Thursday, August 3, 2017

Apple Cheddar Casserole

I remember the first time I had a thick, melted slice of Sharp Cheddar Cheese on a piece of hot Apple Pie. It was at the Bloomingdales's Café in New York City, in the late 70's. It was delicious. Since then
I've served it that way.
Here's a Casserole recipe that combines the two tastes.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 qt. Casserole coated with a Vegetable Cooking Spray.

5 C of Peeled, Cored and Diced Apple. I use Jonagold or Fuji.
3 TBS Fresh Lemon Juice.
8 TBS Butter, melted.
1 C Granulated Sugar
1 tsp Salt
1 C Flour
1 C Whole Milk
1 tsp Vanilla
2 C Shredded Extra Sharp Cheddar Cheese, divided.

In a Medium Mixing Bowl:
Lemon Juice
Toss to coat well.
Spoon into the Casserole Dish.

In the same Bowl:
1 C of the Cheese
Stir to combine well.
Spoon over the Apples.
Spread evenly.

Bake 45 minutes.
Top with remaining Cheese and continue Baking for 15 minutes.

Serve Hot.

Peace in the Kitchen!

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