Top potatoes with
remaining shredded cheese.
Top with
the remaining shredded cheese.
Cup by cup, stir in
the remaining shredded cheese into your sauce to melt.
Scatter
the remaining shredded cheese evenly over the top.
Remove from the oven and sprinkle the top of the egg casserole with
the remaining shredded cheese and bake for another 5 minutes or until the cheese is all melted and starting to turn golden.
Top with
remaining shredded cheese.
Sprinkle
the remaining shredded cheese over the top of the pasta and follow it with the sliced scallions.
Sprinkle
the remaining shredded cheese over the top of the pasta and cover with the lid.
Cover with
remaining shredded cheese and place foil over pan.
After the 45 - 50 minutes baking time, remove from oven and top with
the remaining shredded cheese, return to oven to finish baking.
Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on
the remaining shredded cheese.
Pour the enchilada sauce over all of the enchiladas and top with
remaining shredded cheese.
Top Dutch baby with
remaining shredded cheese, sauteed Canadian bacon and curled scallion greens.
Top with
remaining shredded cheese, ~ 1 TB cheese per mushroom cap.
Sprinkle
the remaining shredded cheese on top of the macaroni mixture.