Cheese recipes

Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.

Ground beef pie crowned with creamy sour-cream mashed potatoes, melted cheese, and crisp bacon strips. A retro shepherd's-pie cousin with a dinner-on-the-table weeknight feel.

Pistachio cheesecake uses instant pudding mix for guaranteed green color and nutty flavor, baked in a graham cracker crust with a glossy sour cream topping. A no-fuss cheesecake that delivers showstopper presentation.

Old-fashioned oyster and noodle casserole in a rich cheddar cheese sauce with mushrooms, topped with buttered crumbs and baked until bubbly. Pure coastal comfort food.

Savory chicken and broccoli quiche with melted Swiss cheese, eggs, and warm coriander in a flaky pie crust. A hearty brunch or dinner that slices beautifully every time.

Noodles Florentine casserole with spinach, cottage cheese, Parmesan, sour cream, and buttery toasted bread crumb topping. A creamy, cheesy make-ahead side that plays nicely with roast chicken or pork.

Cheesy macaroni and broccoli baked with cheddar, mozzarella, bacon bits, red pepper, and evaporated milk. A one-dish mac and cheese with vegetables, ready in 30 minutes.

A no-bake cheesecake with a gooey marshmallow base and a creamy chocolate filling set in a graham cracker crust. Blends up in minutes, chills in two hours, and never sees the inside of an oven.

Eggplant, tomato, and mozzarella casserole layered vertically in alternating bands of red, white, and dark purple. A four-ingredient vegetarian bake inspired by caprese and eggplant Parmesan.

Hot tuna sandwiches loaded with cheddar, hard-boiled eggs, olives, pickles, and green pepper, microwaved until the cheese melts. A retro tuna melt with a loaded deli-style filling.

Creamy New York-style cheesecake with a graham cracker crust and tangy sour cream topping. Baked low and slow at 300F for a crack-free finish every time.

We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.

Bring your garden into your kitchen with this low-fat, delicious pizza your kids will love!

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Pie-pan asparagus with fresh spears blanketed in a homemade cheddar and Parmesan cheese sauce, broiled until golden and bubbly. A rich, creamy vegetable side dish ready in 25 minutes.

Classic lemon cheesecake with graham cracker crust, cream cheese, lemon juice and zest, and whipped egg whites folded in for a lighter, airy texture.