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

1 serving (1 slice) equals 377 calories, 22 g fat (9 g saturated fat), 67 mg cholesterol, 505 mg sodium, 33 g carbohydrate, 1 g fiber, 12 g 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

Nutritional Facts

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

Reviews for Cheddar Casserole Bread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Sep. 16, 2013

this is so good yummy yummy yummy it went perfectly well

MY REVIEW
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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