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Grilled Cheese and Potato Casserole Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

2 tablespoons mayonnaise

2 cups shredded Cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 1/2 teaspoons paprika

1/2 cup diced onion

1 teaspoon chopped fresh parsley

1/4 teaspoon salt

1 (8 ounce) can cream-style corn

1/4 cup white wine

1/4 teaspoon garlic powder

1 teaspoon dried basil

1/4 teaspoon dried oregano

1/8 teaspoon dried basil

2 eggs, beaten

2 tablespoons vegetable oil

1 (16 ounce) can buffalo-style beans

1 clove garlic, crushed

1/2 cup chopped fresh parsley

Directions

Preheat grill to medium heat.

Mix cream cheese, mayonnaise, Cheddar cheese, Monterey Jack cheese, paprika, onion, parsley, salt, corn, white wine, garlic powder and basil. Brush cream cheese mixture onto the bottom of a medium round skillet.

Place on grill. Grill 5 minutes on each side or until cheese is bubbly and bubbly and mixture thickens.

Comments

Glaraa writes:

⭐ ⭐ ⭐ ⭐ ⭐

I had white beef chuck chops marinated in almost 24 hours, along with fresh mozzarella cheese. Just because I didn't have either doesn't mean I didn't love them. There was a nice way to use the chuck hardens at the end; I tossed it with basil and let it simmer for about 4 hours. Kinda bland, but very good. I will make this again.