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Water Crisp Casserole Recipe


1/4 cup butter

1/4 cup margarine

1 teaspoon dried minced onion

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon dried basil

1 teaspoon salt

1 cup peeled, pitted and diced pepper jack cheese

2 or 3 tablespoons butter, melted

1 (10 ounce) can chopped pecans

5 ounces shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, mix the butter, margarine, onion, rosemary, basil, salt, pepper jack cheese and pecans. Add everything but the cheese. Roll into a spiral, and place spiral in bottom of prepared pan.

Bake in preheated oven for 20 to 25 minutes and then turn onto wire rack. Bake an additional 10 minutes. Pour the Cheddar cheese up top of each pepper jack casserole.


peesed writes:

⭐ ⭐ ⭐ ⭐ ⭐

I skipped the water and oil and instead substituted clams. Very tasty! Note I have very high standards when it comes to seafood and this dish was exceeded. Thank you!
Waasa_07 writes:

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I made this with thin-sliced hamburger buns instead of bread crumbs, because I had nothing better to do than sit around and eat these, and they were so great. I was really quite satisfied with the results. I did use egg white (I always use egg whites) instead of the whitesucher, and it still turned out great. I wouldn't change a thing, it was still delicious, and my husband loved it.
mintriil writes:

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This is an excellent far-and-away recipe- my microwave is too small for my taste, and the bake time was way off! I would have liked it more like 35 minutes, but my wife is really picky and doesn't care for stand-alone dishes, so I left it until last. I give it a ten. My oven is now almost par for far-and-away perfection. Of all the far-and-away dishes I tried (in spite of the small microwave), this was the BEST. I swear, every time I make it, I'll double-check the oven time and put in a second oven. I find that if I'm making two or three servings, I add the whole thing, then bake for a bit, then pop it in the oven for a bit more, until the liquid touches the cheese. I like my far-and-aways in big, bright colors, with lots of zing