Swiss Cheese Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. Drain fat. Stir in pasta sauce. Bring to a simmer.
• While sauce is simmering, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles. Boil until cooked through, but is still firm to the bite, about 5 minutes. Drain well.
• Spoon half of the meat sauce into the prepared baking dish. Top with half of the cooked noodles, and 1 1/2 packages of cheese slices. Repeat with remaining sauce, noodles, and cheese.
• Place uncovered dish in preheated oven. Bake, until cheese is melted and browned, about 40 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

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:

• Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
• Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
• Bake for 5 minutes or until the cheese is melted.

Steps:

• Preheat oven to 325.
• Reserve 1/3 cup cheese.
• Combine remaining cheese, parsley, tarragon& garlic Toss potatoes with salt& pepper; pour 2 tbs butter into shallow 10 inch round baking dish; starting& ending with potatoes, alternately layer potatoes& cheese-herb mixture in dish; drizzle with remaining butter.
• Cover with foil and bake on upper rack for 1 hr.

Steps:

• Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.

Steps:

• Preheat oven to 350.
• Combine soup, milk, onion and mustard all together in a saucepan.
• Heat on medium until warm.
• Stir in cheese until melted.
• Pour 1 cup sauce into each of 2 10x6 baking dishes.
• CAREFULLY, break six eggs into the sauce in each pan, 3 down the length of each pan on each side.
• Carefully cover all BUT the yolks with the remaining sauce.
• Line each side of both pans with the bread slices.
• Bake for 20 minutes or until the eggs are to desired doneness.
• The eggs will cover themselves as they bake.

Steps:

• Preheat oven to 350 degrees.
• LIBERALLY butter a 9 by 13 glass pan.
• Line the botom and the sides with sliced swiss cheese.
• Add a layer of green onions to cover the cheese.
• Sprinkle on chervil or parsley.
• Make 8 equally spaced dents in the onions to hold the eggs.
• Crack eggs into dents.
• Sprinkle with chervil or parsley.
• Add cream to desired depth. Do not cover eggs entirely.
• Bake uncovered fo 25-40 minutes or until desired doneness of eggs.
• Optional:.
• Add a layer of sliced, sauteed mushrooms or.
• Add some white wine to the cream or.
• Add a yellow or white onion layer or.
• Add layer of crumbled bacon or sausage.

Steps:

• 1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
• 2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
• 3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
• 4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
• 5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
• Pro tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.