Cheese fondue casserole

Lynnda Cloutier


for shrimp fondue casserole: prepare as directed, except substitute 1 1/2 teaspoons seafood seasoning for the salt and pepper. Stir in 12 ounces fresh or frozen peeled, deveined uncooked small shrimp, halved lengthwise, thawed if frozen, and 1/2 cup sliced green onions with the cubed Swiss cheese.Source unknown

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15 Min


45 Min




nonstick cooking spray
3 cups dried elbow macaroni, 12 ounces
3 cups shredded swiss cheese, 12 ounces
2 1/2 cups shredded gruyere cheese, 10 ounces
5 tablespoon flour
3 /4 tsp. garlic, minced
2 cups chicken broth
3/4 cup dry white wine
ground black pepper
8 ounces swiss cheese, cubed
1 3/4 cups crushed saltine crackers, 36 crackers
3 tablespoons butter, cut up

Directions Step-By-Step

preheat oven to 350°. Coat a 3 quart casserole with cooking spray; set aside. Cook macaroni according to package directions; drain. Return macaroni to pan; set aside.
Meanwhile, in a large bowl combine shredded Swiss cheese, Gruyere cheese, flour, and garlic. Toss to mix. In a large pan heat broth and wine over medium heat just until bubbles form around edge of pan. Add cheese mixture, 1 cup a time, whisking constantly until cheese melts. Do not boil. Remove from heat. Season to taste with salt and pepper.
Pour cheese mixture over macaroni; stir gently to combine. Fold in cubed Swiss cheese. Spoon pasta mixture into prepared casserole. Sprinkle crushed crackers evenly over top; top with butter.
Bake, uncovered, for 35 to 40 minutes or until bubbly and topping is golden. Makes 10 to 12 servings. Note: for best results, shred the cheese just before using. Purchased pre-shredded cheese does not melt as well

About this Recipe

Course/Dish: Fish, Pasta, Casseroles