Dill Cheese Casserole Recipe
Summary
Main IngredientCheese
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 cups reconstituted nonfat dry milk or fluid milk | ||
| 4 ounces sharp process American cheese, shredded | ||
| Egg yolks | 2 , beaten | |
| 1 cup macaroni, cooked and drained | ||
| 1 cup cream-style cottage cheese | ||
| Dill pickle | 1/2 Cup (16 tbs), finely chopped | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Butter margarine | 2 Tablespoon, melted | |
Directions
In saucepan melt the first 2 tablespoons margarine or butter; blend in all-purpose flour, prepared mustard, and salt.
Add reconstituted nonfat dry milk or fluid milk.
Cook and stir till thickened and bubbly.
Add cheese; cook and stir till melted.
Stir small amount of hot mixture into egg yolks; return to saucepan.
Cook and stir till bubbly; add cooked macaroni.
Combine cream-style cottage cheese and chopped dill pickle.
Spread half the macaroni mixture in a 10 x 6 x l3/4-inch baking dish; top with cottage cheese mixture and remaining macaroni mixture.
Combine soft bread crumbs and melted margarine or butter; sprinkle atop casserole.
Bake at 350° for 30 minutes.
Add reconstituted nonfat dry milk or fluid milk.
Cook and stir till thickened and bubbly.
Add cheese; cook and stir till melted.
Stir small amount of hot mixture into egg yolks; return to saucepan.
Cook and stir till bubbly; add cooked macaroni.
Combine cream-style cottage cheese and chopped dill pickle.
Spread half the macaroni mixture in a 10 x 6 x l3/4-inch baking dish; top with cottage cheese mixture and remaining macaroni mixture.
Combine soft bread crumbs and melted margarine or butter; sprinkle atop casserole.
Bake at 350° for 30 minutes.
Chef
