Crusty Mushroom Cheese Bread |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Like a thief in the night, I snatched this from another board. Haven't made this yet, but it is on my definate will try list. It looks as though this can easily be halved. Ingredients:
1 cup finely minced onion |
2 tablespoons butter |
2 eggs, lightly beaten |
1 (10 3/4 ounce) can cream of mushroom soup |
4 cups bisquick baking mix |
2 cups shredded cheddar cheese, divided |
1/4 cup minced parsley |
1 dash hot pepper flakes or 1 dash taco seasoning, optional |
Directions:
1. Preheat oven to 400.
2. Saute onion in medium saucepan in butter till tender.
3. Do not brown.
4. Remove from the heat.
5. Add mushroom soup and stir in well.
6. Add lightly beaten eggs.
7. In a large mixing bowl, combine with a spoon the bisquick mix, 1 cup of cheese and parsley.
8. Add soup mixture all at once.
9. Stir just until blended.
10. Do not beat.
11. Brush 2 8-inch round cake pans with shortening.
12. Divide batter evenly between pans.
13. Bake for 20 minutes.
14. Sprinkle remaining cheese over both pans and optional spices if desired.
15. Bake for 10-15 minutes more.
16. Serve hot.
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