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Cheddar Casserole Bread Recipe

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Whether served on a brunch buffet or alongside a bowl of soup, one wedge of Marillyn Miner's rugged round loaf won't be enough. The baker from Santa Margarita. California only needs a few items to create this savory sensation that keeps guests asking for more.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup 2% milk
  • 1/2 cup mayonnaise
  • 1 egg, lightly beaten
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup chopped green onions

Nutritional Facts

377 calories: 1 slice, 22g fat (9g saturated fat), 67mg cholesterol, 505mg sodium, 33g carbohydrate (2g sugars, 1g fiber), 12g protein .

Directions

  1. In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk the milk, mayonnaise and egg. Stir into dry just until moistened. Fold in cheese and onions. Spoon into a greased 9-in. round baking pan.
  2. Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate any leftovers. Yield: 6-8 servings.
Originally published as Cheddar Casserole Bread in Quick Cooking September/October 2001, p37


Reviews for Cheddar Casserole Bread

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
chris_giles18
Reviewed Oct. 28, 2015

"We found this to be bland and thought it tasted very similar to a bisquick mix. Probably won't make again."

MY REVIEW
shawney
Reviewed Sep. 16, 2013

"this is so good yummy yummy yummy it went perfectly well"

MY REVIEW
Cookin4MyFam
Reviewed Dec. 15, 2009

"My children loved it. It reminded me of a biscuit mix. I didn't have green onions to put in and no cheddar. I substituted velvetta for the cheddar."

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