Heat the olive oil In a large, oven safe skillet over medium heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45 minutes.
Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese. Season with salt and pepper. Scatter the remaining cheese over top the casserole.
Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.
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4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese
Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.
Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.
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For serving: shredded lettuce, tomatoes, sour cream, jalapenos
Preheat the oven to 375°F.
In a large nonstick skillet, brown the beef over medium high heat, breaking up with a spoon as it cooks. After the beef has cook through, drain the grease if necessary.
Return the beef back to the skillet and add the taco seasoning, salsa, and water. Bring to a simmer, lower heat and simmer, uncovered, for 5 minutes. Stir occasionally. Stir in the cream cheese until smooth and well combined.
Transfer the meat mixture to a 11X7 baking dish. Top with the Fritos, sprinkle shredded cheese over the top, and bake for 5-10 minutes, or until the cheese is hot and bubbly. Serve immediately with optional toppings.
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