Emerils Tater Tots N Cheese Bake Food

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EMERIL'S TATER TOTS 'N CHEESE BAKE



Emeril's Tater Tots 'n Cheese Bake image

Got this kid friendly recipe from Emeril Lagasse. It is definitely good for a whole meal, salad on the side.

Provided by TishT

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons butter
2 eggs
2 cups whole milk
salt
white pepper
2 cups grated yellow cheddar cheese
2 cups grated white cheddar cheese
1 cup ham, diced
1 (2 lb) bag frozen tater tots, thawed (brand of your choice)

Steps:

  • Preheat the oven to 350 degrees.
  • Grease a 9 by 9 by 2-inch square baking dish with the butter.
  • In a mixing bowl, whisk the eggs and milk together.
  • Season the mixture with salt and pepper.
  • Add 1 cup of the yellow cheddar cheese, 1 cup of the white cheddar cheese, the ham and the tater tots.
  • Mix the mixture thoroughly.
  • Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese.
  • Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.

EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

Provided by Food Network

Categories     side-dish

Time 46m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives

Steps:

  • In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

EM'S MAC N' CHEESE



Em's Mac n' Cheese image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

6 tablespoons unsalted butter
1/2 pound elbow macaroni
6 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch cayenne
2 1/2 cups grated Cheddar (about 6 ounces)
1/2 cup fine bread crumbs
1 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
  • Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.
  • In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
  • Remove from the oven and let rest for 5 minutes before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

CHEESEBURGER CASSEROLE WITH TATER TOTS®



Cheeseburger Casserole with Tater Tots® image

This cheeseburger casserole was my favorite dish my mom made while I was growing up, and now it is my husband's favorite. With crisp Tater Tots® and ooey-gooey Cheddar cheese, how can you go wrong?

Provided by Stacey Prevette

Categories     Main Dish Recipes     Casserole Recipes     Vegetable     Tater Tots¨

Time 1h

Yield 12

Number Of Ingredients 6

1 large onion, chopped into 1-inch pieces
butter-flavored cooking spray (such as Pam®)
2 pounds ground beef
2 (10.75 ounce) cans condensed golden mushroom soup (such as Campbell's®)
3 cups shredded sharp Cheddar cheese
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)

Steps:

  • Place onion in a microwave-safe bowl and cover with water. Microwave on High until soft, 7 to 8 minutes. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over the onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on top of the cheese.
  • Bake in the preheated oven for 20 minutes. Lightly spray the potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 24.3 g, Cholesterol 84.6 mg, Fat 31.8 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 921.1 mg, Sugar 1.6 g

EMERIL'S POTATO CASSEROLE



Emeril's Potato Casserole image

Make and share this Emeril's Potato Casserole recipe from Food.com.

Provided by Erinplus3

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (32 ounce) bag frozen tater tots
4 tablespoons unsalted butter
1 cup chopped yellow onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lb diced ham
1/4 cup all-purpose flour
3 cups whole milk
3 cups shredded mild cheddar cheese (about 12 ounces)

Steps:

  • Make sure the oven rack is in the center position and preheat the oven to 425ºF.
  • Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven.
  • Reduce the oven temperature to 375ºF.
  • In a medium, heavy saucepan, melt the butter over medium heat.
  • Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon.
  • Incorporate the ham and cook, stirring, for 2 minutes.
  • Add the flour and cook, stirring constantly, for 2 minutes.
  • Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened.
  • Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined.
  • Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese.
  • Bake in the oven until bubbly and golden brown, about 35 minutes.
  • Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.

CHEESY TATER TOTS® CASSEROLE



Cheesy TATER TOTS® Casserole image

Steal the potluck spotlight with this Cheesy TATER TOTS Casserole. Look no further for you new favorite cheesy TATER TOT dish.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 16 servings

Number Of Ingredients 8

1 pkg. (32 oz.) ORE-IDA TATER TOTS
1 cup chopped onions
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cans (10-3/4 oz. each) condensed cream of chicken soup
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 pkg. (6 oz.) STOVE TOP Herb Seasoned Stuffing Mix
1/4 cup butter, melted

Steps:

  • Heat oven to 350°F.
  • Spread TATER TOTS onto bottom of shallow 4-qt. casserole sprayed with cooking spray; sprinkle with onions.
  • Mix cream cheese, soup and sour cream until blended; spoon evenly over TATER TOTS. Sprinkle with cheese, then dry stuffing mix. Drizzle with butter.
  • Bake 1 hour to 1 hour 10 min. or until heated through.

Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 730 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 4 g, Protein 8 g

EMERIL'S SEAFOOD MAC AND CHEESE



Emeril's Seafood Mac and Cheese image

This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster works well in this recipe, but if that seems too luxurious, use any combination of seafood you like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 11

Coarse salt and ground pepper
1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour (spooned and leveled)
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
1/2 cup panko breadcrumbs

Steps:

  • Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
  • While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
  • Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 665 g, Fat 30 g, Fiber 2 g, Protein 40 g

EMERIL'S THREE-CHEESE BAKED MACARONI



Emeril's Three-Cheese Baked Macaroni image

Everyone loves old-fashioned macaroni and cheese, and this one comes together in no time flat. Grating cheeses, whisking eggs and milk, and stirring everything together are easy tasks that children will love doing. Hungry yet? No problem -- this dish bakes in just 12 minutes. The only hard part is letting it cool before digging in!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 11

Coarse salt
1/2 pound elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces
1 1/2 teaspoons minced garlic
3 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 cups grated sharp cheddar (6 ounces)
1/2 cup grated Monterey Jack cheese (2 ounces)
1/2 cup finely grated Parmesan (1 ounce)

Steps:

  • Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.
  • In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 484 g, Fat 26 g, Fiber 1 g, Protein 24 g

BEST EVER"MAC AND CHEESE"! EMERIL'S CHALLENGE WINNER!



Best Ever

On ABC this morning( Feb. 29th) the winner of the Mac and Cheese challenge Emeril had going prepared this dish! Everyone raved and I thought that for those of you that are lovers of this dish. (who isn't? :-)) Would like the recipe

Provided by Koechin Chef

Categories     Cheese

Time 1h10m

Yield 12-14 serving(s)

Number Of Ingredients 14

1 lb cavatappi pasta or 1 lb elbow macaroni, cooked al dente
1 head garlic, roasted
1 teaspoon olive oil
1/2 lb applewood smoked bacon
1 1/2 cups fresh white breadcrumbs (5 slices)
1/2 cup parmigiano-reggiano cheese, grated
8 tablespoons butter
1/4 cup shallot, minced
1/2 cup flour
1 quart whole milk
6 ounces gruyere cheese, grated
8 ounces extra-sharp cheddar cheese, grated
1/2 teaspoon pepper
1/4 teaspoon fresh nutmeg, grated

Steps:

  • Preheat oven to 375°F.
  • Cut top of garlic, sprinkle with oil, salt and pepper. Wrap tightly in foil and roast about 45 minute until soft. unwrap and cool. Remove the garlic paste and mash with a fork. (this will be added to the sauce).
  • Cook bacon until crisp. drain and crumble. Reserve 1 Tbs. bacon fat.
  • Topping:.
  • Combine bread crumbs, bacon, Parmesan cheese and 2T melted butter. Set aside.
  • Saute shallots in reserved bacon fat until soft. Add remaining 6 T butter.
  • Add flour and cook for a couple of minutes.( A whisk works best.).
  • Add roasted garlic and slowly stir in the milk. Slowly bring to a boil until thickened.
  • Remove from heat and add salt, pepper, nutmeg, Gruyere and cheddar. stir until cheese is melted. Taste to check for more salt and pepper.
  • Stir in the cooked pasta. Pour into a baking dish and cover top with "The Topping.".
  • Cover baking dish with foil and bake 15 minute at 375°F Uncover and bake until sauce bubbles and topping has browned.

Nutrition Facts : Calories 557.1, Fat 31.2, SaturatedFat 16.5, Cholesterol 87.2, Sodium 793.4, Carbohydrate 42.1, Fiber 1.6, Sugar 5.6, Protein 26.2

TATER TOT CASSEROLE II



Tater Tot Casserole II image

This is a recipe everyone in the family will love. Vegetarian or not, the combination of tater tots, cheese, and mushroom soup will drive your taste buds crazy!

Provided by KPETERS74

Categories     Main Dish Recipes     Casserole Recipes     Vegetable     Tater Tots¨

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (32 ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Arrange tater tots in the prepared baking dish.
  • In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole.
  • Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

Nutrition Facts : Calories 718 calories, Carbohydrate 56.2 g, Cholesterol 53.1 mg, Fat 53.3 g, Fiber 3.6 g, Protein 11.5 g, SaturatedFat 21.2 g, Sodium 1329.8 mg, Sugar 1.9 g

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