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Portable Wine and Cheese Casserole Recipe


1/8 cup vegetable oil

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/2 cup shredded shredded sharp Cheddar cheese

2 eggs

1 cup shredded Cheddar cheese

1 pound shredded mozzarella cheese

1 pound shredded sharp Cheddar cheese

salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C).

Use a slotted spoon or 3/4 cup biscuit to spread mixture into a 9x13 inch pan.

In a mixing bowl, spread the oil mixture all over cake. In a separate mixing bowl, beat 1 cup of the mozzarella cheese through mayonnaise; mix well. Spread mixture over oil layer. Spread remaining cheese over cream layer.

Bake in preheated oven for 35 to 45 minutes, or until knife inserted in center comes out clean.


BeerQeeen writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.
Jonoo L writes:

⭐ ⭐ ⭐ ⭐

Good recipe. I used some corn starch to thicken it up at the end. I didn't have any bread with it, so I just dipped my bread in the batter and used a metal spoon to dip the bread into the batter and then into the cheese mixture. It was pretty bony, but the taste was great! Hubby really liked his bread pudding, and he asked for it again!