Cheese Fondue Casserole Food

FRENCH HAM CHEESE AND EGG FONDUE CASSEROLE

Steps:

• Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
• Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
• The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.

CHEESE FONDUE HASH BROWNS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, add the butter and the potatoes. Season with a pinch of paprika and salt and pepper, to taste. Cook, stirring from time to time, until they become tender but crispy, about 10 minutes. Add the onions and the wine. Season again with salt and pepper and increase the heat. The potatoes should eventually start to brown. Add more butter, if desired. Cook for 5 to 8 minutes, stirring from time to time, so the potatoes brown on all sides.
• Put the cheese in the middle of the skillet on top of everything and put the pan in the center of the oven. Bake until the cheese melts, about 8 to 10 minutes. The potatoes should be tender when pierced with the tip of a knife. Remove from the oven and season again with salt, if needed. Transfer to a serving platter and serve immediately.

FOUR CHEESE FONDUE WITH ASSORTED DIPPERS

Steps:

• Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
• Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
• Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.

SAUSAGE FONDUE

Steps:

• Alternate first 3 ingredients in layers in greased 9x13 pan.
• Blend eggs, dry mustard and 2 1/2 cups milk.
• Pour over mixture in pan.
• Mix remaining ingredients and pour over other mixture in pan.
• Refrigerate overnight.
• Bake at 300 for 1 1/2 to 2 hours.
• (May be frozen and then baked).

CREAMY SHRIMP FONDUE CASSEROLE

Steps:

• Cook pasta according to package instructions.
• Add frozen shrimp for the last 2-3 minutes of pasta cooking time.
• Drain pasta and shrimp.
• While pasta is cooking, prepare sauce.
• Melt butter with olive oil in pan.
• Saute shallots until tender, then add garlic and saute untl tender being careful not to burn.
• Add wine off heat and return pan to flame.
• Allow wine to come to a simmer and reduce a bit.
• Turn off heat and add cream cheese in chunks.
• Cover pan and allow cream cheese to melt.
• When cheese is melted, whisk into sauce to combine.
• Add salt and pepper to taste.
• Combine pasta, shrimp, sauce, scallions and tomato.
• Turn into a buttered casserole dish and top with grated cheddar.
• For OAMC freeze at this point.
• Thaw completely in fridge.
• Bake at 350° for 10-15 minutes or until cheese is melted.

CHEESE FONDUE CASSEROLE

Steps:

• 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