Almond Cheese Casserole Recipe

4.5 2 2
Publisher Photo

Almond Cheese Casserole Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Almond Cheese Casserole in Casserole Cookbook 2001, p279

Nutritional Facts

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

  • 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.
Originally published as Almond Cheese Casserole in Casserole Cookbook 2001, p279

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond Cheese Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mjbc User ID: 6395286 84819
Reviewed Mar. 14, 2013

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

MY REVIEW
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."

Loading Image