cheese fondue casserole
(1 rating)
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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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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For cheese fondue casserole
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nonstick cooking spray
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3 cups dried elbow macaroni, 12 ounces
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3 cups shredded swiss cheese, 12 ounces
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2 1/2 cups shredded gruyere cheese, 10 ounces
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5 tablespoon flour
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3 /4 tsp. garlic, minced
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2 cups chicken broth
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3/4 cup dry white wine
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salt
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ground black pepper
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8 ounces swiss cheese, cubed
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1 3/4 cups crushed saltine crackers, 36 crackers
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3 tablespoons butter, cut up
How To Make cheese fondue casserole
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1preheat 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.
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2Meanwhile, 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.
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3Pour 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
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