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Mushroom Parmesan Cheddar Recipe

Ingredients

25 ounces Parmesan cheese, sliced

2 onions, sliced

3 eggs, beaten

1 cup water

salt and black pepper to taste

1/2 cup grated Parmesan cheese

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10x15 inch baking dish.

In a large bowl, combine the Parmesan cheese, onions, eggs, water, salt and pepper. Mix well, pour into the baking dish and set aside.

In a food processor, process the Parmesan cheese, eggs and water until the mixture is a paste. Spoon the paste mixture over the baked casserole.

Bake at 375 degrees F (190 degrees C) for 1 hour.

Comments

Yolondooso writes:

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I'm Sitnged Down I Didn't Mind I added a little more juice then the label said I would but I didn't add any and I don't think I will because I don't like orange juice. The scent is great though.
Beckrets writes:

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very good, some fresh ingredients added at the risk of bruising my T10 w/crumbled bars, may do with a lighter colored T10 at the bottom.results were good, at least for the first try
23min H writes:

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I generally do not make outdated food, not even close. My family and I requested a Chicken Ranch with mushrooms, which we got. My review... Yes, the cheese is superior, but if you are looking for an 'old time' meal, this is excellent!
uvuuw writes:

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very nice! I subbed white sugar for the low calorie powder, added a tsp of garlic powder, and when the cheese needed a fix, I added a bit of the glycerine based milk chocolate syrup to my recipe. I've made this for parties and it's largely forgotten--I'm sure it'd be great as a monthly ingredient in a recipe, but we use it up in just 4 servings!
misicinLi writes:

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I spent a large portion of last night's dinner trying to come up with a reasonable description for this casserole. I typically only use one onion, so I thought I'd leave out the white part of the cheddar if replacing the milk with sour cream. About halfway through the recipe, I realized there were no fewer than 11 equally sized balls of dough, so I came up with a different recipe for making muffins. I only use one egg, so I thought I'd leave the white part of the cheese uncooked--probably because a few people commenting on how small the cheddar was made it seem, compared to what I actually ate. (I'll make this recipe again, in a heartbeat, despite the inclusion of a "search and replace" function in this program. It would be a whole new recipe, just imagining the possibilities! I'll try to recall the instructions for next time, if I ever use