What can I make with shredded cheese, besides pizza?

[Quiteria]

We made a ton of pizza this week, and accidentally defrosted way too much shredded mozzarella and shredded cheddar.

I'm tempted to refreeze, but I know that doesn't go well.

Any ideas?

I've got over a gallon baggie of each. :doh

[knitlove]

Lasagna

Eggplant parmesan

Or almost any baked italian thing

According to 'mexican' restraints in Vermont cheese enchiladas but I really don't sugesst it.


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---------- Post added at 04:48 PM ---------- Previous post was at 04:47 PM ----------

Oh I realized that you have chedder as well - that would make a passable cheese enchiladas.

Or any mexican type casirol thing.

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You could turn any of it into a cheese sauce to top almost anything by starting with a rough thickened white sauce and slowly adding cheese to it.

Roasted veggies with cheese.

Quesideas or natchoes

I am going though the list of things that dh will say he is missing sience I stoped making cheeseie thing after finding out early bird and I are allergic

[twoplustwo]

In addition to the baked Italian ideas. . .
BAked onto chicken.
You can sprinkle it onto salads.
Put it in meatballs.
I feel like we aren't using up enough cheese with these ideas. . .
Put it on sandwiches and burgers instead of sliced cheese especially if you melt it.
Oh - CHEESE and hummus wraps with veggies.

[ViolaMum]

Cheeseburger casserole-type thing

Stuffed French Bread (http://www.eatcakefordinner.net/2011/10/stuffed-french-bread.html) (I use a bechamel sauce instead of the condensed soup, but you can do whatever you like.)

[ECingMama]

I’d refreeze, I think. And then use in baked meals over the next two weeks. So freeze in smaller portions. But you’ve gotten great ideas!

[charla]

Last night I used up some mozzarella making mozzarella chicken (like naked chicken parm) and served it over cheesy grits (mozz and parm, but you could use cheddar).

Macaroni and cheese
Cheesy hashbrown potato casserole
Any kind of chowder soup

[The Tickle Momster]

Baked Ziti - usually with mozz, but I'd use cheddar too.
Enchilada w/the cheddar
baked potatoes
Broccoli cheese soup
quesadillas for lunch

[Maedchen]

You could stuff some chicken breasts with sour cream/plain yogurt/ ricotta cheese with spinach and seasoning.
Top with tomato and seasoning and then top with cheese. ( Or make a breaded type topping with the cheese)


Use it for quiche or as part of the cheese in an Alfredo or Mac and cheese casserole.

[MegMarch]

Omelets.
You could try those keto waffles!
I like the meatball idea above. Make a heap and freeze?

[Aerynne]

Monterey chicken

If you fry cheese in a pan (no oil needed) it turns into crackers. Tastes like Cheez its.

Breakfast casserole

Baked potatoes with cheese

[HomeWithMyBabies]

Checkout fathead dough

[tempus vernum]

I’d refreeze, I think. And then use in baked meals over the next two weeks. So freeze in smaller portions. But you’ve gotten great ideas!

:yes I refreeze all the time. I had no clue refreezing doesn’t go well.

[RealLifeMama]

macaroni and cheese
The one I made last night had mozzarella and cheddar
https://www.cookingclassy.com/mac-and-cheese/

[Quiteria]

:yes I refreeze all the time. I had no clue refreezing doesn’t go well.

Sometimes things mold. It happened at a restaurant where I worked that kept thawing too many desserts for the night and apparently throwing them back in the freezer at closing time. It makes sense that it probably should be okay to refreeze once or twice...they probably lost track, had things thawed enough times to add up to too much age.

But I've always been taught it as a food safety thing to never refreeze, and the night we figured it out, I ate one of those desserts...and was responsible for checking the freezer after one of my customers returned two different desserts (ended up being a whole bunch, some visibly green :sick), and thus I can't unsee or untaste it. I generally won't refreeze raw ingredients, only after I've cooked them into a meal to know that I've killed off any new bacteria or mold introduced while thawing.

[RiverRock]

Mouldy desserts. Ew! :sick

I would freeze in portions so there isn't the need to thaw and refreeze. If I did freeze the entire bag I would break off or crumble what is needed and immediately put the rest back in the freezer.

Adding to ideas above, twice baked potatoes or a version of Pioneer Woman's smashed (crash?) potatoes that have cheese melted on them at the end (the original recipe seems to have been removed from the web but there are many copycat recipes with red skinned potatoes out there).

[hollybells]

I have two different mac and cheese recipes that work well - one stove top and one baked in the oven - and cheesy potato bacon soup. All three would use up decent amounts of cheese. :tu

Stove top recipe I discovered years ago and my oldest (21) still asks for it. It doubles nicely, though I've never had the leftovers to warrant trying to freeze them. :haha

https://www.todaysparent.com/recipe/pasta/just-as-easy-macaroni-and-cheese/

[2sunshines]

My first answer: pretty much everything. But clearly we are cheese obsessed here. Two of my kids add shredded cheese to almost every dish. :lol

Macaroni and cheese, and cheesy eggs are definitely our big cheese users here.