Cheddar Casserole Bread Recipe

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Cheddar Casserole Bread Recipe

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Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

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

Directions

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

  • 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
  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

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chris_giles18 User ID: 2108383 235789
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 User ID: 7406939 55980
Reviewed Sep. 16, 2013

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

MY REVIEW
Cookin4MyFam User ID: 4515320 204459
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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