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Cheesy Cheddar Burgers & Potato Casserole

Totally fun to prepare and everyone will love this easy-to-make meal. Cheddar cheese burgers feature simple ingredients, and the baked potato casserole is scrumptious. The apple sparkler is a perfect beginning and adds festivity to any occasion. Coffee peanut brittle is a perfect accent to this meal.

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This tea-flavored sparkling apple juice is a welcome taste sensation.

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recipe

Ingredients:

  • 1 1/4 cups Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 4 teaspoons NESTEA Unsweetened Instant 100% Tea
  • 1 cup ice cubes
  • 1/2 cup club soda

Directions:

COMBINE Juicy Juice and Nestea in tall glass. Add ice; top with club soda.

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nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 1

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    The rich and cheesy Welsh Rarebit adds a whole new dimension to the classic cheeseburger. This one is a winner!

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    recipe

    Ingredients:

    • 1 package (10-oz.) STOUFFER'S Welsh Rarebit, prepared according to package directions
    • 6 cooked hamburger patties, held warm
    • 6 hamburger buns, split and toasted
    • 6 thick tomato slices
    • 12 strips bacon, cooked

    Directions:

    PLACE hamburgers on buns.

    TOP each burger with Welsh rarebit sauce, tomato and two strips of bacon.

    reviews

    Review This Recipe
    •  Star(s)

      Great!

      Linda from

      Great twist on the usually cheeseburger. Easy to make and my whole family loved it.


    nutrition

    Nutrition Facts

    Serving Size: 0

    Servings Per Recipe: 6

    • Calories: 440
    • Calories from Fat: 200
    • Total Fat: 22g (34% of DV)
    • Saturated Fat: 8g (42% of DV)
    • Cholesterol: 90mg (30% of DV)
    • Sodium: 770mg (32% of DV)
    • Carbohydrates: 26g (9% of DV)
    • Dietary Fiber: 1g (5% of DV)
    • Sugars: 5g
    • Protein: 32g
    • Vitamin A: 4% of DV
    • Vitamin C: 4% of DV
    • Calcium: 20% of DV
    • Iron: 20% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This Baked Potato Casserole has creamy potatoes, cheddar cheese and turkey bacon blended together and baked to perfection. This side dish is sure to put a smile on everyone’s face.

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    recipe

    Ingredients:

    • 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
    • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
    • 1/2 cup light sour cream
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
    • 6 slices turkey bacon, cooked and crumbled, divided
    • Sliced green onions (optional)

    Directions:

    PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

    PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

    RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

    BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

    TIP:
    • This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

    reviews

    Review This Recipe
    •  Star(s)

      Baked Potato Casserole

      Carol Chaltron from Madison Heights, MI

      We love potato's and this is fantastic with one little change. I used prosciutto nice flavor.

    •  Star(s)

      Eat This

      tanya austin from Apo, AE

      My entire family loves this soup! Must cook this again!

    •  Star(s)

      Wonderful!

      Cathy Carlson from Silver Creek, NY

      I love potatoes so tried this. Yummy and easy! I used the evaporated milk but wonder if you could substitute regular milk? Also I mashed the potatoes instead of using a mixer cause my family likes the semi lumpy texture better.

    •  Star(s)

      Fantastic..

      CAROLE L. from Ocala, Fl.

      I saved this one for sure...best tasting and easiest to make..

    •  Star(s)

      great for a family

      Kathryn Teel from Branchville, NJ

      This was a great recipe the whole family liked and it was very filling which helped stretch the meat portion of the meal!

    •  Star(s)

      T COLEMAN

      tyresher coleman from Orlando, FL

      GREAT RECIPE,AND VERY EASY TO MAKE

    •  Star(s)

      best potatoes ever

      Loretta Estes from Rose Hill, IA

      my daughter said these were the best potatoes I had ever made. She really loved them. I will be making them again.

    •  Star(s)

      Baked Potato Casserole

      Joanne Littleton from Woodhaven, MI

      I baked my potatoes in the microwave insted of boiling them then followed the recipe, added 1/4 of milk instead of whole cup. It was great

    •  Star(s)

      baked potatoe casserole

      valerie gellner from Mill Valley, Ca

      I made this for our Christmas "Friends Potluck". It was a hit. I used Yukon Gold potatoes, low fat sour cream, pancetta, and added 3/4 cup ( or more) of Pecorino Romano cheese, it really helps to give it that extra special kick, making it a 5 star.

