Cheddar Casserole Bread Recipes

Steps:

• Dissolve sugar in warm water in large mixer bowl.
• Sprinkle in yeast.
• Let stand 10 minutes, then stir well.
• Stir in warm milk, butter and beaten egg.
• Combine 2 cups flour, cheese and salt.
• Stir well to blend.
• Add flour-cheese mixture and beat with electric mixer on medium speed for 5 minutes.
• Add remaining flour, beating well with electric mixer or wooden spoon.
• Cover and let rise in warm place until doubled (about 45 minutes).
• Stir down and turn into two well greased 1 quart casseroles (or use 1 2-quart casserole or 18 muffin cups).
• Let rise until doubled (about 30 minutes).
• Bake at 375 degrees for 30-40 minutes.
• Remove from casserole(s) or muffin pan immediately and cool on wire racks.

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

Steps:

• Mix 1 cup flour, the yeast (dry) and salt.
• Heat margarine, water and milk until very warm (125 to 130ºF).
• Add to flour mixture; beat on low speed until moistened, scraping bowl constantly.
• Beat on medium speed 2 minutes, scraping bowl occasionally.
• Add eggs and 1/2 cup flour.
• Beat on medium speed 1 minute, scraping bowl occasionally.
• Stir in cheese, pepper and remaining flour until smooth.
• Scrape batter from side of bowl.
• Cover and let rest 10 minutes.
• Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches.
• Stir down batter by beating about 25 strokes.
• Spread evenly in casserole.
• Cover; let rise 30 to 45 minutes or until double.
• Heat oven to 375º.
• Place loaf on low rack so that top of casserole is in center of oven.
• Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped.
• Immediately remove from casserole to wire rack.
• Brush top of loaf with margarine.
• Serve warm or cool; cut into wedges with serrated knife.
• Variations.
• Garlic Casserole Bread: Omit Cheddar cheese and pepper.
• Stir in 1 clove garlic, crushed or finely chopped, with final addition of flour.
• Sprinkle top of loaf with grated Parmesan or Romano cheese before baking.
• Herbed Casserole Bread: Omit Cheddar cheese and pepper.
• Stir in 1 tablespoon dried parsley, 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil with final addition of flour.
• Taco Casserole Bread: Omit Cheddar cheese and pepper.
• Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour.
• Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour.
• Sprinkle top of loaf with cornmeal before baking.

Steps:

• Coat the inside of a 9-inch square baking pan with cooking spray.
• Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
• Add in the flour; whisk until white bubbles form on the vegetables.
• Cook the flour for about 2 minutes, being careful not to burn the chipotle.
• Gradually add the milk and sugar and bring to a boil, whisking constantly.
• Add in corn; stir to blend.
• Pour the mixture into the prepared dish; sprinkle cheese over the top.
• Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
• Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
• Defrost casserole in the refrigerator overnight, if necessary.
• Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
• Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
• Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
• Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
• Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

Steps:

• Dissolve yeast in warm water in large mixing bowl.
• Add milk, butter, eggs, salt and 1 cup flour.
• Beat on low 30 seconds then on medium 2 minutes.
• Scrape batter from sides of bowl.
• Stir in remaining flour until smooth.
• Cover; let rise in warm place until double (30 minutes). Stir down by beating about 25 strokes.
• Spread evenly in greased 2-quart casserole.
• Cover; let rise until double, about 40 minutes.
• Heat oven to 375 degrees.
• Place loaf on low rack so that top of casserole is in center of oven.
• Bake until loaf is brown and sounds hallow when tapped, 40-45 minutes.
• Immediately remove from casserole.
• Brush top with margarine.
• Cool on wire rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Steps:

• In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Steps:

• Heat oven to 450°F.
• Place cauliflower in 2-qt. casserole sprayed with cooking spray.
• Bake 30 min. or until crisp-tender, stirring after 15 min. Remove from oven.
• Combine bread crumbs and butter.
• Heat broiler. Pour pasta sauce over cauliflower; top with cheese and bread crumbs.
• Broil, 6 inches from heat, 2 to 3 min. or until bread crumbs are golden brown and sauce is heated through.