Cheese And Bread Fondue
|Italian bread loaf||1⁄2 Pound (1 Loaf)|
|Frozen mixed vegetables package||10 Ounce, thawed (1 Package)|
|Canned condensed cheddar cheese soup||22 Ounce (2 Cans, 11 Ounce Each)|
|Eggs||4 , well beaten|
|Water||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||3 Tablespoon (Lea And Perrins)|
Cut bread into 1/2-inch-thick slices.
In a 2-quart casserole arrange alternate layers of bread and mixed vegetables.
Combine remaining ingredients.
Pour over bread mixture; cover and refrigerate for 6 hours or longer.
Bake uncovered in a preheated slow oven (325°F.) until puffy and brown, about 1 1/2 hours.