    •  Star(s)

      Quick and good!

      dana freeman from Loganville, Ga

      This is so much easier than twiced baked potatoes but just as good!

    •  Star(s)

      More like a meal than a side

      R May from

      I cut out all that prep work and used instant mashed potatoes. I thought this was tasty but very heavy. I served with meatloaf and it was just too much. This dish has a lot going on in it and it almost seems like you'd have to serve it as a meal on it's own with a salad.

    •  Star(s)

      Great & Easy

      Kenyon Macali from Ballston Spa, NY

      This potato dish was really good. Easy to make and tasted great. The only downfall is peeling all those potatoes, but it was worth it in the end.

    •  Star(s)

      quite delicious!

      Kathryn Levon from Camden, IN

      My husband thought this looked good...he's a tater kind of guy. I used red potatoes with skin on and the casserole turned out wonderfully.

    •  Star(s)

      Make it easier

      Kelly C from Arkansas

      Why not use frozen hashbrowns. Would cut out all the chopping and cooking of the potatoes.

    •  Star(s)

      Simply Delicious!

      Gerry Wilson from Lawton, OK

      I made this dish last night and my family loved it!I used Colby-jack instead of cheddar and omitted the onions. Next time I will try shredded Velveeta to keep it soft. You just have to try this recipe!

    •  Star(s)

      Lots of Compliments!

      Angela Daniels from CARO, MI

      A very nice spin for the potato. Made this for company and we all enjoyed it very much! Easy to make. It's a recipe I'll be sure to keep!

    •  Star(s)

      A lot of work

      Brenda Martin from Champlin, MN

      Good but a lot of work.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 16

    • Calories: 120
    • Calories from Fat: 40
    • Total Fat: 4.5g (7% of DV)
    • Saturated Fat: 2.5g (13% of DV)
    • Cholesterol: 5mg (6% of DV)
    • Sodium: 330mg (14% of DV)
    • Carbohydrates: 15g (5% of DV)
    • Dietary Fiber: 1g (6% of DV)
    • Sugars: 3g
    • Protein: 7g
    • Vitamin A: 6% of DV
    • Vitamin C: 20% of DV
    • Calcium: 25% of DV
    • Iron: 4% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    The perfect accent to a festive evening filled with family and friends, this tasty Coffee Peanut Brittle candy features a hint of coffee in each bite.

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    recipe

    Ingredients:

    • Wax or parchment paper
    • nonstick cooking spray
    • 1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
    • 1 teaspoon baking soda
    • 1/4 teaspoon kosher salt
    • 1 cup granulated sugar
    • 1/4 cup water
    • 1/4 teaspoon cream of tartar
    • 1 tablespoon butter
    • 1 cup dry roasted peanuts

    Directions:

    LINE large baking sheet or tray with wax paper; spray lightly with nonstick cooking spray.

    COMBINE coffee granules, baking soda and salt in small bowl; set aside. Combine sugar, water and cream of tartar in medium, heavy-duty saucepan. Stir with wooden spoon over low heat until sugar is dissolved, occasionally brushing down sides of pan with wet pastry brush if needed.

    BRING to a boil over medium-high heat. Cook, stirring occasionally, for about 6 minutes or until mixture is a light brown color. Remove from heat; add butter and coffee mixture (mixture will foam) and stir quickly to combine.

    POUR mixture onto prepared baking sheet. Tilt sheet to spread mixture evenly (should spread to roughly 12 x 9-inches in diameter). Quickly sprinkle with peanuts. Cool completely (about 30 minutes). Break brittle into pieces. Store in airtight container at room temperature for up to 1 week.

    Cook’s Tip: For Chocolate Candy Brittle, replace coffee with 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa.

    reviews

    Review This Recipe

    nutrition

    Nutrition Facts

    Serving Size: 10 servings (1/4 cup each)

    Servings Per Recipe: 0

    • Calories: 170
    • Calories from Fat: 80
    • Total Fat: 8g (13% of DV)
    • Saturated Fat: 1.5g (9% of DV)
    • Cholesterol: 5mg (1% of DV)
    • Sodium: 190mg (8% of DV)
    • Carbohydrates: 23g (8% of DV)
    • Dietary Fiber: 1g (5% of DV)
    • Sugars: 21g
    • Protein: 4g
    • Vitamin A: 0% of DV
    • Vitamin C: 0% of DV
    • Calcium: 0% of DV
    • Iron: 2% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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