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


★★★★★ 1 vote

15 Min
45 Min


  • ·
    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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  • ·
    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
  • ·
    3 tablespoons butter, cut up

How to Make Cheese fondue casserole


  1. 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.
  2. 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.
  3. 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

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About Cheese fondue casserole

Course/Dish: Fish Pasta Casseroles

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