Subj : BH&G 3298
To   : All
From : Dave Drum
Date : Mon Jul 12 2021 07:16:58

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheese Fondue Casserole
 Categories: Pasta, Cheese, Dairy, Wine, Breads
      Yield: 10 Servings

           Cooking spray
      3 c  Dried elbow macaroni
      3 c  Shredded Swiss cheese
  2 1/2 c  Shredded Gruyere cheese
      5 tb All-purpose flour
      3 cl Garlic; minced
      2 c  Chicken broth
    3/4 c  Dry white wine
           Salt & black pepper
      8 oz Emmenthaler cheese; cubed
  1 3/4 c  Crushed saltine crackers
      3 tb Butter; cut up

  Set oven @ 350+|F/175+|C.

  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 combine. In a
  large saucepan heat broth and wine over medium heat just
  until bubbles form around edge of pan. Add cheese mixt, 1
  cup at a time, whisking constantly after each addition
  until cheese melts. (Mixture may not be completely smooth
  at this point.) Do not boil. Remove from heat. Season to
  taste with 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; dot with butter.

  Bake, uncovered, for 35 to 40 minutes or until bubbly and
  topping is golden.

  NOTE: For best results, shred the cheese just before
  using. Purchased preshredded cheese does not melt as
  well.

  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 (4)
  with the cubed Swiss cheese.

  Makes: 10 servings

  Better Homes & Gardens | October 2016

  MM Format by Dave Drum - 25 October 2016

  Uncle Dirty Dave's Archives

MMMMM

.... England: You'd better like peas, potatoes and sausage.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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