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Cheddar Casserole Bread

Rated as 3.82 out of 5 Stars

"Whether served on a brunch buffet or alongside a bowl of soup, one wedge of Marillyn Miner's rugged round loaf won't be enough. The bake from Santa Margarita. California only needs a few items to create this savory sensation that keeps guests asking for more."
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Ingredients

40 m servings
Original recipe yields 6 servings

Directions

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  1. In a bowl, combine the flour, baking powder and salt. Add the milk, mayonnaise and egg; mix just until combined. Fold in the cheese and onions. Spoon into a greased 9-in. round baking pan.
  2. Bake at 425 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate any leftovers.

Footnotes

  • Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Reviews

Read all reviews 17
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 o...

Most helpful critical review

Ugghh, another recipe claiming to be something in the title that it is not. When I read the ingredients I said to myself this is not bread it is A BISCUIT. And, I found out it was a GIANT BISC...

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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 o...

Ugghh, another recipe claiming to be something in the title that it is not. When I read the ingredients I said to myself this is not bread it is A BISCUIT. And, I found out it was a GIANT BISC...

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, inst...

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 ne...

I was a little worried that 2 cups of Cheddar cheese was a lot for this one size bread, but it wasn’t. I always use fresh buttermilk when milk is called for in a recipe. I wasn’t worried about t...

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 mig...

This was okay. It was pretty bland. I'll make it again, but add some garlic salt to it. I also agree with other reviewers that it was more like a biscuit than bread.

Forgive me Marillyn, I like to make thing as written so I can make a proper review. However, i saw the reviews with some saying it was dry. I ended up adding a little over 1/4 cup of oil to the ...

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.