Best 7 Cheesy Stuffing Recipes

CHEESY BROCCOLI & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Prepare stuffing mix according to package directions, using 3 Tbsp of butter instead of 4.
• Heat cream of mushroom soup and Velveeta (or Cheez Whiz) over a low heat, and stir until well combined.
• Mix heated soup and cheese with the broccoli in a 2 qt baking dish.
• Top with stuffing.
• Bake for 30 minutes until heated through and top begins to brown.

CHEESY CHICKEN & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°.
• Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minute or until no longer pink. Remove chicken, let cool a bit, then cut in chunks.
• PrepareE stuffing in skillet according to package directions except let stand 2 minute.
• Layer stuffing, chicken and veggies in 1 3/4 - 2 quart casserole dish. Mix soup and milk. Pour over layers. Sprinkle with cheese.
• Cover and heat through (about an hour).

CHEESY BACON RANCH POTATO STUFFING

Steps:

• Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes., Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place baking dish on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions.

CHEESY CHICKEN BROCCOLI STUFFING BAKE

Steps:

• 1. Preheat oven 400 degrees. Prepare Stove Top Chicken Flavor Stuffing Mix as directed on box...set aside.
• 2. Melt butter in pan on medium high heat then brown chicken. Add Cream of Chicken Soup and mix well. Stir in the thawed and drained Broccoli. Add the Velvetta Cheese and stir well. Pour "pan cooked" ingredients into a 9x13 butter greased baking dish. Add stuffing on top and spread over ingredients in baking dish. Bake 40 minutes or until chicken is cooked.
• 3. Enjoy !!!

SLOW-COOKER PORK CHOPS WITH CHEESY CORN BREAD STUFFING

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Sprinkle pork chops with peppered seasoned salt. Cook pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Mix remaining ingredients except cheese in cooker. Arrange pork on stuffing, layering as necessary.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove pork from cooker. Stir cheese into stuffing in cooker until melted. Serve pork with stuffing.

CHEESY MUSHROOM STUFFING

Steps:

• Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
• Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
• Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.

CHEESY STUFFING

Steps:

• Mix all ingredients together, and shape into 16 balls.
• Bake at 180C for 25 minutes.