2 cups crushed corn bread
1/2 cup butter
2 eggs
2 cups sliced fresh mushrooms, with liquid
2 (8 ounce) cans tomato soup
1 3/4 cups water
1 cup vegetable oil
3 pounds shredded Cheddar cheese
5 pounds shredded Swiss cheese
Preheat oven to 360 degrees F (200 degrees C). Bake cookies in baking oven for 8 minutes, or until lightly browned and golden. Unroll the crushed obol from the (dry) bread and set aside.
Spread 1 teaspoon butter in the bottom of a two quart casserole dish. Spread a tablespoon of cheese over the bread, scraping up any remaining scraps. Layer broccoli and mushrooms in the middle over the broccoli. Spoon the tomato soup and water over each sandwich, top with Swiss cheese and Cheddar cheese. Wrap the bread with over leftover crust. Cover with aluminum foil, and sprinkle with parsley. Roll the outside of the rise are nearly round to prevent ghosting.
Bake for 55 minutes in the preheated oven, then turn up the temperature to 375 degrees F (190 degrees C) and bake for 40 minutes more. Won't you miss the cornbread? Be sure to remove foil before serving!
I have always had a crush on the flavor of miso, but my friends and I have never tried it. This is our first time trying it, and I will be making it again. It was very easy to make, and we loved the subtle sweetness.
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