10,000 cheese recipes

Paskha: the traditional Russian Easter cheesecake, an unbaked pyramid of sweetened farmer's cheese studded with candied fruit, raisins, and almonds, served with a madeira-rum lemon sauce. Orthodox Easter in every bite.

Louise's broccoli casserole combines broccoli spears, cream of celery soup, sharp cheddar, green onions, and diced potatoes in the crockpot. Dump, stir, walk away for six hours.

Italian asparagus baked in oregano-seasoned tomato sauce and topped with Swiss cheese. A simple, diabetic-friendly side dish with an oven or microwave option.

Potato broccoli casserole with thinly sliced potatoes baked in broccoli cheese soup until golden and tender. Just 5 ingredients for a creamy, hands-off side dish.

Grilled salmon and cheddar sandwiches turn canned salmon, mayo, lemon, and onion into a melty griddled lunch on buttery French bread. Tuna melt's smoky-rich cousin.

Avocado chef salad piled with red leaf lettuce, watercress, mushrooms, hard-boiled eggs, Swiss cheese, julienned ham or turkey, cubed avocado, and a tangy vinaigrette. A protein-packed lunch in five minutes.

Nobody will say no to this delicious lasagna. Layers of great flavors and very filling. Perfect to make ahead, then reheat it at the dinner time.

Orange marmalade nut bread with chopped pecans or walnuts and fresh orange zest. A citrusy quick bread served sliced with softened cream cheese.

A savory bread machine loaf loaded with whole wheat flour, cottage cheese, yogurt, and whole dill seed. Protein-rich, herb-fragrant, and effortless to make.

Mocha cheesecake with a chocolate wafer crust, cocoa-cream cheese filling, and instant coffee for real coffeehouse depth. Rich, dense, and built on the classic cheesecake frame.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Reach for the sky with this scrumptious dish made with turkey breast, tomato sauce and oyster crackers.

Mexican corn casserole kicked up with jalapeños and red bell peppers in a cornmeal-buttermilk base loaded with cheddar cheese. Bakes into a moist, spicy side dish that feeds a crowd.

Slow cooker tostada pie with layered corn tortillas, chili-cumin ground beef, black olives, tomato sauce, and melted Monterey Jack. Foil handles make serving a breeze.

Pan-fried perch fillets in a rosemary-Parmesan cornmeal crust with garlic butter. Crispy, herby, and on the table in under 30 minutes.

Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.