell.
• Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.)
• Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process using quick on-and-off motions until well mixed.
• Pack mixture into cheese shell.
• Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm.
• Cut into thin wedges. Serve with crackers.