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Cheddar Casserole Bread

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

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 large egg, lightly beaten
  • 2 cups 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate any leftovers.
Editor's Note
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts
1 slice: 377 calories, 22g fat (9g saturated fat), 67mg cholesterol, 505mg sodium, 33g carbohydrate (2g sugars, 1g fiber), 12g protein.

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Reviews

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Average Rating:
  • chris_giles18
    Oct 28, 2015

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

  • shawney
    Sep 16, 2013

    this is so good yummy yummy yummy it went perfectly well

  • Cookin4MyFam
    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.