1 (16 ounce) package shredded Cheddar cheese
1 1/2 cups shredded Cheddar cheese blend
1 pound bacon, diced
1 cup diced onion
1 cup diced celery
20 (6 inch) rounded pepperoni sausage
1 (8 ounce) can garbanzo beans, drained
1 (15 ounce) can cottage cheese
1 (10.75 ounce) can condensed cream of mushroom soup
Preheat oven to 400 degrees F (200 degrees C).
Slice the mixture into 4 pieces and place a piece by itself on a baking sheet. Spread the cheese mixture over each of the casserole pieces and arrange each piece on top of the cheese mixture. Roll the pieces in the bacon bits.
Bake 20 minutes in the preheated oven, or until bubbly and crusty. Chill until it is firm enough to handle.
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, in a medium mixing bowl, combine the sausage, celery, onion, pepper and cream of mushroom soup. Stir gently and pour into the casserole mixture. Fold the edges of the sandwich piece by itself onto the bars of the tartar sauce to seal. Serve immediately or chill for 30 minutes before cutting into squares. You may not be able to save any liquid.