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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Cheese Pudding

Ideal for supper or lunch with a salad.

8 slices stale bread
3 oz softened butter
5 oz cheddar cheese, grated
4 eggs
1 cup chicken stock
1/2 cup cream
freshly ground pepper

1. Preheat oven to 300 degrees F. Remove crusts from bread, butter each slice one side only. Sprinkle 2/3
of the grated cheese onto four slices, sandwich with remaining bread. Cut cheese sandwiches in 1/2

2. Greese a shallow ovenproof dish with remaining butter. Arrange cheese sandwiches over base of dish.

3. Beat eggs, stock, and cream, pour egg mixture over sandwiches making sure each one is moistened. Allow
to stand 30 minutes.

4. Sprinkle remaining cheese on top, season with ground black pepper. Bake until pudding is set.

(Taken from Confident Cooking's Step by Step Irish