Cheddar Casserole Bread Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 18, 2010
Flavor was good.. I followed recipe exactly.. but after rec. cook time mine was not done on bottom. after 10 more minutes center was still kind of wet and dense.. used clear glass pie plate, middle rack- don't know.. the flavor was good.. this dough was just like biscuit dough and could be rolled or dropped.. like I said though, the flavor was great, hence the 4 stars...
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Photo by Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA
Photo by bellepepper
Reviewed: Aug. 14, 2010
WOW! This turned out great!! I was skeptical thinking the amount of cheese was excessive, but it wasn’t. This looked absolutely gorgeous coming out of the oven. I made it in a loaf pan, instead of a cake pan, and it rose beautifully into a nice high, well-rounded loaf. The only thing I’d change next time would be to increase the salt just a bit.
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7 users found this review helpful

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Photo by bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA
Living In: Dublin, Ohio, USA

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Reviewed: Jul. 9, 2010
This was pretty good. It was a little dry, but that may have been due to the long cooking time needed to get the middle done. I think it would be really good baked in a muffin tin.
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Photo by tomatosoup

Cooking Level: Intermediate

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Photo by JARRIE
Reviewed: Feb. 26, 2010
This was actually tastier than I'd anticipated. I did replace the mayo with ranch dressing, however. I chose to bake this the same way I bake cornbread. I preheated my cast-iron skillet in the oven, then when I had the batter ready, I removed the skillet, added a little shortening, swirled it around and up the sides, then spooned in my batter. That method gives a nice crust, and roasted the Cheddar cheese a bit which was extra nice. I did use part whole-wheat flour and skim milk, also. Thanks for the recipe, I will definitely make this again!
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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA
Reviewed: Jan. 2, 2010
This bread was very easy to make. It had more of a biscuit consistency than I was expecting but overall it was very good. I think that green onions add something special. My husband and I loved it and will definitely make it again.
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Photo by Trisha
Reviewed: Feb. 22, 2009
I saw a picture of this in the morning and thought it would go good with some chili. And it did. I used seasoned taco cheese and threw a small can of chiles in it. It's a very dense bread. I might use some chili powder in it next time.
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Photo by Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Photo by christina28792
Reviewed: Feb. 21, 2009
It took about 35 minutes for this to bake. I had to cover with foil during the 5 minutes so that it wouldn't get too brown. I loved the green onions in this! It was even better reheated the next day.
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Photo by christina28792

Cooking Level: Expert

Home Town: Pembroke Pines, Florida, USA

Displaying results 11-17 (of 17) reviews

 
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