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Almond Cheese Casserole Recipe

My aunt, Jacquie Moore, used to make this wonderful breakfast dish when I lived on her ranch during my summer vacations from school.—Margaret Neff, Eagle, Colorado
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min. YIELD:6-8 servings


  • 10 slices day-old bread, crusts removed and cubed (about 4 cups)
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2-2/3 cups milk
  • 4 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon almond extract
  • 1/4 cup butter, melted
  • 1/2 cup slivered almonds


  • 1. In a greased 2-qt. baking dish, layer a fourth of the bread and cheese. Repeat three times. In a large bowl, whisk together the milk, eggs, salt and extract; pour over top. Cover; refrigerate for 8 hours or overnight.
  • 2. Remove from the refrigerator 30 minutes before baking. Drizzle with butter and sprinkle with almonds. Bake, uncovered, at 350° for 40-45 minutes or until firm and golden brown. Yield: 6-8 servings.

Nutritional Facts

1 piece: 360 calories, 23g fat (12g saturated fat), 163mg cholesterol, 762mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 16g protein.

Reviews for Almond Cheese Casserole

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mjbc User ID: 6395286 84819
Reviewed Mar. 14, 2013

"Delicious - if you like almonds. Reheats well."

lanoodles User ID: 1295558 112821
Reviewed Feb. 4, 2013

"I wanted a meatless breakfast casserole and this is absolutely perfect. It tastes great and has an excellent presentation. Don't change anything in the recipe. I have made it numerous times."

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