1,936 cheese soup recipes

Our kids can't get enough of this easy broccoli casserole recipe.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Chicken mac and cheese casserole. Crusty, cheese topped, satisfying bubbly perfection.

An easy and flavorful weeknight meal is all in one dish.

Soft yeast rolls made with hot roll mix, cream of onion soup, Parmesan cheese, and dried dill. A shortcut bread recipe that yields 16 savory rolls with rich onion flavor baked right in.

Large, gooey and cheesy pot of chicken, rice and broccoli. Classic American comfort food that my family loves.

Three-ingredient cheeseburger mac made with canned hamburger soup, elbow macaroni, and grated cheddar. A no-fuss weeknight dinner the whole family will devour in minutes.

Adding fresh goat cheese to your favorite tomoato soup adds a great flavor of creamy zing! You are going to love it!

A hearty vegetarian broccoli rice casserole with brown rice, two cream soups, melty American cheese, and tender broccoli florets. The Sunday dinner casserole made meat-free without the fuss.

That was the lunch we made yesterday, and we made a few changes (see the linked recipe below). We used cheddar instead of velveeta cheese, fresh broccoli, and omitted the butter. An easy-one-dish meal and quite tasty.

Easy no-fuss Slow cooker (Crockpot) potatoes, cheese and ham.

A Texas-sized overnight breakfast casserole with sausage, ham or bacon. Perfect for any Sunday morning. Make ahead the night before and simply throw it in the oven the next morning.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

Tastier than anticipated. My fiance was impressed. Good to refrigerate and reheat for lunch. It's better to reheat in the oven rather than the microwave to keep the crispiness of the bread.

This is probably the best scalloped potatoes I've had. We made our own cream of mushroom soup with dried wild mushrooms (see recipe link below). Tons of rich mushroom flavor that was embedded in the potatoes along with a nice cheesy flavor throughout. We used a nice old cheddar. The paprika was a nice touch and it ended up giving the potatoes a very rich color (see photos).

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.