TOSTITO SCOOPER MEAT AND CHEESE HOT DISH
This is an easy stack dish. You can add the cream sauce to the meat or add it on top as the last layer. I personally like it on top. No salt,no canned soup,just a creamy cilantro white sauce.
Provided by Montana Heart Song
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, add margarine and flour.
- Whisk until margarine melted and flour blended. Add milk. Whisk on medium heat until sauce starts to thicken.
- Add cilantro and blend.
- Cook a few minutes and take off heat. Set aside.
- Preheat oven 375°.
- Use a shallow baking dish with 1 to 2 inch sides. I use a 10 1/2 inch round Pyrex baking dish. Spray dish with Pam.
- Cook burger in medium fry pan until just browned.
- Option 1. Add 1 cup cream sauce to the meat. Reserve the balance for the top.
- Option 2. Add the reserved tomato juice to meat and save the cream sauce for the top.
- Pour scoopers in the baking pan.
- Spoon meat over scoopers.
- Add diced tomatoes.
- Add shredded cheeses.
- Bake 20 minutes until cheeses are nicely melted, not brown.
- Take out of oven. Add cream sauce on top.
- Bake 10 minutes more until hot.
- Set about 10 minutes.
- Note: If you use fresh tomatoes like roma, you must add cream sauce to meat or it will be dry. There is not enough juice to add to the meat.
- You can use other types of cheeses.
- I like to use cream sauces and add flavoring nstead of canned soups which are too salty for us to eat now.
Nutrition Facts : Calories 710, Fat 49.9, SaturatedFat 20.9, Cholesterol 112.3, Sodium 1044.1, Carbohydrate 33.6, Fiber 1.5, Sugar 0.6, Protein 33.3
STOVE-TOP PASTA AND CHEESE
Our stovetop recipe matches the ease and speed of a boxed mix but approaches the sublime flavor of more-involved baked varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Pulse bread in a food processor until coarsely ground (you should have 1 cup). Toast breadcrumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes. Remove from heat and add butter, tossing to coat. Season with salt and pepper.
- Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.
- Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.
- Return pasta to pot and add egg mixture. Cook over low heat, stirring, until sauce has thickened, about 2 minutes. Add reserved pasta water, 1/4 cup at a time, until pasta is evenly coated. Season with salt and pepper. Serve immediately, topped with breadcrumbs.
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